Tag: Peach White Balsamic

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Peach Bruschetta with Basil Olive Oil

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Peach Bruschetta with Basil Olive Oil

Ingredients

  • 6 or 7 ripe tomatoes about 1 1/2 lbs
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 Tbsp Olivia's Basil Olive Oil
  • 1 teaspoon Olivia's Peach White Balsamic
  • 1 teaspoon kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup 60 ml Olivia's Basil Olive Oil

Instructions

  • Bring 2 quarts of water to a boil.
  • As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
  • Once the water is boiling, remove the pot from the heat.
  • Put the tomatoes in the hot water and blanch for 1 minute.
  • Remove with a slotted spoon and let sit until cool enough to handle.
  • Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
  • Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  • Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
  • Finely chop tomatoes, toss them with garlic, Basil Olive Oil, Peach Balsamic and salt and pepper.

Baguette

  • Use a bread knife to slice the baguette on the diagonal making half-inch thick slices.
  • Brush one side of each slice with Basil Olive Oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
  • The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
  • When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
  • Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
  • Use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
  • Drizzle with Peach White Balsamic before serving.
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Summer Peach Balsamic Pizza

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Summer Peach Balsamic Pizza

Ingredients

  • 1 batch pizza dough use your favorite recipe, or use mine here
  • 1 cup Olivia's Peach White Balsamic
  • 2 tablespoons Olivia's Bacon Olive Oil Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well
  • 8 ounces fresh mozzarella sliced or grated
  • 2 ounces soft goat cheese crumbled
  • 4 peaches pitted and thinly sliced
  • 1/2 cup coarsely chopped basil

Instructions

  • Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  • Divide dough into tennis-ball sized pieces.
  • Take one piece of dough and punch it down on a lightly floured surface.
  • Roll the dough out into a circle approximately 1/4-inch thin.
  • Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  • Lightly brush with 1 tablespoon of Bacon Olive Oil.
  • Top with mozzarella, goat cheese, and peach slices.
  • Drizzle the pizza with Peach White Balsamic.
  • Repeat for remaining pizzas.
  • Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  • Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  • Remove from oven and top with basil and drizzle with peach white balsamic.
  • Cut into slices and serve.
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Spicy Grilled Pork Chops with Balsamic Peaches

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Spicy Grilled Pork Chops with Balsamic Peaches

Ingredients

  • 2 thick cut bone-in pork chops
  • 2 cups apple cider
  • 2 cups water
  • ½ cup granulated sugar
  • ⅓ cup kosher salt
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • Olivia's Habanero Olive Oil
  • kosher salt and freshly cracked black pepper

For the grilled peach salsa

  • 2 peaches pitted and halved
  • 2 tablespoons Habanero Olive Oil divided
  • 3 teaspoons granulated sugar divided
  • ½ cup slivered red onion
  • 3 teaspoons Olivia's Peach White Balsamic
  • 1½ teaspoons Vietnamese chili garlic sauce
  • Kosher salt
  • fresh basil leaves

Instructions

  • Rinse the pork chops, pat dry and place in a freezer bag.
  • Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves.
  • Remove from heat and add a few ice cubes to cool the brine.
  • Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  • Refrigerate for at least 4 hours up to overnight.
  • Remove the pork chops from the brine and discard the brine.
  • Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  • Preheat one side of the grill to high and one side to low.
  • Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill.
  • Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  • Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  • While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of Habanero Olive Oil and sprinkle with 2 teaspoons of the sugar.
  • Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
  • Mix the red onions with the remaining tablespoon of habanero olive oil, peach white balsamic, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  • Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.