Ginger Peach Crisp

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping. Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡ My go-to ginger peach crisp recipe is one […]

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping.

Ginger Peach Crisp

Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡

My go-to ginger peach crisp recipe is one of those summertime faves I look forward to all year long. The moment that fresh, ripe, juicy peaches finally arrive on the scene, we turn on the oven (ever so briefly) to bake up a hot and bubbly pan to serve after dinner as the evening sunshine lingers. Then any leftovers are — of course — absolutely happening for breakfast the next morning. But once you finish up one pan, somehow another gathering always has a way of popping up that calls for one more batch, followed by more peachy breakfasts, followed by one more batch…and the delicious cycle keeps going. I mean, once you get going with this ginger peach crisp, why stop?

I’m especially partial to this particular recipe because it’s quick and easy to prep, it’s naturally gluten-free and vegan, and the addition of fresh ginger makes all of the flavors here absolutely shine. It’s also a very flexible recipe, so feel free to sub in different kinds of fruit, nuts or seasonings that you love best. And if you really want to go decadent, I also sometimes serve this peach crisp drizzled with my favorite bourbon caramel sauce, which our friends and family absolutely adore.

So round up a few pounds of peaches while they’re still in season, and let’s bake up a delicious crisp together tonight!

(more…)

Peach Galette

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky…

A Couple Cooks – Recipes worth repeating.

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.

Peach Galette

Got a load of ripe, juicy peaches? Here’s the ultimate summer treat: this Peach Galette recipe! Imagine, a filling of tender fruit flavored with brown sugar, nutty browned butter and a hint of cinnamon and vanilla. It’s all encased in a flaky, buttery pastry crust. A galette is a rustic tart: the perfect easy alternative to a pie. This one was a huge hit in our house and with our readers. We had dozens of recipe testers try this one out before sharing it with you. The overall opinion? Fantastic.

Ingredients for a peach galette

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. This peach galette is visually stunning: perfect for impressing at a dinner party or just enjoying on the patio on a summer evening. In fact, we’ve almost sworn off pies altogether: galettes are so much easier and even more fun! The most important ingredient to get ahold of for this one? Ripe peaches. Here’s what you’ll need:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. We don’t recommend using frozen here, though unsweetened canned peaches could work as a substitute. You can make this dessert with unpeeled peaches as we did, or peel the peaches using the boiling water method.
  • Brown sugar, granulated sugar, and turbinado sugar
  • Vanilla extract
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Peach Galette Recipe

Tips on how to ripen & test peaches

Ripe peaches are key to this peach galette and any peach recipe! You might buy them rock hard, or so juicy they’re almost bruising. Gently squeeze the peaches to see if the flesh feels soft: if so, they are ripe. If there is any firmness, you’ll need to ripen them. Here are a few notes on ripening peaches and the sweetness of this recipe:

  • Here’s how to ripen peaches: If the peaches are almost ripe, simply place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. Add a banana or apple inside, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
  • Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.

Vary the sugar to taste

Feel like your peaches aren’t quite there but you’re making the galette for an occasion? You can add a bit more sugar to compensate. Or, if you like very sweet desserts, you can use a little more sugar than specified. Here’s how to do it:

  • Vary the sugar in the filling if desired: This peach galette is perfect with ripe peaches and 6 tablespoons sugar. But if your peaches might be on the edge, use ½ cup sugar.
Peach Galette

Tips on working with galette dough

The other important part of this peach galette? The galette dough! Overall, this dough is very easy to work with: and you don’t need to shape it like you would for a pie. Here are a few notes to keep in mind when working with this dough:

  • Spoon and level the flour (or weigh it in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour right out of the container packs it in, which can result in more flour in a cup.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash it into the dry ingredients until a crumbly, pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is more accurate).
  • Chill 1 hour. This is important for the dough to set.
  • Roll into a 12-inch circle on a floured surface. You can pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
  • Brush with an egg wash and sprinkle with sugar. This is important to get a nice golden sheen on the crust! We like using chunky turbinado sugar on the crust, but granulated sugar works too.
Peach Galette

What people are saying about this peach galette

Readers on Instagram volunteered in droves to test this recipe! A huge thank you to all our testers who helped us incorporate feedback into this recipe before sharing it here. Here’s what a few of them had to say:

  • “This peach galette is very good, simple to make, and looks impressive!” -Natalia
  • “This galette was delicious. The recipe was very simple to follow. Hubby thought it was perfect!” -Mary
  • “I don’t typically like to bake, but this recipe was very easy to follow and the dough came together beautifully!” -Vonda
  • “Overall, really easy, a simple recipe that wasn’t too sugary and really focused on the crust and the peach flavor.” -Bart
  • “It was amazing with a bit of vanilla ice cream!” -Hannah

Serving and storage info

This peach galette is incredible on its own, but we prefer it with a dollop of vanilla ice cream! The creaminess compliments it perfectly. We like to serve it with our own homemade ice cream (a fun project if you’ve never tried it!), but of course it works with any store-bought variety.

Want to store leftovers of this galette? Place it in a storage container and refrigerate for up to 4 days. If you’re making it the day before, leave it out on the counter for an hour or so before serving to let it come to room temperature.

More peach desserts

When it’s the season, make all the peach recipes! Here are some favorites you’ll love:

This peach galette recipe is…

Vegetarian. For vegan, use vegan butter.

Print
Peach Galette

Peach Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups (about 1 pound; 3 to 4 medium) ripe yellow peaches, cut into 1/4-inch slices, skin on* 
  • 6 tablespoons light brown sugar, packed**
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter (or vegan butter)

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour.
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the thinly sliced peaches with the sugar, vanilla, cornstarch, cinnamon, and salt. Brown the 2 tablespoons butter by heating it in a small skillet over medium heat for 3 to 4 minutes until it just turns brown, stirring occasionally. (Keep an eye on it as it starts to brown; it can go from brown to burnt pretty quickly.) Immediately remove from the heat and pour the butter into the bowl with the peaches, then mix gently to combine.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Arrange the peaches on the dough in a spiral pattern, keeping the juices inside the bowl. Leave at least 2 inches of dough around the outside edge. The pattern can be precise or more free-form: whatever you feel like! Leave out any peaches that you think might overfill the galette. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  7. Gently pour the remaining juices from the bowl over the peaches. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust liberally with turbinado sugar (or granulated sugar). 
  8. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature or warm in the oven before serving.

Notes

*Make sure the peaches are ripe and sweet (give one a taste): this can make or break the recipe! You can leave the skins on for this recipe, but if you prefer without, peel the peaches using this method

**If you like a sweeter dessert or your peaches aren’t fully sweet, use ½ cup brown sugar. Avoid using dark brown sugar as it makes the filling very dark.

  • Category: Dessert
  • Method: Baked
  • Cuisine: French Inspired
  • Diet: Vegetarian

Keywords: Peach galette, peach galette recipe, recipe peach galette, recipe for peach galette

A Couple Cooks - Recipes worth repeating.

Peach Cobbler

We have two peach trees so I am always looking for ways to use up peaches during the summer months. I love making peach butter, peach salads, peach scones, peach salsa, and of course Peach Cobbler. Is there anything better than warm peach cobbler toppe…

We have two peach trees so I am always looking for ways to use up peaches during the summer months. I love making peach butter, peach salads, peach scones, peach salsa, and of course Peach Cobbler. Is there anything better than warm peach cobbler topped with vanilla ice cream during the summertime? I don’t think…

Perfect Peach Crisp

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden…

A Couple Cooks – Recipes worth repeating.

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.

Peach Crisp

Here’s a treat for eating al fresco on the porch as the summer sun sets: this Peach Crisp recipe! This nostalgic dessert is pure summer bliss. Ripe, juicy peaches star in a vanilla-scented gooey filling that’s covered with just the right ratio of crunchy golden crumbles. Top with a dollop of melty vanilla ice cream and it’s summer dessert heaven! Recently we enjoyed it on the patio with dinner guests, who helped themselves to seconds…then thirds! Here’s how to make this tasty summer treat.

Ingredients in this peach crisp recipe

Peach crisp is a summer tradition around here (though I grew up eating this fresh peach pie as our seasonal treat). The great part about crisp? It’s simple, requires no baking technique and is a knock-out hit every time you serve it. People never tire of crisp: we promise! Here are the ingredients you’ll need for a good peach crisp recipe:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. You can also substitute frozen peaches in this recipe if desired.
  • Granulated sugar
  • Cornstarch (or arrowroot starch)
  • Lemon juice
  • Vanilla extract
  • Old Fashioned rolled oats
  • All purpose flour
  • Brown sugar
  • Cinnamon
  • Butter (cold)
  • Salt
Peach Crisp

How to ripen peaches

Ripe peaches are key to any peach recipe. At the store, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If they’re even a bit hard, you’ll need a few days to ripen them. Here’s what to do:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 4 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Peach Crisp

Tricks for peeling peaches

Traditionally, a peach crisp uses fresh peeled peaches. You can make crisp with skin-on peaches, but it does add an extra texture element that some eaters might not enjoy. Here’s what to know about peeling peaches: you can’t use a vegetable peeler! It destroys the delicate fruit in the process. Here’s a quick way to perfectly peel peaches (which I learned from my mom in this peach pie recipe):

  • Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, so that the water fully covers them and boil for 45 seconds.
  • Place into ice water. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat.
  • Pull off the skin with your fingers. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers.

Make it gluten-free or vegan

Want to make this peach crisp recipe work for gluten-free or vegan diets? Here are a few easy substitutions that work perfectly:

  • Use almond flour for gluten-free. Almond flour is perfect for crisp recipes: it makes an even crunchier crumble topping.
  • Substitute vegan butter or coconut oil for vegan. Vegan butter is the best option for the crunchiest crumble. Coconut oil comes out softer and not quite as crisp. We recommend refined coconut oil, which has a subtler coconut flavor.
Peach Crisp

Leftover storage info

Got a big pan of peach crisp and want to save it? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day covered at room temperature. The topping stays crisp with this method.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. You can freeze peach crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

More peach recipes

When it’s the season, make all the peach recipes! Here are some favorites you’ll love:

This peach crisp recipe is…

Vegetarian. For gluten-free and vegan, see the substitution notes in the recipe below.

Print
Peach crisp

Perfect Peach Crisp


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This peach crisp recipe is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.


Ingredients

  • 5 cups sliced ripe peaches (2 ½ pounds; about 5 large or 7 medium)*
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter)
  • Vanilla ice cream, to serve (required!)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*This recipe also works with the same amount of sliced frozen peaches.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Peach crisp, peach crisp recipe, peach crisp recipes, peach crisp with fresh peaches

A Couple Cooks - Recipes worth repeating.

Hill Country baked beans

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Fresh Peach Salad

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.…

A Couple Cooks – Recipes worth repeating.

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.

Peach Salad

When it’s the season, you’ve got to seize it: make all the peach recipes! Here’s the recipe we run to often: this fresh Peach Salad recipe! This one is a standout, pairing juicy ripe peaches with a sweet balsamic vinaigrette, punches of creamy goat cheese and nutty toasted almonds. Add pops of sweet corn and savory red onion slivers and it’s a total treat! We polished this one off the minute we were done taking these photos, and we’ve been making it all summer long.

Elements in this peach salad

The most important thing about this peach salad recipe? Only use juicy ripe peaches. If they’re hard when you give them a gentle squeeze, wait a few more days to make this salad: it’s worth it! Here’s what you’ll need to put it together:

  • Ripe peaches
  • Toasted almonds: it’s worth taking the extra few minutes to toast the almonds: it greatly enhances the nutty, crunchy flavor
  • Mixed greens: we like a mix of butter lettuce and other greens
  • Red onion: slice them French cut (length-wise) for best presentation (here’s a video!)
  • Canned corn: canned is easiest, but if you happen to have leftover grilled corn it’s divine! You can also use fresh corn cut from the cob.
  • Goat cheese or feta cheese: it’s best with chevre, but nearly as good with feta; omit for vegan.
  • Balsamic vinaigrette: make it homemade with balsamic vinegar, Dijon mustard, maple syrup, salt, pepper and olive oil.
Peach salad recipe

How to ripen peaches

When you shop for peaches, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If you start with hard peaches, you’ll need several days to ripen them (especially if they’re out of season). Here’s what to do:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag. This traps the gasses inside.
  • Wait for 1 to 5 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

For the dressing: make it homemade!

You can use a stand-in salad dressing from the store here, but the best dressing is homemade! It’s simple to whisk together and tastes incredible. This one is a spin on our classic Balsamic Vinaigrette dressing. All you need to do is:

  • Whisk together balsamic vinegar, Dijon mustard, maple syrup and salt and pepper.
  • Gradually whisk in olive oil one tablespoon at a time until a creamy emulsion forms. It’s so quick and simple, and the flavor is outstanding: it will be become your go-to.
Salad with peaches

Variations on this peach salad

This summery peach salad is ripe for riffing on (yep, we said it). My mom recently made it with various substitutions and loved it. Here are a few ideas for components you can switch out:

More summer salads

Salads are king in the summer! Here are a few more tasty summer salads to try:

This peach salad recipe is…

Vegetarian and gluten-free.

Print
Peach Salad

Fresh Peach Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.


Ingredients

For the salad

  • ¼ cup sliced almonds
  • 6 to 8 cups mixed greens (we like a mix of butter lettuce and other greens)
  • 3 small (or 2 large) ripe peaches
  • 1 handful red onion slices
  • ½ cup canned corn, drained (or fresh corn or grilled corn)
  • 2 ounces soft goat cheese, crumbled (or feta cheese; omit for vegan)

For the dressing

  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup olive oil

Instructions

  1. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Prep the fresh ingredients: Slice the peaches. Thinly slice the onion.
  3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.
  4. Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Peach salad, peach salad recipe, salad with peaches

A Couple Cooks - Recipes worth repeating.

Vegan Peach Cobbler

This vegan peach cobbler recipe is the perfect peach season dessert. Loaded with freshly sliced peaches, warm cinnamon spice, and a delicious cake crumble topping. Learn how easy it is to make homemade vegan peach cobbler.  If you are looking for …

This vegan peach cobbler recipe is the perfect peach season dessert. Loaded with freshly sliced peaches, warm cinnamon spice, and a delicious cake crumble topping. Learn how easy it is to make homemade vegan peach cobbler.  If you are looking for a simple dessert you will want to make over and over again this peach...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Peach Cobbler.

Peach Pistachio Mascarpone Puff Pastry.

This peach puff pastry is spread with mascarpone cheese and topped with crushed roasted pistachios. It’s flakey, sweet, savory and wonderful! It can be an appetizer, side dish or snack! Oh my YUM. This flaky, buttery crust is loaded with creamy mascarpone cheese, sweet and juicy peaches then finished with a shower of crunchy, salty […]

The post Peach Pistachio Mascarpone Puff Pastry. appeared first on How Sweet Eats.

This peach puff pastry is spread with mascarpone cheese and topped with crushed roasted pistachios. It’s flakey, sweet, savory and wonderful! It can be an appetizer, side dish or snack!

Oh my YUM.

peach pistachio puff pastry

This flaky, buttery crust is loaded with creamy mascarpone cheese, sweet and juicy peaches then finished with a shower of crunchy, salty chopped pistachios.

Hello flavor explosion!

I’m having just a slight obsession with peaches at the moment. I mean, can you tell?! I’m very sad that peach season is coming to an end. 

mascarpone cheese

And it’s no secret that I love everything puff pastry! Throw something sweet or savory on top of this flaky crust and I am sold.

This is no exception. It’s a bit both savory and sweet, something delicious to make for a snack, an appetizer or even a dessert. Or heck, make it part of your meal.

puff pastry with mascarpone and peaches

It’s SO EASY.

Spread your sheet of puff pastry with a layer of mascarpone cheese. Top with sliced peaches and a drizzle of honey. Top with crushed pistachios and bake!

YES. Only five ingredients, that is it. 

I’ve made something similar with brussels sprouts before and we all freak over it. 

peach pistachio puff pastry ready for the oven

My ideal time to make this? If I’m having just a few girlfriends over and we’re going to sit on the patio with cocktails. It’s not an overwhelming snack to make, but it’s also not something you can really make ahead of time because puff pastry is best when consumed right away.

If you make it and pop it in the oven right before guests come, it’s hot and ready and bubbly and cheesy and sweet just in time for everyone to eat!

Rhyming unintentional .

peach pistachio puff pastry

But if you need a few other ideas of how to serve it, I’ve got you!

I love to make this and serve it with a simple lemon arugula salad. Just some arugula greens (or any greens you have, really) with salt, pepper and fresh lemon with olive oil. Like the arugula greens I shared here!

You can also drizzle it with some balsamic glaze for even more of a savory sweet kick. 

Another way you can serve it is with a savory meal, like grilled chicken and vegetables! Pair this on the side as your carb and it gives such a delicious sweet bite to the meal. I love it!  (more…)

The post Peach Pistachio Mascarpone Puff Pastry. appeared first on How Sweet Eats.

Burrata Basil and Peach Panzanella.

This peach panzanella is a summer dream! Toasty bread cubes drizzled with basil vinaigrette and served with perfect burrata cheese. Delish! I’ve got a midsummer’s dream of a salad here for you today! I know, I know, I just shared a (super amazing) rotisserie chicken salad with you last week, but that’s more of a […]

The post Burrata Basil and Peach Panzanella. appeared first on How Sweet Eats.

This peach panzanella is a summer dream! Toasty bread cubes drizzled with basil vinaigrette and served with perfect burrata cheese. Delish!

I’ve got a midsummer’s dream of a salad here for you today!

burrata basil and peach panzanella

I know, I know, I just shared a (super amazing) rotisserie chicken salad with you last week, but that’s more of a heartier salad. This is more of a lighter summer fruity salad that uses up all your summer garden goodies! 

It can be a great summer patio dinner or even a starter salad. I love it for lunch or even served at a picnic. The flavors are fantastic, the bread is the best part and who can pass up burrata?! 

bread cubes drizzled with basil vinaigrette

Seriously, the toasty cubes with a basil vinaigrette shower. OMG.

bread, tomatoes basil vinaigrette

Let’s talk about how it goes down.

The bread cubes are toasted and crunchy. Then they are drizzled with basil vinaigrette. Oh my gosh – it’s SO good.

If you’ve ever made my traditional summer panzanella salad before, you’ll know exactly what I mean. The vinaigrette soaks into the croutons and it is fantastic. The flavor is unreal. 

The basil vinaigrette uses fresh basil and is slightly briney from the lemon and vinegar and just overall wonderful. You will want to drizzle it on everything or dip everything in it. 

up close tomatoes and bread

Then we load up on peaches, grape tomatoes, lots of fresh basil and… burrata!

Can’t ever get enough of burrata, of course.

The burrata can be pulled apart and fully tossed in the panzanella or set on top where you can pull it apart as you go. (more…)

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