Chef Dante Passeri, owner of Passieribilities Catering demonstrates a carpaccio of late summer squash, peach and cucumber slices.
Peach & Late-Summer Squash Carpaccio
Serves 4
Ingredients
- 2 ripe peaches
- 1 yellow summer squash
- 1 zucchini
- 2 tbsp extra-virgin olive oil
- ¼ cup balsamic glaze
- 2 tbsp toasted pine nuts
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Procedure:
- Using a mandoline or very sharp knife, thinly slice the peaches, yellow squash, and zucchini.
- Arrange the slices decoratively on a serving platter, slightly overlapping.
- Scatter the basil and pine nuts.
- Drizzle with olive oil, and balsamic glaze over the top.
- Finish with freshly cracked black pepper and salt.
