Figs and HoneyRead More
When temperatures hit 3-digits the last thing I want to do is turn on the stove or oven. The thought of standing over heat makes me cringe. So what a better way to compliment a meal by adding a beautifully composed summer no-cook dish. This 3-ingredient salad recipe is simple and quick to make. A perfect accompaniment to a summer BBQ, dinner or lunch party. Enjoy!
8 medium size tomatoes, sliced 1/8”
8-ounces block Feta cheese, sliced 1/8”
2 small packages fresh basil, leaves picked off stems
3 tsp sea salt
2 tsp fresh ground pepper
¼ C good quality olive oil
On a large platter arrange slices of tomato and Feta so that they overlap. In between each tomato and Feta slice place a basil leaf. Repeat. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately. Yields 15-20 servings.
Plums, apricots, nectarines, peaches and cherries are a few and what we most likely know as "the stone fruits of summer". Generally, the season begins in June and lasts through September. So, I must publish one more summer ode to honor the end of my favorite season.
Simple yet refined this quick recipe is a crowd pleaser and will have your family and friends coming back for seconds.
Here's your recipe.
1 Tbls unsalted butter
2 C plums, pitted & cut into medium wedges
1 C cherries, pitted
1 C apricots, pitted & cut into medium wedges
1 C nectarines, pitted & cut into medium wedges
½ C granulated sugar
1 Tbls of all-purpose flour
For the crumble
1 ¼ C all-purpose flour
1 C old-fashioned oats
1/3 C light brown sugar
1 tsp kosher salt
½ C (1 stick) unsalted butter, chilled & cut into small cubes
Preheat oven 375°. Butter a 9x13-baking dish (preferably glass).
Place all fruit into a large bowl. Add sugar and flour. Mix thoroughly. Set aside for a minimum of 10 minutes and no longer than 30 minutes. Pour fruit mixture into buttered dish. Set aside.
In a food processor add all crumble ingredients. Pulse until ingredients form a pebble-like texture. Sprinkle on top of the fruit. Place in oven on the center rack. Bake until bubbly and top is golden brown; up to 1 hour. Let rest for 30 to 45minutes to set up.
Spoon generously into bowls or a small plate and serve with whipped cream or vanilla ice-cream.
Yields 12 servings.