I’m still working through the rest of the sweet heirloom tomatoes I picked up from East Georgia Produce at the Mulberry Street Market this week. That plus thinking frequently about the warm ricotta starter I had at Proof in Louisville last summer when I went to visit Kirsten got me plotting and scheming. Also, I mean, who doesn’t like a warm buttery peach served with gelato? I’m not sure I want to be friends with you if you don’t.
Tomato Salad
- assorted heirloom tomatoes
- kosher salt
- fresh oregano
- balsamic vinegar
- olive oil
- red chili flakes
- fresh garlic
Slice the tomatoes, put them in a colander, and salt them liberally. I promise they won’t be too salty at the end, but the salt will help leach some of the water out and concentrate the flavor. Let them sit for 10 or 15 minutes to drain.
Mix up a simple dressing with balsamic, olive oil, a clove of garlic crushed and finely chopped, and some red chili flakes to taste. Shred some fresh oregano leaves over the tomatoes and dress accordingly. I had some extra mozz hanging around in the fridge, so I bunged that in as well.
MATERRRSSSSS
Warm Ricotta Dip
- 15oz whole milk ricotta
- 1/4 cup grated parmesan, plus more for sprinkling
- 1 tbsp fresh oregano, roughly chopped
- 1 tbsp horseradish
- salt and pepper
- 1 tbsp truffle oil
Mix up everything except the truffle oil and smooth into a baking dish. Top with extra shredded cheese and drizzle the oil over top. Bake at 400* for 20-30 minutes until the cheese is melted and the edges are just golden. Serve deliciously warm with toasted pita wedges or little crostini.
Swoon.
Broiled Peaches
- 3 fresh ripe peaches, halved and pitted but with skins still on
- good honey (I used a local honey from Ambrosia Apiaries in Perry, GA)
- small pat of butter for each peach half
Set your oven to broil (500*ish) and place the peach halves in a baking dish. Put a pat of butter in the center of each half and drizzle honey over the lot.
sweet Georgia gold
Roast up those peaches until the tops have started to crust up and the butter is bubbling away. I am still fantasizing about future gelato purchases at Ocmulgee Traders, but for now I’ve gotta get it where I can. I picked up a container of Talenti’s Tahitian vanilla gelato at Publix and served it up with these golden glories. Mmmmmm!!!
Shut the front door.
I enjoyed all of this goodness with a tasty glass of my friend Kelly’s peach lemonade recipe, plus some sparkling water and a little bourbon. I need a nap now.
*faint*
Cooking Up Happy 