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Peach and Ricotta Pizza

By
Star Laliberte
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0
Four slices of Peach and Ricotta Pizza sit on a wooden background. They are orange and white in color and drizzled with a brown glaze.

One bite of this Peach and Ricotta Pizza from Chef Jackie Page, and you’ll be hooked. This unique combination of flavors is both sweet and savory. Juicy peaches add a refreshing twist to the creamy ricotta cheese, while the crispy crust complements the soft texture of the toppings. Impress with this recipe at your next summer gathering.

Bonus points if you elevate your pizza with the use of farm-fresh peaches. The stone fruit is in season in Pennsylvania from July to September. Whether you enjoy them on their own or in a recipe like the one below, be sure to take advantage of their seasonal availability.

What is Prosciutto?

Prosciutto is a type of Italian ham that is created during a dry-curing process that ages the meat. It comes in paper thin slices that melt in your mouth with its rich flavor profile and fat content. When it comes to buying prosciutto, quality matters. Low-quality prosciutto can be sticky, dry and even almost bitter. By ensuring you purchase high-quality, it’ll have an easy-to-eat texture that includes small sliver of fat around the edges.

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Four slices of Peach and Ricotta Pizza sit on a wooden background. They are orange and white in color and drizzled with a brown glaze.

Peach and Ricotta Pizza

  • Author: Chef Jackie Page
Print Recipe

Description

The perfect combination of sweet and savory on a flatbread.

Ingredients

Scale
  • 1 ball pizza dough, flatbread, or naan
  • 2 tbsp hot honey, separated
  • 4 oz ricotta cheese
  • Fresh peaches, peeled, pitted, and sliced lengthwise.
  • Prosciutto
  • Balsamic glaze
  • Fresh basil
  • Fresh mozzarella

Instructions

  1. If you use a fresh dough, flatten it out into a 10-inch circle.
  2. Mix 2 tablespoons of hot honey into ricotta cheese and spread over the pizza crust.
  3. Add peaches and prosciutto and bake in a 450-degree oven until crust crisp and golden.
  4. Remove from oven and drizzle with the remaining hot honey and balsamic glaze, and garnish with the fresh basil and mozzarella.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Chef Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

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Riverlife’s 2023 Party at the Pier: Hidden Gems

By
Star Laliberte
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0
a diverse group of 5 people in cocktail attire on a rooftop overlooking the Allegheny River in Pittsburgh. Riverlife's 2023 Party at the Pier

Uncover the magic of our city. We invite you to discover a whole new view of Pittsburgh’s vibrant riverfronts as you glitter in the night sky on the Rooftop Terrace at the David L. Lawrence Convention Center.

The VIP Cocktail Hour, presented by PNC, features gem-hued specialty cocktails, plenty of sparkling delights, and decadent bites. As the doors open at 7:30 p.m. to all ticketed guests, attendees are greeted with a seductive gem-toned atmosphere, inspired by our city’s depth and beauty. 

3 people smiling on a rooftop. Riverlife's 2023 Party at the Pier

Get bejeweled by local artists, charmed by unexpected moments, and dazzled on the First National Bank Dance Floor. Riverlife’s 2023 Party at the Pier: Hidden Gems Presented by Peoples will illuminate the Golden Triangle on August 18th. Pittsburgh’s “fashion event of the year” has guests dressing to impress and is legendary for taking creative cocktail attire to new heights. Expect to see color-rich jewel tones or mysterious palettes of blacks and grays with sparkling accents and unexpected details. Combining serious glam and an homage to the work of our host, Riverlife, we’re taking cues from PPG’s Color of the Year, Vining Ivy–  a beautifully robust and refined blue-green, symbolic of the deepest depth of a body of water.

a couple dressed in blue cocktail attire standing on a rooftop overlooking the river. Riverlife's 2023 Party at the Pier

Less than 180 tickets remain, with only 50 coveted VIP tickets currently available.

Tickets are on sale now at partyatthepier.com.

Details:
Friday, August 18, 2023
THE ROOFTOP TERRACE AT THE DAVID L. LAWRENCE CONVENTION CENTER
VIP | 6:30 PM – 7:30 PM
WITH SPECIAL ROOFTOP BOULEVARD LOUNGE ACCESS THROUGH 8 PM
THE MAIN EVENT | 7:30 PM – 10:30 PM

Photography by Rose Colored Creative

Don’t Miss This Downtown Pittsburgh Psychedelic Experience

By
Jordan Snowden
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0
Green lighting fills a room with high ceilings, dotted with red and yellow lights. Architects of Air: Daedalum

An otherworldly adventure awaits visitors to Pittsburgh’s Cultural District. Open until the beginning of September, Architects of Air: Daedalum unites light, color, and sound in an walk-in sculpture known as a luminarium. The inflatable structure is a maze of intertwining cavernous pods, domes, and tunnels. A walk through Daedalus is a multi-sensory, all-ages adventure.

Once you enter the exhibit, you find yourself transported to another dimension. TABLE Magazine Creative Director, Camden Leeds, described Daedalum as “some sort of portal or sci-fi space chamber.” As you explore, you’re led down different corridors where, beyond each turn, you fall deeper down the rabbit hole, continuing to lose yourself in the ambiance of the glowing lights and ambient sounds and eventually wandering into what seems to be a space-age psychedelic cathedral.

Savor your visit

Since there are no restrictions put on your time inside the installation, we recommend maximizing this opportunity for an ethereal trip by slowly walking through, pausing to meditate, or cracking open a good read. Leeds says to make sure you lie down and look up while you visit the exhibit’s grand hall.

Or take your experience to a spiritual level on Saturdays at noon, when gentle, all-level yoga classes take place inside Architects of Air, surrounded by pleasant, immersive light and sound. Don’t forget to bring a yoga mat!

After your adventure, eat Downtown

While you’re out and about, you might as well make the visit to the city into a whole excursion by grabbing a bite to eat at one of downtown’s fabulous eateries. Bae Bae’s Kitchen offers Korean-inspired dishes made with local, healthy, organic ingredients. It’s an ideal feel-good meal after a body-nourishing yoga session. Or pop over to The Warren to indulge in cocktails, sushi, and sandwiches.

If American fare is on the brain, Meat & Potatoes features hardy comfort food with a stylish and cozy atmosphere to match. For a more upscale dining experience, check out Ritual House, whose motto of “spirited food and drink in an atmosphere designed for the senses” is a perfect way to end Daedalum’s multisensorial fun.

Seafood Broil for 2

By
Justin Matase
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0
a black table with a round metal pan with clams, scallops, crab legs, lobster, and shrimp

When it comes to seafood, it’s best enjoyed simply, as in a seafood broil for two. No muss, no fuss… but a big, tasty payoff when you sit down to enjoy it with someone special.

The fashion industry is tapping into quiet luxury. It’s a new-age, minimalistic approach to fashion that focuses on quality materials. It also touches on thoughtful purchases that are considered more of an investment rather than fast fashion.

We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a nostalgic feel of splendor can also find their way into this trend of quiet luxury. If your desire is to share a romantic, quiet moment with your partner featuring our Seafood Broil, add a luxurious cocktail like our Cognac and Cardamom French 75. Tastes like foreplay. Or so we’ve heard.

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a black table with a round metal pan with clams, scallops, crab legs, lobster, and shrimp

Seafood Broil for 2

  • Author: Justin Matase
Print Recipe

Description

This broil is just the thing you need for a romantic dinner with tender bites of fresh seafood.

Ingredients

Scale
  • Lobster tails
  • U10 scallops
  • Snow crab cluster
  • Littleneck clams
  • 14–16 Gulf shrimp, shell still on

Instructions

  1. This recipe comes together quickly, but the seafood requires a touch of prep. Scallops: Soak scallops in milk for 30 minutes prior to cooking. The casein in milk binds to the amino acids in the fish that produce the fishy smell no one loves. Just prior to cooking, wash away the milk to get a sweeter-tasting scallop.
  2. Lobsters: Using kitchen shears or a very sharp chef’s knife, cut lengthwise through the top center of the lobster’s shell. Be careful not to cut past the shell into the flesh. Spread the shell apart to reveal the delicious white meat. Remove the black vein that runs down the center, pull the meat up, and rest on the top of the shell to be broiled.
  3. Clams: Soak clams in salt water for 30 minutes to an hour prior to cooking. Make sure this water is as salty as the ocean. Fresh water will put them into shock and kill the clams. A good soak in salt water will help them filter clean water through their shells to remove sand and particles.
  4. Assemble all of the seafood on a broiling pan. Place a few pads of butter on top of the shellfish, and garnish with whatever fresh herbs you have on hand (rosemary, oregano, thyme—or all three!).
  5. Broil for 15 minutes on medium heat, until the clams have opened and the shellfish has turned opaque. In the event that the broiler becomes too hot and some singing occurs, simply move the rack down a notch and allow the seafood to bake/broil until the clams open.
  6. Melt half a stick of butter over medium heat. Drizzle some over the broiled seafood. Leave the rest handy for additional slathering and dipping. Serve piping hot.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe and Styling by Justin Matase
Story by Star Laliberte
Photography by Dave Bryce

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The Ultimate Grilled Cheese and Charcuterie Board for 4

By
Justin Matase
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0
a grilled cheese in the middle of a marble charcuterie board with red and purple olives and a variety of cured meats

How do you step your charcuterie board up to the next level?

The charcuterie board has enjoyed a rise in popularity over the past few years across social media as people began posting the simple luxury of imported cheese and meats — best enjoyed over a glass of wine. That social media craze led to a charcuterie explosion where you can now find these boards on most restaurant menus across the country. We still love a delicious spread of meat, cheese, and olives. But how can we take this popular favorite and give it the new luxurious twist it needs?

Enter the grilled cheese. We’re not talking about American cheese between two pieces of Wonderbread. Our elevated version combines two different cheeses to provide the glorious cheese pull moment and to deepen the flavor.

Stopping into Penn Mac on The Strip for cheese and meats is a treasured Pittsburgh tradition. I am always excited to see what specialty imports we can try alongside our favorites. At the cheese counter, I meet Jared Snodgrass and I explain that I’m looking to make a luxurious grown-up grilled cheese sandwich. He tells me that one cheese just won’t do the trick and that I’ll need two; one with high fat content to provide a rich flavor and aroma and one with elasticity to give you the perfect cheese pull. He settled on Tomme de Savoie for my rich cheese and Abondance for my pull factor. Finally, as I was about to depart, he also grabbed a pound of French churned butter, Beurre de barrette: Isigny Mere, telling me it’s “The best butter money can buy.” And I think he’s right.

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion. We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. This grilled cheese and charcuterie board checks all of those quietly luxurious boxes…and then some.

The Ultimate Grilled Cheese and Charcuterie Board for 4

TIPS FOR THE PERFECT GRILLED CHEESE

  1. Use about 2 oz of each cheese in equal parts.
  2. Allow your butter to reach room temperature before attempting to spread on bread.
  3. Select a fresh-cut Italian loaf from Mancini’s.
  4. Use a low to medium heat to get the perfect golden brown crunch.

MEAT SELECTION

For our meat selection, we picked a Collatello. This northern Italian specialty is available in a very small production region of Emiglia Romagna, not far from the famous Parma region, renowned for its Prosciutto di Parma. Colatello is made from a choice section of pork thigh, and cured for at least 10 months, creating a velvety texture and mild briney quality unlike anything you’ve ever tasted.

Our second selection is Bresaola. This Italian specialty is made from beef instead of pork. The air drying it undergoes gives Bresaola a deep, rich, nutty flavor and a beautiful deep ruby color. This is often referred to as “beef prosciutto.”

FINISHING TOUCHES

Finally, finish off the board with a few of your favorite accoutrements. We love to add meaty olives like Alphonso and Cerignola, some fresh pesto, caviar, lightly peppered salmon, and a few fresh herbs for garnish.

Recipe and Styling by Justin Matase / Story by Justin Matase and Star Laliberte / Photography by Laura Petrilla

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Brown Butter Crab Toast

By
Justin Matase
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0
large lump crab pieced covered in brown butter and lemon zest on a small round pink plate and a long narrow pink tray with a broken crusty baguette, parsley, and lemon slices on a piece of light yellow spotted fabric

There is no better way to enjoy colossal crab than with brown butter on some crispy French bread. The textures and flavor combine to create a quiet, luxurious moment worth savoring. Impress your guests with this, or just have it all to yourself.

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.

We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well such as with our Brown Butter Crab Toast. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. You’ll feel like royalty as you enjoy this recipe, until you realize that it is so delicious you’ll want to lick the plate clean. And that is the best reason why not to share.

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large lump crab pieced covered in brown butter and lemon zest on a small round pink plate and a long narrow pink tray with a broken crusty baguette, parsley, and lemon slices on a piece of light yellow spotted fabric

Brown Butter Crab Toast

  • Author: Justin Matase
Print Recipe

Description

Easier and more delicious than eating crab legs.

Ingredients

Scale
  • 1 can colossal crab, available at Wholey’s
  • 1 stick of salted butter
  • 1 French baguette
  • Parsley for garnish

Instructions

  1. Place stick of butter into the saucepan at medium heat. As the butter begins to melt, keep close watch.
  2. Begin to stir the butter to agitate the movement in the pan. You want the lipids to begin to brown, but not burn. So you’re walking a fine line.
  3. As soon as you start to smell the nutty toastiness of the butter and it begins to turn brown, reduce heat to low for 1 minute and then turn off.
  4. Cut the baguette on an angle to make a larger piece and place in the oven for 5 minutes at 350 degrees to crisp the outside and warm without making a crostini.
  5. Rinse crab under cold water and dry on a paper towel.
  6. Place crab on a plate and on the baguette and pour brown butter atop. Enjoy immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Justin Matase
Story by Star Laliberte
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

Deviled Eggs with Caviar

By
Justin Matase
-
0
a wooden board on a piece of white and gray marble on a wooden table with six deviled eggs topped with caviar and garnished with chives

Wow your guests with a deliciously elevated appetizer of Deviled Eggs with Caviar. The best part of this dish is that the combination of eggs and caviar brings the best out of both flavor profiles, allowing them to shine in their own right and as a team.

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.

We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. So let’s state the obvious: What could be more simple and luxurious than adding a bump of caviar to the top of your creamy deviled eggs?

Tips for Making Deviled Eggs with Caviar

Prep your eggs for easy peeling: Older eggs peel more easily than fresh eggs. Shoot for eggs that are 7-10 days old. If you’re using fresh eggs, try steaming them for 15 minutes instead of boiling. The steam will penetrate the shell and break away the membrane from the white, making them easier to peel.

How do you make deviled eggs without actually peeling an eggshell? This is where you enter deviled egg pro hack territory. Pro Hack: Whole Foods, Giant Eagle, and Trader Joe’s sell pre-hard cooked eggs. Save yourself the hassle of cooking the eggs and make this recipe on the fly. Our favorites come from Whole Foods — they are more petite in size and have a more golden yellow yolk.

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a wooden board on a piece of white and gray marble on a wooden table with six deviled eggs topped with caviar and garnished with chives

Deviled Eggs with Caviar

  • Author: Justin Matase
  • Yield: Serves 8
Print Recipe

Description

This recipe epitomizes “quiet luxury.”

Ingredients

Scale
  • 1 dozen eggs
  • 6 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp of salt
  • 1 tsp of pepper
  • Fresh chives, for garnish
  • .5 oz of Royal Ossetra Caviar

Instructions

  1. Trim the tip of the egg about ⅔ of the way toward the center, and slice a tiny bit off the base so they stand on their own.
  2. Carefully remove the yolks and place in a mixing bowl.
  3. To make the filling: Add mayonnaise, Dijon mustard, salt, and pepper to your medium mixing bowl with removed yolks.
  4. Press with a fork to break down and whisk until smooth.
  5. Piping the perfect deviled egg: transfer your egg filling from your mixing bowl to a pastry bag pipe into your eggs. (A gallon zip lock bag with the corner trimmed off will also do the trick.)
  6. Garnish with chives and Royal Ossetra Caviar.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe and Styling by Justin Matase
Story by Star Laliberte
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Lemon Basil Posset

By
Star Laliberte
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0
a 3/4 look in photo of 3 Lemon basil possets in clear coupe glasses garnished with blueberries and basil on a marble base with a white background

Lemon Basil Posset is the smooth and creamy, tangy, and oh-so-delightful dessert you didn’t know you needed. One might expect something so luxurious to require extraordinary preparation. But quite the opposite is true of this traditional English dessert.

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.

We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. This Lemon Basil Posset uses a few basic ingredients and yields a decadent dessert that will truly wow you.

What is a Posset?

A posset is a dessert originating in medieval Europe, fit for royalty! Possets were originally served warm but are often enjoyed chilled today. Though in the glass it might look like a cocktail, it’s served in a cocktail glass for that extra touch of luxury. Plus, portions are small, so a serving fits in a glass or a ramekin.

Lemon Basil Posset Recipe

Ingredients

  • 16 oz heavy cream
  • 3/4 cup sugar
  • 1 large sprig of fresh basil (slapped, to release aromatics)
  • 6 tablespoons lemon juice
  • Zest of one large lemon
  • 1 vanilla bean or 1 teaspoon pure vanilla extract
  • Fresh berries, lemon zest, and small basil leaves, for garnish

Instructions 

  1. In a medium-sized, heavy bottom saucepan, add the cream, sugar, sprig of basil (including the stem), and lemon zest.
  2. Over medium-high heat, bring to a boil until the sugar is completely dissolved and the cream is steaming.
  3. Reduce the heat to medium and simmer for 3 minutes, stirring constantly. Monitor closely as you may need to reduce the heat slightly in order to avoid the mixture boiling over.
  4. Stir in the lemon juice and vanilla and continue to cook for 2 minutes or until the mixture begins to thicken.
  5. Remove from heat, and allow to cool for 1-2 minutes.
  6. Press the mixture through a fine mesh strainer or cheesecloth to remove the basil, zest, and any pulp that may be present.
  7. Allow to cool for another 1-2 minutes, stir the mixture again, and divide between 6 coupe glasses or ramekins.
  8. Cover each with plastic wrap and refrigerate for 2-3 hours or overnight.
  9. Remove plastic wrap, garnish with fresh berries, a pinch of lemon zest, and basil before serving.

Recipe and Story by Star Laliberte / Styling by Anna Calabrese / Photography by Laura Petrilla

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Nasturtium Pesto

By
Keith Recker
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0
green nasturtium pesto on crostini with small cucumber slices on a beige tray garnished with arugula, a black background, green floral fabric, tan burlap and fresh garlic with purple skins

We truly enjoy traditional basil pesto, but we’re elevating the classic recipe to new, summery heights with our Nasturtium Pesto recipe. Did we hear someone say that pesto does not need any improvements? This is quite probably true, but don’t ignore the flavorful possibilities presented by naturally peppery nasturtium leaves. The deliciousness may surprise you.

A More Lowkey Pesto for a Quiet Luxury Meal 

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion. We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. Nasturtium pesto uses a fresh edible plant for a cleaner, sharper take on classic pesto. Add this nasturtium pesto to your favorite pasta, or use it on crostini like we’ve done here for a simple and luxurious appetizer.

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green nasturtium pesto on crostini with small cucumber slices on a beige tray garnished with arugula, a black background, green floral fabric, tan burlap and fresh garlic with purple skins

Nasturtium Pesto

  • Author: Keith Recker
Print Recipe

Description

A quiet luxury take on pesto sauce.

Ingredients

Scale
  • 2 cups fresh nasturtium leaves and stems (packed)
  • ½ cup pecans (raw or toasted)
  • 2 cloves fresh raw garlic
  • 1 cup olive oil (more if needed)
  • ½ cup grated Pecorino Romano cheese
  • ¼ tsp white pepper
  • ¼ tsp lemon zest (more to taste)
  • 3 or 4 small English cucumbers and arugula leaves, for garnish
  • Salt to taste

Instructions

  1. After harvesting, wash and pat dry nasturtium leaves and stems.
  2. Place all ingredients except cheese in the bowl of a food processor. Let the blades work for 90 seconds.
  3. Scrape down the sides of the bowl and check for smooth, soft consistency.
  4. Add oil if too thick and dry.
  5. Add cheese and process just until blended.
  6. Place in a lidded container and refrigerate for up to a week, or spread immediately on slices of grilled baguette with thin rounds of English cucumber and arugula leaves for garnish.

Did you make this recipe?

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Recipe and Styling by Keith Recker / Story by Star Laliberte / Photography by Laura Petrilla

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Grilled Peaches with Mascarpone and Honey

By
Keith Recker
-
0
an arial view of a wide purple bowl with grilled peaches, whipped mascarpone and honey, garnished with fresh mint, and a smaller neutral colored bowl with grilled peaches

A beautiful way to celebrate one of summer’s favorite fruits in a simple yet luxurious way is our Grilled Peaches with Mascarpone and Honey recipe. This is something I learned almost forty years ago in Italy, and I have made many versions of it, all of them savored by dinner guests and family members alike. Once peach season passes, feel free to try grilled plums… or pineapple. You could also create your own mix of fruits depedning on what’s in season.

How Our Grilled Peaches Leave an Impact

The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion. It focuses on quality materials and thoughtful purchases that are more of an investment rather than fast fashion.

We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. The slightly sweet flavor and buttery texture of mascarpone, with the amplified sweetness of grilled peaches and some local honey, will leave you craving more than just a single serving.

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an arial view of a wide purple bowl with grilled peaches, whipped mascarpone and honey, garnished with fresh mint, and a smaller neutral colored bowl with grilled peaches

Grilled Peaches with Mascarpone and Honey

  • Author: Keith Recker
Print Recipe

Description

A sweet way to take advantage of peach season.

Ingredients

Scale
  • 6 ripe peaches
  • 2 cups mascarpone
  • 3 tbsp honey (divided)
  • Zest of 2 lemons
  • 1 tbsp lemon juice
  • Fresh mint, to garnish

Instructions

  1. Mix mascarpone and two tablespoons of honey. Spread a generous tablespoon on each of six dessert plates. Sprinkle lemon zest on top.
  2. Mix 1 tablespoon of lemon juice and one tablespoon of honey.
  3. If the ripe peaches you select are willing to be cut in half, separated, and pit removed, fantastic! If not, also fine. Grill halves skin side down over low heat until warm all the way through — usually about 5 minutes. Using tongs, flip them flesh side down and grill for a minute or so. If the peach will not easily separate, use tongs to grill it on all sides.
  4. Place one peach (or two halves) onto each mascarpone-slathered dessert plate.
  5. Using a brush, give each grilled peach a glaze with the honey-lemon mixture.
  6. Garnish with mint and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Keith Recker
Story by Star Laliberte
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

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