August is my favorite month for food. The garden is going crazy, the tomatoes are ripening, it’s a perfect temperature in the evening (here, in the far-east bay, anyway) for grilling dinner, and everything tastes and smells so good. We’ve been taking advantage of the fruits of the garden (tomatoes, basil, cucumbers, zucchini, eggplant, peaches, figs and grapes) and making some amazing finger food dishes and salads for dinner. They’re a great way to use the produce and make fairly simple and delicious summer food. Here are some ideas from the Miguelucci-Moore household this week.
Simple caprese salad: heirloom tomatoes, fresh mozzarella, fresh basil, good olive oil, balsamic vinegar and a sprinkling of course sea salt
Crostini with arugula pesto, blue cheese and fresh figs, as seen here.
Fresh figs, stuffed with feta, wrapped in bacon and grilled.
Grilled zucchini wrapped around ricotta basil filling (1 c ricotta, 20 basil leaves 1 or 2 garlic cloves, olive oil, salt and pepper in the blender).
Simple pie crust baked for 10 minutes, spread with goat cheese, layered with fig-olive spread (from Whole Foods), topped with heirloom tomatoes, sprinkled with fresh thyme and sea salt and drizzled with olive oil.
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