P.Deevakul/M.Pierini/S.Strangio
Yield: Serves 2

Ingredients:

  • 4 slices (1-inch thick) French bread, toasted
  • 2 tablespoons extra-virgin olive oil
  • 2 firm ripe peaches
  • 2 tablespoons fresh goat cheese, softened at room temperature
  • 1 teaspoon ground coriander
  • 1 teaspoon red chile flakes
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons sea salt flakes
  • 2 tablespoons balsamic vinegar

Directions:

  • Set a wire rack at the upper-third level (about 6 inches from the top) of the oven and set the oven to the broiler setting.
  • Line a baking sheet with aluminum foil and brush each slice of bread with about a teaspoon of extra-virgin olive oil.
  • Cut each peach in half and discard the stone in the center. Quarter each peach half and place them in a medium mixing bowl. Add the remaining olive oil, cheese, coriander, chile, and black pepper and toss gently to coat.
  • Divide the mixture evenly between the 4 slices of bread by carefully placing them on top of each slice. Sprinkle ½ teaspoon of the salt flakes over each tartine and broil in the preheated oven for about 2 to 2 ½ minutes until the bread starts to brown on the sides and the peaches just start to caramelize.
  • Remove from oven and drizzle the tartines with balsamic vinegar and serve immediately.
P.Deevakul/M.Pierini/S.Strangio
Yield: Serves 8-10

Ingredients:

  • ½  cup granulated sugar
  • ¼ teaspoon kosher salt
  • 8 large egg yolks, at room temperature
  • Finely grated zest and juice of 1 orange
  • Finely grated zest of 1 lemon
  • 1 cup wild strawberry liqueur, such as Fragoli
  • ½ cup ruby port
  • ¼ cup fresh orange juice
  • 1 ½ teaspoons vanilla extract
  • One 17-ounce container mascarpone cheese, at room temperature
  • 30 ladyfingers (two 7-ounce packages)
  • 1 pound strawberries, hulled and sliced
  • 1 packet freeze-dried strawberries or strawberry-flavored gelatin (optional)

Directions:

  • Combine the sugar, salt, egg yolks, orange zest, and lemon zest in a bowl and beat on high speed of a mixer until tripled in volume, pale yellow, and the consistency of loose mayonnaise, at least 5 minutes.
  • Meanwhile, whisk together ½ cup of the strawberry liqueur, the port, orange juice, and vanilla extract in a shallow dish until combined.
  • Once the egg yolk mixture is ready, add the remaining ½ cup strawberry liqueur and the mascarpone, and beat on low speed until the egg mixture is smooth.
  • Briefly dip each side of 15 of the ladyfingers in the liqueur mixture then arrange them side by side in a single layer in a 9-by-13-inch baking dish. Scatter half the strawberry slices over the ladyfingers, then pour over half the egg mixture and smooth it with a rubber spatula. Repeat soaking and arranging the remaining ladyfingers on top, followed by the remaining strawberry slices, and finally, the remaining egg mixture, smoothing the top.
  • Sprinkle the top of the tiramisu with either finely crushed freeze-dried strawberries or a spoonful of strawberry gelatin, if you’d like. Refrigerate the tiramisu for at least 2 hours to set before serving.