Three Apps, Three Ways

With late-summer produce!

I’ll say it once and I’ll say it again, nothing compares to local produce at its peak. A ripe tomato, a juicy peach, a handful of blueberries straight from the farm, each bite feels like tasting fruit for the very first time. When I lived in the city, I never really made the farmer’s market a priority. The bigger ones felt too far, too expensive, and my focus was on dining out more than cooking at home. Now that I’m in the rhythm of cooking almost everything myself, seasonality has become a guide to what I eat. Farmstands are part of my weekly routine, and with tomato season finally here in full swing, I can’t stop buying them!

Although summer is still holding on, I can slowly feel fall creeping in. I’ve been loving the cool nights and mornings this week in the Hudson Valley. Feels so refreshing after all of the thick, humid days we’ve had. This also makes me ready to for bonfire season, which means, SAVORY S’MORE SEASON!

What is a savory s’more you ask? Think regular s’more, but replace the marshmallow with cheese, and swap out the chocolate for salami. We’re going for the salty, savory and decadent notes here, with a little hint of sweetness for balance. I created a pairing guide to help you out.

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Three Apps, Three Ways

Today, I decided to treat my kitchen like a cooking show to see how many dishes I could create using the same four ingredients: peaches, tomatoes, feta and basil. I always love a good appetizer that’s easy to assemble but still tastes amazing, so here are three options for your late summer entertaining.

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Peach and Tomato Salad with Feta and Basil

Simple, fresh, and delicious. This is the perfect summer salad to serve with grilled chicken or steak, or all on its own. The seasonal produce shines while the feta adds a hint of salty brine.

INGREDIENTS

• 2 large heirloom tomatoes, sliced thin

• 1 ripe peach, sliced

• 5 ounces feta, crumbled by hand

• 1 tablespoon extra virgin olive oil

• Cracked black pepper to garnish

• Fresh basil to garnish

TO MAKE

1. Arrange tomatoes and peaches on a platter, top with feta, olive oil and pepper. Garnish with basil and serve!

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Crostini with Whipped Feta, Tomatoes, Peaches and Basil

For the perfect little handheld bite, these ciabatta crostini are a great way to showcase fresh produce with a little bit of crunch. They’re light yet satisfying, easy to assemble, and guaranteed to disappear quickly at any summer gathering.

INGREDIENTS

• 1 long ciabatta roll, sliced into 12 even slices

• 1 tablespoon olive oil

• 1 cup basil whipped feta (recipe below)

• 1 heirloom tomato, sliced into 12 halves

• 1 peach, sliced into 12 halves

• 12 mirco basil leaves

• Cracked black pepper, to serve

TO MAKE

1. Preheat oven to 400F. Brush both sides of ciabatta slices with olive oil and toast until golden brown, about 8 minutes.

2. Spread the whipped feta evenly on the ciabatta slices, followed by a tomato half, a peach half, and a basil leaf. Garnish with cracked black pepper and serve.

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Basil Whipped Feta with Tomatoes and Peaches

I always love serving a dip at my gatherings, and this basil whipped feta has the perfect amount of brine and herbaceous notes. Top with sweet peaches and tomatoes for a fresh burst of flavor and serve with crackers or bread on the side!