In honor of the upcoming Cooking with Summer Fruit class on July 17 (there are still a few spots for the $49 class–call 480.502.9095 to reserve your spot), North Scottsdale’s Sassi restaurant has provided some tasty summer fruit appetizers. These summery eats are perfect for a weekend brunch or an alfresco dinner party.
Roasted Gorgonzola Stuffed Figs with Pancetta and Walnuts
8 Fresh figs
4 oz. Gorgonzola dolce
8 slices Pancetta, thinly sliced
1/2 C Walnuts, toasted
1 T Balsamic vinegar
2 C Arugula
With a pairing knife, score an X in the stem end of the fig, only cutting half way down the fig. Stuff 1/2 oz. gorgonzola into each fig. Wrap each fig with a slice of pancetta. Bake in oven-proof dish at 400 degrees until pancetta has rendered some fat, about 8 minutes. Remove from oven and divide among four plates. Garnish with arugula leaves and drizzle with balsamic vinegar.
Ricotta and Peach Crostini with Organic Honey, Fennel Pollen, and Basil
8 peices Crusty bread, sliced 1/2 ” thick
1/4 C Extra virgin olive oil
1 C Fresh ricotta cheese
2 Nectarines, sliced
2 tsp. Fennel pollen
1/4 C basil, chiffonade
1 T Sea salt
In a saute pan, heat half of the olive oil over medium high heat. Add four slices of bread, and fry until golden brown. Repeat on other side. Repeat with remaining slices. Top bread slices evenly with nectarine slices. Drizzle with honey and top with basil chiffonade. Sprinkle with fennel pollen and sea salt.
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