Bruscetta with Havarti, Fig and Honey

*1 loaf ciabatta bread
*20 dried figs, quartered
*8 oz. Havarti cheese
*honey

Slices the ciabatta loaf in half and then cut each half into slices about 2 inches wide. Toast the bread slices, either in the oven or on the grill until edges begin to brown, 3-5 minutes. Place a slice of Havarti on each piece of bread and toast until cheese melts, 2 minutes more. Remove the toasts and place two fig quarters on each, then drizzle with honey.

Strawberry-Watermelon Smoothie with Ginger

From Bon Apetit Magazine
Serves 2

*3 cups 1-inch cubes seedless watermelon
*2 cups frozen strawberries
*1 1/2 tsp finely grated, peeled fresh ginger
*1 1/2 tsp fresh lime juice

Put all ingredients in a blender and process until smooth.

Summer Garden Pasta

From Barefoot Contessa
Serves 6

*4 pints cherry tomatoes, halved
*6 cloves garlic, minced
*18 basil leaves, julienned, plus extra for serving
*1/2 tsp crushed red pepper flakes
*salt
*pepper
*1 pound angel hair pasta
*1 1/2 cup grated Parmesan cheese, plus extra for serving

Combine cherry tomatoes, 1/2 cup olive oil garlic, basil leaves, red pepper flakes, 1 tsp salt and pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbswp salt to boil and add the pasta. Cook pasta al dente, 2 to 3 minutes. Drain pasta well and add to bowl with cherry tomatoes. Add cheese and some fresh basil leaves and toss well. Serve in bowls with extra cheese and another splash of olive oil.

Whiskey Sour

From Brooke
Serves 1

*1 oz. sugar
*1 oz. lemon juice
*2 oz. water
*1 1/2 oz. whiskey
*garnish (cherry, basil, or mint)

Combine all ingredients and pour over ice.

Warm Goat Cheese in Phyllo

From Barefoot Contessa
Serves 2

*4 sheets phyllo dough, defrosted
*2 tbsp unsalted butter, melted
*1 tbsp plain dry bread crumbs
*4 oz. fresh goat cheese

Preheat the oven to 375 degrees.

Unroll the phyllo dough on a flat surface and cover with a slightly damp towel. Working quickly so the dough doesn't dry out, place one sheet of phyllo dough on a board, brush lightly with melted butter and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.

Cut the goat cheese in half and put one half in each of the phyllo squares. Bring the corners of the phyllo together around the goat cheese and gently twist, making a little round package. Brush the packages with melted butter and place on a sheet pan with a Silpat. Bake for 10-15 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes before serving.

Pappa al Pomodoro

From Barefoot Contessa
Serves 6

*1/2 cup olive oil
*2 onions, chopped
*3 medium carrots, diced
*2 tbsp fennel seeds
*4 garlic cloves, minced
*1 loaf ciabatta bread, divided, crusts removed and diced
*2 28 oz. can crushed tomatoes
*4 cups chicken stock
*1/2 cup dry red wine
*1 cup chopped basil leaves

For the topping
*2 oz. thickly sliced pancetta, chopped
*24 fresh basil leaves
*3 tbsp olive oil

Heat oil in a large stockpot over medium heat. Add onion, carrots, fennel and garlic, cooking over medium-low heat until tender. Add half the ciabatta cubes and cook for 5 more minutes. Add the tomatoes, chicken stock, wine, basil, 1 tbsp salt and 1 1/2 tsp pepper. Bring soup to a boil, lower the heat and allow to simmer partially covered, 45 minutes.

Meanwhile preheat the oven to 375 degrees. For the topping, place the rest of the ciabatta cubes, pancetta and basil on a sheet pan in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and toss well. Cook, 10 to 15 minutes, until all ingredients are crisp. The basil leaves will turn dark and crisp.

Stir Parmesan cheese into the soup and taste for seasoning. Serve hot, sprinkled with topping and drizzled with additional olive oil.

Confetti Corn

Adapted from Barefoot Contessa
Serves 4

*2 tbsp olive oil
*1/2 cup chopped onion
*1 orange bell pepper, 1/2-inch diced
*kernels cut from 5 ears of corn
*salt
*pepper
*2 tbsp julienned fresh basil, miced chives and/or minced fresh parsley

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until onion is soft. Stir in bell pepper and saute for two more minutes. Add the corn, add salt and pepper to taste. Cooking, stirring occasionally, until the corn just loses its starchiness. Gently stir in herbs and serve hot.