Peach and Prosciutto Bruschetta
Peaches & Creamy Ricotta, Lemon Verbena, Creamed Honey Drizzle
Tables restaurant on Kearney Street in North Park Hill is known for highlighting seasonal fruits and vegetables from Colorado and recently dished up this delectable appetizer, which was light and fresh and the perfect complement to our Sangria. The subtlety of the lemon and ricotta let the peaches — from Ela Family Farms in Hotchkiss --- be the star. Recipe courtesy chef Amy Barrett, who owns Tables with her chef husband, Dustin. Ingredients ¼ cup water warm ¼ tablespoon yeast ¾ cup flour ¼ cup toasted pistachios, plus more for garnish ¼ tablespoon salt 1 ½ tablespoons butter Directions
Mix first four ingredients in a blender or food processor, then add ¼ tablespoon salt and 1 ½ tablespoons butter. Mix again until blended.
Roll down (from No. 1) to the No. 3 setting on a pasta machine. Prick with fork, then brush with water. Sprinkle with salt and cut into 2-by-2-inch squares. Sprinkle more crushed pistachios on top. Bake on parchment paper at 350 degrees for 5 minutes each side.
Photo editor Patrick Traylor developed this simple appetizer after a trip through the Midwest, where he purchased prosciutto from Volpi Foods in St. Louis and tangy quark cheese from Milton Creamery in Milton, Iowa. If you can’t find quark, brie or a soft cheese from Haystack Mountain, Goat Dairy will work well. Traylor also thinks bacon from Tender Belly would be a tasty substitute for prosciutto. He’s also tried this recipe using grilled peaches. Ingredients 1 loaf of rustic bread, such as ciabatta 2 peaches, sliced ¼ to ½ cup of soft cheese 3 to 4 thin slices of prosciutto Directions
Slice bread and spread each slice with creamy cheese. Top each bruschetta with a slice of fresh peach. Tear the prosciutto into pieces and lay a few strips on each bruschetta. The appetizer can be served cold, or can be toasted in the oven for a few minutes at 400 degrees.
(Makes 1 quart) Ingredients 1 cup lemon juice 1 ¼ cup red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 medium shallot 1 spring thyme ½ cup olive oil 2½ cups sunflower oil 1½ tablespoons lemon verbena Salt and pepper, to taste Directions
Mix first six ingredients in a blender or food processor. Then slowly add ½ cup olive oil and 2½ cups sunflower oil into the mixture to emulsify. Remove from blender, add 1½ tablespoons finely chopped lemon verbena, salt and pepper to taste and gently blend.
(Makes about 1 quart) Ingredients 1 gallon milk 2 tablespoons salt ½ cup lemon juice Directions
In a large saucepan, add salt to milk. Scald the milk, then add ½ cup lemon juice. Turn heat to low, and let the mixture separate for 15 minutes. Strain liquid through cheese cloth. Assembling the dish
Spread two tablespoons of ricotta on a plate. Mix a few watercress leaves, ¾ of a large peach cut into chunks, and 1½ tablespoon verbena vinaigrette in bowl. Place on plate. Drizzle with creamed honey (such as the one made by Honeyville in Durango). Sprinkle with roasted pistachio bits and fresh black pepper. Serve with pistachio crackers.