GRILLED-FRUIT BRUSCHETTA W/ HONEY MASCARPONE
1/4 cup(s) sugar
1 teaspoon(s) dried lavender buds
4 large apricots, halved and pitted
4 nectarines, halved and pitted
1/2 pound(s) sweet cherries, pitted
2 tablespoon(s) fresh lemon juice
1 1/2 teaspoon(s) finely grated orange zest
1 tablespoon(s) extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1 cup(s) mascarpone
2 tablespoon(s) honey
8 slice(s) (1-inch-thick) peasant bread
8 rosemary skewers, most of the leaves stripped off
Put the sugar and lavender in a spice grinder and grind to a powder. In a large bowl, combine the lavender sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes. Meanwhile, in a small bowl, stir the mascarpone with the honey, and season with pepper. Brush the bread slices on both sides with olive oil. Light a grill. Thread the fruit onto the rosemary skewers; reserve any juices in the bowl. Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit skewers over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.
Spread the honey mascarpone on the grilled bread and halve each slice. Transfer to a platter. Slide the fruit off the skewers onto the bread, drizzle some of the juices over the fruit, and serve.
Recipe adapted from Delish.
FRESH FIG, BACON & BLUE CHEESE PIZZA
Makes 2 Flatbreads Serves 3-4
2 Sadie Rose Baking Co. par-baked flatbreads
2 garlic cloves, minced
8 fresh figs, sliced
4 slices thick-cut bacon, cooked until slightly crispy and fat is rendered
8 ounces fontina cheese, freshly grated
4 ounces gorgonzola cheese, crumbled
2 cups fresh arugula
1 tablespoon olive oil
a pinch of salt and pepper
Preheat oven to 375 degrees.
Drizzle olive oil on each of the flatbreads and spread the garlic cloves on top, then spread on half of the fontina cheese. Add figs and bacon all over the pizza, then top with remaining fontina and blue cheese. Place in the oven and bake for 10-12 minutes, until cheese and crust is golden and bubbly. Remove and let cool for 5-10 minutes. Toss the arugula with olive oil, salt and pepper, then add on top of pizza. Serve!
Recipe adapted from How Sweet It Is food blog.
GRILLED MAPLE BOURBON GLAZED PANZANELLA
1 loaf of day old bread (we used a Sadie Rose Ciabatta Loaf), sliced in half
1 large cucumber or 3 small cucumbers, sliced into bite size strips
Handful of cherry tomatoes
Combination of Stone fruit (I used 2 peaches and 2 plums), halved
Handful of basil, torn
1 Tablespoon olive oil
For the glaze:
1/3 cup brown sugar
1/4 cup bourbon
1 Tablespoon maple syrup
1 teaspoon dijon mustard
1 garlic clove, minced
dash of Salt / Pepper
In a small saucepan, whisk together the glaze ingredient and bring to a simmer over medium heat. Let simmer for 5 to 8 minutes, remove from heat, and set aside to thicken (about five minutes).
Start the grill. Brush the bread and fruit with honey bourbon glaze. Stick on the grill (watching closely!) and brown on each side. Time will completely depend on how hot your coals are but mine took about a minute on each side for bread and 3 minutes for the fruit.
Dice the bread and fruit into bite size pieces and toss with cucumber, tomatoes, basil, olive oil, 2 Tablespoons leftover glaze, salt, and pepper. Serve warm.
Recipe adapted from Vegetarian Ventures.