1 pound of fresh mozzarella cheese

3 ripe peaches

1/2 cup of classic almond pesto

10 wooden skewers

olive oil

Cut mozzarella and peaches into 1/2 inch cubes. Alternate skewering mozzarella and peach cubes and place on serving platter. Thin pesto with a little olive oil (a tablespoon at a time) until you get to a pourable consistency. Drizzle pesto over mozzarella and peach kabobs and serve.

2 tbsp of canola oil

1 cup of chopped onion

14oz can of chopped tomatoes, undrained

2 tbsp of tomato paste

1 tsp of dried oregano

1/2 tsp of red pepper flakes

1/2 cup of grated parmesan cheese

8 oz container of ricotta cheese

1pound of italian sausage, casings removed

1 package of frozen puff pastry, thawed

1/2 pound of shredded mozzarella cheese

1/2 cup of classic almond pesto (or any flavor of your choosing)

1 egg yolk

 1tsp water

salt and pepper

Pre-heat oven to 375 degrees F. Saute onions in oil in a medium saucepan until tender. Add tomatoes with juice, tomato paste, oregano, red pepper flakes,salt and pepper. Bring to a boil. Reduce heat to low and simmer for 30 min until mixture slightly thickens. Remove from heat. In a separate bowl, mix parmesan and ricotta cheeses together with electric mixer until smooth. set aside. In a large skillet, brown sausage and drain excess fat.  Roll out 1 pastry sheet to 13 inches on lightly floured surface.  Butter bottom and sides of 9 inch round baking dish. Press pastry into baking dish covering bottom and sides. Pastry will hang over sides of dish. Trim excess pastry and put to the side. Layer 1/2 of the sausage on bottom of pastry dish, Layer tomato sauce  mixture spreading evenly. Layer cheese mixture on top of sauce. Layer mozzarella on top of cheese mixture. Spread a thick layer of pesto on top of cheese evenly. Continue to layer all mixtures with sausage as the last layer. Fold edges of pastry over filling. Roll out another pastry sheet and cut into an 8 inch circle. Place pastry over torta lightly pressing to seal edges. Make cut out designs with extra dough to decorate top of torta. Mix beaten yolk with water and brush on top of pastry. Bake for 1 hour or until pastry is golden. Let stand 30 mins before cutting.