Peach Mascarpone Flatbreads
Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
Photo provided by Paulette Phlipot Photography © 2012
Ingredients
1 orange
4 whole-wheat prepared flatbreads
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup (4 ounces) mascarpone cheese
3 medium peaches, peeled and sliced
1/3 cup thinly sliced red onion (use a mandoline on thinnest setting if you have one).
1 tablespoon good balsamic vinegar
Preparation
Preheat a grill for medium direct heat (350F-450F). Meanwhile, remove half the orange zest in fine shreds and the other half in long coils. Squeeze the orange juice into a small bowl. Set aside.
Brush each flatbread with the olive oil and sprinkle generously with salt and pepper. Repeat on the flip side. Grill the breads until they puff slightly and grill marks appear, about 3 to 4 minutes total, flipping once halfway through. Cool to room temperature.
Season the mascarpone with 1/8 teasoon each salt and pepper, the shredded orange zest (save the coils), and 2 tablespoons of the orange juice. Stir until smooth. Divide among the flatbreads, spreading thickly. Top with the peach slices and red onion slices. Use a heavy knife to cut each flatbread into thirds (if oblong) or quarters (if round).
Place the vinegar in a small microwave-safe bowl, and microwave on full power until slightly thickened and reduced by about half, about 1 minute. (Use caution when removing.) Drizzle over the flatbreads. Garnish with the coils of orange zest. Serve immediately. Photography © 2012 by Paulette Phlipot. 
Peach Mascarpone Flatbreads
Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
Photo provided by Paulette Phlipot Photography © 2012
Ingredients
1 orange
4 whole-wheat prepared flatbreads
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup (4 ounces) mascarpone cheese
3 medium peaches, peeled and sliced
1/3 cup thinly sliced red onion (use a mandoline on thinnest setting if you have one).
1 tablespoon good balsamic vinegar
Preparation
Preheat a grill for medium direct heat (350F-450F). Meanwhile, remove half the orange zest in fine shreds and the other half in long coils. Squeeze the orange juice into a small bowl. Set aside.
Brush each flatbread with the olive oil and sprinkle generously with salt and pepper. Repeat on the flip side. Grill the breads until they puff slightly and grill marks appear, about 3 to 4 minutes total, flipping once halfway through. Cool to room temperature.
Season the mascarpone with 1/8 teasoon each salt and pepper, the shredded orange zest (save the coils), and 2 tablespoons of the orange juice. Stir until smooth. Divide among the flatbreads, spreading thickly. Top with the peach slices and red onion slices. Use a heavy knife to cut each flatbread into thirds (if oblong) or quarters (if round).
Place the vinegar in a small microwave-safe bowl, and microwave on full power until slightly thickened and reduced by about half, about 1 minute. (Use caution when removing.) Drizzle over the flatbreads. Garnish with the coils of orange zest. Serve immediately. Photography © 2012 by Paulette Phlipot.