A late-summer salad of fresh white and yellow peaches, black cherries, creamy burrata, quick-pickled fennel and salty Marcona almonds, finished with Calabrian hot honey.

This quick olive tapenade combines canned black olives, Kalamatas, garlic, and sun-dried tomatoes for a deeply savory spread. Serve in crisp endive leaves for an elegant, no-cook appetizer perfect for aperitivo hour or effortless entertaining.