Peach & Tomato Jam Flatbread

Serves: 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

1. 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.
2. 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.
3. Make the Whipped Feta: Blend feta, yogurt, olive oil, garlic, and pepper until smooth. Loosen with water or yogurt if needed.
4. 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.
5. 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

A zero-waste, stone-fruity riff on the Italian classic

Servings: 1 cocktail
(Makes enough syrup for several)

Ingredients

For the Peach Pit Syrup:

• Pits from 4–5 ripe peaches
• 3⁄4 cup water
• 1⁄2 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)
• 1⁄2 oz Campari
• 1⁄2 oz peach pit syrup
• 1 oz sweet vermouth
• Ice
• Garnish: orange twist or thin peach slice

Instructions

1. 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.
2. 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.