Sourdough, Goat Cheese, Prosciutto and Peach Crostini.

Well technically, it's not a crostini (grilled).  But for the purposes of the outcome, we'll call it so.

This is such an easy appetizer and seems both fancy and incredibly tasty.

Here's the breakdown:

Ingredients:

-1 long sourdough baguette

-2 fresh peaches

-1 short log of goat cheese

-1/3 lb extra thin sliced prosciutto di Parma

-Slice sourdough baguette into 3/4" pieces, place on baking sheet and drizzle with olive oil and freshly ground pepper.

-Toast in the oven at 250 for 12-15 minutes.

-Spread each toast with approximately 1 Tbsp goat cheese.

-Top with 1/2 slice of prosciutto (1/2 a slice) and a thin slice of peach.

The Best Peach Pie, Ever.

I guarantee this next one will not disappoint. 

I was off my game (perhaps due to the few glasses of wine deep I was) while photographing the end result, but just trust me on this.  Peach season is winding down, so if you have the opportunity to grab a bunch before they're out, you won't regret it.

Pie Crust:
(If you have a kitchenaid mixer this will be the easiest thing you've ever made.)
1/2 cup butter
1 1/2 cups all-purpose flour
3/4 tsp salt
1/2 cup cold water (perhaps a bit more)

-If you have a stand mixer:  mix butter (softened for about 12 seconds in the microwave), flour, and salt until blended (into crumbles), slowly adding water as needed.
-If blending by hand, mix the first three with a fork until crumbly, then add water as needed until crumbles blend together.
-Wrap dough in plastic wrap and place in fridge for at least 30 minutes (this will make the roll out much easier and less messy).
-Split dough ball into two and roll the first ball on a clean, floured counter approximately 1-2 inches larger than the diameter of your pie plate.  
-Slide over pie plate and gently press crust so it fills out the bottom and trim the crust to make an even flap over the edges.

Pie Filling:
6-7 fresh peaches
1/3 cup flour
1/4 cup butter
1 cup granulated sugar

-Pit and slice all peaches (sliced fairly thin -- see photos for reference).
-Mix flour, sugar, and butter (melted for 10 seconds in the microwave and roughly cut into pats for easier mixing).
-Line pie crust (in pie dish) with a layer of sliced peaches.
-Sprinkle flour-sugar mixture over the top.
-Layer peaches, and then sprinkle flour-sugar mixture over top.
-Repeat until you've used all of your peaches.
-Top with basket weave pie crust.
-Use a fork around the edges of the pie plate to press crusts together.
-Shelter edges of pie crust with a little tin foil (I usually fold 2 sheets of tin foil into 4ths and wrap/pinch each around 1/2 of the pie dish) to prevent burning.
-Sprinkle remaining bits of flour-sugar mixture on top.
-Bake at 350 until crust is golden, approximately 40-50 minutes (our oven is so ridiculously hot - and my oven thermometer broke - so it took 30 minutes.  It's always a great idea to check on your pie every 5 minutes after the initial 30 minutes).
-Upon removal, let pie cool for 20 minutes before serving - top with vanilla ice cream (or coolWHIP if you're from my dad's hometown in upstate New York)... And I'll never turn down a slice or two of extra sharp cheddar with a good, sweet fruit pie.

I love summer.

Heirlooms

Tonight was the first pick of the season (possibly the first of two; Something has happened to my tomato plants this year... very disappointing).  

Anyhow, after a long three weeks of work (including weekends!) I made it to the light at the end of the tunnel, and celebrated myself with the first of the heirlooms this year, mozzarella (not home made yet) and basil.  Topped with sea salt, pepper, and an outstanding finishing olive oil we picked up in Los Olivos (an amaaazing little town in Santa Ynez wine country).  Perhaps a bit more of a generous pour than the pros, but I just love it.

Also a very happy birthday to the most amazing mother in the world, who I can't wait to visit with in 2 weeks!

Homemade Mozzerella How-to

For my birthday last year I was given a cheese-making kit from some dear friends of ours.  My first attempt was partially successful.  I felt the cheese was delicious, Matt thought he was eating a hockey puck.  Alas, on thekitchn.com today, are easy-to-follow instructions on making your own mozzerella.  My suggestion:  don't over-stretch!

I plan on giving it another go this weekend.  
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