SWEET PEACH & FRAGRANT BASIL MENU

The vibrant fragrance of tender basil is a gorgeous match for the soft, sweet essence of peaches. Unfortunately, neither are in season locally. No need to fret. Basil and sparkling peach infusions are sensational substitutes to use as drizzles, marinades, or as main ingredients. A beautiful balance of nature in every bite!  We've created simple ways from drinks, to dessert, to salads and chicken. Try one, or all of them. 

PEACHES WITH BURRATA ARUGULA PROSCIUTTO

Grilled peaches turn smoky, juicy and caramelized against cool, creamy burrata, salty ribbons of prosciutto and peppery baby arugula. Basil EVOO and Peach White Balsamic bring the whole platter together with fresh herb flavour, ripe fruit sweetness and just enough acidity. It’s lush, savoury and summery, with every element earning its place.

A note on quantities: This is a very flexible platter. Use the ingredient amounts as a guide, adding more or less peaches, burrata, prosciutto or arugula depending on how many you’re serving and how you want to build it.

INGREDIENTS:

4 ripe peaches, halved and pitted
1 ball fresh burrata cheese
6 to 8 slices prosciutto or Serrano ham
3 cups baby arugula
3 tbsp Basil EVOO 
3 tbsp Peach white balsamic
1/4 tsp salt

Optional: 1/4 cup fresh basil leaves for garnish

DIRECTIONS:

Heat grill to medium-high heat. In a small bowl whisk EVOO, balsamic and salt. Lightly brush the cut sides of the peaches with marinade. Place the peaches cut-side down on the grill and cook for 3 to 4 minutes until grill marks appear and they are tender. Place on plate and brush again with marinade. On a separate serving platter place burrata in middle, and half of baby arugula randomly across the surface. Place warm peaches cut side up around the burrata, then drape the ham over the greens and peaches. Scatter the remaining arugula and fresh basil leaves, if using, over the dish, drizzle with more Basil EVOO and Peach white balsamic. 

SPICY SWEET SALMON WITH PEACH & BASIL 

Salmon has never been so simple. For the marinade whisk together 1 tbsp Harissa EVOO, 1/4 cup Peach white balsamic, 1/2 cup Basil EVOO. Place the salmon filets on a parchment lined, rimmed roasting sheet skin side down. With a pastry brush, spread the glaze on the salmon. Season with salt and pepper to taste. Roast at 375° for 10-15 minutes, depending on thickness until salmon separates easily with a fork.

PEACH BASIL PANZANELLA SALAD

Would you like some salad with your juicy croutons? Tuscan Panzanella is not a tomato salad with bread but a "bread" salad with tomatoes. And it's one of the most sensational ways to celebrate an all-season menu. We've created a Peach & Basil dressing, for a contemporary version of this classic Italian salad.

INGREDIENTS:
4 cups 2-inch cubes of dry (not stale) bread, or tear into chunks
3 cups cocktail (or cherry) tomatoes, halved vertically (or cut in 2-inch chunks for larger tomatoes)
1/2 red onion or 1 shallot, minced (2 tbsp)
2 cloves garlic, minced (2 tsp)
1/2 cup Basil EVOO + 2 tbsp for bread for baking bread cubes
2 tsp Kosher salt
2 tbsp Peach white balsamic
1/2 tsp Dijon mustard
1/2 cup fresh basil leaves
Salt and freshly ground pepper to taste before serving
Shaved Parmesan for garnish (optional) 

DIRECTIONS:
Place chopped tomatoes in a colander or sieve, over a medium bowl. Sprinkle salt. Toss to coat. Set aside to drain for 15 minutes. The tomatoes' juice will be an ingredient in the dressing. Preheat oven to 350°. Toss bread cubes in 2 tablespoons EVOO. Place on parchment lined baking sheet. Bake for 15 minutes until crisp, but not brown. Remove from oven and set aside to cool. Remove tomatoes that were draining in colander from bowl. In the same bowl and with the tomato juice, whisk onion, garlic, mustard, balsamic and oil to blend. Season with salt and pepper to taste. Combine bread, tomatoes and dressing in large bowl. Gently toss again. Let rest for 1/2 hour, tossing occasionally until dressing is absorbed in bread. Before serving add basil leaves. Toss one more time before serving.

CHICKEN WITH PEACH + BASIL GLAZE

Almost Every roast chicken recipe benefits from a marinade. The sweet acidity from Peach white balsamic and the creamy fragrant addition of Basil EVOO makes a delicious main. For the marinade, whisk together 1/4 cup Peach balsamic with 1/2 cup Basil EVOO. Place 4 to 6 chicken thighs in a resealable plastic bag. Pour in marinade and refrigerate for 2 hours or ideally overnight. Place chicken skin side down, excess marinade removed, on a parchment lined rimmed baking sheet. Roast for 10-15 minutes per side until instant thermometer reads 165°. Remove from oven and place chicken on paper towels. Rest for 10 minutes. Garnish with fresh parsley or basil as available.

 VODKA PEACH COCKTAIL

Celebrate Peach! Fill a cocktail shaker halfway with ice cubes. Pour in 60ml vodka and 60ml Peach white balsamic vinegar. Shake the mixture vigorously for about 15-20 seconds to chill the ingredients and mix them thoroughly. Strain the cocktail into a chilled glass filled with ice cubes. Top the cocktail with sparkling water, leaving some space at the top of the glass. Garnish with 2 to 3 basil leaves.

GRILLED ZUCCHINI SALAD WITH PEACH BASIL DRESSING 

A sweet finish for zucchini. Wash the zucchinis thoroughly and trim off the ends. Cut the zucchinis into lengthwise slices, about 1/4 to 1/2 inch thick. In a small bowl, mix together 1/4 cup Peach white balsamic and 1/2 cup Basil EVOO. Add a bit of Garlic EVOO if you have it in your pantry. Brush both sides of the zucchini with the mixture. Season with salt and pepper. For Grilling: Preheat grill to medium-high heat. Grill ribbons for 1-2 minutes per side. Use tongs to handle the delicate ribbons. For Roasting: Preheat oven to 400°. Arrange ribbons on a parchment lined baking sheet. Roast for 8-10 minutes, turning once. Transfer to a serving platter and gently pour dressing over zucchini slices. Serve as a side. 

GLAZED HAM WITH PEACH AND BASIL

Whether you celebrate the holidays with ham or not, it's a welcome feast for friends and family. It's super easy to prepare by using a pre-cooked ham. To shower it with extra flavour, use our Peach, Basil and Honey Ginger glaze.

Whisk together 1/2 cup peach white balsamic, 3 tbsp honey ginger white balsamic, 1/4 cup basil extra virgin olive oil and 1/4 tsp ground cloves. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer. Reduce the heat to low and let the mixture simmer gently for about 10-15 minutes, or until it thickens slightly. Stir occasionally to prevent sticking or burning. 

Place 2 to 3 pound pre-cooked ham (smoked or cured) on parchment lined rimmed baking sheet. Score the ham on top with shallow knife strokes in a diagonal criss-cross. Brush ham with glaze on all sides and let soak into top crevices. Apply generously, making sure to coat the ham evenly. Cook according to package directions, or about 10 minutes per pound. Remember that you're gently re-heating the ham not cooking it. Brush more glaze every half-hour and be careful not to overcook or the ham will dry out. Once the ham is cooked through serve it warm with any remaining glaze on the side.

PEACH SORBET WITH BASIL DRIZZLE