TGI Casual Friday, friends! You know the drill. First we talk about this glorious grilled peach and burrata sitch, then we waste time on the Internet. Let’s get to it.
As you may know, I’m a toast person. Usually avocado, yes, but on occasion, I like to mix things up. (I swear.) And when I do, I tend to go the burrata route with some sort of seasonal accoutrement. For years, ratatouille was my default topping, but this summer I’ve been all about the stone fruit. My current go-to is peaches—which I like to quickly soften and caramelize on the grill—garnished with a few fresh basil leaves, a drizzle of honey and some flaky sea salt. When I’m feeling particularly fancy, I dig into the magical habanero honey that I snagged from the girls at Plated and my stash of smoked Maldon salt, but such luxurious additions are clearly optional.
These sweet and savory tartines are the ultimate warm weather brunch/lunch avec a simple frisée or arugula salad and a large glass of chilled rosé, but please note that they’re equally delightful as a super light dinner or shareable app. And you could always slice the peach rounds into halves or quarters and turn these toasts into crostini for more formal summer soirées. I imagine they’d be quite fetching finger food.
Moving on to Internet nonsense and personal musings!
This 9-year-old Chinese boy’s dancing makes me think I should give Zumba another shot.
Sometimes a good 90s throwback can really make your day/weekend/summer. “You know what they say bout those that sweat theyself, you might find yo’self by yo’self.” #preach
I may be Ina’s biggest fangirl, but this recap of what happens in every single episode of Barefoot Contessa still tickles me.
Good to know that election anxiety is actually a thing. (I have it.)
I’m very tempted to experiment with DirtyLemon products, especially the [Skin+Hair]. If you’ve tried it, let a girl know whether or not she should order in bulk…
Fellow adventurous wine drinkers/enthusiasts, listen up! My friend Shelley works at Biondivino, the most adorable little Italian wine shop in San Francisco, and they have an amazing monthly wine club that you should consider joining with me, stat. Every month, you’ll get 2 (or 3!) unique wines delivered to your doorstep, along with menu pairings that make entertaining accessible and fun. Each carefully selected wine has a story, and Biondivino’s goal is to connect its customers with incredible winemakers and encourage people to share the experience with friends. Cool, right?
But wait, there’s more! Wine club members also get a 10% discount on retail purchases, free entry to tastings and an Italian wine appreciation class (if you don’t live in SF, this would be a very good excuse to visit), and a very festive Biondivino wine carrier. You can sign up for da cloob yourself or gift it to a friend here.
My overly friendly Uber driver told me some stupidly awesome jokes yesterday that I think are worth sharing…
What do you call a cow with two legs?
What do you call a cow with no legs?
What do you call bees that make milk?
Boo-bees! (That one really cracked him up.)
What do you call a guy that’s high on mushrooms.
(Needless to say, I gave this dude five stars.)
As always, there are endless things that I want to make/eat from the Internet, but I plan to prioritize the following:
Baked Eggs with Chimichurri and Prosciutto is my ideal anytime meal. Grilled bread optional, but recommended.
It’s officially fig season, and this Farro Salad with Figs and Peaches is at the top of my #sassydesklunch list. I may add a sprinkling of herbed goat cheese if I’m feeling particularly wild.
Grilled avocados get me almost as hot and bothered as avocado roses, so this Grilled Avocado and Kale Chopped Salad will undoubtedly sex up my summer table at some point. (I will obviously be massaging my kale.)
I need to commandeer someone’s grill to make Heidi’s Charred Corn and Rosemary Grilled Pizza ASAFP.
I’m not a huge fan of making summer rolls (my mini burrito rolling skills are subpar), but I would be willing to break out the rice paper for these Peach and Avocado beauties.
Given my extreme laziness and mediocre baking skillz, I will always favor crisp/crumble over pie. This Blueberry Coconut Crisp is right up my alley.
I’ve decided to make the Plum and Thyme Prosecco Smash Chateau Logena’s signature cocktail for August. (I’ve “accidentally” stockpiled Prosecco over the past few months, so stumbling across this recipe was rather fortuitous…)
Frosé (aka frozen rosé) speaks to me, and I’d like to thank the geniuses at Bon Appétit for introducing white girls everywhere to their spirit cocktail.
p.s. If you live in NYC, apparently Bar Primi has a Frosé machine. Just thought you should know…
Grilled Peach Tartines with Burrata, Basil and Honey: (Serves 4)
2 peaches, sliced into ¼- to ½-inch rounds (You can add an extra peach if you like.)
1 tablespoon extra virgin olive oil
4 slices bread (I love a good sourdough for this.)
8 ounces burrata cheese
Fresh basil leaves
2 teaspoons honey (I highly recommend a spicy honey if you have it!)
Flaky sea salt, such as Maldon
Preparing your Grilled Peach Tartines with Burrata, Basil and Honey:
-Preheat a grill or grill pan over medium-high heat. Lightly brush your peach rounds on both sides with the olive oil.
-Grill your peaches for 2-3 minutes per side or until slightly softened with some sexy grill marks. Transfer to a cutting board.
-Grill or toast your bread to your desired level of toastiness.
-Top each piece of toast with 2 ounces of burrata. Arrange a few peach rounds and basil leaves on top of the burrata. Drizzle with honey and sprinkle with flaky sea salt. Serve immediately.
- 2 peaches, sliced into ¼- to ½-inch rounds (You can add an extra peach if you like.)
- 1 tablespoon extra virgin olive oil
- 4 slices bread (I love a good sourdough for this.)
- 8 ounces burrata cheese
- Fresh basil leaves
- 2 teaspoons honey (I highly recommend a spicy honey if you have it!)
- Flaky sea salt, such as Maldon
- Preheat a grill or grill pan over medium-high heat. Lightly brush your peach rounds on both sides with the olive oil.
- Grill your peaches for 2-3 minutes per side or until slightly softened with some sexy grill marks. Transfer to a cutting board.
- Grill or toast your bread to your desired level of toastiness.
- Top each piece of toast with 2 ounces of burrata. Arrange a few peach rounds and basil leaves on top of the burrata. Drizzle with honey and sprinkle with flaky sea salt. Serve immediately.