These smoky, charred slices are an excellent base for cherry tomato salsa, fresh cheese, or any other topping you can dream up.
1 loaf rustic bread, such as Pain au Levain
Sea salt and fresh ground pepper
1. Slice bread in ¼-½-thick slices and lay out on a sheet pan. Brush both sides of each slice with olive oil and then season generously with salt and pepper.
2. Over medium-high heat on a gas or charcoal barbecue, grill bread slices until slightly charred, flipping once to get color on both sides. Serve warm with your desired toppings.
It’s now officially summer, which means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the taste of early summer, from crisp garden greens and sweet cherry tomatoes to a refreshing pasta salad kissed with lemon-dill vinaigrette and flaky smoked salmon from West Seattle’s Loki Fish Company. Pair these with a fruity Pinot Gris and airy Italian rustica bread, then sit back and enjoy the flavors of the season.
Here are a few recipe ideas for the week:
Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.
In addition to this week’s pasta salad, this versatile dressing pairs well with roasted baby carrots.
Slow-Roasted Cherry & Pear Tomatoes
Incredibly sweet and juicy, these roasted beauties are excellent atop crostini.
This ingenious recipe from The Smitten Kitchen Cookbook boasts big flavor. Try it mixed with your favorite pasta noodles.
Grilled Radicchio with Olive Oil & Sea Salt
Tender with a smoky flavor, these radicchio wedges are wonderful alongside grilled entrées, or chopped and scattered atop bruschetta or pizza!
A quick and easy dessert using plump, juicy blueberries.