At Ai Fiori, the Michelin-starred restaurant from Altamarea Group, located on the second floor of Langham Place, New York, Fifth Avenue, Chef de Cuisine Scott Schneider gets raves for this summer standard.
1⁄4 cup Taggiasca olives
2 Chopped basil leaves
1 1⁄2 cups Arugula
1 piece Garlic clove
½ cup Olive oil
1 whole Peach
2 whole Heirloom tomatoes
1 Tbsp. White Balsamic
2 pieces of White or wheat toasted bread
½ tsp. Salt
½ tsp. Black Pepper
Chop the olives into a paste and fold in the basil and salt. (Olive Tapenade)
Blanch and blend the arugula with garlic, salt, and olive oil. (Arugula Pesto)
Cut peaches in quarters and grill with a little olive oil and toss with cut tomatoes.
Cut tomatoes in quarters and dress with white balsamic, salt, black pepper and grilled peaches.
Toast the bread in the oven or in a pan with olive oil.
Take a brush or spoon of the arugula pesto and swipe around half of the plate or bowl.
Spoon the olive tapenade in the middle of dish.
Place the mixture of tomatoes and peaches on top of the tapenade.
Place pieces of the toasted bread around the dish.