CARAMEL CHICKEN WINGS PEACH BURRATA PARMESAN CROSTINI

SERVES 8

Spicy, sweet, and savory, these Peach Burrata Parmesan Crostini are a great summer appetizer, side, or light meal. Fresh sourdough bread baked with parmesan cheese and pepper until toasted. Each cheesy crostini is topped with creamy burrata, sweet peaches, salty prosciutto, fresh basil, and hot honey. These look and taste fancy, but are so simple to make – and so amazingly GOOD!

1 loaf sourdough or French baguette, sliced 1/3 cup paremesan cheese, grated 1/3 cup pecorino cheese, grated

1 clove garlic, grated

2 tbsp fresh thyme leaves

4 tbsp butter, melted

4 oz proscuitto

8 oz burrata cheese, room temperature

2 peaches, sliced hot honey for serving fresh basil

1. Preheat the oven to 400°F.

2. On a baking sheet mix the parmesan, pecorino, garlic, thyme, 2 tablespoons butter, and a pinch of black pepper.

3. Spread in an even layer.

4. Place the bread over the cheese mixture.

5. Brush the bread with 2 tablespoons of butter.

6. Arrange the prosiutto on top and around the pan.

7. Bake until crispy, 15-20 minutes.

8. Arrange the cheesy bread on a serving platter. Break the burrata over the bread. Top with peaches, proscuitto, basil and hot honey.

9. Serve warm.

Recipe from Half-Baked Harvest

SERVES 4

These addictive chicken wings are fried “naked,” meaning there’s no breading to get in the way of the caramel fish sauce that coats them and gives each bite a wondrously umami flavor.

CARAMEL SAUCE

2 cups sugar

Juice of 1/2 lime

1 cup fish sauce

2 small stalks lemongrass, chopped

1/2 red Thai chile, chopped

1 tbsp sesame seeds, toasted

1/2 tsp grated ginger

1/2 cup sweet chili sauce

1. In a saucepan, combine sugar, lime juice, and 1/4 cup of water and cook over medium heat for 5 to 7 minutes, untouched, until caramel color. (To avoid crystallization, do not stir.)

2. Remove from heat and set aside to cool.

3. Pour in fish sauce and mix gently.

4. Stir in the remaining ingredients and simmer for 10 minutes over low heat. Keep warm.

Chicken Wings

2 cups canola oil, for frying

2 lbs chicken wings

1 cup caramel sauce

1. Heat oil in a deep fryer or deep saucepan over medium high heat to 350°F.

2. Working in batches, add wings to the oil and deep fry for 6 to 8 minutes, turning occasionally, until evenly deep golden brown and cooked through.

3. Transfer wings to a paper towel-lined plate to drain.

4. Heat caramel sauce mixture in a nonstick wok or saucepan over high heat and bring it to a boil.

5. Cook for 45 seconds, or until mixture has reduced by half.

6. Toss wings in the sauce.

7. Transfer the wings to a serving plate.