Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer. 

While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.

Why you’ll love this whole grilled halloumi

• Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
• Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
• Easy: Everything in this recipe happens on the grill!

What is halloumi cheese?

Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.

Ingredients needed

Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.

Extra-virgin olive oil: A must for the grill and in the cast-iron skillet

Honey: A touch of honey goes well with the saltiness of the halloumi.

Stone fruit: I like apricots or plums with this grilled halloumi.

Pistachios: Crunchy pistachios are lovely with stone fruits.

Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.

How to Make this Grilled Halloumi Recipe

Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.

Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side. 

Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.

Serve: After about 10-12 minutes, remove from the grill.  Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.

What to serve with grilled halloumi

As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.

As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak. 

As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.

Tips & tricks for grilling halloumi 

Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.

Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.

Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.

Why should I soak the halloumi in hot water?

You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.

How to make crostini to serve with this appetizer

To a baking sheet add slices of baguette bread. 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 and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

Substitutions and variations

Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.

Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.

Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.

How to store and reheat

Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula! 

Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.

FAQs

 More Summer appetizers to make from the blog

• Easy Baked Feta Appetizer with Tomatoes and Peppers
• Whipped Ricotta with Honey Roasted Plums Appetizer
• Lemon and Fresh Basil Burrata Cheese Appetizer

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Whole Grilled Halloumi with Stone Fruit and Pistachios

Savor the perfect summer bite with whole grilled halloumi, paired beautifully with juicy stone fruits and crunchy pistachios for a flavorful appetizer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword apricot, grilling, halloumi

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 as an appetizer (2 as a main)

Author Jess

Ingredients

• 250-300 grams (8-10 oz) block of halloumi cheese
• 1 tbsp extra-virgin olive oil plus more for drizzling
• 6-8 large apricots (or 4 large plums), pitted and sliced
• 3 tbsp liquid honey
• zest from half a lemon
• 3-4 tbsp chopped pistachios
• pinch of chili flakes
• fresh mint and/or basil leaves
• baguette or other crusty bread for serving

Instructions

• To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
• While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
• After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
  
• In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
• Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
• Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
• Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves.

  Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
  

Notes

• How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. 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.
• If you don’t have pistachios, try toasted almonds or walnuts.

The post Whole Grilled Halloumi with Stone Fruit and Pistachios 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.

Making fruit crumbles and fruit crisps are always on my dessert menu in the Summer.

So, with a combination peaches and plums plus a simple low-sugar oat topping, you can eat this crumble for BREAKFAST!

Yes that’s right, this fruit crumble is for breakfast or brunch! All of the stone fruits are in season right now, including plums and peaches.

The stone fruit really stands out because it’s first sautéed and then baked, letting the natural, sweet juices come out. Topped with a delicious mixture of oats, walnuts, cinnamon and coconut, you will be going back for a second bowl! If you love sweet breakfasts like this High Protein Peach Baked Oatmeal, you’re sure to love this one.

Why you’ll love this breakfast crumble

• It’s made with simple ingredients!
• A fun twist on breakfast, you can meal prep this crumble for the week ahead.
• It’s wonderful to serve for brunch as well!
• You can serve this as a healthier dessert with a scoop of ice cream.
• Oats are a great source of fibre and delicious to start the day.

Ingredients to make this delicious stone fruit breakfast crumble recipe

Butter: a little bit of butter goes a long way to bring this crumble together, however, you can substitute with coconut oil if desired

Peaches: Use fresh, ripe peaches to make this breakfast crumble

Plums: I like to use red plums in this recipe, they’ve got the best flavour

Oats: oats are key for the topping; I like to use rolled oats but in a pinch you can use quick oats

Walnuts: I love the combination of oats, walnuts and stone fruits together

Seasonings: ground cinnamon, maple syrup and salt are used to sweeten and balance out the flavours.

How to make this breakfast crumble for breakfast this week

Step 1: Pre-heat the oven to 350F.

Step 2: Mix all of the oat crumble mixture ingredients together and set aside.

Step 3: In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.

Step 4: Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.

Step 5: Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skillet*

Step 6: Pour the oat mixture onto the fruit base and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to turn golden brown and the fruit mixture is bubbling.

Expert tips

• If you don’t have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.
• Depending on the season, fresh berries would be a great substitute for stone fruit to switch up the flavours. It will taste just like a fruit crisp! If you’re a fan of berries, try substituting the peaches and plums with a total of 3 cups fresh berries to make a breakfast berry crumble.
• If you don’t have shredded coconut on hand, substitute with more oats instead.
• Pump up the nutrition in this crumble to make this a healthy breakfast by adding 1-2 tablespoons of flaxseed to the oat topping.
• Make this a high protein breakfast crumble by topping the finished baked crumble with Greek yogurt and a spoonful of almond butter.

Common questions

Can I make this gluten-free?
Make this a gluten-free breakfast crumble by using certified gluten free oats in the crumble topping

How can I make this breakfast crumble nut-free?
Substitute the chopped walnuts for an equal amount of oats. Alternatively, you could use flaxseed for a nuttier flavour.

Can I make this crumble with frozen fruit?
I’ve only tested this recipe with fresh fruit. If you try using frozen fruit, just know that the fruit mixture could be a bit more watery. I recommend sauteeing the frozen fruit for about 10-15 minutes before topping with the oat mixture and placing in the oven.

How to store this breakfast crumble

Store leftovers in an airtight container for up to 3 days in the fridge. Reheat leftovers in the microwave or eat at room temperature.

More breakfast recipes to love from the blog

High Protein Carrot Cake Baked Oatmeal Breakfast

Easy & Healthy Blueberry Oatmeal Pancakes Recipe

Zucchini Oatmeal Breakfast Cookies

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Easy & Delicious Stone Fruit Breakfast Crumble Recipe

This Stone Fruit Breakfast Crumble is an easy one pan breakfast. Peaches & plums are topped with an oat crumble for a tasty breakfast bite!

Course Breakfast, brunch

Cuisine American

Keyword breakfast, breakfast bowl, fruit crumble

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 tbsp unsalted butter or coconut oil
• 2 large peaches, sliced
• 2 red plums, sliced
• 1 tbsp maple syrup

Oat Topping:

• 1 1/4 cup rolled oats
• 1/3 cup chopped walnuts
• 1/2 tsp cinnamon
• 1/4 cup unsweeteed shredded coconut
• 1 tbsp melted unsalted butter or coconut oil
• 1 tbsp maple syrup
• 1/4 tsp sea salt

Instructions

• Pre-heat the oven to 350F.
• Mix all of the oat topping ingredients together and set aside.
• In an oven-safe skillet melt 1 tbsp of unsalted butter or coconut oil over medium heat.
• Once melted, add the sliced fruit and cook for 5-7 minutes until fruit has softened slightly.
• Remove the pan from the heat and stir in 1 tbsp maple syrup. *See note below if not using an oven-safe skilled*
• Pour the oat topping onto the fruit and spread almost to the edge of the pan. Put the pan in the oven and bake for 15-20 minutes, until the topping is just starting to brown and fruit mixture is bubbling.

Notes

If you don't have an oven-safe skillet, cook the fruit in a frying pan and then transfer to a baking dish before following the rest of the recipe.

The post Easy & Delicious Stone Fruit Breakfast Crumble Recipe appeared first on Cooking in my Genes.

Strawberries, apricots and plums make amazingly delicious jam; as they cook down their fruity flavor shines through!

With the addition of only just a few ingredients and cooked on the stove-top, these summer jams are easy to make and freeze to enjoy in the future too.

You may have already tried my Easy Apricot Jam so the easy strawberry jam and plum jam recipes follow a very similar method. Right now strawberries, apricots and plums are all in season so it’s the perfect time to make some quick jam!

I love making these small batches of jam so that I can have a variety of flavours to enjoy. While many traditional and store-bought jams are made with the addition of pectin to help with thickening, these quick summer jam recipes don’t need it at all.  These refrigerator jam recipes are a bit more ‘loose’ than traditional jam but this quick method still results in delicious jam you’ll want to eat by the spoonful.

They’re truly my favorite jam recipes to make!

Why you’ll love these easy summer jam recipes

• Each recipe requires 5 simple ingredients or less!
• A perfect way to enjoy stone fruits like apricots and plums when they’re in season
• They’re a delicious way to enjoy summer fruits!
• There is no canning method, jam thermometer or jam sugar required.
• Easily adaptable for other summer fruits

Ingredients needed for these homemade summer jams

Easy Strawberry Jam (recipe at the end of this post)

Fresh fruit: use fresh, sweet summer strawberries for this recipe; in a pinch you could use frozen strawberries

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice: the strawberry jam requires just a splash of fresh lemon juice

Easy Apricot Jam

Fresh fruit: use fresh apricots for this recipe; if they’re a bit on the tart side, use a bit more honey to your tastes

Sweetener:  I like to use honey as a sweetener but you can also use maple syrup if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Seasonings: apricot jam requires just a pinch of salt

Easy Plum Jam

Fresh fruit: use ripe, red plums for this recipe for that beautiful red-hued jam

Sweetener:  I like to use maple syrup as a sweetener but you can also use honey if you prefer; in a pinch you can use sugar

Water: water helps to break down the fruit as it simmers down into a jammy texture

Lemon juice:  just a splash of fresh lemon juice is needed

Seasonings: ground cardamom goes lovely with the plum jam; if you don’t have ground cardamom, ground cinnamon would work

How to make quick summer jam recipes

Step 1: Put all ingredients for the specific jam into a medium pot.

Step 2: Using a fork or potato masher, crush the strawberries into smaller pieces. The apricot and plum jams don’t need crushing, they just cook down

Step 3: With the lid off, bring to a boil over medium heat.

Step 4: Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.

Step 5: Take the pot off the heat and let the jam cool completely. Keep the jam in the fridge for up to 1.5 weeks or freeze for up to 2 months.

Expert tips

• Make sure to use fresh fruit that tastes good to make these homemade jam recipes! Because these delicious homemade summer jams use in-season fruit, you want to make sure they have good flavour since the jams only use a few ingredients.
• These quick summer jams are easily adaptable – wap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.
• The Easy Plum Jam take a little more time because the skins of the plums are a bit thicker and take a bit more time to break down when cooking. But, the result is SO worth it!
• This is a great way to use up summer fruit if you feel like you can’t finish it during the week.

Common Questions

Can I use different fruits in these quick summer jam recipes?
You can use the base strawberry jam recipe and swap the strawberries for fresh raspberries or fresh blackberries to make a raspberry jam or blackberry jam respectively.

How do I know when the jam is ready?
The jam will start to be a thicker, jammy-like consistency when it’s ready. And remember, the jam will thicken a bit more as it cools too.

Can I use frozen fruit?
For the strawberry jam you can definitely try making this recipe using frozen fruit; it will however take a bit longer to cook down / break down the strawberries into a jam texture.

How to enjoy these quick summer jam recipes

• on toast with butter, cream cheese, goat cheese or ricotta
• with yogurt and granola
• make a simple ‘cheesecake’ by layering crushed graham crackers with mascarpone cheese and one of your favourite jams just like my recipe
• serve them on a cheeseboard or charcuterie board
• add as a topper to a vanilla summer cake
• top your favourite pancakes or waffles with these jams

How to store these quick summer jams

Store in an airtight container, mason jar or other jam jar in the fridge for up to 1 1/2 weeks. Alternatively, freeze in an airtight container for up to 2 months. Defrost the jam in the fridge before enjoying.

Quick Summer Jam Recipes to make from the blog:

Easy Strawberry Jam (recipe below)

Easy Apricot Jam

Easy Plum Jam

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Easy Strawberry Jam

Use fresh, bright strawberries to create this Easy Strawberry Jam in just 20 minutes! This jam is made with just strawberries, honey and lemon juice for a delicious, seasonal jam perfect for toast and granola.

Course Breakfast

Cuisine American

Keyword easy jam, easy strawberry jam, strawberry jam, summer jam

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 3 cups fresh strawberries, halved
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

• Put all ingredients into a medium pot.
• Using a fork or potato-masher, crush the strawberries into smaller pieces.
• With the lid off, bring to a boil over medium heat.
• Once boiling, turn to medium-low heat and let the jam simmer for 20 minutes, stirring occasionally until it reaches a slightly thicker, jammy consistency.
• Take the pot off the heat and let cool completely. Keep in the fridge for up to 1.5 weeks or freeze for up to 2 months.

The post 3 Easy & Quick Homemade Summer Jam Recipes (no pectin) appeared first on Cooking in my Genes.

Plums are a seasonal fruit that boast a delightful, sweet flavour.

When paired with savory black pepper soft cheese, it’s a bite you don’t want to miss out on.

Plums are a stone fruit that are in season in late summer and make the perfect summer appetizer.

Roasting fruit like in this strawberry or blackberry appetizer brings out so much amazing flavour. The roasted plums in this recipe are truly addictive as they get jammy as they roast; it’s a favorite way of mine to enjoy plums in the summertime.

Why you’ll love this roasted plum appetizer

• The prep time for this appetizer is really quick! While the sliced plums are cooling, you can make the crostini and then you’re all set.
• It’s a unique flavour combination that has gotten me rave reviews at get-togethers! This recipe is sure to delight your family and friends.
• This roasted plum crostini will take you from Summer into Fall. It’s a great transition recipe to make in August and through to the next season.

Ingredients needed

Plums: To get the gorgeous red hue from the plums when roasted, you’ll want to use red-fleshed plum slices. The red fleshed plum varieties are Santa Rosa Plums, Blood Plums or Elephant Heart Plums. I used Blood Plums for this recipe which have a dark red skin and flesh.

Soft cheese: Black pepper goat cheese or cracked pepper Boursin cheese make a delightful base for this recipe (remove from fridge 10-15 minutes before serving to soften)

Maple syrup: Just a bit of sweetness for the roasted plums.

Balsamic vinegar: A perfect pairing with the maple syrup when added to the plums before roasting.

Baguette: Sliced baguette brushed with olive oil and baked make the best homemade crostini.

Almonds: Slivered almonds add the perfect crunch to this appetizer!

Fresh herbs: Fresh thyme adds the perfect final touch to the roasted plums.

Step by step process

Step 1: Heat oven to 375F.

Step 2: Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with balsamic vinegar and maple syrup. Stir together and then roast 15-20 minutes until tender. Set aside to cool.  Leave the oven on.

Step 3: While the plums are cooling, bake the crostini (if making). Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.

Step 4: Once the plums have cooled, spread the softened Boursin cheese or goat cheese on a low plate or bowl and then top with cooled roasted plums. Garnish with almonds and fresh thyme.

Step 5: Serve with crostini or crackers!

Expert tips for making this roasted plum crostini

• Make sure to let the plums cool fairly well before using as a topping for this appetizer. See my notes in the ‘storage’ section for how-to make the plums ahead of time.
• Instead of serving this appetizer with the crostini on the side, you can dress each crostini and serve as a delicious bite instead!. Spread 1-2 tbsp goat cheese or Cracker Pepper Boursin cheese on each crostini; top with a few plum slices; and then add a sprinkle of sliced almonds and fresh thyme. Serve on a serving board or plate.
• You can make the crostini ahead of time, let it fully cool and store in an airtight container at room temperature for up to 2 days.
• If you love the roast plums in this recipe and want to enjoy them in other ways try the as a topping for ice cream or with yogurt.

FAQ

What if I don’t want to make my own crostini?
If you don’t want to make your own crostini, there are pre-made crostini you can generally find in the cracker or deli aisle of the grocery store. Alternatively, you can serve this appetizer with crackers too!

If I can’t find a red-fleshed plum, what should I use?
You could try any other type of plum you can find, something on the sweeter side will work best like a black plum.

What if I don’t like goat cheese?
Cracked pepper Boursin cheese is a lovely option instead of goat cheese and you could also try using a creamy ricotta mixed with a 1/2 teaspoon pepper to emulate the same flavour combination. Spread the ricotta on low bowl or plate and place the plums on top of the ricotta.

Storage

You can store the plums in the fridge in an airtight container for up to a day. When you want to make the crostini appetizer, remove the plums from the fridge about an hour before serving so they come to room temperature and then follow the instructions to assemble the appetizer.

More quick summer appetizers to make from the blog:

Roasted Balsamic Strawberry Appetizer with Crostini

Blueberry and Goat Cheese Crostini Appetizer

Cream Cheese Dip with Fresh Raspberries and Lemon

Print

Roasted Plum Crostini Appetizer with Goat Cheese

Course Appetizer

Cuisine american-inspired

Keyword plum appetizer, roasted plum, summer appetizer

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jess

Ingredients

• 150-250 g black pepper goat cheese or cracked pepper Boursin cheese (remove from fridge 10-15 minutes before serving to soften)
• 2 cups sliced plums, about 3-6 medium plums  (1/2 inch slices)
• 1/2 tbsp balsamic vinegar
• 1 tbsp maple syrup 
• pinch ground cinnamon
• 2 tbsp slivered almonds
• Fresh thyme for garnish
• 12-16 slices of baguette

Instructions

• Heat oven to 375F.
• Add sliced plums to a parchment lined rimmed baking sheet or baking dish along with balsamic vinegar and maple syrup. Stir together and then roast 15-20 minutes until tender. Set aside to cool.  Leave the oven on.
• While the plums are cooling, bake the crostini (if making). Slice the baguette into 12-16 pieces and add to a parchment lined baking sheet. Brush top and bottom of each bread slice. Bake for 10-12 minutes, flipping halfway through, until crisp and starting to turn golden brown. Remove from the oven and cool the toasts.
• Once the plums have cooled, spread the softened Boursin cheese or goat cheese on a low plate or bowl and then top with cooled roasted plums. Garnish with almonds and fresh thyme.
• Serve with crostini (or crackers if not making crostini).

The post Roasted Plum Crostini Appetizer with Goat Cheese appeared first on Cooking in my Genes.

If you planted a garden this summer now is the time to start harvesting all of the amazing produce.

And, it’s the perfect time to enjoy what you’ve grown in some August recipes.

I love the month of August for all the delicious produce still left to enjoy: tomatoes, peaches, plums, apricots, blueberries, corn and zucchini just to name a few!

You’ll find many of the seasonal recipes below feature these favourite fruits and vegetables. I honestly eat them on repeat until they are out of season.

We’ve kept our meals pretty simple this summer too and are guided by what’s in season.

Inspiration for easy summer dinners

Barbecue chicken & grilled veggies: Barbecue chicken and coat with your favourite barbecue sauce. While the chicken is cooking, grill a basket of vegetables – we love to mix peppers, mushrooms, snap peas and onions. But you could also add in seasonal favourites like corn, zucchini and broccoli too. Serve with a grain like quinoa and you’re set.

One Pan Baked Lemon Chicken: This blog recipe can be made anytime of year, even in the summer. You can make this chicken as a meal prep dish and take for easy lunches too. Lemons are always in season!

Roasted Vegetable Salad with Chickpeas: Make this salad ahead of time for lunches or a light dinner! Roasting summer vegetables brings out so much flavour – you’ll love it! Plus you get a dose of protein from the chickpeas to make it a full meal.

Fresh greens and a protein: Mix and match vegetables on top of salad greens and top with a protein of choice. Serve with a side of baguette for an easy, light meal.

Pizza on the grill: Grab some pizza dough from a local shop and top with summer toppings like zucchini & prosciutto! This pizza recipe is made in the oven but can easily be made on the grill.

Last year I shared some tips for how to store the vegetables harvested from your garden and you can find those tips here! I specifically chat about greens, beets and herbs and what you can do with your herbs too!

So, what other recipes are there to make in August?

Berries: Summer Berries on Toasted Sourdough

Frozen Fruit: Tropical Rum Slushie

Peaches: Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Plums:  Easy Plum Jam

Saskatoon Berries: Saskatoon Berry Scones

Zucchini: Zucchini Fritters with Garlic Yogurt Dipping Sauce

It’s times to soak up all the last summer produce, sunny patio days and August sunsets.

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in August appeared first on Cooking in my Genes.

We have another summer month to look forward to copious amounts of fresh produce. It’s hard to know what to buy and what recipes to make!

The garden is in full bloom, our vegetables are being harvested and I have August recipe inspiration to share with you.I just returned from a cross-country roadtrip to visit my family in Ontario. It was pretty neat to see alot of this beautiful country we live in. Northern Ontario especially surprised me; there were so many lakes! I was literally in heaven.

Now that we’re back home and getting into the swing of things again I’m back to cooking allll the recipes.

We came back to a VERY full backyard vegetable garden which gives me endless inspiration. In serious full-bloom right now are lettuces and kale; golden and striped beets; more radishes; and, we finally have broccolini and hot peppers coming through!

So, this weekend I made us a full garden salad with our lettuce, sliced radishes, shredded golden beets plus pumpkin seeds, feta and a red wine vinaigrette. It was so fresh and delicious! I love being able to make simple recipes with the produce right from our garden.

If you’re harvesting a lot from your garden right now, here are a couple of tips for storing your produce:

Greens: Any lettuces and kale I wash as soon as I bring into the house. Dry the lettuces (towel or salad spinner) and then store in an airtight container in the fridge. Bonus tip: Add a paper towel to the top of the container to help collect any moisture so the greens last longer.

Beets: Remove the greens (which you can wash and sauté with a little butter for an easy dish) and store the beets in a perforated plastic bag for 1-2 months. Best stored in the crisper drawer.

Herbs: With herbs like basil and parsley you can make an easy pesto to freezer for later use. For heartier herbs like rosemary or thyme, they can be dried by placing in a paper bag with a couple of holes poked in it and stored in a cool, dry place for about a week. Remove rosemary or thyme from the stems and use as dried herbs. Or, you could also wash and fully dry the herbs; then, add a mixture of the chopped herbs to a ice cube container and top with melted butter or oil. Freeze into ice cubes and save for use with roasted vegetables or roasted chicken in the future.

Speaking of produce, right now we’re getting tons of fresh peaches and berries from BC. I’m especially jazzed about the peaches because there are so many ways to enjoy them! For dessert, in a cocktail and even a savoury appetizer.

So, what else is in season? Here are some more recipes to make in August:

Blueberries – Blueberry Bliss Smoothie

Fresh Herbs – Easy Basil Pesto

Peaches – Peach Basil Wine Spritzer

Plums – Easy Plum Jam

Saskatoon Berries – Saskatoon Berry Lemon Scones

Tomatoes – Chickpea Taco Bowls

There’s much to enjoy this month and I’d say it’s time to celebrate all of the locally-grown food we have. Happy cooking!

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in August appeared first on Cooking in my Genes.

I love the mood of October; give me all the cozy things and all of the Fall recipes!

Plus, Thanksgiving is just around the corner and it’s one of my favourite holidays. So, let’s chat Fall recipes, books and Thanksgiving inspiration!

We really had a beautiful start to Fall here in Calgary (except for that little snowstorm blip but we’ll just skip over that).

As soon as the cooler temperatures hit I’m full into cooking more cozy meals like soups and pastas plus give me allll the cheeseboards. And, I cannot get enough of baking with pumpkin!

One soup we make on repeat is this Slow Cooker Thai Chicken Soup. It’s extremely easy to make and always a winner in our house. I usually top my soup with extra chili flakes too because I like a little more spice.

If you want a really lovely weekend meal try Half Baked Harvest’s Crockpot Cider Braised Shortribs with Sage Butter Mashed Potatoes – seriously amazing. So many Fall flavours and so worth it!

And, I made Ambitious Kitchen’s Healthy Pumpkin Bread with Maple Glaze and OMGggg! Seriously, it’s so flavourful and that maple glaze just makes it.

So, what’s in season for this month? Here are some recipes to make in October:

Apples: Roasted Harvest Vegetable Bowl

Brussels Sprouts: Prosciutto Parmesan Brussels Sprouts

Carrots: Honey Butter Roasted Carrots & Radishes

Plums: Easy Plum Jam

Sweet Potatoes: Sweet Potato Kale Flatbreads

Tomatoes: Roasted Tomato Soup

All of the produce that’s in season always helps me when planning my Thanksgiving menu. So, this year I’ll be making:

Appetizer:

Festive Market Cheeseboard 

Main Dish:

Turkey

Sauce:

Cranberry-Pear Chia Seed Jam

Sides:

Brussels Sprouts, Carrots & Potatoes (stay tuned to the blog as I have a 3 side dishes on one sheet pan recipes that you will love!)

Stuffing:

Sausage, Apple & Brie Stuffing

Dessert:

Still deciding but my Baked Pears with Cardamom Cream might just be it!

And, one thing I love to have when cooking and baking October recipes is good music; recently I discovered this new band The Highwomen made up of some seriously talented female country artists. A perfect soundtrack to a cozy day in the kitchen or cozying up with a glass of wine and some popcorn (just sayin’ 😉

I’ve got something else cooking behind the scenes which I’ll be launching in early November so stay tuned! Get on my email list to be the first to find out when it launches plus some sneak peaks!

Until the next cooking adventure,
Jess

The post What’s In Season – Monthly Favourites appeared first on Cooking in my Genes.

By using super-ripe red plums you get a naturally sweet jam that you could literally just eat with a spoon.

It’s a versatile jam perfect on toast with ricotta or even on a cheeseboard.

It’s stone-fruit season so I’m enjoying plums any way I can! One of the best ways is to make an Easy Plum Jam because it’s just so versatile.

Plums, maple syrup, lemon juice and just a pinch of cardamom simmer together to make the most delicious jam. And everything is done right on the stove-top in under 30 minutes!

Print

Easy Plum Jam

This Easy Plum Jam is made using super-ripe red plums to get a naturally sweet, versatile jam that can be enjoyed for breakfast, on a cheeseboard or for dessert!

Course Breakfast, brunch

Cuisine American

Keyword easy jam, plum jam, plums, summer jam

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 8 ripe red plums, pitted and quartered
• 2 tbsp water
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 1/8 tsp ground cardamom
• 1/8 tsp ground cinnamon

Instructions

• Pit and quarter plums.
• In a medium pot combine all of the ingredients and bring to a simmer over medium heat.
• Simmer over medium heat, stirring occasionally for 18-22 minutes until the plums break down and become a jammy-like consistency.
• Taste and add a touch more maple syrup if needed for sweetness.
• Remove from the heat and let cool fully. The jam will continue to thicken as it cools.
• If a smoother consistency is preferred, pulse the jam in a blender a couple of times once cooled. Then store in the fridge in an airtight container for up to 1.5 weeks or in the freezer for up to 2 months.

Depending on how ripe the plums are, you may need to add a touch more maple syrup to adjust to your tastes.

One of my favourite ways to enjoy this Easy Plum Jam is on toasted sourdough with creamy ricotta cheese.

But, you can also make this into a dessert! Use as a topper to vanilla ice cream or crush up some graham crackers, add some mascarpone cheese or greek yogurt and top with the Easy Plum Jam for a ‘cheesecake.’

So. Many. Options.

Just get creative friends!

Love jam as much as I do!? Check out my Easy Strawberry Jam or Easy Apricot Jam.

Until the next cooking adventure,
Jess

The post Easy Plum Jam appeared first on Cooking in my Genes.

You can find all my favourite flavours of the season on this Brunch Board plus one simple and delicious bite for dessert, Plum Tarts!

And, other than having your best girlfriends around it isn’t brunch without something to cheers with SO grab a glass of XOXO Wines Rosé and let’s cheers to an easy, delicious brunch celebrating friendship and the summer season!

I partnered with XOXO Wines on this Brunch Board because I absolutely adore their Rosé and they are all about making every day an occasion! With flavours of strawberry and tea plus a hint of spice, XOXO Rosé is a very smooth sip that pairs beautifully with the seasonal ingredients in this Brunch Board.

You’ll find sweet and savoury ingredients on the Brunch Board including strawberries and cherries to tomatoes and goat cheese. I drew inspiration from the summer season and wanted to make this board as simple and straightforward as possible so that you can enjoy sipping on your XOXO Rosé and having fun with your friends!

One of my favourite memories with my best gals is gathering together over delicious food and fabulous wine. I’ve been doing this with friends since our early twenties and the inspiration for this Brunch Board comes from those fond memories.

So grab your girlfriends and let’s make an occasion out of brunch with XOXO Wines Rosé!

Print

Brunch Board

Inspired by the summer season, this Brunch Board has sweet and savoury ingredients to suit every taste. Plus, the Plum Tarts are the perfect dessert bite to top off a spectacular brunch!

Course Breakfast, brunch

Cuisine American

Keyword brunch

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Author Jess

Ingredients

Plum Tarts

• 1 sheet puff pastry
• 2-3 large plums, sliced thin mix of red and dark purple plums
• 3 tbsp sugar I like to use cane sugar
• 1-2 tbsp butter, melted

Brunch Board

• 1 recipe for Plum Tarts
• 200 g gruyere cheese, cut into slices
• 8-10 slices prosciutto
• 1-2 cups multigrain crackers
• 1-2 cups granola
• 2 cups strawberries
• 4-5 apricots, sliced
• 1 small pint mixed cherry tomatoes, cut into quarters
• 1 small baguette, sliced
• 1-2 cups coconut yogurt
• 1/2 cup goat cheese, softened
• 1 tbsp olive oil
• 1/4 cup honey or honeycomb
• 2-3 basil leaves for garnishing the goat cheese
• thyme sprigs, for garnish
• toasted and shredded coconut for garnishing the coconut yogurt

Instructions

Plum Tarts

• **Important: thaw puff pastry according to package directions**
• Pre-heat oven to 400F and line a baking sheet with parchment paper.
• Cut puff pastry sheet into 16 squares and place onto baking sheet, spaced a part.
• Using a fork, make dots throughout the middle of each puff pastry square, leaving about a half-inch border around the square.
• Place 3 plum slices on the middle of each square, approximately covering the space that’s been dotted with the fork.
• Brush the borders of each puff pastry square with melted butter and then sprinkle each square generously with sugar.
• Bake for 15-18 minutes until golden around the edges.
• Remove from the oven and let cool about 5 minutes on the pan. Then they are ready to be served!  Note: You can absolutely make these ahead of time and then sprinkle with a bit more sugar just before serving on your brunch board – they do not need to be served warm.

Assembling the Brunch Board

• Prepare the plum tarts and let cool.
• Find a serving board and 3-4 small serving bowls plus a couple of knives and spoons for serving.
• Slice and measure out all the remaining ingredients.
• Scoop the goat cheese into a small bowl, drizzle with olive oil and garnish with basil.
  
• Scoop the coconut yogurt into a small bowl and mixed cherry tomatoes in their own small bowl.
  
• To create the brunch board, start by placing the three main bowls (goat cheese, tomatoes and yogurt) on the board. Then start to fill in with crackers, baguette and plum tarts. Continue to fill in spaces with fresh fruit, prosciutto and garnish with thyme sprigs.
  
• Use the Brunch Board photos to help guide your design or go with your own creative presentation! Don’t worry about fitting everything on the board to start with; you can always refill when needed.
  

There are so many amazing combinations of flavours you and your girlfriends can enjoy from this Brunch Board. Some of my favourites are:
–       Slice of baguette with goat cheese and tomatoes
–       Crackers with goat cheese, apricot slice and honey
–       Dip fruits into coconut yogurt then granola
–       Fruit, yogurt and granola
–       Plum tarts!

The best thing about this Brunch Board is that you can mix and match ingredients to suit your tastes. Many of the seasonal ingredients you can find right now at the market will go beautifully with XOXO Rosé too!

Hosting your own brunch soon?  XOXO Wines is available in local liquor stores and here in Alberta you can find XOXO Rosé, Pinot Grigio-Chardonnay and their Sparkling Pinot Grigio-Chardonnay – literally something for everyone’s tastes!

Want to hear the BEST part!? I’m hosting a contest giving away FOUR BOTTLES of XOXO WINES ROSÉ! Come on over to enter to win! *CONTEST IS NOW CLOSED*

I’d love to see your Brunch Board creations so comment below or tag @cookinginmygenes on Instagram.

Need more brunch inspo? Check out my other summer brunch ideas!

Happy brunching friends!

Until the next cooking adventure,
Jess

Disclaimer: Thank you to XOXO Wines for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Summer Brunch Board appeared first on Cooking in my Genes.