Yield: Serves 2
- 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
- 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.
Yield: Serves 8-10
- 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)
- 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.