I find myself craving the simplest of meals during the summer. Many of them require three main components: bread, cheese and produce. The combination of ingredients is inspired by whatever I can find at the Farmers’ Market on Saturdays. This week I scored some fairy tale eggplant, watermelon and cantaloupe. But there are a few staples I find myself buying week after week: cherry tomatoes, peaches and basil. I go straight to my favorite vendors as soon as I arrive in the morning to make sure I get what I need. Then I immediately head home and throw together the most fresh, delicious lunch.

This idea for toast came together when I found myself staring down two large containers of ricotta cheese, which I had leftover from making this amazing ricotta ice cream for a cookbook club meeting. I was craving something savory and sweet, so I decided I would make both. Why choose when you don’t have to?

A few slices of this toast can be a meal in itself, but it’s also wonderful served alongside a big salad or as an appetizer while you wait for the main course to finish up on the grill. To kick it up a notch, top each toast with a balsamic reduction.

Farmers’ Market Ricotta Toasts

serves 4-6

[ingredients title=”Ingredients”]

• 1/2 french or whole-grain baguette
• 4 Tbsp. olive oil, divided
• 1 cup cherry tomatoes, diced
• 1/2 cup basil, thinly sliced
• 1 garlic clove
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup whole-milk ricotta
• 1 peach, cut into 12 slices

[/ingredients]

[directions title=”Directions”]

1. Cut baguette into 12 thin slices, slicing at a slight diagonal. Place bread slices on a medium-sized cookie sheet. Pour 2 Tbsp. olive oil in a small bowl and brush over the tops of each bread slice. Place cookie sheet on the top rack of your oven and set it to broil. Watch the bread closely to make sure it doesn’t burn. Broil for 2 to 4 minutes, until the edges are golden brown. Remove bread from oven and set aside.
2. While bread cools, gently stir together 1 Tbsp. olive oil, tomatoes, 1/4 cup basil, garlic, salt and pepper in a medium bowl. Set aside to let the flavors marry.
3. In a separate small bowl, whisk together ricotta and remaining 1 Tbsp. olive oil. Spread a generous amount of ricotta on top of each piece of bread. Top half of the toasts with the tomato mixture. With the remaining pieces of toast, place two slices of peach on top and sprinkle with the remaining fresh basil.

[/directions]

The post Farmers’ Market Ricotta Toasts appeared first on The Broadcasting Baker.

This dip is legendary on my mom’s side of the family. When we were planning our meals for our vacation on Lake Ouachita, there was really only one request: Uncle Bill’s dip. I guess you could say it’s his signature dish.

My uncle’s been making this dip for years and, after a bowl was quickly devoured before dinner one night, I asked for the recipe. It tastes unlike any other chip dip I’ve had because of the unique flavor combinations. My uncle gave me the list of ingredients and told me he just “eyeballs it” when it comes to each amount. I decided to whip some up for a get-together at a friend’s house over the weekend and was nervous I wouldn’t get it right. But, the dip was a hit and I think my Uncle Bill would be proud.

I must say, he insists this dip just won’t taste the same if you try to lighten it up with low-fat cream cheese. I haven’t tested that theory out yet — some recipes are just too good to mess with.

[ingredients title=”Ingredients”]

• 8 oz. cream cheese
• Splash of milk
• 1 Tbsp. Heinz chili sauce
• 1/2 tsp. mild curry powder
• 1/4 tsp. garlic salt

[/ingredients]

[directions title=”Directions”]

1. Place the cream cheese and milk in a large bowl and beat using an electric mixer on high speed until smooth.
2. Add chili sauce, curry powder and garlic salt to the cream cheese mixture and beat until combined. Use a small spoon to taste the dip and adjust seasonings to your liking.

[/directions]

The post Creamy Curry Chip Dip appeared first on The Broadcasting Baker.