Bake in the oven or throw onto the grill, the Summeripe Nectarine and Prosciutto Flatbread Summeripe is the perfect appetizer for all of your summertime gatherings. Nectarine slices make this delicious and easy flatbread a savory yet sweet summertime treat!
3 ounces (8–10 slices) thinly sliced prosciutto, cut into strips
1/3 cup dark balsamic vinegar
4 tablespoons spreadable goat cheese
2 heaping handfuls of fresh basil, torn
2 tablespoons olive oil
1–8.8 ounce package of flatbread/2 per package
Sea salt or Kosher salt to taste
In a saucepan, cook balsamic vinegar over low heat for 20-25 minutes or until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic over reduce and burn
Preheat oven to 450° F
Heat 1 tablespoon olive oil into a skillet, lightly brown both sides of the flatbread
Spread goat cheese onto one side of the flatbread
Layer basil, prosciutto, and Summeripe Nectarines slices on the flatbread, adding salt to taste
Bake in oven in for 10 minutes or until flatbread edges are brown and crisp
Drizzle reduced balsamic vinegar onto the flatbreads and enjoy!
Here at Summeripe we love to grill our Summeripe Nectarine & Prosciutto Flatbread! To grill the flatbread, heat grill to medium to medium-high and lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread for 10-12 minutes or until edges are brown and crisp. Drizzle with reduced balsamic vinegar and enjoy!
Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.
1/2 – 2 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
1/2 cup water
1/4 cup sherry cooking wine
2 tablespoons sugar
1 large garlic clove, pressed or minced
1 teaspoon dried savory
3/4 teaspoon coriander
1/2 teaspoon ground ancho chili powder
1/4 teaspoon ground fenugreek
1/4 cup packed cilantro, finely chopped
2 scallions, thinly sliced
2 tablespoons finely chopped flat leaf parsley
Pinch of cinnamon
Kosher salt and freshly ground pepper
In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.
This Spicy Summeripe Nectarine-Tequila glaze with a kick of spicy Serrano chili peppers is perfect for grilled chicken breasts, chicken skewers, & shrimp!
4 Summeripe Nectarines, skinned, coarsely chopped and pitted
2 tablespoons butter
1 tablespoon lime zest
1 tablespoon lemon zest
4 Serrano chili peppers, 3 thinly sliced, 1 minced
1/2 cup tequila
1/4 cup agave nectar or 1/2 cup honey
2 tablespoons chopped cilantro
Juice of 1 lemon
Juice of 1 lime
1 lime cut into wedges
Melt butter in a large sauce pan.
Add nectarines, lime zest, lemon zest, lemon juice, lime juice and 3 thinly sliced Serrano chilies. Sauté about 10 minutes or until soft.
Mix in tequila and agave nectar.
Simmer glaze mixture uncovered for about 15 minutes.
Puree mixture in a blender.
Pour nectarine puree into a medium size bowl.
Stir in cilantro and remaining minced Serrano chili pepper into the nectarine puree mixture.
Refrigerate in a covered container.
Serving Suggestion: Brush the Spicy Summeripe Nectarine-Tequila Glaze onto grilled chicken and/or shrimp during the last 2-3 minutes of cooking. Serve with lime wedges, grilled nectarines, and fresh cilantro.
Delicious Summeripe Peaches, goat cheese, crispy shallots and sage leaves drizzled with a sweet balsamic vinegar reduction sauce create the ultimate summer time bruschetta. Use Summeripe Peach Bruschetta as an appetizer, first course, or even as a delicious snack!
2 Summeripe Peaches, pitted and diced
17 oz. balsamic vinegar
5 shallots, thinly sliced
4 tablespoons olive oil
12 fresh sage leaves
4 oz. package goat cheese
12 – 1/4 inch slices of baguette, lightly toasted
In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.
Store remaining vinegar reduction in an airtight container.
Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.
Place whole sage leaves in the skillet and cook over medium-high heat until crisp. Remove gently to a plate.
Assemble Summeripe Peach Bruschetta
Spread goat cheese on toasted baguette slices.
Top with crisp shallots and diced peaches.
Drizzle with balsamic reduction and place a whole crisp sage leaf on top.
Summeripe Nectarines can be used to make a delicious Summeripe Nectarine Bruschetta.