Peach Burrata Salad

serves 4

1 day-old baguette
¼ cup unsalted butter, melted
¼ cup olive oil
¼ cup red wine vinegar
1 Tbsp whole grain mustard
1 Tbsp honey
1 tsp red pepper flakes
½ tsp sea salt
2 Tbsp fresh tarragon
2 Tbsp fresh basil
4 cups arugula
1 head radicchio
1 burrata round
2 medium peaches, nearly ripe

Heat oven to 350°F. Slice baguette into rounds or tear into rustic shapes. Brush bread with melted butter and arrange on a baking sheet. Toast in the oven until golden brown, about 15 minutes, turning halfway through baking.

Add olive oil, red wine vinegar, mustard, honey, red pepper flakes and salt to a wide mouth jar. Shake well to combine.

Remove tarragon leaves from stem. Slice basil leaves into thin strips. Toss arugula, radicchio leaves, basil and tarragon in a shallow bowl. Place burrata in the center. Slice peaches and arrange around burrata. Top with croutons, drizzle with dressing and enjoy!

Peach Berry Galette

serves 6

1¼ cups flour
1 Tbsp sugar
¼ tsp salt
7 Tbsp chilled unsalted butter, cut into ½ inch cubes
2 Tbsp ice water
½ pint blueberries
2 peaches, sliced
2 Tbsp honey
½ tsp cinnamon
½ tsp vanilla
1 Tbsp raw sugar

Whisk together flour, sugar and salt in a medium bowl. Add butter and incorporate with fingertips until mixture resembles coarse crumble. Add ice water; stir until dough clumps together, adding additional tsp of ice water if dough is dry. Shape into a ball and flatten into disk. Wrap and chill at least two hours.

In a large bowl, toss together peach slices, blueberries, honey, cinnamon and vanilla to combine.

Position oven rack to center and heat to 350°F. Cover a baking sheet with parchment. Sprinkle parchment with flour and roll out dough into 12-inch round.

Arrange fruit on top of pastry, leaving at least a 1-inch border. Gently fold in border to envelope fruit. Sprinkle fruit and crust with sugar. Bake until fruit is bubbly, about 35 minutes. Let cool 15 minutes. Serve with vanilla ice cream.