2 tablespoons extra-virgin olive oil
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 orange 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.
Per serving: 296 calories, 16 g fat, 6 g saturated fat, 24 mg cholesterol, 33 g carbohydrates, 7 g protein, 231 mg sodium, 4 g fiber.
A salad of summer leaves, cured pork and cherries
Prep: 15 minutes
Makes: 2 servings as a light lunch
Note: British food writers don't all swear allegiance to the strict, everything-measured-exactly style of recipe writing found in the United States. Here's a wonderful example from Nigel Slater's "Ripe: A Cook in the Orchard" (Ten Speed Press, $40). The idiosyncrasies — what is a "generous handful" or "a little" parsley anyway? — are balanced by the simplicity of the dish, which is echoed in the telegraphic delivery of the recipe. "The sweet-sharp notes of the cherries lift the smoky, herbal notes of cured ham in the same way small tomatoes will,'' he writes.
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar