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

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Grilled Summer Squash & Prosciutto Ribbons with Mint-Lime Dressing

Squash Ribbon Skewers
The arrival of summer means getting outdoors, enjoying time on the patio and firing up the barbeque. One of my favorite things to do during the warmer month (besides hiking or heading to the coast) is throwing local ingredients on the ‘que and enjoying dinner “al fresco style” with friends and family.

Each week, I head down to my favorite local produce stand (Mike’s Truck Garden) in Santa Rosa, California. This past week, I picked up some beautiful summer squash, prosciutto, a bag of Bing cherries along with other vegetables to get me through the week. As I was searching for inspiration for a new “summer squash” recipe, I came across this simple grilled squash kebab recipe from Food & Wine magazine. This recipe was so easy to make and delicious that I thought I should share it with all of you. It’s perfect as a light main dish, appetizer or side dish and it taste great straight from the grill or tossed with whole wheat pasta.

Squash Ribbon Kebabs

2 medium zucchini, thinly sliced lengthwise on a mandoline
2 medium yellow squash, thinly sliced lengthwise on a mandoline
6 slices of prosciutto, cut in half
1 teaspoon finely grated lime zest
1 lime, juiced
1/4 cup chopped mint (feel free to add more mint as desired)
2 garlic cloves, finely chopped
1/4 cup olive oil, plus more for brushing
Salt and ground pepper, to taste

Light the grill or preheat a grill pan. In a small bowl, mix together the lime zest, lime juice, mint, garlic and olive oil. Season with salt and pepper. Refrigerate until ready to serve.

Alternately thread the zucchini, yellow squash and prosciutto on kebab skewers. Lightly brush the remaining olive oil over the vegetables and prosciutto. Lightly season with salt and pepper (try to avoid seasoning too much salt on the prosciutto pieces). Grill the skewers over high heat until the vegetables are lightly charred, about 1 1/2 – 2 minutes each side. Serve with the mint-lime dressing on the side.

Cheers and have a safe Fourth of July holiday! ~Crystal

Fig, Prosciutto and Blue Cheese Pizza

Whether you love them or never tried them we are gonna try to make you fall for our fig creations this season. As a nutritious fruit that is mostly produced in California, we are going to share with you a few ways to spruce up your meals starting with figs on an all time favorite, pizza.  Not only are they delicious and different, they add a little seasonal fun to your dishes and are great for parties. You will definitely be the one to make everyone fall for figs.

Pizza Dough, homemade or store bought
4 – 6 figs, depending on size of pizza
Blue cheese
1/2 Sweet Onion
Olive Oil
Kosher Salt, to taste
Fresh Ground Pepper
1 bunch Arugula
1/2 cup Pecorino cheese

Preheat oven to 450 degrees.

Slice the onions to desired thickness and saute in a thick-bottomed pan with olive oil, salt and little butter until nice and brown.
Roll pizza dough as thinly as possible on a cutting board or pizza pill (I like to use a rolling pin to do this.) Drizzle lightly with olive oil and sprinkle lightly with kosher salt and a pinch of pepper. Cut the figs to desired thickness and arrange them on the pizza. Next, crumble the blue cheese and bake on a pizza stone for 10 minutes or when crust is golden brown. With 1 – 2 minutes left to bake, open the oven and add several slices of prosciutto to the pizza. Continue cooking until done. Top baked pizza with fresh arugula to add a bright peppery finish.

**Variation**
For those of you who do not like onions or blue cheese, try sprinkling chopped rosemary on dough and substitute the blue cheese for goat cheese instead!

Homemade Pizza Dough – makes 4 medium pizzas
4 cups flour (I use high performer pizza flour, but any flour will do)
1 1/2 cups warm water
2 tsp. dry yeast
1/4 cup warm water
1 tsp salt

Mix the yeast with 1/4 cup warm water in a small cup and set aside. Mix together in a separate bowl the flour and salt and slowly add the yeast mixture.  Mix together with the additional 1 1/2 cups of warm water until dough forms a sticky ball. Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles in size. Once the dough has risen, sprinkle the dough on a flour surface and cut into quarters. Knee the dough for about 10 minutes, adding more flour as needed. Set the dough aside and let rest for 15 minutes before preparing your pizza.

Did you know? Fig trees have no blossoms on their branches. The blossom is inside of the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.


Other delicious fig recipes: