Sizzle Simmer Sauté Sylvania – Summer’s bounty inspires a trio of peachy keen recipes

Jennifer Alexander Ruple

Oh the joys mid-summer brings to our culinary world; it’s peach season in northwest Ohio and southeast Michigan! Like other summer fruits, peaches are versatile and can be featured in both sweet and savory dishes. Forgo the tomatoes and try them in Peach Caprese Salad, make a fresh Peach Salsa, or combine them with hot honey and prosciutto and make Peach and Prosciutto Flatbread.

The only downside to peaches is their season doesn’t last forever, so head to a nearby farmstand or the Sylvania Farmers Market and grab some while you can.

Peach and Prosciutto Flatbread with Hot Honey

Sweet peaches, salty prosciutto, creamy burrata cheese and peppery basil are drizzled with hot honey and sprinkled with crushed red pepper. If you have never had hot honey, give Mike’s Hot Honey a try. It’s available at Sofo’s and Sautter’s markets. Recipe yields 2 flatbreads.

  • One 18.8 ounce package naan flatbreads
  • (2 breads)
  • Extra virgin olive oil
  • 8 ounces burrata cheese (two balls)
  • 1 large peach, sliced
  • Sea salt to taste
  • 8 slices very thin prosciutto
  • Hot honey
  • Fresh basil leaves
  • Crushed red pepper flakes

Heat oven to 400 F. On a baking sheet, place two naan flatbreads. Generously brush flatbreads with olive oil.
Add peach slices to flatbreads. Tear each burrata cheese ball into several pieces then tuck them between peach slices. Sprinkle with sea salt to taste.

Crumple prosciutto slices and add to flatbreads.

Bake flatbreads for about 10 minutes. Turn the oven to broil and continue to cook flatbreads until prosciutto is crispy and cheese begins to brown. Keep a close eye on the flatbreads while broiling. Remove from oven.

Drizzle hot honey over flatbreads. Finish with torn basil leaves and a few shakes of crushed red peppers.

Peach Salsa

Full of freshness and bursting with flavor, Peach Salsa is summer stacked on a tortilla chip. Use it as a topping for a cheese quesadilla, chicken tacos or grilled fish. The options are endless. Recipe yields approximately 4 cups of salsa.

  • 2 large peaches
  • 1 Roma tomato
  • 1/2 of a red onion
  • 1 jalapeño pepper, seeds removed
  • Handful of fresh cilantro
  • Juice from 1 lime
  • Salt and freshly ground black pepper to taste

Cut peaches into 1/2-inch pieces and place in a large bowl. Set aside.

Roughly chop tomato, onion, jalapeño and cilantro and add to a food processor. Pulse until pieces are small but not pulverized.

Combine mixture with peaches. Refrigerate for 2 hours to allow the flavors to come together.

Peach Caprese Salad

Luscious peaches take center stage in this fruited version of the classic Caprese Salad. Paired with medallions of fresh mozzarella cheese and thinly sliced basil leaves, this salad is dressed with extra virgin olive oil, a sprinkle of salt and pepper, and finished with balsamic glaze. The sweet-savory combination makes it the ultimate summer salad. Serves 6

  • 2 medium size peaches, sliced
  • 12 slices of fresh mozzarella cheese
  • 12 grape tomatoes, halved
  • Fresh basil leaves
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • Balsamic glaze

On a large platter, scatter a dozen whole basil leaves. Alternate peach and mozzarella slices around the platter. Add tomatoes.

Drizzle olive oil over peaches, mozzarella and tomatoes. Sprinkle with salt and pepper to taste.
Finish with a generous drizzle of balsamic glaze then top with thin slices of basil.

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