|my version of Bobby Flay's Peach and Arugula Salas with Crispy Pancetta and Gorgonzola|
Bobby Flay is an amazing chef-I’ve eaten at three of his restaurants (Mesa Grill, Bar Americain and Bobby’s Burger Palace) and the food is always outstanding! He truly has a gift for putting together the right ingredients in the right quantities.
Though he’s best known for Southwestern and grill cooking, I’m a big fan of his show, Brunch at Bobby’s. After seeing the episode where he prepared this peach and arugula salad, I gave it a try. It’s light, fresh and beyond tasty.
I used a baguette in place of ciabatta, sliced pancetta since cubed wasn't
available, fig & almond cake instead of fig jam (to lower the sugar content)
and white donut peaches since I like them more than regular peaches
|In addition to olive oil, Chex Flay always adds salt and pepper to crostini|
|cooking the pancetta|
|preparing the dressing|
|the crostini with fig/almond cake and Gorgonzola|
Click here for the recipe