Balsamic Peach And Asiago Tart Food

BALSAMIC ASIAGO SALAD

Steps:

• In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese.

GRILLED PEACHES WITH PROSCIUTTO AND BALSAMIC

Steps:

• Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
• Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.

BALSAMIC PEACH AND ASIAGO TART

Steps:

• Cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes. (If you don't have aged balsamic, pour double the amount of balsamic in a sauce pot and reduce by half over low heat).
• Take a sheet of phyllo and brush with melted butter, repeat until all sheets have been layered and buttered.
• Cut the phyllo into 4 sections.
• Cut marnited peach halves into slices and place onto phyllo sections (using a 1/2 peach for each section).
• Divide asiago evenly over the peaches.
• Fold phyllo and brush with butter.
• Bake at 350 for 20 minutes, until golden and crispy.
• I triple this recipe and freeze just before I bake. It's a great treat in the middle of winter when you want it to be summer! I have also tried canned peaches and it doesn't work out well.