Everything you need to know about roasting vegetables

If you think you don’t like vegetables, or you have a picky eater at home – you probably just haven’t tried them roasted. While boiling or steaming can leave veggies on the bland and soggy side, high heat transforms them completely.

Roasting caramelizes their natural sugars, turning simple roots and greens into crispy, savory treats. Whether you want to upgrade your weeknight dinners, prep healthier meals, or impress your guests, mastering the simple art of roasting is the easiest way to make vegetables the best part of your plate. This method will turn even your picky eaters into a veggie fans.

Cutting vegetables for roasting

Root Vegetables 

What is considered a root vegetable? Potatoes, sweet potatoes, carrots, parsnips, and beets. You can also treat hard shelled squash the same way, think butternut squash. They are typically grown in the ground and harder vegetables.

How to prep them: Dice them into uniform, smaller pieces to ensure consistent cooking.

Cruciferous Vegetables 

What is considered a Cruciferous vegetable? Broccoli, cauliflower, Brussels sprouts, and cabbage.

How to prep them: For broccoli and cauliflower, cut their tops into smaller florets, of similar size. Depending on the size of the Brussels sprouts, they can either be roasted whole, or cut lengthways, and roasted cut side down. 

High-Moisture Vegetables

What is considered a high-moisture vegetable? Bell peppers, zucchini, yellow squash, eggplant, mushrooms and cherry tomatoes.

How to prep them: Arrange in a single layer, well spaced, to allow water to evaporate as this will prevent them from steaming vs. roasting.

Aromatics

What is considered an aromatic? White, yellow and red onion, shallots, leeks, and whole garlic cloves.

How to prep them: Peel away the onions papery skins. Cut onions into large chunks, do not separate the layers. Cuts leeks into thick rounds, keeping them circles in tact. Leave the paper skin on your garlic.  

What is the secret to roasting vegetables?

The fundamental secret to roasting vegetables is a combination of high heat, the right amount of oil and lots of space.

High Temperature: Roast at 400F to 425F. 

Lots of Space: Leave clear space between each vegetable piece on the baking sheet. 

Oil: You need enough oil and the right kind of oil. Make sure to use a high-smoke point oil and completely coat each vegetable piece. A good rule is roughly 1-2 tablespoons of oil per pound of vegetables. 

Is it better to roast veggies at 400F or 425F?

The goal of roasting vegetables is crispy edges and tender centres. For general vegetable roasting, 425F is the ideal choice to achieve this. 

The high heat triggers the natural sugars browning on squash and carrots, and creates crispy edges on vegetables like broccoli and cauliflower. 

On the other hand, 400F is a safer choice for more delicate items and denser root vegetables that require more time to cook through without burning. Think peppers or sweet potatoes. This slightly lower temperature also works best if your oven runs hot. 

How I like to make roasted vegetables

Roasting vegetables is one of my year-round favorite ways to cook them. They can make a hearty side dish or be a part of a one sheet pan dinner. There versatility can be seen in my recipes for:

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Check out this recipe

Roasted Cauliflower with Orange Tahini (side dish)

This Roasted Cauliflower with Orange Tahini is a tasty twist on a side dish! Topped with a zesty orange tahini sauce, dates and parsley, yum!

Check out this recipe

Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Check out this recipe

Sage Roasted Potatoes

Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!

Check out this recipe

Tips & tricks for roasting

Roasting vegetables is incredibly simple – but it does require a few rules of thumb. My tried and tested steps below will ensure your veggies come out with perfetly crisp edges and tender centres, which is always the goal when roasting!

Oven and equipment

Preheat the oven: Roast at a high heat, typically between 400F and 450F. High heat quickly evaporates surface moisture to crisp up the edges while cooking the inside until they are tender. 

Use a dark pan: Food browns faster on older, dark-coated or seasoned baking sheets because they absorb and radiate heat much more effectively than shiny, light-colored pans. Even if using parchment paper, the pan does make a difference.

Preparation: washing, cutting and spacing

Dry thoroughly: Moisture is the enemy of a good roast. After washing your vegetables, pat them completely dry with a paper towel. Excess surface water will create steam, essentially steaming the v eggies instead of roasting them.

Even pieces: Chop your vegetables into equal-sized pieces. This ensures they all cook at the same rate, avoiding a mix of burnt and undercooked pieces. 

Maximize surface area: When cutting, try to create flat edges (like slicing Brussels sprouts or potatoes in half). Place those flat sides directly face-down on the baking sheet for maximum contact with the heat. 

Give them space: Do not overcrowd the pan. Arrange your veggies in a single, spaced layer with at least a little breathing room between pieces. If they are piled on top of each other, they will trap steam and turn mushy. Use multiple pans if necessary.

Seasoning and sheet pan placement

Coat, don’t drown: Toss your vegetables in a bowl with oil before spreading them on the pan to ensure every surface is lightly coated. Use an oil with a high smoke point, like Avocado Oil or olive oil, avoid extra-virgin olive oil, which can smoke at high heat. 

Group: Different vegetables have different cooking times. To bake everything evenly on a single pan, you can either group similar items together, and roast on separate baking sheets, or stagger them. Group the following:

• Asparagus, green beans
• Zucchini, bell peppers, cherry tomatoes, mushrooms
• Carrots, potatoes, sweet potatoes, butternut squash, beets

Stagger them: Add them to the pan in stages – starting with your root vegetables first, as they will take the longest, then adding the softer veggies later during the roasting time.

What seasoning is good for roast vegetables?

The holy trinity of seasoning is olive oil, salt and black pepper. It’s simply perfect as is, but also serves as the foundation to let your imagination run wild!

• Always use a high smoke-point oil, like an extra virgin olive oil, avocado oil or ghee, and; 
• use salt and pepper of choice – you can use table salt, kosher or sea salt and ground pepper or freshly cracked black pepper. Whatever you have on hand. 

Try picking a theme:

• Mediterranean: Dried rosemary, thyme, oregano, and garlic powder.
• Smoky & Warm: Smoked paprika, cumin, coriander, and a pinch of cayenne pepper.
• Salty & Savory: Onion powder, garlic salt, and dried dill.

Add a post-roast finish, add right out of the oven:

• A squeeze of fresh lemon juice, lime juice, or a drizzle of balsamic vinegar cuts through the richness of the oil.
• Finely chopped fresh herbs, parsley, cilantro, chives, or basil add a fresh, bright contrast to the charred edges.
• Grated Parmesan cheese, toasted pine nuts, or a drizzle of hot honey brings any vegetable choice to the next level.

Vegetable roasting seasonings for every season of the year

I like to vary my seasoning based on the time of year. Below are some suggestions and jumping off points for you to mix and match, making your roasted vegetable dish your very own.

Spring: Light & Bright

Focus on bright, herbs that complement early season greens and vegetables. Spring veggies that roast well are broccolini, spring carrots, asparagus, radishes and snap peas.

Key Ingredients: Fresh dill, chives, mint, lemon zest, pepper, and a light drizzle of honey.

Summer: Fresh & Zesty

Think high-contrast flavors that cut through the natural sweetness and juices of peak-season veggies. Summer veggies to roast include, bell peppers, green beans, cherry tomatoes, zucchini and sweet corn.

Key Ingredients: Fresh basil, oregano, garlic powder, balsamic glaze, lime juice, and flaky sea salt.

Fall: Earthy & Savory

Use heavier, woody herbs that compliment the deep richness of root vegetables. Fall veggies to roast include brussels sprouts, acorn and butternut squash, cauliflower, beets and sweet potatoes.

Key Ingredients: Fresh rosemary, thyme, sage, smoked paprika, nutmeg, and brown butter.

Winter: Deep & Warming

Lean into the big, bold spice blends that elevate hearty veg. Winter veggies to roast include potatoes, broccoli, parsnips, kale and celery root.

Key Ingredients: Cumin, coriander, cayenne pepper, whole roasted garlic, and a heavy grating of aged Parmesan cheese.

Storing and reheating your roasted vegetables

Roasted vegetables are a great make a ahead addition to your fridge. The hold up really well, are great reheated or cold out of the fridge and make a quick dinner side dish or lunch box addition.

To store your leftover roasted vegetables:

• Let the vegetables reach room temperature before packing them; trapped steam will make them mushy in the fridge.
• Place them in an airtight container or sealable bag.
• Keep in the refrigerator for 3 to 5 days.

To reheat you roasted vegetable leftovers:

• Air Fryer (Best & Fastest): Cook at 375F to 400F for 3 to 5 minutes, shaking the basket halfway through.
• Oven: Spread in a single layer on a baking sheet and bake at 350F to 400F for 5 to 10 minutes until hot and crisp.
• Stovetop (skillet): Warm a small amount of olive oil or butter in a pan over medium heat, add the vegetables in a single layer, and sauté for 3 to 5 minutes, tossing occasionally.
• I don’t recommend the microwave, it will changes the textures and won’t crisp up those edges.

More roast vegetable recipes to love from the blog

• Warm Lentil Harvest Salad with Roasted Vegetables
• Roasted Butternut Squash and Apple Soup
• Easy Sheet Pan Roasted Chicken with Vegetables

The post How to Make Perfect Roasted Vegetables In the Oven appeared first on Cooking in my Genes.

This easy side dish can be customized to your tastes with three flavor variations

I’d pair these roasted whole carrots with my Easy & Delicious One Pan French Onion Chicken Dinner for an easy weeknight win – or as an elegant side dish to my easy lemon & herb butter roasted turkey for a crowd. 

Why roasted whole carrots are a great side dish

• Deeper flavor: The higher temperature creates an irresistible, deep flavor, caramelizing the natural sugars and creating crisp, savory edges. 
• Effortless: This nutrient-packed staple is pairs effortlessly with any meal, from simple chicken to sophisticated holiday tables.
• Customizable: You can customize these carrots to your tastes with one of three flavor variations.

Ingredients needed for roasted whole carrots

Carrots: small/medium sized whole carrots (colourful if desired)

Extra-virgin olive oil: I love to use olive oil for these carrots but you can substitute with avocado oil

Seasonings: kosher salt, garlic powder, ground pepper and chili flakes is all you need for the base recipe

Flavor Variations

Carrots are a year-round staple in our house and make their way onto our table each season, with a little seasonal flair, of course. The light and bright garden herbs remind me of summer year-round, and the richness of dates and nuts makes me want to cozy up when the weather changes – no matter the time of year, carrots can be the star.

Once you’ve done a simple olive oil roast, toss your carrots in one of the below variations and enjoy!  

• Pistachios, mint and feta cheese – ⅓ cup chopped pistachios, 3 tbsp fresh minced mint, 1/3 cup crumbled feta cheese
• Honey, fresh thyme and almonds – 2 tbsp liquid honey, leaves from 3-4 sprigs of fresh thyme & ⅓ cup toasted almonds
• Dates, pistachios and parsley – 10 dates pitted and roughly chopped, ⅓ cup chopped pistachios, 3 tbsp fresh minced parsley

Key steps to make these carrots

Prep the carrots: Wash and trim the carrots (if the greens are still on) and if the carrots are large, slice them in half lengthwise. Preheat the oven and lined a large baking sheet with parchment paper. Place the prepared carrots on the baking sheet in a single layer.

Prep the flavor variation if using: If you’re using one of the three flavor variations, make sure to prepare those ingredients and set aside.

Roast the carrots: Bake the carrots until fork tender and starting to caramelize.

Finish the dish: Serve the carrots as-is or finish with one of the flavor variations.

How do you prepare carrots for roasting? (washing, peeling, and cutting) 

For whole roasting, the most versatile carrots are your standard grocery store bagged carrots. If you’re looking for something a bit more tender and sweet, bunches of small-medium carrots with their green tops attached are the best choice – and if you’re looking for a wow visual, rainbow/multi-coloured carrots are for you! 

• Avoid Bagged “Baby-Cut” Carrots: These are processed and stored in water; they have a high water content and will steam rather than caramelize, making it harder to get those crispy edges. 
• Wash and Scrub: Always rinse carrots under cold water and scrub well to remove dirt.
• Peel (Optional): You can leave the skin on for a more earthy flavor, but many prefer to peel them for a smoother look. Cooks choice!
• Trim the Tops: Cut off the green stems, but you can leave about an inch of the green for a refined restaurant-style appearance. 
• Split Large Carrots: If you have some larger carrots, trim down and slice so they’ll cook at the same rate. DRY your carrots off with a kitchen towel. Moisture prevents browning. 

Seasoning the carrots (oils, herbs, spices)

Oil is key: Toss the carrots generously in olive oil (or avocado oil, melted butter). The fat is essential to achieve browning.

Simple seasoning: At a minimum, use plenty of kosher salt and black pepper and enhance with garlic powder and a few chili flakes.

Herbs: For extra depth, try one of the flavor variations which use fresh herbs like thyme, parsley or mint.

Tips & tricks 

Roasting process (oven temperature, time, and tips):

• 400F = Slower, deeper roasting, great if you are cooking other dishes at this temp simultaneously. (25-30 minutes)
• 425F = Maximum caramelization; the “sweet spot” for crispy edges and tender centers. (20-25 minutes)
• 450F = Quick roasting; best for thin carrots or if you want a char-heavy finish. (15-20 minutes)

Group by Size: Check the size of your carrots – if you’re using a mix of sizes, keep an eye on the smaller carrots, as they may need to come out of the oven early. 

Don’t crowd: spread the carrots out on your dish, leaving space between them, if they’re layered and touching, they’ll steam and become mushy rather than roasting and caramelizing.

Checking for tenderness and caramelization

When are they done? Pierce the thickest part of a carrot with a fork or small knife. The fork should slide in easily with little to no resistance.

Are they caramelized? Look for deep golden-brown char marks, especially on the edges and the side touching the pan. If the carrots are tender but still look pale, you can pop them under the broiler for 1–2 minutes to quickly finish the browning. 

FAQs 

How to store and reheat

Store in the fridge: Leftover carrots can be stored in an airtight container in the fridge for up to 2 days.

Reheat in the oven: Reheat on a baking sheet in the oven at 400F for 5-10 minutes, until sizzling.

More easy side dishes to make from the blog

• Easy Sweet and Spicy Air Fryer Brussels Sprouts
• Roasted Cauliflower with Orange Tahini (side dish)
• Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

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How To Make Whole Roasted Carrots (With Flavor Variations)

Discover the simple steps to make perfectly roasted whole carrots that are tender & bursting with flavor. An easy side dish everyone will love!

Servings 4 -6 people

Author Jess

Ingredients

• 2 lbs small-medium, whole regular (or colorful) carrots, trimmed and scrubbed
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• ¼ tsp ground pepper
• ¼ tsp chili flakes

Flavor variation 1: Honey, thyme and almonds

• 2 tablespoons liquid honey
• leaves from 3-4 sprigs of fresh thyme
• ⅓ cup toasted almonds

Flavor variation 2: Pistachios, mint and feta cheese

• ⅓ cup chopped pistachios
• 3 tbsp fresh minced mint
• 1/3 cup crumbled feta cheese

Flavor variation 3: Dates, pistachios and parsley

• 10 dates pitted and roughly chopped
• ⅓ cup chopped pistachios
• 3 tbsp fresh minced parsley

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Trim the green tops off the carrots, leaving a bit of the green visible (if desired). If the carrots are quite large, make sure to slice them in half lengthwise before baking.
• Place the washed and trimmed carrots on the parchment paper lined baking sheet. Drizzle with the olive oil, salt, garlic powder, ground pepper and chili flakes and toss to combine.
• Spread the carrots into a single layer.
• Bake the carrots for 20 minutes, toss / flip and then bake for another 10-15 minutes, until the carrots are tender and starting to brown / caramelize. Serve as-is or use one of the flavor variations below for serving.

Flavor variation 1: Honey, thyme and almonds

• As soon as the carrots come out of the oven, drizzle with 2 tablespoons of honey and toss to combine. Serve topped with ⅓ cup chopped & toasted almonds and the leaves from 3-4 fresh sprigs of thyme.

Flavor variation 2: Pistachios, mint and feta cheese

• When the carrots come out of the oven, let sit for 5 minutes on the baking sheet. Then, place all of the whole roasted carrots on a serving platter and garnish with the chopped pistachios, fresh minced mint and crumbled feta cheese.

Flavor variation 3: Dates, pistachios and parsley

• When the carrots come out of the oven, let sit for 5 minutes on the baking sheet. Then, place all of the whole roasted carrots on a serving platter and garnish with the chopped pistachios, chopped dates and fresh minced parsley.

The post How To Make Whole Roasted Carrots (With Flavor Variations) appeared first on Cooking in my Genes.

While cream cheese is the base of this recipe, shaved gouda cheese adds a delightful flavor and texture.

I love to make easy cheese appetizers like this Sun-Dried Tomato & Herb Marinated Goat Cheese Dip and Easy 3 Ingredient Boursin Appetizer with Fig Jam. So, if you love these recipes, you’re sure to enjoy this gouda cream cheese spread too!

Why you’ll love this cheese spread

• Easy: You need just 9 simple ingredients to make this cream cheese dip.
• Quick: It only takes 10 minutes to make this flavorful cream cheese spread appetizer.
• Versatile: Use this spread in so many ways! As an appetizer, a spread for bagels or a dip for vegetables.

Ingredients needed to make this cheese appetizer

Plain cream cheese: block cream cheese works best in this recipe, softened so it’s easy to mix

Mayonnaise: mayonnaise adds to the creamy texture of this cheese spread

Gouda cheese: I like to use a medium gouda cheese for a bit more firm texture (when compared to a mild gouda)

Jalapeno: a diced jalapeno adds just a little spicy kick

Chives: minced fresh chives are a match made in heave with gouda and cream cheese

Spices: garlic powder, onion powder, kosher salt and black pepper round out the seasonings

Use block cream cheese

It’s important to use block cream cheese in this recipe instead of whipped cream cheese. The whipped cream cheese sold in grocery stores is too airy and will not combine as well as block cream cheese.

You will need 125 grams (or 4 ounces) of block cream cheese – it’s about half of a block.

How to soften block cream cheese

Room temperature: Cut the cream cheese into cubes and spread out in a bowl or on a plate. Let sit at room temperature for about 1 hour to soften.

Microwave: Add the 125 grams of block cream cheese to a microwave-safe plate.  Heat on medium-low for 15 seconds. Check to see if the texture has softened. If not, try an additional 10 seconds on medium-low.

Key steps to make homemade gouda cream cheese spread for crackers

Soften the Cream Cheese: Soften the cream cheese by using one of the methods above (room temperature or microwave).

Stir Everything Together: Add the softened cream cheese to a bowl with the rest of the ingredients and stir until combined.

Season to Taste: Taste and adjust seasoning with more salt, pepper or chives if desired.

To Chill (or Not): You can serve this right away, or let the flavors meld in the fridge for 30 minutes or overnight.

Tips & tricks

Gouda cheese: Gouda is a semi-hard to hard cow’s milk cheese. More mild gouda is softer in texture as compared to a medium-hard gouda with a more firm texture.

Crackers: A sturdy cracker is best for serving this spread. Pick a cracker that is more plain in flavor to let the flavors of the cheese spread shine through.

Chives: If you don’t have fresh chives, you can substitute with 2 teaspoons of dried chives

Jalapeno: If you don’t have a jalapeno on hand, try using 1/4 teaspoon red pepper flakes or chili flakes instead.

Take the chill off: If this spread is coming straight out of the fridge, I recommend leaving out for about half-hour to bring closer to room temperature. This will help when spreading the mixture onto crackers.

Substitutions and variations

Parsley: If you want to add extra fresh herbs, try 2 tbsp fresh chopped parsley.

Spice it up: If you want to make this dip spicier, use a habanero pepper instead.

Gouda: If you can’t find a medium gouda, a mild or older gouda will work. You will get a slightly different flavor profile but it will still be delicious!

Smoky: Instead of medium gouda, try a smoked gouda for a different flavor profile. Round out the smoky flavor with a pinch of ground paprika too!

What to serve with this cream cheese spread

You can use this gouda cream cheese spread in so many ways!

Cheese board: shape a cheese board or charcuterie board around this spread and add other accompaniments like grapes, sliced apple, crackers, nuts and prosciutto.

Sandwiches: use as a spread for bagels, bread or wraps.

Veggie board: this spread is delicious with crunch veggies like radishes, celery, carrots or cucumbers.

Cucumber bites: top thick round slices of cucumber with a dollop of this spread and extra chives for a quick appetizer bite.

FAQs

How to store: Make-ahead & refrigerate

Make-ahead: Make this cream cheese spread up to three days ahead and store in the fridge in an airtight container. Remove from the fridge for about a half hour before serving to bring it closer to room temperature – this helps for spreading onto crackers.

Refrigerate: Store in an airtight container in the fridge for up to three days.

More cheese dips to love from the blog

• Quick Whipped Herb & Garlic Goat Cheese Spread Recipe
• Sun-Dried Tomato & Herb Marinated Goat Cheese Dip
• Festive Holiday Cranberry Walnut Gouda Cheese Ball

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Easy Gouda Cream Cheese Spread for Crackers (make ahead)

This creamy Gouda and cream cheese spread is the perfect make-ahead appetizer, effortlessly elevating your crackers with rich, savory flavor in minutes.

Course Appetizer

Cuisine american-inspired

Keyword cheese, cheese spread, cream cheese, gouda

Prep Time 10 minutes minutes

Optional: Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 125 g (4 oz) softened plain block cream cheese
• 2 tbsp mayonnaise
• 1 cup shredded or shaved medium gouda cheese about 80-90 grams
• 1 small jalapeno, diced
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp minced chives

Instructions

• To a medium bowl add all of the ingredients and use a spoon or spatula to mix together to fully combine.
• Optional: Place in the fridge for 30 minutes or up to overnight if making ahead. Otherwise, you can serve right away.
• Serve with crackers of choice or as a part of a cheese or charcuterie board.

The post Easy Gouda Cream Cheese Spread for Crackers (make ahead) appeared first on Cooking in my Genes.

What is brie cheese

If you love a rich, soft and creamy cheese – brie will be your new obsession. Brie is a cow’s-milk cheese from France, known for its buttery, creamy interior and soft white (and edible) rind.  Brie has a mild, rich, and earthy flavour. You can serve it at room temperature, sliced, or bake it to create a gooey dippable centre for your favourite crackers and breads. 

How to prepare brie cheese

Brie is super versatile – you can serve it at room temperature, baked plain, or bake it wrapped in a dough of your choice until its warm and gooey.   

If serving your brie at room temperature, you can cut the top of the rind of the wheel off exposing the centre for scooping. Or you can cut the wheel into wedges (again keeping the rind on) and spread it on crackers or a bread of your choice. 

If you’re baking your brie, you can bake as-is, scoring the top to allow maximum gooey-ness or wrap it in pastry – either technique creates a gooey dippable centre sure to satisfy. 

How to bake brie cheese

When baking Brie, you can bake it as-is (unwrapped) or encased in a pastry dough (wrapped).

Unwrapped: This method is quick, easy, and lets your toppings shine.

Preheat your oven: Preheat your oven to 375F

Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.

Prepare your cheese: Place the whole, unwrapped wheel in your dish and gently score the top rind with a sharp knife in a crisscross pattern without cutting the sides or bottom.

Top your cheese: Spread jam, jelly, or honey over the scored top, then sprinkle with nuts or herbs.

Bake it: Bake for 18-22 minutes, until the cheese wheel feels soft in the center when gently pressed. 

Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.  

Wrapped: This method wraps the brie wheel in a flaky, golden crust that seals in the melted cheese.

Preheat your oven: Set the oven to 400°F 

Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.

Prep your pastry: On a floured surface roll out puff pastry or phyllo dough wide enough to wrap the wheel of cheese. Spread jam, jelly or honey in the center of the dough.

Prep your cheese: Place the brie wheel on top of the jam, jelly or honey.

Wrap your cheese: Wrap the brie with the pastry by folding the corners over the cheese, working around in a circle to make a closed cheese package. You want to make sure the cheese is completely enclosed! Place it on your baking sheet of choice.

Finish your wheel: Brush the pastry with an egg wash (a mix of egg and a splash of water mixed together and brushed over the pastry, to give it a stunning shine).

Bake it: Bake for 25-30 minutes until the pastry is deep golden brown and crisp.

Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.   

Should you remove the rind from the brie before baking?

Ideally no, leave the brie rind on – it’s entirely edible and plays an important role.

Acts as a container: It holds the gooey cheese together during baking.

Adds flavour and texture: It provides a subtle earthy taste that contrasts with the creamy insides.

Saves time: Removing the thin, sticky rind is time consuming and wastes a lot of cheese!

The exception: If you absolutely dislike rind, slice off only the top layer before baking so you can scoop out the melted cheese while the sides and bottom maintain the structure.

Bakd brie topping variations for every season

Baked brie is the perfect year-round treat and is a welcome addition to any seasonal table. It pairs beautifully with fresh summer berries and honey, or warm fall cranberries and pecans. 

Topping your baked brie can be a fun mix and match experiment, I recommend choosing a sweet, a savory and a crunch option – cooks choice! 

Spring combinations: 

Try my recipe for The Best Blackberry Baked Brie 

Sweet: fresh blackberries, a berry jam, a drizzle of honey

Savory: a pinch fresh basil, thyme or rosemary

Crunch: toasted walnuts, candied pecans, or almonds

Summer combinations:

Try my recipe for an Easy Peach and Pecan Baked Brie (which can also be made on the grill!)

Sweet: fresh peaches, peach jam, a drizzle of honey

Savory: fresh basil or mint

Crunch: toasted walnuts or pecans

Fall combinations:

Try my recipe for Maple Pecan Baked Brie and Baked Brie with Maple Cinnamon Apples and Pecans

Sweet: brown sugar, maple syrup, cinnamon

Savory: fresh thyme or rosemary, crispy fried sage

Crunch: toasted walnuts or pecans

Winter combinations:

Try my recipe Cranberry Pecan Baked Brie or Puff Pastry Baked Brie with Fig Jam 

Sweet: cranberry sauce, fresh figs

Savory: fresh thyme, rosemary, crispy fried sage

Crunch: toasted walnuts or pecans

Tips for the best baked brie

You’ll want to start with a chilled wheel of brie, ensure your oven is preheated, do not overbake and always remember to let it rest – even though you’ll want to dig into that melted Brie right away! 

Start cold: Keep the brie in the fridge until baking so it does not melt too fast and leak.

Use parchment paper: Line your dish to easily transfer the melty cheese and make cleanup easy.

Use whole wheels of cheese: Always bake an uncut round as it the rind keeps the melted cheese contained.

Don’t over bake: Remove it when the sides bulge and the center indents; over baking will break the rind and change the cheeses texture.

Let it rest: Cool for 5 minutes before serving to allow the cheese set.

What to serve with baked brie

Breads: Crostini, French baguette slices, or crusty artisanal breads

Crackers: Sturdy options like water crackers, Raincoast Crisps, or pepper and olive oil Triscuits

Fruits: Fresh apple slices, pears, and grapes, or dried figs and apricots

Nuts: Toasted pecans, candied walnuts, or almonds

What temperature should baked brie be served at

Your baked brie should be warm enough to be dippable, and cool enough to safely enjoy. Fresh out of the oven the brie will be liquid and very dippable. As it cools the cheese will set and be better suited for spreading or cutting. 

FAQs

How to store and reheat leftovers

Store: I recommend serving the baked brie on the day it’s made. Any leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheat: To reheat leftover baked brie, place the leftover brie on a piece of parchment paper in a baking dish in a preheated 325F oven (or air fryer) until warmed through again. Alternatively, microwave on medium-low until the desired temperature is reached. You can also serve cole by cutting a wedge of brie adding it to a sandwich!

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How To Bake Brie Cheese: A Recipe Guide For Every Season

Discover the perfect baked brie recipe to delight your taste buds year-round, with simple tips and seasonal twists that make every bite unforgettable.

Course Appetizer

Cuisine american-inspired

Keyword baked brie, brie

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 250-350 g wheel of double cream brie cheese
• 1/2 cup jam, jelly or honey of choice (like fig, apricot, cherry or other seasonal jam)
• 1/4 cup chopped nuts (like pecans, walnuts or almonds)
• Fresh herbs for garnish like fresh thyme leaves or fresh minced rosemary

Instructions

• Preheat your oven: Preheat your oven to 375F
• Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.
• Prepare your cheese: Place the whole, unwrapped wheel in your dish and gently score the top rind with a sharp knife in a crisscross pattern without cutting the sides or bottom.
• Top your cheese: Spread jam, jelly, or honey over the scored top, then sprinkle with nuts of choice.
• Bake it: Bake for 18-22 minutes, until the cheese wheel feels soft in the center when gently pressed.
• Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then garnish with herbs and serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.

Notes

• Some great flavor combinations you can follow:
  • Apricot jam with chopped pecans and fresh thyme leaves
  • Fig jam with chopped pecans or walnuts and fresh rosemary
  • Honey or hot honey with chopped walnuts and fresh rosemary
  • Apple jelly with chopped pecans and fresh thyme leaves
  • Cherry jam with chopped walnuts and fresh thyme leaves

The post How To Bake Brie Cheese: A Recipe Guide For Every Season appeared first on Cooking in my Genes.

Most weeknights, an easy one pan meal is on our dinner menu.

Easy weeknight dinners make enjoying a delicious and nourishing meal with the whole family much easier.

In this collection of one-pan dinners you’ll find sheet pan meals, one pot pastas, soups and vegetable-forward meals.

Why you’ll love one pan dinner recipes

• Easy cleanup! You just need one pot or one pan for these recipes.
• The cooking time for many of these recipes averages 30 minutes.
• Each easy one pan dinner recipe has tons of flavor!
• Make them any day of the week or even on the weekend.
• You can meal prep ingredients ahead of time which makes the prep time on the recipes super quick.

Some key ingredients you’ll find amongst many of these easy one pan dinners

Proteins: chicken breasts, salmon, butter beans and ground turkey are the main proteins used in these one pan dinner recipes

Vegetables: you can find a variety of colourful vegetables in these one pan dinner recipes like brussels sprouts, bell peppers, zucchini, kale, spinach, tomatoes and asparagus 

Spices: I like to use a mix of dried herbs and spices you can find in your pantry and some fresh herbs to brighten up the dinner recipes as garnishes

Pasta: a variety of pasta shapes that cook in 10-12 minutes works really well in one pot recipes

Gnocchi: store bought, shelf stable gnocchi is one of my favourite ingredients to use for quick one pan dinner recipes – and they also make gluten-free gnocchi!

Sheet Pan and One Pan Dinner Recipes

You only need a large sheet pan for these meals! Everything bakes or roasts on one pan for an easy dinner (and clean-up), any day of the week. You’ll find recipes with chicken, salmon and shrimp!

One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Click here for the recipe

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

Easy One Pan Salmon with Potatoes & Asparagus

For a quick & delicious dinner make this One Pan Salmon! Cooked on one pan with potatoes & asparagus for the easiest weeknight dinner.

Click here for the recipe

One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Click here for the recipe

Mediterranean Inspired Sheet Pan Shrimp with Feta

This easy Sheet Pan Shrimp dinner is cooked in just 30 minutes! With lots of vegetables & shrimp, it's a flavourful dish everyone will love.

Check out this recipe

Easy Sheet Pan Roasted Chicken with Vegetables

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

Click here for the recipe

The Best-Ever Baked Jalapeno Popper Chicken Recipe

Shake up your dinner routine with this jalapeno popper chicken! Creamy, cheesy & with flavors of the classic jalapeno popper appetizer.

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

Sheet Pan Pomegranate Chicken with Brussels Sprouts

This Sheet Pan Pomegranate Chicken is an easy weeknight or festive dinner option! With brussels sprouts & a tangy pomegranate sauce, it's a sure winner.

Click here for the recipe

One Pot Pasta Dinner Recipes

The key to a great one pot pasta recipe is the type of pasta you use! You’ll find the recipes below use pasta shapes that cook in 10-12 minutes, like orzo and linguine, making each dinner recipe come together easily in one pot.

One Pan Creamy Spinach and Artichoke Orzo Bake

This One Pan Spinach & Artichoke Orzo Bake is just like your favourite dip but for dinner! Mix everything in one dish, bake and enjoy!

Click here for the recipe

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Click here for the recipe

Simple and Easy One Pot Sungold Tomato Orzo Pasta

This One Pot Sungold Tomato Orzo Pasta is so easy to make! This recipe is the most delicious way to enjoy sungold tomato season.

Check out this recipe

One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Click here for the recipe

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Make this easy and flavourful One Pot Lemon Orzo Shrimp with pesto in just 30 minutes! A light & delicious meal for a quick weeknight dinner.

Click here for the recipe

Easy One Pot Creamy Lemon Garlic Pasta

This One Pot Lemon Garlic Pasta recipe will help you get dinner on the table in 30 minutes! It's quick and easy to make & packed with flavour!

Click here for the recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Check out this recipe

30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.

Check out this recipe

Easy One Pot Orzo with Tomatoes, Corn & Zucchini

Get this easy one pot orzo with tomatoes corn and zucchini on the table in just 30 minutes! A tasty pasta recipe celebrating summer produce.

Check out this recipe

One Pot Gnocchi Dinners

Shelf-stable gnocchi is a dinner life-saver! You do not need to pre-boil it as it will cook along with the sauces in these one pan dinners.

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Click here for the recipe

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Make this one pan baked gnocchi with Boursin cheese and fresh tomatoes for tons of flavour! A quick & easy dinner for any day of the week.

Click here for the recipe

Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

This 30 minute pepperoni pizza gnocchi is the ultimate comfort food! Made with classic pizza flavours, it's sure to be a fav one pan dinner.

Click here for the recipe

Vegetable-forward One Pot and One Pan Dinners

We love a ‘meatless-Monday’ in our house and these are some of our favourite vegetable-forward dishes that do just the trick.

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Click here for the recipe

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Click here for the recipe

Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Click here for the recipe

Easy One Pot Pasta Primavera (quick 30 minute meal!)

This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.

Click here for the recipe

Easy 30 Minute Chicken Broccoli Stir Fry

A quick chicken stir fry packed with broccoli and peppers! Serve over rice, quinoa or noodles for a complete and easy weeknight meal.

Click here for the recipe

Sheet Pan Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per serving! Perfect for a quick dinner or meap prep lunches!

Click here for the recipe

French Onion and White Bean Soup with Cheesy Toasts

This French Onion Bean Soup is just like the classic but with protein from white beans! Top with cheesy toasts for the best comfort food.

Check out this recipe

Expert tips

• Many of these recipes are great for meal prep too. Simply pack up leftovers in portions OR portion out the entire one pan dinner into 3-4 airtight containers. Store in the fridge for easy lunches or dinners during the week.
• You’ll need a nice large sheet pan and a really great high-sided pot for most of these recipes.
• A lot of these recipes can also be made gluten-free!

how to store these easy one pan dinner recipes

Store leftovers in an airtight container in the fridge for an average of 3 days. 

The post 30 Easy One Pan Dinner Recipes Your Family will Love! appeared first on Cooking in my Genes.

Harvesting herbs

Harvesting herbs is simply the act of gathering fresh leaves, stems, or flowers from your plants to bring their bright, vibrant flavors into your cooking. Read along to learn how to preserve your fresh garden herbs!

What is the best way to preserve fresh herbs?

The best way to preserve herbs depends entirely on the type of herb you have.  Tender herbs like basil, cilantro, and parsley preserve best through freezing methods, while sturdy, woody herbs like rosemary, thyme, mint and oregano preserve best through air drying methods.

The best herbs to dry

Woody, low-moisture herbs are the best herbs to dry because they retain their essential oils, intense flavors, and aromatic qualities much better than tender, more water-rich herbs. Think herbs like Rosemary, Thyme, Oregano, Sage and Marjoram. 

How to dry herbs

To dry herbs at home, gently wash and thoroughly dry your fresh sprigs and leaves. The easiest and most flavorful no-equipment method is air-drying – you can also use a dehydrator, or your oven. 

Preparing The Herbs

• Harvest or buy fresh, healthy herbs
• Wash gently in cool water 
• Pat dry completely dry paper towels or use a salad spinner 

Air-drying method

• Strip lower leaves from the bottom inch or two of the stems
• Tie into small bundles using twine or a rubber band
• Hang upside down in a dark, dry, airy room (like a pantry or closet) for 2 to 4 weeks

Dehydrator method

• Place the herbs in a single layer on the trays
• Set the temperature low (95°F to 115°F)
• Check frequently after 1 hour; drying can take from 1 to 4 hours depending on the moisture and type of herb

Oven method

• Place herbs in a single layer on baking sheets
• Set the oven temperature to the lowest possible
• Place baking sheets in the oven and leave the door open to keep the temperature at its lowest
• Check frequently until completely dry

Enjoy your dried herbs year round

Using dried herbs is the easiest and the most versatile way to add big flavour to your everyday cooking. Simply measure the herbs you’d like to use, crush between your fingers or palms (this reactivates the essential oils) and add to your dish as per your recipe! 

Common questions about drying herbs

Here are my tried and tested answers to the most common questions I receive about drying fresh herbs:

The best herbs to freeze

Tender, high-moisture herbs are the best herbs to freeze. They keep their vibrant color and essential oils perfectly when frozen, whereas drying them turns them brown and mutes their bright flavours. Think Basil, Cilantro, Chives, Dill and Parsley.  

How to freeze fresh herbs?

Method 1: Freezing Herbs in Ice Cube Trays and Water

This method is ideal for herbs you plan to drop directly into hot liquid dishes like soups, stews, and sauces. 

Best for: Parsley, cilantro, dill, and chives

• Wash, dry, chop: Wash the herbs, pat them dry, and chop them to your desired cooking size
• Fill with herbs: Fill each well of an ice cube tray about two-thirds full with the chopped herbs
• Cover with water: Pour water over the herbs until the wells are full, then gently press the herbs down so they are completely covered
• Freeze and store: Freeze until solid, then pop the cubes out and store them in in a labeled freezer bag

Method 2: Freezing Herbs in Olive Oil

This method protects tender herbs from freezer burn and prevents them from turning brown, making it perfect for hot dishes, pasta sauces, soups, and roasts. 

Best for: Basil, oregano, thyme, rosemary, and sage

• Wash, dry, chop: Wash the herbs, pat them completely dry, and chop them to your desired cooking size
• Fill with herbs: Fill each well of an ice cube tray about two-thirds full with the chopped herbs
• Cover with olive oil: Pour olive oil over the herbs until the wells are full, then gently press the herbs down so they are completely covered
• Freeze and store: Freeze until solid, then pop the cubes out and store them in a labeled freezer bag

Method 3: Freezing Herbs Flat (Flash Freezing)

This method allows you to harvest loose, individual leaves so you can measure out exact amounts later without defrosting a whole clump. 

Best for: Sage, rosemary sprigs, and tarragon

• Wash and dry: Wash the herbs and dry them completely with a paper towel, as any leftover moisture will cause ice crystals
• Separate and layer: Strip the leaves off the stems, arrange in a single layer on a baking sheet lined with parchment paper
• Freeze: Place the baking sheet flat in the freezer for 1 to 2 hours until the herbs are frozen crisp
• Store: Quickly slide the frozen loose leaves into an airtight freezer bag, squeeze out the air, and store immediately.

Method 4: Make pesto with your herbs and then freeze

This method allows you to create a pesto sauce you can freeze and then use later.

Best for: parsley, basil and cilantro

• Wash and dry: Wash the herbs and dry them completely with a paper towel.
• Use in a pesto recipe: Use your fresh basil to make basil pesto or fresh parsley (or cilantro) to make pistachio pesto.
• Freeze: Freeze portions of the pesto in ice cube trays or small 1/2 or 1 cup freezer-friendly airtight containers.
• Defrost and use: When ready to enjoy, defrost the pesto in the fridge and use in a one pan pasta or as a topping for baked pesto chicken.

How to use frozen herbs in recipes

You can freeze almost any garden herb, but freezing will change their texture (but not their flavour). For this reason, frozen herbs are strictly meant for cooked dishes – think soups and sauces, rather than fresh dressings, garnishes or salads.

How to use water-frozen herb cubes

These cubes are perfect for liquid-based dishes where the melting water simply blends into the recipe. 

• Direct addition: Drop the frozen water cubes directly into simmering pots of soup, stew, chowder, or curry
• Sauces and gravies: Add a cube into pasta sauces, chilis, or gravies during the last 10 to 15 minutes of cooking

How to use oil-frozen herb cubes

These cubes double as your cooking fat and flavor base, making them highly versatile for stovetop cooking. 

• Pan searing and sautéing: Drop an oil cube directly into a hot skillet to melt, then use that herb-infused oil to sauté vegetables, chicken, steak, or fish
• Roasting: Thaw a cube for a few minutes in a bowl and brush the herb-oil paste over potatoes, root vegetables, or a whole chicken before baking
• Sauce starter: Melt a cube in a saucepan as the starting base 

How to use flat-frozen (loose) herbs

Because these were frozen individually, you can use them exactly like you would fresh herbs (again only in hot dishes).

• Measure cold: Take the bag out of the freezer, scoop or pinch out the exact amount you need, and immediately put the bag back in the freezer
• Skip the thawing: Toss the frozen leaves directly into your soup, pasta sauce, or curry; they will thaw and release their flavor within seconds of hitting the heat

Tips for storing and using frozen herbs

• Double bag it: Fresh herbs fragrances aren’t only potent when fresh, it can seep out while frozen. I recommend using a heavy duty/freezer ziplock bag, or double bagging your herbs to avoid your ice and other items taking on the flavours
• Label with dates and types: Use a permanent marker to write the date and herb type on the container, use the oldest batches first

Common questions about freezing herbs

Recipes you can use your preserved herbs in

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Check out this recipe

Easy Chicken Pot Pie Soup

A delicious and easy chicken pot pie soup recipe, that's creamy, cozy & loaded with chicken, potatoes, carrots and peas.

Check out this recipe

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Check out this recipe

The post How To Preserve Fresh Herbs for use in the Fall & Winter appeared first on Cooking in my Genes.

Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable. 

Why you’ll love this creamy zucchini pasta recipe

Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.

Quick: It’s quick to prepare and uses simple ingredients. 

Easy to pair: Pairs beautifully with your protein of choice. 

The only 12 ingredients you will need

• Zucchinis
• Butter
• Onion
• Lemon zest
• Half and half cream
• Pasta
• Freshly grated parmesan cheese
• Garlic powder
• Dried oregano
• Kosher salt
• Ground black pepper
• Fresh basil leaves

How to make a creamy zucchini pasta sauce

Shred & squeeze: Shred the zucchini and squeeze all the excess water 

Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water

Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent

Cook zucchini: Add the prepared zucchini to the pan and season, cook

Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.

Kitchen tools you’ll need

• Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
• Skillet for the sauce
• Large pot for boiling the pasta

How to remove excess water from the zucchini

Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.

Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes

Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can

What goes well with zucchini in a pasta?

Adding a complimentary protein to this dish is simple, try:

Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.

The best pasta for this creamy zucchini sauce

For this zucchini creamy pasta  I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.

Variations and substitutions to customize the recipe

• Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
• Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese. 
• Add veggies: If you’re looking to up the veggie count, my favorites are –
  • Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
  • Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
  • Peas: Sweet green peas add a great texture contrast to the smooth cream.

Storage and reheating tips

Storing leftovers – 

Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.

Reheating –

Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.

Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.  

FAQ’s

More ways to use up extra zucchini

If you’re swimming in zucchini this season, try some of my best zucchini recipes:

A satisfying crowd pleaser: Zucchini and prosciutto pizza

A light patio snack: Zucchini fritters and garlic yogurt dip

A sweet and healthy treat: Zucchini oatmeal breakfast cookies

A quick filling meal: Easy one pot veggie pasta

Print

How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

Ingredients

• ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
• 3/4 cup reserved pasta water
• 3 tbsp butter
• 1/2 cup diced yellow onion
• 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1 lemon, zested
• 1 cup 10% cream (half and half)
• 1 cup freshly grated parmesan cheese
• Fresh basil, ground pepper to garnish

Instructions

• Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
• Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
• To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
• Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
• Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
• Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
• Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.

Notes

• If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
• You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
• Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

If you love my other puff pastry tart recipes like my Quick and Easy Pear Tart, you’re sure to love this one during the Summer season.

Why this apricot tart is the perfect summer dessert

This apricot tart is the perfect summer dessert – it highlights the short, delicious season of fresh apricots by transforming them into a warm, jammy, and elegant centerpiece.

This tart is easy to make for beginners who want to impress with very little effort.

Why this apricot tart stands out

Perfect sweet-tart balance: Apricots have a natural tanginess that intensifies during baking, cutting through rich pastry crusts 

Light and refreshing: Summer tarts feature a thin, crisp crust that feels light even on a hot day.

Quick baking time: Because apricots soften quickly, the tart spends less time heating up your kitchen on a hot summer day!

Ingredients needed

For the tart:

• 1 sheet frozen puff pastry, thawed
• 1/3 cup apricot jam
• 6-8 large, firm apricots, pitted and sliced – cut into 1/8ths (about 4 cups sliced)
• 2 tbsp sugar plus more for sprinkling
• 1 tablespoon orange juice
• 1/4 teaspoon ground cardamom
• 1 tablespoon cornstarch
• 1 egg

For the topping:

• 2 tablespoon apricot jam
• 1 teaspoon water
• Optional but recommended:
  • 2-3 tablespoon toasted almond slices or chopped pistachios
  • Fresh thyme leaves

Key steps to making this tart 

*The full recipe instructions can be found in the recipe card below*

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Roll out the thawed puff pastry dough directly on the parchment paper lined baking sheet. You can use a rolling pin to gently flatter the puff pastry before working with it. 
3. Shape the tart: Prick the bottom of the tart within the border with a fork. Spread the apricot jam on the bottom of the tart.
4. In a bowl mix together the apricot slices, orange juice, ground cardamom, sugar and cornstarch. Let sit for 5 minutes.
5. Use a spoon to move the apricot slice mixture from the bowl on top of the apricot jam layer and spread out evenly in rows. Drizzle over any extra liquid from the bowl over the apricot slices in the tart. Fold the border over the filling all around the tart.
6. Whisk together 1 whole egg with 1 tablespoon cold water or milk. Brush this egg wash onto the folded border and sprinkle with sugar.
7. Place in the fridge for 10 minutes.
8. Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the apricots are very tender. 
9. Let the tart fully cool on the baking sheet after brushing with the jam. 

My Top Tips for a Perfect Apricot Tart

• Make sure to use Puff Pastry NOT Phyllo Dough
• Make sure the Puff Pastry is fully defrosted before using. If it still has a bit of a chill, let it sit out for about 5-10 minutes before using
• Lean into the almond pairing. Apricots contain a natural chemical compound that mirrors almonds. Adding the toasted almond slices puts this tart over the top!  
• Store-bought apricots can tend to be underripe making them a bit tart at times. If your fruit is underripe, try tossing them in a bit of sugar and a splash of lemon juice ahead of time, to help them along.
• Make this quick puff pastry apricot tart in the morning if serving for brunch, lunch or dinner. This tart can sit out at room temperature, on a wire rack for the day before serving
• This tart is best enjoyed the day it’s made.
• It’s best to let this tart cool fully before slicing into pieces.

Variations and substitutions

Feel free to customize your tart by swapping the fruit, changing the filling, or choosing a new crust. Apricot tarts adapt effortlessly to different flavors

Trade apricots for other stone fruits: peaches, nectarines, or even berries add a great balance and partner to the apricot. In a pinch, you could use sliced plums instead of apricots!

Swap the jam: while apricot jam enhances the apricot flavor, you can use peach jam or orange preserves instead

Try adding a creamy base: add a custard base or a mix of ricotta and mascarpone. The skies the limit!

Go nuts: adding texture with a variety of nuts will work beautifully – slivered almonds, chopped pistachios, even a candied pecan would all add depth and crunch!

What to serve with this apricot tart

Serve topped with whipped cream or a scoop of vanilla ice cream to make this even more decadent!

Do I need to blind-bake this apricot tart?

Thankfully No! When using puff pastry you don’t need to blind bake (aka pre-bake your crust). The layered dough rises and crisps well directly under light fruit slices.

How should I store my apricot tart?

To store an apricot tart properly, you need to balance keeping the pastry crisp while preventing the fresh fruit topping from turning mushy.

Counter (1 day): Keep it loosely covered with foil or plastic wrap at room temperature.

Fridge (2–3 days): Store in an airtight container to prevent the crust from absorbing odors.

Freezer (Up to 2 months): Wrap slices tightly in plastic wrap, then place them in a freezer bag.

FAQs

more easy tart recipes to love from the blog

• Quick and Easy Puff Pastry Rhubarb Tart Recipe
• Easy Puff Pastry Tomato Tart Recipe (with Boursin Cheese)
• Quick and Easy Pear Tart (made with puff pastry)

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Quick & Easy Puff Pastry Apricot Tart (beginner friendly!)

Make this deliciously flaky apricot tart with just 8 ingredients. Using store-bought puff pastry, this is perfect for beginners craving an impressive dessert!

Course Dessert

Cuisine french inspired

Keyword apricot, puff pastry, tart

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Chilling Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 -6 pieces

Author Jess

Ingredients

For the tart

• 1 sheet frozen puff pastry, thawed
• 1/3 cup apricot jam
• 6-8 large, firm apricots, pitted and sliced – cut into 1/8ths (about 4 cups sliced)
• 1 tbsp orange juice
• 1/4 tsp ground cardamom
• 2 tbsp sugar plus more for sprinkling
• 1 tbsp cornstarch
• 1 egg

For the topping

• 2 tbsp apricot jam
• 1 tsp water

Optional:

• 2-3 tbsp toasted almond slices or chopped pistachios
• Fresh thyme leaves
• whipped cream, vanilla ice cream or plain yogurt

Instructions

• Preheat the oven to 400F. Line a baking sheet with parchment paper.
• Roll out the thawed puff pastry dough, it will be about a 10×10 inch square or 10x12inch rectangle (approximately). Use a sharp knife to skor around the edge to create a 1 inch border (just make sure not to cut all the way through the dough).
• Prick the bottom of the tart within the border with a fork. Spread the apricot jam on the bottom of the tart, leaving the 1 inch border clear around the puff pastry.
• In a bowl mix together the apricot slices, orange juice, ground cardamom, 2 tablespoon sugar and cornstarch. Let sit for 5 minutes.
• Use a spoon to move the apricot slices from the bowl to the puff pastry, on top of the apricot jam layer and spread out evenly in rows. Fold the border over the filling all around the tart. Drizzle over any extra juices from the bowl over the apricot slices in the tart.
• Whisk together 1 egg with 1 tablespoon water or milk. Brush this egg wash onto the folded border. Generously sprinkle granulated sugar all around the border over top of the egg wash.
• Place in the fridge for 10 minutes.
• Bake for 40-45 minutes or until the edges of the puff pastry are a deep golden brown and the apricots are very tender. Mix together 2 tbsp apricot jam with 1 tsp water and when the tart comes out of the oven brush the tops of the apricot slices with this jam mixture.
• Let the tart fully cool on the baking sheet after brushing with the jam. It's very important to let this tart fully cool before cutting into slices.

  Optional: Garnish with toasted almond slices or chopped pistachios and/or fresh thyme leaves. Cut and serve with whipped cream, vanilla ice cream or plain yogurt if desired.

The post Quick & Easy Puff Pastry Apricot Tart (beginner friendly!) appeared first on Cooking in my Genes.

Whether for a summer barbecue or holiday party, I’ve got you covered with easy-to-make brie appetizers for any season of the year, including a new recipe below for Honey-Balsamic Strawberry Baked Brie!

Why you’ll love appetizer recipes made with brie cheese

• Quick: You only need 20 minutes to prep and cook most of these recipes.
• Simple: Each flavor variation requires just a handful of simple ingredients.
• Seasonal: Perfect appy for any season!

What is brie cheese?

Brie cheese is a mild, soft cheese originating from Northern France. It has a mild, buttery flavor so it’s the perfect pairing with many seasonal ingredients. It’s known for its look – the cheese is encased in a soft, white, edible rind. And, brie melts very well making baked brie a top appetizer all year round.

A brie wheel is generally found in most grocery stores in the cheese aisle or deli section.

What do you do with brie cheese?

A wheel of brie can be used in so many wonderful ways to make a flavorful appetizer! My personal favorite thing to do with creamy brie cheese is bake it because a brie appetizer is generally full proof. 

Even if you overbake the brie, you can still enjoy dipping bread and crackers into the melted cheese.

Other delicious ways to enjoy brie cheese include on crostini, baked in puff pastry or even in some savory recipes.

Different ways to make these recipes for brie cheese

• Bake: Most baked brie recipes call for brie to be scored, a topping added and baked in the oven.
• Barbecue: Barbecuing brie is a fun way to make a summer appetizer. A cast-iron pan is key for this kind of method.
• Broil: You can also broil brie on baguette for a crispy and creamy bite!

Kitchen equipment you’ll need for brie cheese recipes

• Parchment paper: Parchment paper is great to use for lining baking dishes and baking sheets when making brie cheese recipes. It keeps the brie from sticking to the pan and the brie melts and comes off of the parchment paper easily.
• Baking dish: Many of the recipes below use a baking dish to bake the brie. This can be a glass baking dish, metal baking dish or even a cast-iron pan works great.
• Baking sheet: In a pinch, line a baking sheet with parchment paper and use it for the recipe.
• Serving dish: Most of the time the baking dish serves as the ‘serving dish’ for the brie. However, that’s why we use parchment paper to line the baking dish. When the brie is done baking, you can gently / carefully transfer the brie to a serving dish if desired.
• Small sharp knife: You will need a sharp knife to ‘score’ the brie before baking. You will make a grid pattern with a knife on the top of the brie which helps it bake up and get melty quicker.

Here are 10 recipes for brie cheese to enjoy any season of the year

Spring & Summer recipes for brie cheese

In Spring & Summer you’ll find brie cheese recipes with fresh fruit like berries; seasonal jams like apricot preserves; fresh herbs and/or a drizzle of honey. 

Fall & Winter recipes for brie cheese

In the Fall & Winter a brie recipe will include ingredients like fig jam; fruits like apples; nuts like pecans or walnuts; hardy herbs like rosemary or thyme; and, cranberry sauce and/or cranberries.

Tips and tricks 

• Rind of the cheese: In most cases you will score the top rind of the brie cheese. Do not remove the rind unless the recipe calls for it as the brie rind is completely edible!
• What to dip into baked brie: I love to serve this cheese with crostini, crusty bread, crunchy crackers or even bagel chips! Choose something that is plain so that the flavors baked with the cheese shine through.
• Leftover brie: If you have leftover baked brie, let it cool fully before storing in the fridge in an airtight container for up to 1 day. Slice pieces cool from the fridge and add to a sandwich. Or, reheat at 325F in a baking dish until warmed through again. Do not reheat more than once.

Is brie cheese the same as camembert?

No, brie cheese is different than camembert cheese but they do bake up quite similarly.  If you like baked brie, you’ll most likely enjoy baked camembert too!

Baking camembert for an easy appetizer is just as good as a baked brie. It has a bit of a different flavor profile but is just as delicious.  Try my 3 easy baked camembert recipes!

FAQs

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Honey-Balsamic Strawberry Baked Brie

Course Appetizer

Cuisine american-inspired

Keyword baked brie, strawberries

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 250-300 gram wheel of brie
• 1 cup fresh quartered strawberries
• 1/2 tbsp balsamic vinegar
• 3 tbsp liquid honey
• fresh basil for garnish
• baguette or crackers for serving.

Instructions

• Preheat the oven to 375F and place Brie into a baking dish. Score the top of the Brie lightly in a diagonal pattern with a sharp knife.
• In a small bowl mix together fresh quartered strawberries, balsamic vinegar and honey until combined.
• Top the brie with the strawberry mixture and drizzle over any of the liquid from the strawberry bowl over top of the brie.
• Bake the brie for 15-20 minutes or until cheese is starting to bubble and almost ooze out. Spoon some of the balsamic-honey mixture in the bottom of the baking dish on top of the strawberries and brie. Top with fresh basil and serve with crackers or toasted slices of baguette (crostini).

Optional: How to make crostini to serve with the baked brie

• Preheat your oven to 400°F and slice your baguette into 1-inch thick slices. Brush the slices with olive oil on one hand and place on a single layer on a baking sheet. Toast for 10 minutes, making sure to flip the slices halfway through. Alternatively you could use a sourdough baguette to make the crostini.

The post 10 Recipes for Brie Cheese With Flavors For Every Season appeared first on Cooking in my Genes.

Spoon fresh tomato bruschetta over creamy burrata cheese on a crispy crostini.

With simple ingredients, you can create an elevated Summer appetizer everyone will love.

It truly is one of my favourite summer bites! If you love tomato season as much as I do, you’ll love my Easy Boursin Bruschetta Dip too.

Why you’ll love this Burrata Bruschetta

• Quick: Prep the bruschetta and bake the crostini all in under 20 minutes.
• Seasonal: This delicious appetizer makes the best use of in-season and fresh tomatoes!
• Unique: We put a spin on a traditional bruschetta by adding a layer of creamy burrata cheese.

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center of a ball of burrata is called stracciatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

What is a burrata bruschetta?

A burrata bruschetta is a spin on a classic bruschetta appetizer. We’re adding creamy burrata cheese as the first layer on the crispy toasts AND THEN topping it with fresh tomato bruschetta. The creamy burrata acts as a nice barrier between the tomato juices and crispy slices of bread – so you get the right texture from each element.

Ingredients needed for this recipe

For the crostini

• French baguette
• Extra-virgin olive oil
• Garlic clove

For the bruschetta and burrata

• Roma tomatoes or Cherry tomatoes
• Fresh basil leaves
• Garlic cloves
• Red onion
• Extra-virgin olive oil
• Balsamic vinegar
• Kosher salt, pinchchili flakes or red pepper flakes
• Ball of fresh burrata

What kind of bread goes with burrata?

A baguette is always my preference for bread to go with a burrata appetizer. You can slice baguette into smaller pieces which is great for an appetizer bite. Toasted baguette with a drizzle of olive oil is also known as ‘crostini’ and is used in many of my burrata appetizer recipes. The crostini are sturdy enough to hold the weight of burrata and great for dipping.

How to make crostini (or small toasts) to go with this recipe

Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub one side of each of the crostini with a cut half of garlic. Set aside.

Tips & tricks

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!

Substitutions & variations 

• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.
• Tomatoes: In this recipe I use cherry tomatoes but roma tomatoes would be my go-to substitution.
• Bread: A baguette works best for creating crispy crostini for the bruschetta and burrata. In a pinch try another rustic bread like sourdough or even ciabatta – you might need to cut the pieces of bread in half if the loaf is on the larger side.
• Balsamic vinegar: If you don’t have balsamic vinegar, you can omit it from the bruschetta mixture and use a drizzle of balsamic glaze all over the final bruschetta toasts.
• Peaches: Level up this bruschetta by replacing half of the tomatoes with diced peaches! You’ll need about 2 ripe peaches to replace 1 cup of chopped tomatoes.
• Ricotta cheese: If you cannot find burrata cheese, make some whipped ricotta and use that instead! I will still be delicious! 

Storing leftovers

• If all of the crostini are already made, I recommend enjoying them all when they’re made. They’re best on the day they’re made.
• If you have some of the tomato topping leftover, that can be stored in the fridge for up to 1 day in an airtight container.

FAQs

More tomato recipes to love from the blog

• Easy Burrata Bread Appetizer with Roasted Tomatoes
• Quick and Easy Boursin Bruschetta Dip Appetizer
• Summer Peach and Tomato Crostini with Goat Cheese

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Burrata Bruschetta: Easy And Delicious Summer Appetizer

This easy Burrata Bruschetta is the perfect summer appetizer. Combine creamy burrata cheese, fresh tomatoes & crispy bread for a burst of flavor.

Course Appetizer

Cuisine italian-inspired

Keyword crostini, tomatoes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the bruschetta

• 2 cups chopped tomatoes (Roma tomatoes or Cherry tomatoes)
• 3 tbsp thinly sliced fresh basil
• 1 small garlic clove, minced
• 2 tbsp finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• pinch chili flakes or red pepper flakes
• 1-2 ball (8 oz or 227 grams) of fresh burrata

For the crostini

• 1 baguette, cut into 1/2 inch slices
• olive oil
• 1 garlic clove, cut in half

Garnishes

• fresh basil leaves
• flaky salt and ground pepper

Instructions

For the bruschetta

• To a medium-sized bowl add the chopped tomatoes, thinly sliced fresh basil, minced garlic, finely chopped red onion, olive oil, balsamic vinegar, salt and a pinch of chili flakes. Use a spoon to mix well and set aside (leave for at least 10 minutes to allow the flavours to meld together).

For the crostini

• Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1/2-inch thick slices (I usually do about 12-16 slices). Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub the top side of each of the crostini with a cut half of garlic. Set aside to cool.

Assemble the burrata bruschetta

• After the bruschetta has sat for 10 minutes and the crostini have cooled, assemble the burrata bruschetta by pulling the ball of burrata apart gently with your hands and placing in a bowl.

  Use a small spoon to scoop out a spoonful of the creamy burrata center and spread on each crostini.
  
• Then, use a fork or slotted spoon to divide the bruschetta, topping each crostini. Garnish with fresh basil leaves and/or flaky salt and ground pepper if desired

Notes

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!
• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.

The post Burrata Bruschetta: Easy And Delicious Summer Appetizer appeared first on Cooking in my Genes.