This is adapted from Tartine at Home – I added Avocado.
1/2 c Basil leaves
2 tbsp parsley leaves
1/2 c olive oil
2 cloves garlic
1 tbsp drained capers
Combine in a small food processor and pulse till chopped and combined.
3 tomatoes, quartered
Salt and pepper
4 strips bacon, cooked and cut into 1/4 inch pieces
6 oz spinach
4 oz arugula
3 slices of sourdough
Olive oil spray
1 avocado, diced
Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.
Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.
Serves 2 – 4.
You can also use prosciutto for this quick weeknight meal. Serve with a salad and you are set!
Butter or oil as needed
1 tomato, sliced
2 slices mortadella or prosciutto
Salt and freshly ground black pepper
Asiago cheese, grated
Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven. Sprinkle with asiago, salt and pepper and serve.
Serves 1 – 2.
These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!
1 c corn kernels
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving
In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.
Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.
Add tomatoes, garlic and salt and pepper to skillet heat over low.
Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.
Serves with tomatoes, fried sage and scoop of creme fraiche.
Serves 4 – 6
The combo of creamy ricotta on crunch toast topped with perfectly vine ripened tomatoes is delightful! I had some chopped green onions in fridge so I added those too.
1 slice sourdough bread, toasted
1/4 c ricotta
1 tomato, sliced thin
Green onion, sliced thin
Spread ricotta on toast, top with tomato, season with salt and pepper and scatter a few green onions on top.
This version of avocado toast from F&W takes things to the next level. So good!
2 cups strawberries, hulled and quartered
1 avocado cut into 1-inch pieces
2 tbsp fresh lemon juice
1/4 tsp crushed red pepper
Salt and pepper
Four 1-inch-thick slices rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove.
Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil.
Wow! And you are welcome! Yes, this sandwich is THAT amazing! This is from Simple by Diana Henry, the only change was using a jalapeño instead of a Greek chili.
Handful cilantro leaves
16 sprigs mint leaves
2 garlic clove, minced
1/2 tsp granulated sugar
1/2 lemon, juiced
4 slices white bread
1 c cheddar cheese, shredded
1 tomato, thinly sliced
1/2 red onion, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground ginger
pinch ground cinnamon
Butter or ghee
For the chutney:
Combine the chili through the sugar in a mortar and pestle. Pound well, You could chop everything together, but the chutney is better if it has a good pounding.
Add the lemon juice.
Spread the chutney on both slices of the bread. Lay the cheese, tomato, and onion on one slice. Sprinkle with the ground spices. Set the other slice of bread on top.
Spread bread with butter. Cook each side for at least 3 minutes, till golden and the cheese is melted.
These make a great light lunch in less than 30 minutes.
1 small zucchini, sliced thin
Zest of one lemon
2 tsp lemon juice
1 tbsp olive oil
4 oz goat cheese
2 tbsp pine nuts
1/4 c red onion, sliced thin
1 tbsp ghee
1 scant c chickpea flour
1 c water
3/4 tsp salt
Olive oil spray
Fresh thyme leaves
Slice the Zucchini thin on a mandoline. Toss with lemon juice and 1 tbsp olive oil.
Mash goat cheese and lemon zest together in a small bowl. Season with salt and pepper.
In a small pan, heat ghee and sauté the onions until carmalized. Set aside.
Whisk to combine chickpea flour, water and 3/4 tsp salt. Heat a 10 crepe pan or non stick skillet over medium heat, spray with olive oil. Pour in 1/2 the crepe mixture and cook 2 minutes per side until golden and cooked through.
Top with goat cheese, Zucchini and pine nuts.