Peach, Tomato, and Burrata Caprese

This has been a very hot summer here in Southern California.  I made this for dinner one night when I really didn’t want to cook and I just craved something refreshing. Peaches this time of year are usually pretty spot on, so I took advantage of the delicious peach season and made this yummy salad for myself.

Note: this served one as a main course. You can double it and make two salads. Serve with a glass of wine and you’ve got a really light dinner. Or you can leave it as is and it can be a side dish.

½ of a big heirloom tomato, sliced in half moons

½ to 1 whole peach, depending on size, sliced in half moons

4-5 pieces of prosciutto

1 ball buratta

Balsamic glaze for drizzling

Fresh basil, minced, for topping

You can really just chop everything up and eat it like that, but I liked the look of the circle.

Just alternate the tomato, peach, and prosciutto around a plate until the circle is complete. Place the burrata in the middle and drizzle the balsamic glaze and sprinkle the fresh basil over the top.

Eat the fruits with the buratta and feel like you are in heaven for a few moments.

Boozy Peach Pie

I love it when peaches are in season! I love walking into the produce section and their sweet aroma just hits you right in the nose. Summer peaches are perfection.

This pie can be made with frozen peaches too, but nothing beats a fresh summer peach.  Save this recipe to bring to your summer BBQs!  Don’t worry about the vodka; the alcohol cooks out so it remains kid-friendly!

8 peaches, peeled and sliced thin

¾ cup brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

¼ to ½ teaspoon each ground cloves, ground nutmeg, allspice

2 tablespoons lemon juice

½ cup ice cold peach vodka*

2 tablespoons cornstarch

Double crust pie dough, store bought or homemade:

2 ½ cups all-purpose flour

1 teaspoon salt

2/3 cup butter, cold and cubed

8-10 tablespoons ice cold peach vodka**

*Can use unflavored vodka. I used Deep Eddy’s Peach vodka. Pinnacle also makes a really good peach vodka. No matter what you use, make sure it is ice cold.

**You can just use ice water here. The vodka make the crust really flaky.

In a large bowl, add your sliced peaches, both sugars, cinnamon, cloves, nutmeg, allspice, lemon juice, vodka, and cornstarch. Mix well and let sit for 10 minutes or so.

If making your own pie crust, combine the flour, salt, and butter until the mixture resembles course crumbs. Slowly add the vodka until it all comes together to form a ball of dough.

Cut the dough in half and roll it out and place in a pie dish as the bottom of the pie. Pour the peaches into the pie plate, careful not to add too much of the liquid. Set aside.

For the top, you can just roll it out and lay it on the peaches. Cut some vents in the top for steam to escape. You can also cut the rolled dough into strips and make a lattice top. Either way, brush the top with an egg wash to make sure your crust is nice a golden brown after baking.

Loosely cover with foil and bake at 375 for 25 minutes. Uncover and bake for an additional 25-30 minutes.

Serve warm or cold, with ice cream or whipped cream. Or however you want.  It will be good no matter how you eat it.

Peach Crostata 

It’s summer time and that means you have to make something with peaches. It’s like a law or something. Peach cobbler, peach pie, peach ice cream… it’s all fair game.

A crostata is an Italian pie. It is similar to the French galette. It can also be referred to as a rustic tart. Rustic is the keyword here. I call it a lazy pie because you don’t have to make the crust all pretty. You just roll out the dough in a circle, add the filling and fold the rest of the dough around the center. It’s messy, but you can call it “rustic” and everyone will love it.

Actually, everyone will love it anyway because it is delicious, regardless of what you call it.

Peach Crostata

4 large peaches
½ cup brown sugar
½ cup white sugar
2 t cinnamon
¼ t ground ginger
Pie crust (homemade or store bought, whatever your favorite is)

Peel and dice the peaches and place in a large bowl. Add the sugars, cinnamon, and ginger and mix well. Set aside and prepare your crust

Roll out the dough to a large circle about 1/4” thick. Pour your filling in the middle, leaving about an inch or two around the edge. Fold the leftover dough up over the edge of the filling, crimping together as you go around. It will look very rustic. Make sure there aren’t any cracks in the dough.

Bake at 350 degrees for about 30 minutes or until the crust is golden brown and cooked through.

Serve with ice cream or whipped cream and dream of summer nights.