Appetizers

Simple 6 . . . APPETIZERS

Grilled Pesto Peaches

4 large peaches, pitted and halved
8 ounces burrata cheese
Handful fresh arugula, torn
2 Tbsp extra virgin olive oil
2 Tbsp DeLallo Simply Pesto® Traditional Basil Sauce
3 Tbsp sliced almonds

Spray grill grates with nonstick spray. Preheat grill on a medium setting. Grill peaches flesh-side down until softened and charred, about 3 minutes. In a small mixing bowl, whisk together pesto and extra virgin olive oil. Set aside. Remove peaches from heat and arrange on a serving dish. Top with burrata cheese and fresh arugula. Drizzle with pesto mixture. Sprinkle sliced almonds.

Serves 4

. . . Recipe & Photo from Delallo

Spicy Deviled Eggs

6 unshelled eggs, room temperature
1/4 cup Stonewall Kitchen Sriracha Aioli
Salt and pepper
Crumbled bacon, cilantro leaf, parsley leaf, paprika, or dill sprig for garnish
Mayonnaise (if needed)

Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs. Add 1-2 minutes more if eggs are cold directly from refrigerator and not room temperature. Plunge eggs into cold water to prevent further cooking. Once eggs are cooled peel off shells. Cut eggs in half lengthwise. Remove egg yolks to a small bowl. Add Aioli, salt and pepper. Mix until smooth and uniform. If dry add more aioli or mayonnaise. Spoon or pipe egg yolk filling into each white. Garnish and serve.

Makes 12

. . . Recipe & Photo from Stonewall Kitchen

Pom Bleu Pear Flatbread
2 Tbsp olive oil, divided
1/4 red onion, thinly sliced
1 store-bought flatbread
4 oz bleu cheese crumbles
1 pear, thinly sliced
1 tsp minced fresh rosemary
1 Tbsp Sutter Buttes Pomegranate Balsamic Vinegar

Preheat oven to 400 degrees F. In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Place the red onion in the skillet and sauté until tender, about 3-5 minutes. Set aside to cool. Brush the flatbread with remaining 1 tablespoon of olive oil. Top with blue cheese crumbles and red onion. Arrange pear slices over the flatbread. Sprinkle with fresh rosemary. Place flatbread on a pizza pan or baking sheet and bake for 10 minutes or until cheese is melted and flatbread is crisp around the edges. Remove from oven and drizzle with O Fig Balsamic Vinegar. Cut into slices and serve.

. . . Recipe adapted from Two Peas & Their Pod

* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.