Flavors of Summer : At Home
GRILLED PEACH & PESTO BRUSCHETTA
2 slices of sourdough bread 1 lg peach , quartered and remove the pit 1 ball burrata cheese ( or goat cheese ) 2 tbsp pesto ( or fresh basil ) Extra virgin olive oil Salt & black pepper
Toss the peaches with olive oil , salt & pepper . Grill the peaches a few minutes on each side , to char and caramelize the natural sugars . Set aside while you grill or toast the sourdough bread . While warm , spread the burrata or goat cheese on the bread . Slice the peaches and layer on top of the cheese . Drizzle the peaches with pesto ( or sprinkle on fresh basil ), extra virgin olive oil , and finish with some fresh ground black pepper . Cut each slice in half and enjoy !
SANGRIA
Sangria is a staple in Spain , but it ’ s also perfectly suitable for Coastal Virginia . It is packed with nutritional value as the fresh fruit gives you vitamin C . Plus , it is low in sugar because it doesn ’ t use simple syrup .
To make : In a large pitcher , pour one bottle of good dry red wine ( i . e . red burgundy ), one cup of orange juice , 1 1 ⁄ 2 cups of rum and 1 / 2 cup of white sugar .
Stir with ice and refrigerate for a couple of hours to cool and let the flavors mix . Then , slice up some apples and pears , and add them to the pitcher . Serve .
KID SANGRIA Use red fruit punch instead of wine and rum . Mix with a little 7UP , add the fresh fruit and let kids enjoy their non-alcoholic version of sangria .
Issue 3 p . 11