Peachy Keen…and other assorted peachy puns

Fresh peaches and whipped feta

It’s definitely peach (nectarine) season around these parts so this week I’m going to share a couple of simple peachy themed recipes with you.

The first recipe is for a Peach and Whipped Feta salad. I introduced you to whipped feta  a few weeks ago with my “Getting Toasted” Post. The thing I really like about this salad is that it refreshing, and doesn’t require any cooking. This salad also works whether the peaches are harder and not as ripe or super ripe.

Peach and Whipped Feta Salad

serves 4

2 ripe peaches or nectarines (cut into thin slices)

1 cups whipped feta*

1 cup micro greens or baby arugula

1 tsp premium balsamic vinegar for drizzling

1 TSP crushed and toasted Marcona Almonds or hazelnuts

salt and pepper to taste

8 slices of prosciutto

For individual serving, spread a heaping tablespoon of whipped feta diagonally across a chilled salad plate. Lay 4-6 slices of peach on top of the whipped feta and drape 2 slices of prosciutto over the peaches. Top with greens and sprinkle with the Marcona Almonds/Hazelnuts. Dress salad with a sprinkle of salt and pepper and a drizzle of balsamic vinegar.

 

Recipe number 2 is for Peach and Prosciutto Pizza. You can use which ever store bought crust you prefer, in this case I used Whole Foods Pizza Dough This recipe will be for a 20″ pizza.

Peach and Prosciutto Pizza with Ricotta and Arugula

Peach and Prosciutto Pizza with Ricotta and Arugula

1 ripe peach halved and cut into thin slices

1/2 thinly sliced shallot or red onion

2 cups arugula

8 slices or prosciutto  torn into rough strips

1/2 cup pancetta

1/2 cup ricotta

1/2 cup shredded parmesan

1 cup shredded aged mozzarella

2/3 of a cup fresh mozzarella thinly sliced

salt and pepper to taste

olive oil

balsamic vinegar

honey

Place peach slices in to a bowl, drizzle lightly with oiive oil, honey and salt and pepper and set aside. In a second bowl, dress the arugula with a splash of olive oil, balsamic vinegar and salt and pepper and set aside.  Roll out crust to whichever shape you would like, and cover crust completely with the ricotta and lightly sprinkle half of the aged mozzarella and parmesan over the crust.

Peach and Prosciutto Pizza ready to go on the grill.

Layer the peaches, shallots, prosciutto and pancetta over the crust then top with the remainder of the shredded cheese and the fresh mozzarella. Bake the pizza until the bottom is golden brown and the top has started to brown. Remove from the oven and drizzle with balsamic vinegar and honey and finish with the dressed arugula.

 

Enjoy

 

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