Good Eating's favorite 2012 recipes
It's a buffet of the best: Dig into our favorite recipes from last year
Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune)
5. Arrange the orange slices in a circle on a platter; place chicken on top. Pour the sauce over the bird.
Peach mascarpone flatbreads
Prep: 20 minutes
Cook: 4 minutes
Servings: 6 appetizers
We do love our peaches around here. This is the second of our best of recipes to feature them prominently. In exploring the idea of ripeness tackled in two impressive new cookbooks last spring, Bill Daley included this surprising and soul-satisfying recipe from Cheryl Sternman Rule's "Ripe: A Fresh, Colorful Approach to Fruits and Vegetables."
4 whole-wheat flatbreads (4-6 inches wide)
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup (4 ounces) mascarpone cheese
3 medium firm but ripe peaches (about 1 pound), peeled, thinly sliced
1/3 cup thinly sliced red onion
1 tablespoon balsamic vinegar
1. Remove half the orange zest in fine shreds, the other half in long coils. Squeeze the juice into a small bowl.
2. Brush flatbreads with oil; sprinkle with salt and pepper. Repeat on the flip side. Grill bread over medium direct heat, flipping once, until they puff slightly and grill marks appear, 3-4 minutes. Cool to room temperature.
3. Season the mascarpone with 1/8 teaspoon each salt and pepper, the shredded orange zest (save the coils) and 2 tablespoons orange juice. Stir until smooth. Divide among the flatbreads, spreading thickly. Top with peach and onion. Cut each flatbread into thirds (if oblong) or quarters (if round).
4. Place the vinegar in a small microwave-safe bowl; microwave until slightly thickened and reduced by about half, about 1 minute. Drizzle over flatbreads. Garnish with the coils of orange zest. Serve immediately.
Nutrition information per serving: