54 degrees, sun breaking through onto rain-soaked streets
Let Go Lightly, Donovan Woods
Local schools are back in session. There are pops of yellow in the trees and fireweed have reached the top. With more darkness noticeable each day, we are eager to find ways to cling to the very last nuggets of summer. Of course, I love to do this by getting summer on the plate, highlighting the fleeting flavors of the season.
Some might say, especially anyone with Italian roots, that caprese is the taste of summer – that classic combination of fresh mozzarella with slices of ripe tomatoes and leaves of basil, usually drizzled with good extra virgin olive oil and balsamic. There’s a magical quality about it that captures what a summer day at the farmer’s market tastes like in one perfect bite.
I like to mix up my caprese by swapping out the tomatoes for nectarines or other stone fruit that will be disappearing soon from the market and adding some salty prosciutto. Then I put it all on bruschetta, the Italian way of saying toast with olive oil and often garlic, other toppings welcome. This bruschetta with nectarines and prosciutto drizzled with balsamic makes a stunning appetizer, lunch, or light dinner as we bid farewell to another spectacular Alaska summer.