Peaches, Prosciutto & Burrata: Two Ways

Heirloom Tomato, Peach &  Fresh Mozzarella Crostini

As summertime comes to a close, there’s no better way to celebrate the end of the season than with fresh, California-grown peaches.

My inspiration for today’s recipe came from a post I shared last summer –  Heirloom Tomato, Peach and Mozzarella Crostini.  Those who know me, know I LOVE burrata and prosciutto….so naturally they made their way into today’s recipes. The delicate creaminess of the burrata and the smoky saltiness of the prosciutto are the perfect complement to the sweet, juicy peaches.

  • Spring greens mix
  • 4 ounces fresh burrata
  • 2 large peaches, peeled and sliced
  • 4 slices of prosciutto
  • 2 lemons, juiced
  • 1/2 cup extra virgin olive oil
  • Fresh thyme
  • Salt and pepper, to taste

Combine spring greens, fresh burrata, peaches and prosciutto on a plate. For the dressing, slowly whisk the olive oil into the lemon juice and continue whisking until combined. Season with salt and pepper. Drizzle dressing over the salad and garnish with fresh thyme. Serves 4.

Peach Crostini

If you are looking for an easy-to-make appetizer, this salty and sweet combo is the perfect summertime snack.

  • 1 baguette, sliced
  • 4 ounces fresh burrata
  • 2 slices of prosciutto
  • 1 large peach, peeled and sliced
  • Fresh thyme
  • Extra virgin olive oil
  • Salt and pepper

Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove the baguette slices from the oven and layer with a peach slice and burrata. Drizzle a little olive oil over each crostini, season with a dash of freshly ground pepper and garnish with prosciutto and thyme. *If you made the salad recipe above, you can also use the lemon dressing for drizzling.

Cheers! ~ Crystal

Foodie Pen Pal Reveal Day | July

Foodie Pen Pal July

Today is Foodie Pen Pal reveal day and I’m so excited to share the many wonderful things I received this month from Melanie. Not familiar with Foodie Pen Pals? Check it out here.

  • Earth’s Best Quinoa: This sesame street meal is packed with veggies and make for an easy to make side dish or lunch on the go. This was the perfect meal to bring to work and was ready in 60 seconds!
  • Bumble Bee Light Tuna: Tuna is another staple in my pantry due to its long shelf life and versatility. My favorite meal to make is a classic tuna sandwich on whole wheat bread: tuna, light mayo, chopped celery, tomatoes, salt, pepper and a dash of curry powder.
  • Pereg Quinoa: This southern style quinoa was so easy to make and includes a delicious blend of smoked paprika, tomatoes, red bell peppers and tons of flavorful spices! The quinoa only took about 10 minutes and it was the perfect complement to my baked chicken breast and green beans.

Foodie Pen Pal July

  • Bag of dried black beans: Black beans are a staple in Melanie’s home so she sent over a generous bag in this months package. Black beans are great because they store well and are easy to rehydrate. Just throw them in boiling water for a few minutes, remove them from the stove and let stand for about an hour. Check out my Black Bean + Corn Summer Salad recipe for Meatless Monday!
  • PopChips: Sean and I love to go camping and one of our favorite things to bring with us are BBQ and Sea Salt & Vinegar chips. PopChips are never fried or baked – they are popped – and are oh, so delicious.
  • Better Oats Hot Cereal: This was a fantastic on-the-go way to start my morning. Dark Chocolate instant oatmeal by better oats is naturally flavored and is made with real chocolate morsels. Yum.
  • Tea & Emergen-C: For those who know me, know about my recent tea addiction.  I’m so thankful that Melanie sent over some more tea for my collection. I love the Numi Organic Jasmine Green Tea (which was featured on one of my past FTC post’s) and the Stash peppermint tea (great on a cold morning.) She also threw in some packets of Emergen-C which are always a must-have.

Foodie Pen Pal July

  • Sweet Treats: On a recent family trip to Canada, Melanie picked me up some goodies! Nestle Aero candy bar, Smarties and coffee crisp (love these!) She also picked me up some Kinder surprise eggs. These treats blend both milk and white chocolate and hold a very special prize in the middle – great for kids!
  • Starbucks Via Ready Brew: I’m usually in the office between 6am – 8am and sometimes do not have time to make coffee. This Italian Dark Roast ready brew is perfect on-the-go.
  • Silicone spatula: What a sweet surprise!

Thanks!

Crystal


The Lean Green Bean

Now for those of you who are new to this and interested in joining, here is what Foodie Penpals is all about:
  • On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
  • You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
  • The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

Click here to learn more or to sign up!

Wake Up to Beignets & Café au Lait

Beignets Cafe

My friend Morgan taught me how to make these puffy fried pastries when I was interviewing her for our Mardi Gras blog post several years ago. These light fritters are a traditional New Orleans-style dessert that can be enjoyed as a morning treat, mid-afternoon snack or as a sweet ending to dinner.

  • 3/4 cups lukewarm water
  • 1/4 cup granulated sugar
  • 1/2 envelope active dry yeast
  • 1 egg, slightly beaten
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 3 1/2 cups flour
  • 2 tablespoons butter, melted
  • Nonstick spray
  • Vegetable oil, for deep-frying
  • 1 1/2 cups confectioners  sugar for sprinkling

How to Make Beignets

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Add the egg mixture to the yeast mixture. In a separate bowl, measure out the flour. Add 1 1/2 cups of the flour to the yeast mixture and stir to combine. Add the butter and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for about an hour. Add oil to a large, heavy pan and heat on medium (make sure to cover the entire bottom of pan with oil, about 1/2 inch.) Roll the dough out and cut into 1-inch squares. Add dough to oil and fry for about 2 – 3 minutes or until golden brown and flip. Cook for another 1 – 2 minutes. After beignets are fried, drain them for a few seconds on paper towels, and then sift confectioners’ sugar over beignets. Makes 1 1/2 dozen.

Enjoy beignets with cafe au lait: steam milk and add to coffee.

Cheers – Crystal