Roasted Fish with Leeks and Olive Salsa Verde

Photo of fish with lemon from Rosalind Chang from Unsplash

Delight in the exquisite flavors of our roasted fish with leeks and olive salsa verde, a Mediterranean-inspired culinary masterpiece. Tender fish fillets are roasted to perfection, then topped with a vibrant salsa verde made with briny olives, fragrant herbs, and tangy lemon. Alongside, caramelized leeks add a sweet and savory dimension to every bite, creating a symphony of tastes that dance on your palate. Whether served as an elegant dinner centerpiece or a light yet satisfying meal, our roasted fish dish is sure to transport you to the sunny shores of the Mediterranean with its fresh and vibrant flavors.

Photo of fish with lemon from Rosalind Chang from Unsplash

Roasted Fish with Leeks and Olive Salsa Verde

Melissa Clark
Elevate your seafood game with Roasted Fish accompanied by tender leeks and a zesty Olive Salsa Verde, where succulent fish fillets are perfectly complemented by the bright flavors of olives and fresh herbs. This exquisite dish offers a harmonious blend of textures and tastes, making it a delightful centerpiece for any culinary occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

Ingredients
  

Fish and Leeks

  • 4 thick fillets white fish, such as cod or halibut about 1.5 lb total
  • 3 medium leeks trimmed, white and light green parts halved lengthwise and rinsed well
  • Extra-virgin olive oil

Olive Salsa Verde

  • 1 lemon
  • 1/2 cup pitted Castelvetrano olives coarsely chopped
  • 1/2 cup chopped cilantro leaves and tender stems
  • 1 garlic clove finely grated, minced, or pushed through a garlic press
  • Large pinch of red pepper flakes or to taste
  • Fine sea salt or table salt
  • 1/3 cup extra-virgin olive oil

Instructions
 

  • Heat oven to 425°F. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
  • Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into this (1/4" thick) matchsticks. Repeat with the remaining leeks.
  • Spread leeks out on a rimmed baking sheet. Lightly drizzle them with olive oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well when they're covered.)
  • Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flakey, about 10-15 minutes, depending on the thickness of the fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
  • While the fish is in the oven, make the salsa verde. Using a fine rasp grater, grate 1/2 tsp lemon zest into a small bowl. Halve the lemon and squeeze in 1 Tbsp juice.
  • Stir in olives, cilantro, garlic, red pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red pepper or another squeeze of lemon, if needed.
  • Place fish on plates and surround with leeks. Top with olive salsa verde.

Notes

This recipe by Melissa Clark was published in A Good Appetite.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Catalan-Style Spinach

Photo of greens in a colander from Chiara Conti from Unsplash

Experience the bold flavors of our Catalan-style spinach, a vibrant dish that celebrates the essence of Mediterranean cuisine. Fresh spinach leaves are sautéed with garlic, pine nuts, and raisins, creating a symphony of sweet and savory tastes. With each forkful, savor the perfect balance of textures and flavors, as the spinach wilts to perfection and the raisins add a touch of sweetness. Whether served as a side dish or a light meal, our Catalan-style spinach is sure to transport you to the sun-drenched shores of Spain with its delicious taste and aromatic spices

Photo of greens in a colander from Chiara Conti from Unsplash

Catalan-Style Spinach

Food and Wine
Experience the vibrant flavors of Catalonia with Catalan-Style Spinach, where tender spinach is sautéed with garlic, pine nuts, and raisins, creating a harmonious balance of sweet and savory notes. This traditional dish offers a taste of Mediterranean sunshine in every bite, perfect for bringing a touch of Spanish flair to your table.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 1/2 cup raisins
  • 1/2 cup pine nuts
  • 4 10oz bags stemmed curly spinach
  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves very finely chopped
  • Kosher salt and pepper

Instructions
 

  • In a small bowl, cover the raisins with warm water and let stand until plumped, about 10 minutes, drain well. Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer to a plate.
  • In a large saucepan, bring 1/2 cup of water to a boil. Add half the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook over moderately high heat, stirring, until just wilted, about 5 minutes. Transfer to a colander to drain. Repeat with another 1/4 cup of water and the remaining spinach.
  • In the large saucepan, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until fragrant and lightly browned, about 3 minutes. Stir in the spinach, raisins, pine nuts and a generous pinch of salt. Cook, stirring occasionally, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve.

Notes

This recipe was originally published in the September 2017 edition of Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Creamed Spinach

Photo of harvested spinach greens from Engin Akyurt from Unsplash

Indulge in the velvety goodness of our creamed spinach, a classic side dish that never fails to delight. Fresh spinach leaves are bathed in a rich and creamy sauce, infused with hints of garlic and nutmeg for a burst of flavor in every bite. With its smooth texture and decadent taste, this dish is a comforting addition to any meal, offering a perfect balance of indulgence and wholesome goodness. Whether served alongside a hearty roast or as a standalone delight, our creamed spinach is sure to satisfy even the most discerning palate.

Photo of harvested spinach greens from Engin Akyurt from Unsplash

Creamed Spinach

Food and Wine
Indulge in the timeless classic of Creamed Spinach, where tender spinach leaves are enveloped in a luscious cream sauce infused with garlic and nutmeg. This rich and velvety dish offers a luxurious dining experience, perfect for adding a touch of elegance to any meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 2 cups chicken stock or low-sodium chicken broth
  • 3 8oz bags baby spinach
  • 1/2 stick unsalted butter 4 Tbsp
  • 2 large shallots minced
  • 3 large cloves garlic finely grated
  • 2 Tbsp Cognac
  • 1 Tbsp Pernod
  • 1 cup heavy cream
  • 2 springs fresh thyme
  • Freshly grated nutmeg
  • Kosher salt and white pepper

Instructions
 

  • In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let it cool, then squeeze out as much liquid as possible.
  • In a large, shallow pot, cook the butter, shallots and garlic over moderate heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
  • Remove the pot from the heat and add the Cognac and Pernod. Carefully tilt the pan over the burner to ignite the alcohol; cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a long match, then return to the heat.)
  • Stir in the drained spinach, cream and thyme. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Discard the thyme sprigs. Season with a pinch of nutmeg, salt and white pepper and transfer to a bowl. Serve the creamed spinach hot.

Notes

This recipe was originally published in the December 2017 issue of Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spicy Stir-Fried Tatsoi

Photo of baby bok choy from Chanwei from Unsplash

Kick up the heat with our spicy stir-fried tatsoi, a flavorful twist on a classic dish. The tender tatsoi leaves absorb the bold spices and aromatics, creating a mouthwatering symphony of flavors with each bite. Whether served as a zesty side or a hearty main course, this dish is sure to excite your taste buds and add a delicious kick to your meal.

Photo of baby bok choy from Chanwei from Unsplash

Spicy Stir-Fried Tatsoi

Add some zing to your spring meals with Spicy Stir-Fried Tatsoi, a tantalizing dish featuring tender tatsoi greens stir-fried to perfection with a fiery blend of spices. This vibrant and nutritious dish offers a delightful kick, making it a flavorful addition to any seasonal spread.
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Prep Time 15 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 1/2 tsp whole cumin seeds
  • 1 tsp freshly diced fresh ginger
  • 1 small clove garlic sliced
  • 1 Serrano pepper seeds removed, pepper finely diced
  • 1 medium shallot thinly sliced
  • 4-6 small carrots julienned
  • 1/2 lemon juice and zest of, juice divided
  • 1 small head of tatsoi leaves and stems
  • 2 Tbsp shredded basil leaves
  • Sea salt
  • Water as needed

Instructions
 

  • Heat the oil in a wok over a medium high flare. Add the cumin, and let sizzle for 30 seconds or until the cumin darkens. Add the ginger, garlic and Serrano chili. Cook stirring until garlic starts to color. Add shallots cook stirring 2-3 minutes.
  • Add the carrots. Sprinkle with salt. Stir-fry for 2-3 minutes. Add lemon zest and 1/2 the lemon juice. When it evaporates add 2 Tbsp water. Cook stirring over high heat until the water has almost gone and the carrots have softened, about 5 minutes.
  • Add the tatsoi. Mix into the veggies. Stir-fry for about 2 minutes, then add another tablespoon of water. This will create steam. Cover the wok and lower heat to medium. Cook 1-2 minutes or until the tatsoi stems begin to soften.
  • Remove the lid, raise the heat to medium, and stir-fry until any liquid has evaporated. Add the remaining lemon juice and the basil leaves. Cook 1 minute. Serve immediately.

Notes

This recipe was originally published by the Cook For Your Life blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Butternut Squash with Homemade Harissa

Photo of cut butternut squash on a baking sheet from Sara Dubler from Unsplash

Roasted to perfection, our butternut squash pairs exquisitely with our homemade harissa sauce, infusing each bite with a balance of smoky, spicy, and sweet flavors. This culinary masterpiece captures the essence of autumn, bringing warmth and depth to your table with its rich and aromatic profile. Whether served as a hearty side dish or a flavorful main course, our butternut squash with homemade harissa is sure to tantalize your taste buds and leave you craving more.

Photo of cut butternut squash on a baking sheet from Sara Dubler from Unsplash

Butternut Squash with Homemade Harissa

Food and Wine
Elevate your seasonal dining experience with Butternut Squash infused with Homemade Harissa, where tender squash is coated in a fiery homemade harissa sauce for a burst of bold flavors. This delectable dish offers a tantalizing combination of sweet and spicy, perfect for warming up your taste buds during the cooler months.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

  • 3 garlic cloves thinly sliced
  • Kosher salt to taste
  • 1 Tbsp tomato paste
  • 1 tsp freshly squeezed lemon juice
  • 1 Tbsp ancho chile powder
  • 1 Tbsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp caraway seeds ground in a spice grinder
  • 1/2 cup extra-virgin olive oil divided
  • 1.5 lb butternut squash peeled, seeded, and cut into 1.5" chunks
  • 2 Tbsp water
  • Freshly ground black pepper

Instructions
 

  • Preheat the oven to 375°F. On a work surface, using the flat side of a chef's knife, mash the whole garlic clove to a paste with a pinch of salt.
  • Scrape the garlic paste into a small bowl and stir in the tomato paste and fresh lemon juice. Add the ancho chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in 1/4 cup plus 2 Tbsp of the olive oil and season the harissa with salt.
  • In a bowl, toss the butternut squash and sliced garlic with 2 Tbsp of harissa, the remaining 2 Tbsp of olive oil, water, salt, and pepper.
  • Spread the squash in a single layer in an 8-inch square baking dish. Roast in the center of the oven for 1 hour and 15 minutes, or until the squash is tender and browned in spots.

Notes

Note: The roasted squash can be refrigerated overnight. Re-warm in a 350°F oven before serving.
This recipe was originally published by Food and Wine.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spicy Squash-Apple Chowder

Photo of butternut squash soup from Monika Grabkowska from Unsplash

Experience the vibrant flavors of autumn with our spicy squash-apple chowder. This comforting soup showcases the best of the season, with hearty squash and crisp apples at their peak freshness. Infused with a touch of warmth from aromatic spices, it’s a satisfying blend of sweet and savory flavors. Whether served as a cozy meal or a starter, our chowder brings the essence of fall to your table, capturing the essence of the season in every spoonful.

Photo of butternut squash soup from Monika Grabkowska from Unsplash

Spicy Squash-Apple Chowder

Embrace the autumn spice with your own spicy squash-apple chowder. Infused with homegrown goodness, this comforting chowder blends the earthiness of squash with the sweet tang of apples for a soul-warming delight.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Servings 6 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 4 cups vegetable broth
  • 2 medium McIntosh apples (peeled, cored, and cut into 1/2 inch cubes)
  • 4 ancho chiles
  • 1/2 tsp ground cumin
  • 3 tsp salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/4 cup sliced almonds, toasted

Instructions
 

  • Please the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat.
  • Reduce the heat and simmer for 5 minutes.
  • Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer. Set aside.
  • Place the chilies in a small saucepan and cover with water. Bring to a simmer, weighting the chilies down with a small lid. Simmer until tender, about 5 minutes.
  • Drain the chilies, reserving the cooking liquid. Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid. Set aside.
  • Drain the squash and apples, reserving the broth. Take out 3 cups of squash and apples and set aside. Place the remaining squash and apples in a food processor with 4 1/2 cups of the cooking liquid. Puree until smooth.
  • Scrape the puree into a saucepan and stir in the reserved squash and apples. Stir in the cumin, salt and pepper.
  • Divide among 6 bowls and swirl a little of the ancho paste into each bowl. Sprinkle with almonds and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

One-Skillet Bok Choy & Kale with Tofu

Photo of kale greens from Antoni Shkraba from Unsplash

Whipping up a one-skillet dish of bok choy and kale with tofu is both simple and incredibly satisfying. This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan. Beyond the culinary joy, this dish offers a burst of nutrients, making it a wholesome choice for a quick and flavorful weeknight dinner. Embrace the simplicity of this recipe and savor the delightful flavors and health benefits it brings to your table.

Photo of kale greens from Antoni Shkraba from Unsplash

One-Skillet Bok Choy & Kale with Tofu

Kroger
This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 (14 oz) package extra-firm tofu, drained
  • 3.5 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2.5 tsp rice vinegar, divided
  • 1 Tbsp peanut oil
  • 1 Tbsp ginger, grated
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 4 cups bok choy, roughly chopped
  • 4 cups kale, roughly chopped

Instructions
 

  • Cut tofu into ¾” slices, then in half crosswise. Drain on paper towels 15 minutes.
  • In a small bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil and ½ teaspoon vinegar.
  • In a large nonstick skillet over medium heat, add peanut oil. Cook tofu until golden brown, 3 minutes per side. On baking sheet, arrange tofu; brush with soy sauce mixture.
  • In same skillet, cook ginger, green onions and garlic until fragrant. Add remaining 1½ tablespoons soy sauce and 2 teaspoons vinegar. Mix in bok choy; cook until wilted.
  • Mix in kale; cook until wilted. Gently toss in tofu to combine.

Notes

This recipe is from the Kroger website.

Vegan French-Style Braised Leeks

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Crafting vegan French-style braised leeks is a culinary journey that’s delightfully simple and immensely gratifying. This dish highlights the leeks’ natural delicate flavor and delivers a rich, comforting taste, reminiscent of traditional French cuisine. However, the joy isn’t solely about taste; it’s also about embracing the goodness of plant-based, wholesome ingredients in this classic recipe. The process is uncomplicated, and the result is a dish that will warm your heart with its depth of flavor and the knowledge that you’ve chosen a compassionate and delicious path to savor.

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Vegan French-Style Braised Leeks

Camilla Sanderson
This dish beautifully accentuates the leeks' delicate flavor, delivering a rich, comforting taste that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 2 leeks, thickly sliced
  • 2 cloves garlic, minced
  • 250 ml vegetable stock
  • 2 Tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp dried thyme
  • A pinch of salt and black pepper

Instructions
 

  • Heat the oil in a large skillet or frying pan on a medium heat. Once hot, add the leeks and sauté over the heat, stirring often, for 3 minutes until nicely browned. Then add the garlic and stir over the heat for another minute until browned.*
  • Once browned, add the vegetable stock and the rest of the ingredients, stir well, put the lid on and turn the heat down to low. Simmer over the low heat for 20 minutes, stirring occasionally.
  • It is ready when the leeks are meltingly soft. Test them with a sharp knife which should slide in very easily. If there is any resistance against the knife, keep cooking for a few more minutes with the lid on until they are super soft.
  • Once soft, take the pan off the heat and serve, garnished with fresh herbs if you like. It will also keep for up to half an hour with the lid on to keep it warm.

Notes

* Be careful to ensure that the garlic does not burn or else it will give a bitter flavour to the dish. If the garlic starts to catch at all, just add a splash of water to bring the temperature down and stop it from burning.
** If it starts to look too dry at any point (it will depend on the size of your pan and how well the lid fits), just add a little more water to make it more saucy. If it looks too wet, just remove the lid and boil it off for a few minutes until there is the amount of sauce that you prefer.
This recipe is originally from the Cooking with Camilla blog.

Butternut Squash Soup

Photo of squash soup from Valeria Boltneva from Unsplash

Whipping up a batch of homemade butternut squash soup is a straightforward and deeply satisfying experience. This method ensures that the natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that’s perfect for fall. Yet, it’s not just about the flavors; butternut squash soup is also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants that can support your well-being. So, indulge in the simplicity of creating this classic soup and savor its nourishing goodness.

Photo of squash soup from Valeria Boltneva from Unsplash

Butternut Squash Soup

Love & Lemons
The natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that's perfect for fall.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 6 servings

Equipment

  • 1 5.5-Quart Dutch Oven
  • 1 Blender

Ingredients
  

  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 tsp sea salt
  • 1 (3 lb) butternut squash (peeled, seeded, and cubed)
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh sage, chopped
  • 1/2 Tbsp fresh rosemary, minced
  • 1 tsp fresh ginger, grated
  • 3-4 cups vegetable broth
  • Freshly ground black pepper, to taste
  • Chopped parsley, toasted pepitas, and/or crusty bread (for serving)

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Notes

This recipe is originally from the Love and Lemons blog.

Heirloom Tomato Bruschetta

Photo of bruschetta on toast from Lucie Liz from Pexels

Crafting heirloom tomato bruschetta is both effortless and gratifying when using the freshest ingredients. The simplicity of this recipe allows the natural flavors to shine, turning humble ingredients into a burst of vibrant taste. Beyond its culinary pleasures, heirloom tomatoes bring their own medicinal benefits, packed with antioxidants and vitamins that promote overall well-being. Embrace the ease of creating this classic dish and relish in the wholesome goodness it brings to your table.

Photo of bruschetta on toast from Lucie Liz from Pexels

Heirloom Tomato Bruschetta

Simple Scratch
Crafting heirloom tomato bruschetta is both effortless and gratifying when using the freshest ingredients.
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Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 2 hours
Total Time 2 hours 18 minutes
Course Appetizer
Servings 10 servings

Ingredients
  

  • 2 lb heirloom tomatoes (cored and diced)
  • 1 tsp kosher salt (plus more for seasoning)
  • 4 cloves fresh garlic (peeled and minced)
  • 1/3 cup extra virgin olive oil (plus more for toasting bread)
  • 20 medium basil leaves (stacked, rolled, and thinly sliced)
  • 1 loaf crusty bread (grilled or toasted in oven)

Instructions
 

  • Place chopped tomatoes in a large colander set into a bowl or sink. Season with salt and gently toss. Let this sit for 2 hours or up to over night, tossing occasionally. (the longer the better)
    Save the tomato liquids to make a vinaigrette or discard.
  • Meanwhile add minced garlic to a small sauté pan with the olive oil. Heat on low, stirring occasionally until the garlic has softened and is fragrant. Remove and let cool completely.
  • Once the tomatoes have sat, transfer to a bowl, pour in garlic oil and slice and add the basil. Toss, taste and season with more salt if desired.
  • Slice bread and drizzle with olive oil or spray with olive oil spray. Grill bread or toast in a 400° oven until golden, about 8 minutes.
  • You can serve the heirloom tomato topping in a bowl alongside the grilled or toasted bread and spoon desired amount onto each piece or prepare each slice with equal amounts of the tomato bruschetta and arrange onto a platter.

Notes

This recipe comes from the Simply Scratch blog.