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Bites: Trio of Crostini

First Course: Beet Salad with Feta and Pistachios

Main Course: Spaghetti with Marinated Tomatoes and Mozzarella

Dessert: Stone Peach Cobbler

Trio of Crostini

—Suggested service from a platter

—Prep fully ahead of time

INGREDIENTS FOR 8-12 SERVINGS

• 1 baguette
• 1/4 cup extra virgin olive oil
• Salt and pepper
• 8 ounces brie
• 4 ounces prosciutto - thinly sliced
• 1/2 cup fig jam
• 2 cups baby arugula
• 1 tablespoon extra virgin olive oil
• Salt and pepper

INSTRUCTIONS

1. Begin by diagonally slicing the baguette.

2. Place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper.

3. Place the baking sheet on the top rack of your oven and broil the bread 4-5 minutes until it is golden brown. Set aside to cool.

4. In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.

5. Start assembling by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Finish it off with a few pieces of arugula.

Beet Salad with Feta and Pistachios

—Suggested service onto individual salad plates

—Prep fully ahead of time

INGREDIENTS FOR 6 SERVINGS

• 1 1/2 lbs red and/or golden beets, cooked, peeled and diced
• 1/3 cup red onion, very finely chopped
• 1 garlic clove, finely minced, use a garlic press
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar (or Apple Cider or Champagne Vinegar)
• 1 orange (2 tablespoons zest and 4 tablespoons juice)
• 1/2 – 1 cup craisins (or sub dried currants)
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 1 cup cilantro, chopped, tender stems OK (or sub some mint, Italian parsley, or basil)
• 1/2 – 1 cup pistachios
• 1 cup feta, cut into cubes
• Optional garnish: pomegranate seeds

INSTRUCTIONS

1. Boil or steam beets until fork tender. You can do this ahead of time and refrigerate, or purchase steamed beets.
2. Trim and rub beets under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.
   
3. Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well.
4. Add pistachios and feta. Gently toss.
5. Taste and add more pistachios, craisins, or feta to taste.
6. Adjust salt and pepper. Add another squeeze of orange juice.
7. Garnish with cilantro.

Spaghetti with Marinated Tomatoes

—Serve onto individual dinner plates

—Prep ingredients beforehand. Marinated tomatoes can be started prior to guest arrival.

INGREDIENTS FOR 6 SERVINGS

Marinated tomatoes

• 2 pounds assorted tomatoes, roughly chopped
• 1 small shallot, minced
• 3 garlic cloves, crushed
• 1/2 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup loosely packed fresh basil leaves
• 1/4 cup loosely packed Italian parsley leaves

Spaghetti

• 10-15 ounces thin spaghetti
• 3/4 cup small mozzarella balls

INSTRUCTIONS

1. For the marinated tomatoes: Gently stir together tomatoes, minced shallot, crushed garlic, vinegar, olive oil, salt, and pepper.
2. Set aside for 1 hour and 45 minutes, tossing occasionally.
3. Stir in basil leaves and Italian parsley leaves. 
4. Cook spaghetti according to package directions.
5. Drain and return to pot.
6. Spoon in marinated tomatoes and desired amount of vinaigrette.
7. Add mozzarella balls. Serve immediately.

Stone Fruit Cobbler

—Serve from pie pan or cake stand.

—Prep and bake fully ahead of time

INGREDIENTS FOR 6 SERVINGS

Filling

• 3 pounds peaches, nectarines, or plums—each cut into 6 wedges
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon kosher salt
• 1 tablespoon kirsch (clear cherry brandy) or other fruit brandy (optional)

Topping and Assembly

• ½ cup all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, room temperature
• 3½ oz. almond paste
• ½ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sliced almonds
• Powdered sugar and vanilla ice cream (for serving)

INSTRUCTIONS

Filling

1. Toss peaches, granulated sugar, flour, salt, and kirsch (if using) in a large bowl.
2. Transfer to a 13x9” baking dish; set aside.

Topping and Assembly

1. Preheat oven to 350°.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Using an electric mixer, beat butter, almond paste, and granulated sugar in a large bowl until light and fluffy, about 4 minutes.
4. Add eggs one at a time, beating to blend after each.
5. Mix in dry ingredients.
6. Drop dollops of batter over fruit (batter will even out during baking). Sprinkle with almonds.
7. Place baking dish on a rimmed baking sheet and bake until topping is golden brown and fruit juices are thick and bubbling, for 50–60 minutes.
8. Let cobbler sit at least 20 minutes before serving.
9. Dust with powdered sugar and serve with ice cream.

Farm fresh and delicious ~ enjoy!