“I Love You” Lemony Pink Smoothie
This healthy and delicious pink smoothie is made with banana, raspberries, and our can’t-live-without Meyer Lemon–Infused Extra Virgin Olive Oil.
Grilled Peach Flatbread with Arugula and Prosciutto
A slice of heaven on a piece of bread: our flatbread with grilled peaches, arugula, Prosciutto Crudo San Daniele DOP, and Mom's Limited Edition...
Ingredients
Serves:
4
2 large ripe but firm nectarines
Vignoli Mom's Limited Edition Extra Virgin Olive Oil
Salt and freshly ground black pepper
2 ready-made pizza crusts or 2 pre-baked flatbreads (0.5 lb each)
7 oz. thinly sliced Prosciutto Crudo San Daniele DOP
Fresh washed and dried arugula
1 large lemon with edible peel
- 2 large, ripe but firm nectarines (about 500g)
- Vignoli Mom's Limited Edition Extra Virgin Olive Oil, as needed
- Salt, as needed
- Freshly ground black pepper, as needed
- 2 pizza crusts or 2 pre-cooked flatbreads, each weighing about 225g
- 200g thinly sliced Prosciutto Crudo San Daniele DOP
- Fresh arugula, washed and dried, as needed
- 1 large lemon with edible skin
Directions
-
Cut and grill the peach slices: Cut each peach into 6 slices and coat with 1 tablespoon of Vignoli Mom's Limited Edition Extra Virgin Olive Oil. Grill the peach slices on a hot non-stick skillet for 2-3 minutes per side. Season with salt and pepper and let cool.
-
Grill the flatbread: Grill the pizza crust or flatbread for about 5 minutes per side or until grill marks appear. Remove from heat and let cool.
-
Assemble and serve: Arrange the grilled peach slices on the flatbread or pizza crust, then add the sliced prosciutto, arugula, and a sprinkle of grated lemon zest. Finish with a drizzle of Vignoli Mom's Limited Edition Extra Virgin Olive Oil and serve.
- Cut and grill the peach slices: Cut each peach into 6 slices and coat with 1 tablespoon of Vignoli Mom's Limited Edition Extra Virgin Olive Oil. Grill the peach slices on a hot non-stick skillet for 2-3 minutes per side. Season with salt and pepper and let cool.
- Grill the flatbread: Grill the pizza crust or flatbread for about 5 minutes per side or until grill marks appear. Remove from heat and let cool.
- Assemble and serve: Arrange the grilled peach slices on the flatbread or pizza crust, then add the sliced prosciutto, arugula, and a sprinkle of grated lemon zest. Finish with a drizzle of Vignoli Mom's Limited Edition Extra Virgin Olive Oil and serve.
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