Peach & Tomato Jam Flatbread + Peach Pit Negroni
This dish hits that sweet spot—literally. Juicy summer peaches get simmered with vinegar, honey, ginger, and a touch of chili into a sticky-sweet, slightly spicy sauce. The chicken thighs get tossed in the glossy glaze just before serving. It’s bright, bold, and built for summer dinners—especially with something cool and crunchy on the side.
Peach & Tomato Jam Flatbread
Servings: 4–8
Total time: ~40 minutes
Ingredients:
- For the Flatbread:
- 1 cup cottage cheese (2% or whole milk)
- 1 cup self-rising flour, plus more for shaping
- ½ tsp kosher salt
- For the Whipped Feta:
- 1 cup crumbled feta
- ¼ cup Greek yogurt
- 1 tbsp olive oil
- 1 small garlic clove, grated or mashed
- Black pepper, to taste
- For the Peach-Tomato Jam:
- 2 ripe peaches, peeled & diced (save skins + pits)
- 1 medium tomato, diced
- 1 small shallot, minced
- 1 tbsp olive oil
- 2 tbsp white wine vinegar (or champagne vinegar)
- 1 tbsp honey (or maple syrup)
- ¼ tsp chili flakes
- ¼ tsp kosher salt
- 1 tbsp whole grain mustard
Instructions:
- Make the Dough: In a medium bowl, mix cottage cheese, flour, and salt until shaggy. Knead by hand to combine into a sticky dough. Divide into 4 pieces. Flour your surface and gently flatten each piece into a ¼-inch thick round.
- Grill the Flatbreads: Heat grill to medium-high and oil grates. Grill flatbreads for 2–3 minutes per side, covered, until puffed and charred. Keep warm under a towel. Alternative: Grill on a cast-iron skillet over medium heat.
- Make the Whipped Feta: Blend feta, yogurt, olive oil, garlic, and pepper until smooth. Loosen with water or yogurt if needed.
- Make the Mostarda: In a small saucepan, sauté shallot in olive oil until soft. Add peaches and tomato; cook 4–5 minutes until just tender. Add vinegar, mustard, honey, chili flakes, and salt. Simmer 5–7 minutes until thickened. Stir in the mustard. Let cool slightly.
- To Serve: Spread warm flatbreads with whipped feta. Spoon over the warm peach-tomato mostarda. Finish with flaky salt, olive oil, or herbs if desired.
Peach Pit Negroni
Servings: 1 cocktail (Makes enough syrup for several)
Cook time: 15–20 minutes
Total time: ~20–25 minutes
Ingredients:
- For the Peach Pit Syrup:
- Pits from 4–5 ripe peaches
- ¾ cup water
- ½ cup sugar
- Optional: strip of orange peel or 1 small sprig fresh thyme
- For Each Cocktail:
- 1 oz gin (a citrusy or floral gin works well)
- ½ oz Campari
- ½ oz peach pit syrup
- 1 oz sweet vermouth
- Ice
- Garnish: orange twist or thin peach slice
Instructions:
- Make the Syrup: Combine pits, water, sugar, and any optional aromatics in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer gently for 15–20 minutes. Let cool, then strain out solids. Store in a jar in the fridge for up to 2 weeks.
- Make the Cocktail: Fill a mixing glass with ice. Add gin, Campari, peach pit syrup, and sweet vermouth. Stir until well-chilled, about 20–30 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange twist or peach slice.
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