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Grilled Caprese Skewers

Ingredients:

1 pound cherry tomatoes

8 ounces ciliegine mozzarella

1 Tbps Villa Manodori Tuscan EVOO

1 Tbps Villa Manodori Essenziale Black Pepper EVOO

1 Tbps Villa Manodori Essenziale Garlic

EVOO

1 Tbps Villa Manodori "Artigianale"

Balsamic Vinegar of Modena IGP

Good pinches of Esprit du Sel Fleur de Sel Basil to your heart’s content

Panzanella Croccante

Ingredients:

2 cups day-old Tuscan bread or other rustic loaf; Cut into 1” cubes for oven baking. If you are grilling, do not cut into cubes, until after

1 cup ripe cherry tomatoes, halved

¼ red bell pepper, cored, seeded and cut julienne

¼ yellow bell pepper, cored, seeded and cut julienne

1 sweet onion, thinly sliced

½ cup fresh basil leaves

1 tablespoon fresh oregano, chopped

1/2 cup Badia a Coltibuono Extra Virgin Olive Oil

Sea Salt and freshly milled pepper to taste

Soak the bamboo skewers in water for a ½ hour Preheat the grill to medium Skewers the tomatoes Set on a baking sheet Thread the ciliegine onto skewers Set along side the tomatoes.

Brush the skewers lightly with Tuscan EVOO Grill the tomatoes for 3 -4 minute, flip and grill for another 3-4 minutes While the tomatoes grill, combine the three infused EVOO's and Balsamic Vinegar and whisk to emulsify When the tomatoes start to burst, remove them from the heat Turn the heat to “High” Grill the cheese for one minute and then flip it for another minute Leave them on the skewers and lightly drizzle with the dressing. Add a generous pinch of Fleur de Sel, then sprinkle over the basil

Drizzle the bread with 2 tablespoons of Badia Coltibuono EVOO If you are grilling, place the bread, uncut on the grill Grill each side until you see marks, remove and cut into 1'' cubes If you are using the oven, preheat the oven to 425° F. Spread the bread on a parchment-lined baking sheet and toast in the oven until crunchy on the outside but still soft inside, about 7 minutes Set the tomatoes in a strainer over a bowl and salt them lightly to extract the excess moisture. Set the tomato water aside. 5 minutes before serving, put the bread cubes in a serving bowl and pour the tomato water over them While the bread absorbs the tomato water, shred the basil Toss the tomatoes, peppers, onion, oregano and basil with the bread. Drizzle 6 tablespoons of oil over the salad Season with salt and pepper to taste

6 peaches

Ingredients:

2 Tbps brown sugar

3 Tbps 776 Deluxe Orange Blossom

Honey

2 Tbps Cavalli "Riserva Nando"

Balsamico

2 cups Greek Yogurt

1 cup granola

1/2 teaspoon cinnamon

Pinch of salt

Dice 3 of the peaches and mix with brown sugar, Balsamico, cinnamon, and pinch of salt to let them macerate

Slice the other 3 peaches and grill on each side for 3-4 minutes until lightly charred

Once the peaches are grilled, mix them together with the macerated peaches and let everything cool while you mix together the Greek yogurt and Orange Blossom Honey

Begin assembling each Grilled Peach Parfait Start by adding a layer of Greek yogurt to the bottom of your parfait cup. Then a layer of granola and a layer of peaches on top. Repeat until you reach the top of the dish and top with a light drizzle of Cavalli Balsamico and serve

Villa Manodori

"Artigianale" Aceto Balsamico di Modena

ITEM #AVM100

Massimo Bottura's signature balsamico! It's designed to hold up to the heat of cooking without turning bitter.

776 Deluxe Greek Conifer &. Orange Blossom Honey

ITEM #AGRK302

Sweet and earthy Greek honey that will take your taste buds on a trip to the Peloponnese Peninsula.