Grilled Peaches & Red Wine Granita

Peaches in wine are a tradition in many Italian homes during summer months when stone fruits are perfectly ripe. This is my take on that tradition, I stayed true to the main ingredients: pesche e vino, but added a touch of freshness to this classic fruit dish.

Grilled Peaches & Red Wine Granita

Ingredients (serves 4):

2 peaches, halved with pits removed
olive oil for brushing

Granita:
1 1/4 cup red wine
1/3 cup sugar
Zest of 1 lemon

Directions:

Bring the wine and sugar to a boil in a medium saucepan add the lemon zest and let simmer for 3 minutes. Strain out the lemon zest and pour wine mixture into a freezer safe glass dish. Freeze until firm about 5 hours.

When you are ready to serve; grill fruit by brushing the open face of the peaches with olive oil and placing them face down on a preheated med-high grill. Grill for 5-7 minutes remove from heat and top with red wine granita.

Heirloom Tomato & Ricotta Tart

I was walking through the Jean Talon Market when I spotted this bright and big yellow heirloom tomato which was sitting pretty atop a pile of red tomatoes.  I immediately got a flash of a page from the Donna Hay magazine and I knew I had to make her tomato and ricotta tart. I changed quite a few things from the original recipe; I used sheep's milk ricotta instead of regular cow's milk ricotta, I replaced butter for olive oil to brush the phyllo sheets...little things here and there to make it my own. The end result was simply delicious! 

This tomato tart is fresh and colorful plus it travels well. It’s a perfect starter to bring over at a friend’s BBQ.

Tomato and Ricotta Tart

Ingredients

5 mixed tomatoes, thickly sliced

10 mixed cherry tomatoes, halved

10 sheets store-bought phyllo dough, thawed * Tip: When working with tissue-thin phyllo sheets, it is recommended to keep the dough covered with a damp tea towel so it does not dry out and crack while you are manipulating it.

Extra Virgin Olive oil, for bushing plus 2 tablespoons for drizzling

500 gr sheep’s milk ricotta

Zest of 1 lemon

1 1/2 cup grated ricotta salata

5 leaves of fresh basil

1 garlic clove, minced

Salt and cracked black pepper to taste

Directions

Preheat oven at 400’F. In a large bowl, place ricotta, lemon zest, 1 cup of grated ricotta salata, cracked black pepper and mix to combine. Set aside

Line a greased 10x15” cookie sheet with parchment paper. lay one sheet of phyllo on the prepared pan and brush with olive oil. Repeat this step with the remaining phyllo sheets.

Evenly spread the ricotta mixture over the pastry and bake for 20 minutes or until the pasty is golden, keep a close eye on it. Top with tomatoes, fresh basil, minced garlic,  a sprinkle of salt, cracked black pepper,  a drizzle of extra virgin olive oil, and the  remaining grated ricotta salata. Serve warm or at room temperature.

Recipe adapted from Donna Hay