Piper Sonoma Wines - Recipes - Peach Crostata with Almond Whip

Ingredients

• 2 ¼ cups flour, plus more for your work surface
• 8 ounces unsalted butter
• ¼ cup ice water (or a little more as needed)
• 5 peaches, peeled and sliced into wedges
• ¼ cup brown sugar
• 2 tablespoons flour
• ½ teaspoon real vanilla extract
• 1 egg, beaten with a little cold water
• 2 tablespoons turbinado sugar
• 1 cup heavy cream
• 1–2 tablespoons granulated sugar (depending how sweet you like it)
• Splash almond extract
• 1/2 seedless watermelon, peeled and cut into 1 inch cubes
• 2 bunches arugula, washed and dried
• 1/2 bunch basil, picked and sliced
• 1 pound thinly sliced prosciutto
• 1/4 cup pistachios, toasted
• Quality extra virgin olive oil, farm to pantry makes one from olives we glean! www.farmtopantry.org
• Quality balsamic vinegar
• Kosher salt and freshly ground black pepper