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Peach Mascarpone Flatbreads

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Tuesday, 19 June 2012
List of viewable recipes from "Ripe" by Cheryl Sternman Rule

Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.

Image
Photography © 2012 by Paulette Phlipot.
Here's a hearty hors d'oeuvre best suited to a picnic, barbecue, or pool party rather than an elegant, pinkie-out affair. In other words, this dish is generously portioned. Eat it with gusto, and use a plate. Finally, keep in mind that prepared flatbreads come in all shapes and sizes, so the quantities of the remaining ingredients may fluctuate depending on how much surface area you're working with.

Serves 4 to 6 as an appetizer

  • 1 orange
  • 4 whole-wheat flatbreads
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup (4 ounces or 113g) mascarpone cheese
  • 3 medium firm but ripe peaches (about 1 pound or 454g), peeled and sliced (about 2 cups sliced)
  • 1/3 cup (100g) thinly sliced red onion (see Tip, below)
  • 1 tablespoon good balsamic vinegar

Preheat a grill for medium direct heat (350°F to 450°F, or 175°C-230°C).

Meanwhile, remove half the orange zest in fine shreds and the other half in long coils. Squeeze the orange juice into a small bowl. Set aside.

Brush each flatbread with the olive oil and sprinkle generously with salt and pepper. Repeat on the flip side. Grill the breads until they puff slightly and grill marks appear, about 3 to 4 minutes total, flipping once halfway through. Cool to room temperature.

Season the mascarpone with 1/8 teaspoon each salt and pepper, the shredded orange zest (save the coils), and 2 tablespoons of the orange juice. Stir until smooth. Divide among the flatbreads, spreading thickly. Top with the peach slices and red onion slices. Use a heavy knife to cut each flatbread into thirds (if oblong) or quarters (if round).
Place the vinegar in a small microwave-safe bowl, and microwave on full power until slightly thickened and reduced by about half, about 1 minute. (Use caution when removing.) Drizzle over the flatbreads. Garnish with the coils of orange zest. Serve immediately.

Tip: If you have a mandoline, use it on its thinnest setting to slice the onion.

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