- 2 TBSP your favorite pesto sauce
- 2 TBSP La Terra Garlic inf. Evoo
- 1 # fresh mozzarella, drained well
- 1 # tomatoes cut into bite size bits
- 1 cup fresh basil leaves cut well
- Mix dressing in a small bowl: pesto and Garlic Evoo
- In medium bowl:
Create a salad with mozzarella, tomatoes & basil leaves tossed together
Pour pesto mix over caprese – salt & pepper if necessary
What the Heck do I do with all these Peaches?
Grilling fruit, such as peaches, is a fantastic way to enhance the delicate, sweet taste. But even if you don’t have a grill, pan searing peaches in a hot black steel pan works fine. On the grill or in a pan, toss the peaches with a little bit of EVOO. One option is to sprinkle fruit with a tiny bit of sugar on the cut side of fruit, then glaze with a bit of Balsamic Vinegar. Working quickly so the fruit won’t burn or turn to mush is important.
Try pairing fruit with vinegar, especially La Terra Champagne, Coconut, 25 STAR White Balsamic, Chocolate or Hickory Smoked Balsamic, ALL create a unique delicious pairing with fruit… especially peaches. Incorporating nuts into your peach dish adds a wonderful dimension. I like to use toasted almonds or pecans with the burrata (cheese) in the cavity of a peach, nectarine, plum or apricot then drizzle with a delish balsamic over top! What a wonderful balance of sweet, tart, and creamy!
Cut the peach in half, leaving the skin on, oiling it well (a pure or Vanilla infused EVOO), and grilling the peach face down until it’s cooked. Try not to tinker with the fruit while cooking and allow it to sit (off heat) and cool after. Once nicely cooled off, fill the cavity with goat cheese and try dripping any of the above mentioned balsamic vinegars, or (may I suggest) some of our Sutter Buttes Merlot Wine Jam over the cheese. This works as a lovely hors d’oeuvre.
Grilling fruit such as peaches creates an opportunity to create an amazing dinner by pairing with some protein such as pork, chicken or fish.
Can we say Unique and Decisively repeatable dishes? YES
July 25th, 2016