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.

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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.

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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.

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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!

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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!

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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.

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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.

Garnish with crunchy pepitas, fresh basil and mint for a vibrant, irresistible appetizer with maximum flavor!

While my Cranberry Whipped Feta Dip is great for the Fall and Winter, this whipped feta with hot honey and grilled corn is perfect for Summer!

Why you’ll love this whipped feta appetizer recipe

• Seasonal: Uses in-season corn, at it’s peak for flavour!
• Easy: All you need is a quick whipped feta and top with corn, pumpkin seeds and hot honey.
• Make ahead: You can make the whipped feta ahead of time, then grill the corn, cool and serve.

Ingredients needed for this whipped feta with hot honey

For the whipped feta dip:

• Feta cheese in brine, drained of the brine
• Plain Greek yogurt
• Extra-virgin olive oil
• Lemon juice

For the corn:

• 2 cobs of corn
• Extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings:

• Pepitas (pumpkin seeds), toasted for best flavour
• Hot honey (or honey with a red chili flakes)
• Fresh basil leaves
• Fresh mint leaves

Key instructions to making this recipe

Blend: Whip the feta, blending in a food processor and then spread the mixture in a low serving bowl.

Grill: Grill the corn until charred and warmed through.

Cool and chill: Chill the whipped feta in the fridge while the corn cools.

Assemble:  Top the whipped feta with the grilled corn (off the cob), pepitas, a drizzle of hot honey and garnish with fresh herbs like basil and/or mint.

What’s the best feta to use for whipped feta?

Whipped feta works best with feta cheese in brine. The feta cheese in brine has a creamier texture and is the more traditional feta cheese. I do not recommend using pre-crumbled feta cheese as that cheese is much more dry and will not whip properly.

Tips and tricks

Blending: If the whipped feta isn’t smooth, keep blending! It usually needs 1 more minute of blending that you think to get the smooth texture you’re looking for. Or, you can add 1-2 more tablespoons of Greek yogurt to get it smoother.

Food processor: If you don’t have a food processor, you can still combine the feta using a hand blender (immersion blender) and it just might not be as smooth. BUT it will still taste good!

For dipping: I love to use plain, salty crackers for dipping! However, pita bread or pita chips, crostini, tortilla chips and even ruffled chips would be delish! You could even try fresh veggies like cucumbers and/or carrots.

Variations and substitutions

Crunchy toppings: A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!

Hot honey: If you don’t have hot honey find my recipe to make your own below. Or, substitute with plain liquid honey and a few pinches of red pepper flakes.

Fresh dill: Fresh basil and/or fresh mint are my favourite garnishes. But, fresh dill could be a nice substitution if needed.

How to make hot honey

I make my own hot honey for many of my creamy dip recipes and it’s easy to do!

Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.

Make your own crostini for this whipped feta with hot honey

To make your own crostini: Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the bread slices with olive oil on one side and place in a single layer on a baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted.

How to store this whipped feta with hot honey

You can make the whipped feta ahead of time and store in an airtight container in the fridge until ready to use.

Store leftovers in an airtight container in the fridge for up to a day.

FAQs

More feta appetizer recipes to love from the blog

• Baked Feta Appetizer with Dates, Pistachios & Honey
• Quick and Easy Baked Feta in Marinara Appetizer
• Phyllo-Wrapped Baked Feta Appetizer with Walnuts

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Whipped Feta With Hot Honey, Grilled Corn & Pepitas

Creamy whipped feta meets sweet, spicy hot honey, perfectly paired with smoky grilled corn and crunchy pepitas for a vibrant, irresistible appetizer.

Course Appetizer

Cuisine american-inspired

Keyword corn, grilling, whipped feta

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the whipped feta

• 200 grams 8oz) block of feta cheese in brine – drain from brine before using
• 2 tbsp plain Greek yogurt
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice

For the corn

• 2 cobs of corn
• extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings

• 3 tbsp pepitas (pumpkin seeds), toasted
• 2-3 tbsp hot honey (my fav is Shorty's Hot Honey)
• Fresh basil leaves
• Fresh mint leaves

For serving

• crackers, ruffled chips, pita chips, tortilla chips or crostini

Instructions

Make the whipped feta

• Whip the feta by adding the feta cheese, greek yogurt, and olive oil to a food processor and blend on high until smooth and creamy. (You can also blend using an immersion blender). Spread the whipped feta in a low bowl and place in the fridge.

Grill the corn

• Grill the corn: Set a barbecue to medium-high heat. Brush the cobs of corn with a bit of olive oil or avocado oil and season generously with salt and pepper. Grill the cobs of corn directly on the grill grates, turning occasionally, until slightly charred and cooked, about 10-12 minutes. Remove from the heat and let cool.

Assemble the appetizer

• After the corn has cooled, use a sharp knife to trim the corn off the cob.
• Then, remove the whipped feta from the fridge. Top the whipped feta with all of the grilled corn from the cobs, pepitas (pumpkin seeds), drizzle with 2-3 tablespoons of hot honey and garnish with a handful of fresh basil leaves and fresh mint leaves.

Notes

• Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.
• A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!
• If the feta is too stiff after whipping, add 1 tbsp of Greek yogurt at a time and blend again until you get a nice, smooth mixture. It will be a bit ‘stiff’ to ensure the dip is scoopable.

The post Whipped Feta With Hot Honey, Grilled Corn & Pepitas 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

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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.

Made naturally gluten-free with an almond flour base, this delicious cake easily comes together in one bowl.

Why you’ll love this easy spiced fig cake recipe

Quick: This easy spiced fig cake will soon become a family favourite. The batter comes together quickly, with minimal tools and no stand mixer – less dishes yay!

Versatile: The fresh figs and brown sugar create a warm, comforting and moist cake – great for a breakfast, lunch or after dinner sweet treat.  

Ingredients needed for this cake recipe

For the cake:

• Large eggs: Large eggs are important to keep this cake together.
• Granulated sugar: You need just 1/2 cup sugar for this cake.
• Plain Greek yogurt: Make sure to use plain Greek yogurt, not flavored.
• Extra-virgin olive oil: I love the taste that extra-virgin olive oil gives this cake.
• Vanilla extract: Vanilla extract is important for the flavor of this cake.
• Almond flour: Make sure to use almond flour – almond meal will not work in this recipe.
• Seasonings: Ground cinnamon and ground cardamom bring a nice warmth to this cake. And, a touch of salt (1/4 teaspoon) is necessary for most baked goods.
• Baking powder: A must to help the cake rise.

For the toppings:

• Fresh figs: Fresh figs are what make this cake so delightful! The bring a natural sweetness when baked.
• Walnuts: Walnuts pair beautifully with figs and give this cake some texture.
• Brown sugar: Brown sugar adds a touch of sweetness to the fig topping.

Why use fresh figs in this cake 

Using fresh figs in this fig cake recipe adds a tender texture to the topping, and special visual appeal that dried figs or fig jam just can’t do. While dried figs are intensely sweet and chewy, fresh figs truly transform under the heat of baking to elevate the entire cake.

Key steps to make this fig cake recipe

Prepare the pan: Make sure to line the bottom of the springform pan with parchment paper and then butter the pan well.

Stir: You will stir all of the wet ingredients in a mixing bowl. Then, simply add all of the dry ingredients to the wet ingredients and stir again to combine.

Bake: Add the cake batter to the prepared springform pan. Then, add the walnut-brown sugar topping and fresh fig quarters to the top of the cake. Then bake! 

Substitutions and variations 

Walnuts: You can easily substitute for pecans, for a similar taste and texture. Or almonds for something lighter or even try hazelnuts if you want a more earthy crunchy touch.

Fresh Figs: If you can’t find fresh figs you can use dried figs. It will just take one additional step as dried figs have less moisture and a tougher texture so they need to be soaked first. Follow these tips to get the best results:

• Soak them: Dice the figs into a rough chunks and submerge them in boiling water for 10 to 15 minutes.
• Drain thoroughly: Drain and then pat the rehydrated figs dry with paper towels so they do not water down the cake.

Plums: If you can’t find fresh figs, plums are another option. I would use 3 plums and cut them into 1/6ths. If you are using Italian prune plums, you could use 4 and cut into quarters as they are similar in size to the figs you are replacing.

Can I use a different size of baking pan?

If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.

Ways to enjoy this fresh figs cake 

For breakfast: Try this cake with your morning coffee or tea to get your started off right!

Whipped cream:  The warmth of the spices and sweetness of the figs pairs beautifully with fresh, whipped cream or a cold vanilla ice cream. Or, try my whipped mascarpone cream recipe!

Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).

How to store this fig cake

If you happen to have any leftovers, you can store this cake a few different ways: 

Counter (1-2 days): Keep the cake under a cake dome or in an airtight container at room temperature. Line the bottom with a paper towel to absorb excess moisture.

Refrigerator (up to 5 days): Wrap the cake tightly in plastic wrap or place it in a sealed container. 

Freezer (Up to 3 months): Slice the cake, wrap individual pieces tightly in plastic wrap, and place them inside a heavy-duty freezer bag.

Cake storage tips

• Cool completely before storing to avoid soggy leftovers
• Bring to room temperature before serving, remove from the fridge roughly 20-30 mins before serving
• Reheat gently in the microwave, 10-15 seconds 

FAQs

More fig recipes to love from the blog

• Easy Honey Roasted Figs with Pistachios & Yogurt
• Easy Gruyere and Fig Jam Phyllo Bites Appetizer
• Baked Feta with Balsamic Figs & Grapes Appetizer

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Easy Spiced Fresh Figs Cake Recipe (gluten-free!)

This easy spiced fig cake is full of warm, comforting flavors. Bursting with juicy fresh figs and spices, it's a simple dessert that is also gluten-free!

Course Dessert

Cuisine american-inspired

Keyword cake, figs

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 pieces

Author Jess

Equipment

• 8-9 inch springform pan

Ingredients

For the toppings

• 4 fresh figs, trimmed and quartered lengthwise
• ¼ cup finely chopped walnuts
• 2 tbsp light brown sugar

For the cake

• 2 large eggs
• ½ cup granulated sugar
• ¼ cup plain Greek yogurt
• ¼ cup extra-virgin olive oil
• 2 tsp vanilla extract
• 1 3/4 cups almond flour (not almond meal)
• 3/4 tsp ground cinnamon
• 3/4 tsp ground cardamom
• 1 ½ tsp baking powder
• ¼ tsp kosher salt

Instructions

• Arrange the rack in the middle of the oven and preheat the oven to 350F.
• Trim and quarter the figs and set aside in a bowl.
• In a small bowl mix together the finely chopped walnuts and brown sugar and set aside.
• Line the bottom of a 8 or 9-inch springform pan with parchment paper. Then, coat the parchment paper and sides of the pan well with cooking spray or softened butter.
• To a large mixing bowl add the large eggs, sugar, plain Greek yogurt, olive oil and vanilla extract and whisk well until combined.
• To the wet ingredients add the almond flour, ground cinnamon, ground cardamom, baking powder and salt and whisk again until the batter is smooth and combined.
• Pour the batter into the prepared pan and level the top out with an off-set spatula (or back of a spoon). Sprinkle the top of the cake evenly with the walnut-brown sugar mixture. Then arrange the fig quarters, cut side up, around the cake (you don’t need to press the figs into the cake as they will gently sink as the cake bakes).
• Bake for 30-40 minutes until the cake is golden brown around the edges and a toothpick inserted in the center of the cake comes out clean.
• Set the cake pan on a cooling rack and let the cake cool fully in the cake pan. Once fully cooled, remove the outside ring of the springform pan, cut into slices and serve.

Notes

• If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.
• Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).

The post Easy Spiced Fresh Figs Cake Recipe (gluten-free!) appeared first on Cooking in my Genes.

Why you’ll love pistachio pesto

• Quick: You can whip up a pesto in less than 10 minutes!
• Versatile: Pesto can be used in so many delicious ways! Add it to pasta, top chicken with the pesto, or, use the pesto as a pizza sauce.
• Affordable: Instead of basil and pine nuts, we swap for parsley and pistachios, which can be more affordable at the grocery store.

Pistachio pesto ingredients

• Pistachios: I like to use roasted, salted pistachio nuts for a good flavor base.
• Parsley: Fresh parsley is a must for this recipe; dried herbs will not work.
• Garlic: Just one small garlic clove is needed
• Olive oil: Extra-virgin olive oil is what brings a pesto sauce together
• Lemon: Lemon juice brightens up the pesto and balances the sauce
• Ground pepper: Rounds out the flavors
• Parmesan cheese: Traditional pesto includes parmesan to add saltiness and bring texture to the pesto
• Salt to taste

Is pistachio pesto better than pine nut pesto?

Pistachio pesto and pine nut pesto are both delicious in their own ways. A pine nut pesto is fairly traditional and generally made with fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. So, if basil is a favorite herb of yours, you may enjoy it. This pistachio pesto is a nice change from the traditional and is more affordable since pine nuts can be expensive.

How to make pistachio pesto

With a food processor, pesto comes together in just a few short steps:

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle all of the the olive oil in until combined.
• Mix: Stir in the parmesan cheese or add the parmesan cheese to the food processor and pulse a few times. Taste and adjust seasoning with more salt if desired.

Pesto recipe variations and substitutions

• Fresh Herbs: If you don’t have enough parsley, add in fresh basil to make up the difference. Or, try using 1 cup fresh parsley leaves and 1 cup fresh basil leaves. Alternatively, replace all of the parsley with an equal amount of cilantro for another vibrant pesto variation.
• Garlic: If raw garlic isn’t for you, you can sauté the garlic in a bit of olive oil first. Or, try use a clove of roasted garlic or garlic confit. Another option is 1 tbsp of fresh minced chives!
• Parmesan cheese: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• Nuts: Instead of pistachios, try almonds or walnuts, making sure to toast a bit before using for extra flavor. 
• Red pepper flakes: For a hint of heat, try adding a pinch of chili flakes or red pepper flakes.

Ways to use pistachio pesto

• Pasta: Fresh pistachio pesto is glorious as an easy pasta sauce! Toss with hot pasta for a delightful Summer dish or use in my one pan pesto orzo recipe.
• Chicken: Enjoy grilled or baked chicken topped with pesto and fresh tomatoes. Try it in my Baked Oregano Chicken.
• Pizza: Use the pesto as a sauce for homemade pizza or flatbreads.
• Seafood: Top grilled or baked salmon with fresh pesto for a delightful summer dinner.
• Pasta salad: Pesto makes a great pasta salad sauce, just like in my mason jar pesto pasta salad.

How to make pistachio pesto without parmesan cheese

• Other cheeses: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• More pistachios: If you’re not using parmesan, increase the amount of nuts by 2-4 tablespoons to make sure the pesto still has a thick texture.
• Dairy-free or vegan: You can substitute the parmesan cheese with a dairy-free parmesan-style hard cheese. For vegan pesto, omit the cheese.
• Nut free: Make it nut free by using pepitas (pumpkin seeds), hemp hearts or sunflower seeds.

FAQs

How to store pesto

Fridge: Store in an airtight container or glass jar in the fridge for up to 2 days. To keep the top of the sauce from browning, add a thin layer of olive oil over the top of the pesto before placing the lid on the container and placing in the fridge.

Freezer: Store in an airtight container in the freezer for up to 2 months and defrost in the fridge when ready to use. Alternatively, you can double or triple this recipe and then freeze the pesto in ice cube trays for smaller portions. Once frozen, pop the smaller portions out and store in a freezer bag in the freezer for up to 2 months.

More recipes with pesto to love from the blog

• Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Easy Pesto Puff Pastry Pinwheels with Prosciutto

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Easy and Flavorful Pistachio Pesto With Fresh Parsley

This pistachio pesto recipe is a vibrant twist on classic pesto! Featuring crunchy pistachios, fresh parsley & lemon, it will add flavor to any dish.

Course Sauces & Dressings

Cuisine italian-inspired

Keyword pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup of pesto

Author Jess

Ingredients

• 2 cups fresh parsley leaves
• 1/3 cup roasted salted pistachios (if using unsalted pistachios, add 1/4 tsp salt to the recipe)
• 1 small garlic clove
• 1/4 tsp ground pepper
• 1/2 cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/3 cup freshly grated parmesan cheese

Instructions

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle in all of the the olive oil (1/2 cup + 2 tablespoons) until combined.
• Mix: Add the parmesan cheese to the food processor and pulse a few times to combine. OR, if you prefer a more textured pesto, pour the pesto into a bowl and stir in the parmesan cheese until combined.
• Taste: Taste and adjust seasoning with more salt and pepper.

The post Easy and Flavorful Pistachio Pesto With Fresh Parsley appeared first on Cooking in my Genes.

As the summer starts to wind down, try to enjoy all the seasonal produce on hand.

Each week I go to the farmer’s market there is more and more to choose from. It’s especially perfect timing for stone fruits like cherries, peaches, plums and apricots. And, you’ll find a ton of ripe and ready to eat vegetables like peppers, tomatoes, salad greens and summer squash.

It’s one of the best times of year to enjoy seasonal salads for dinner or grilling vegetables as a side dish. Everything is just so fresh!

So what other recipes are there make this month?

What’s In Season in August

• Apricots
• Bell peppers
• Cherries
• Corn
• Nectarines
• Peaches
• Plums
• Saskatoon Berries
• Tomatoes
• Watermelon
• Zucchini

Recipes to Make in August

Summer fruit; fresh salads; fruit-forward cocktails; easy desserts – I’ve got you covered with recipes to make in August.

Summer breakfasts & baked goods

Stone Fruit Breakfast Crumble

Saskatoon Berry Scones

High Protein Peach Baked Oatmeal (with fresh peaches)

Zucchini Oatmeal Breakfast Cookies

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

Grilled Peaches with Oat Crumble: An Easy Summer Dessert

ALL things salad!

Kale & Peach Salad with Feta and Toasted Pepitas

The Best Italian Chopped Summer Pasta Salad Recipe

Easy Summer Tortellini Pasta Salad

Blueberry Basil Summer Green Salad with Goat Cheese

Roasted Summer Vegetable Salad

Burrata Panzanella Salad with Tomatoes and Stone Fruit

Quick and easy appetizers

Burrata Bruschetta: Easy And Delicious Summer Appetizer

Whipped Ricotta with Honey Roasted Plums Appetizer

Easy Peach & Pecan Baked Brie (summer appetizer)

5-Ingredient Baked Goat Cheese with Apricot Jam

Quick and Easy Boursin Bruschetta Dip Appetizer

Fresh Cherries, Burrata and Prosciutto Appetizer for Summer

Fruit-forward summer cocktails

Cherry Bourbon Lemonade Smash

Strawberry Rosé Spritzer

Refreshing Watermelon Mojito Cocktail for Summer

Peach Whiskey Smash Cocktails for Summer

Sparkling Blackberry Vodka Drinks Recipe

How to preserve fruits and herbs

How to Freeze Fresh Basil in Olive Oil (3 easy ways)

Easy summer fruit jams (you can freeze to enjoy later!)

Easy summer dinner ideas

Grilled Vegetables & Protein: Simply chop vegetables into bite-sized pieces and grill in a basket (season with olive oil, salt, pepper and garlic). Grill your favourite protein like my chili-lime chicken thighs at the same time and serve together.

Add any protein to a big salad: Two of my favourite summer salads are my Easy Green Summer Chopped Salad and Summer Greens Salad. Make one of these recipes and add a protein for a full summer meal.

Pizza on the Grill: Grab some fresh dough from a local store and grill it to perfection with your favourite pizza toppings. Try my Zucchini & Prosciutto Pizza on the grill!

Burgers!: Try my tried, tested and true spicy turkey burgers with dill slaw. Full of flavor but quick to make!

The post 30 Seasonal Recipes to Make in August appeared first on Cooking in my Genes.

This salad is one of my go-to’s in the later Summer months when stone fruit like peaches, nectarines and plums are at their peak. 

Just like my Strawberry Summer Salad Recipe with Feta, this burrata panzanella salad is wonderful as a side dish but can also be made into a main meal when paired with a protein.

Why you’ll love this burrata panzanella salad

• Seasonal: Celebrate’s the best produce of the Summer season!
• Easy: Crisp up the bread, make a dressing and a bit of chopping – that’s it!
• Unique: It’s a fresh, seasonal take on a classic panzanella salad.

What is panzanella? 

Panzanella is a classic Italian bread salad made with crusty, day-old bread, tomatoes, onions and herbs, all tossed in a simple vinaigrette. The bread is by far the star, soaking up tomato juices and dressing without getting mushy.

What does panzanella traditionally include?

A traditional Panzanella includes tomatoes, cucumbers, red onions, and basil, all tossed in a simple vinaigrette of olive oil and vinegar. This Burrata Panzanella recipe is a fresh summer take to enjoy the beautiful stone fruit and fresh herbs we have this time of year.

What kind of cheese is burrata?

Burrata is a fresh Italian cow’s milk cheese made from a combination of mozzarella and cream. Its known for its dreamy creamy texture, it has a solid outer shell of fresh mozzarella and a rich, gooey center. Once you’ve tried it, it will change your life!

Ingredients in burrata panzanella

For the bread:

• Hand-torn ciabatta or sourdough bread, torn into bite-sized pieces
• Extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette:

• Extra-virgin olive oil
• Shallot (or garlic)
• Dijon mustard
• Honey (or maple syrup)
• Lemon juice and zest
• Salt and pepper

For the salad:

• Large ball of burrata cheese
• Plums
• Nectarines
• Peaches
• Tomatoes
• Fresh basil & mint leaves

Let’s make a burrata panzanella salad

Make the dressing: Whisk all the vinaigrette ingredients until combined in a small bowl. Set aside

Toast the bread: Toss crusty bread cubes on a baking sheet with olive oil and bake in the oven. until crisp.

Combine: Combine tomatoes, stone fruits, herbs, burrata and bread. Drizzle the dressing over everything and toss gently.  Let sit for 10 minutes and then serve.

Substitutions and variations

Plums: The most commonly available plums are Santa Rosa, Black Amber or Burbank. If you can’t find plums, you can try 1 cup of apricot wedges or pitted cherries

Nectarines and Peaches: If you can’t find one, you can double up on another

Fresh herbs: While I love to use mint and basil leaves, you can choose just one

Heirloom tomatoes: you can use any meaty, vine ripened or juicy variety – beefsteak, cherry or vine ripened. Be sure to cut all versions to create the juicy tomato base

Bread: While I like to use ciabatta or sourdough, a baguette is a good substitute if needed.

Shallots: If you don’t have a shallot you can substitute with 2 garlic cloves.

Tips and tricks for recipe success

• Make sure bread is thoroughly toasted to maintain the best texture – it should be crispy around the edges.
• Use ripe but slightly firm fruit so it’s easy to cut wedges.
• If you have time, salt the cut tomatoes and let them rest for a few minutes. This helps to draw out their liquids before adding to the salad.

What kind of tomatoes should I use?

I recommend using heirloom tomatoes in this Burrata Panzanella recipe. Heirloom tomatoes are grown for flavor rather than shelf life – they have intense flavour, are extra juicy, have a meaty texture and come in beautiful vibrant colours.  

If you can’t find heirloom tomatoes, you can use any ripe, juicy variety – great options are beefsteak, vine-ripened, or cherry tomatoes.

What kind of bread is best for panzanella?

The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.

What meat goes with panzanella salad?

I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.

How to store

Panzanella is best enjoyed immediately, I do not recommend storing leftovers as the bread becomes mushy and dissolves in the dressing. 

FAQs

More summer salads to love from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Strawberry Summer Salad Recipe with Feta
• Blueberry Basil Summer Green Salad with Goat Cheese

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Burrata Panzanella Salad with Tomatoes and Stone Fruit

A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.

Course Appetizer, Salad

Cuisine italian-inspired

Keyword burrata, panzanella

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 as a side salad

Author Jess

Ingredients

For the bread –

• 3 cups hand-torn ciabatta or sourdough bread, torn into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette –

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (about 3-4 tbsp lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

For the salad –

• 1 large ball of burrata cheese
• 2 plums, pitts removed and cut into wedges
• 2 nectarines, pitts removed and cut into wedges
• 2 peaches, pitts removed and cut into wedges
• 2 heirloom or field tomatoes, cut into wedges
• Kosher salt or sea salt
• Handful of fresh basil leaves
• Handful of fresh mint leaves

Instructions

• Preheat the oven to 400F. Add torn bread to a parchment paper lined sheet pan with 2 tbsp olive oil and a few pinches of salt and toss to coat the bread. Bake for about 10-12 minutes or until starting to turn golden or starting to crisp up. Remove from the oven and set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients and set aside.
• Assemble the salad: On a large serving platter or in a large bowl, add the plum wedges, nectarine wedges, peach wedges, heirloom tomato wedges and crispy bread. Drizzle three-quarters of the dressing over everything and gently toss to coat. Let sit for 10 minutes.
• After 10 minutes, use your hands to tear pieces of the burrata cheese and add the pieces to the salad. Drizzle with the remaining dressing, garnish with fresh mint and/or basil leaves and a pinch of salt and pepper.

Notes

• If you can’t find peaches and/or nectarines, substitute with more of the one you can find.
• While heirloom tomatoes are fabulous in this salad, if you cannot get your hands on some, try a field tomato or tomatoes on the vine.

The post Burrata Panzanella Salad with Tomatoes and Stone Fruit appeared first on Cooking in my Genes.

Combining fresh cherries, creamy burrata, and crispy prosciutto, you get the perfect sweet and salty appetizer bite.

Why you’ll love this cherry, burrata and prosciutto appetizer

• Quick: This appetizer comes together in 15 minutes!
• Easy: All of the ingredients are easy to find and in-season in the Summer.
• Seasonal: Make the best of cherries with are at peak deliciousness in the Summer season!

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 is called stracchiatella, a combination of shreds of mozzarella and cream.  It’s buttery, rich and has a slight milky taste and subtle sweetness.

Are burrata and mozzarella the same?

Burrata cheese and mozzarella cheese are both fresh cheeses from Italy but they do differ.  Burrata is a creamy cheese that has a creamy center called stracchiatella. Mozzarella is a soft cheese too, however, it’s more solid throughout and can be sliced.

Ingredients needed for this recipe

• Slices of prosciutto, cooked in a pan until crispy
• One ball of burrata cheese 
• Extra-virgin olive oil
• Fresh cherries
• Ground black pepper
• Fresh basil leaves
• Chopped pistachios
• Honey to drizzle
• Toasted bread for serving (like baguette or sourdough)

Does prosciutto go well with burrata?

It sure does! The salty prosciutto goes really well with the creamy burrata. In this appetizer you crispy up the prosciutto, giving it a nice crunchy texture which pairs well with the creamy burrata.

Tips & tricks to make the best burrata & prosciutto appetizer

• Don’t forget to pit the cherries! Pitted cherries are a must to keep this dish enjoyable to eat.
• If you’re making this recipe for entertaining guests, you can toast the bread and pit the cherries ahead of time. Store the pitted cherries in the refrigerator and the toasted bread on the counter. Once the bread is cooled, store at room temperature in an airtight container until ready to serve.
• You can use a serving platter or a low bowl to make this recipe in or even a plate! Use whatever you have.
• Get the prosciutto crispy! To make the flavors of this appetizer really pop, make sure to get the prosciutto very crispy which adds great texture and crunch.
• A great substitute for fresh basil leaves is fresh mint.
• Don’t skip the honey drizzle or ground pepper! Each element adds a necessary flavor to this appetizer recipe.

Variations and substitutions

Bring the burrata to room temperature: Take the burrata out of the fridge for 15-20 minutes below assembling this appetizer. Cold burrata cheese does not taste as good and the flavor can be muted.

Toast the bread: My go-to vehicle for most dipping appetizers is toasted baguette (also known as crostini). However, you can use a bread of your choosing, just make sure to toast it so that it’s stable when dipping into the burrata.

Don’t skip the prosciutto: The cooked, salty prosciutto adds a crispy and salty element to this appetizer, imperative to the overall flavors. Make sure to crunch up the crispy prosciutto into smaller pieces that are bite-sized before garnishing the burrata.

Peaches: If you can’t find fresh cherries, fresh sliced peaches or nectarines would be a delicious substitute.

Make this into a salad for a light dinner: Make this into a salad by adding a few handfuls of fresh arugula on the base of your serving dish first and then follow the rest of the recipe as-is. Serve this alongside a piece of grilled chicken or salmon.

Use fresh figs: In the late-Summer or early-Fall, swap out the cherries for in season figs. 

Balsamic glaze: Switch up the flavor profile by swapping out the honey for a drizzle of balsamic glaze instead.

How can I pit cherries without a pitter?

There are a few methods you can try to pit the cherries without a pitter:

1. Use a small knife: Run the knife around the circumference of the cherry (just like you would if pitting a peach or avocado). Then, use your hands to twist the halves and separate from the pit. If the pit is still in once half of the cherry, use your fingers to gently press or pull the pit out.

2. Use a metal straw: Hold a cherry with your thumb and forefinger and press through the stem side of the cherry with the straw; it should pop the middle / pit of the cherry out. You can also place the cherry on the opening of a bottle and push the straw down into the centre of the cherry to press the pit down and out into the bottle.

FAQs

More burrata appetizer recipes to love from the blog

• Quick Strawberry Burrata Appetizer with Crostini
• Burrata Bread Appetizer with Roasted Tomatoes
• Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

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Fresh Cherries, Burrata and Prosciutto Appetizer for Summer

Celebrate Summer flavors with this appetizer combining fresh cherries, creamy burrata, and crispy prosciutto for a perfect sweet and salty bite.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword burrata, cherries

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 2 slices of prosciutto
• 8 oz (250 grams) ball burrata cheese
• 1 tbsp extra-virgin olive oil
• 3/4 cup pitted and halved fresh cherries
• 2-3 pinches ground black pepper and kosher salt
• 2-3 tbsp chopped pistachios
• 2 tbsp honey to drizzle
• fresh basil leaves
• for serving: toasted bread of choice (like baguette or sourdough)

Instructions

• Crisp up the prosciutto: Heat a large skillet over medium-high heat. When the skillet is hot, turn to medium heat and add the slices of prosciutto. Cook for a few minutes until the prosciutto starts to get crispy and browned. Flip and cook for another 1-2 minutes until very crispy. Set aside on a paper towel lined plate to cool.
• Tear the burrata up with your hands into chunks and place on a platter or in a low bowl.
• Drizzle the burrata with the olive oil and add a few pinches of salt and pepper all over the burrata. Scatter the halved cherries, chopped pistachios and crumble the crispy prosciutto all over the burrata. Drizzle the honey all over and then garnish with fresh basil leaves. Serve with toasted bread of choice.

Optional: make crostini for serving

• Optional: Make crostini for serving: To a baking sheet add slices of baguette. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

The post Fresh Cherries, Burrata and Prosciutto Appetizer for Summer 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.