Noble Pig

S’mores Pie

2026-07-31T17:03:26Z

A no-bake s’mores pie with a graham cracker crust, chocolate ganache, and toasted marshmallow topping. Every slice has the flavor of a classic campfire s’more.

S’mores Pie with Toasted Marshmallow Topping

The hardest part about turning a s’more into a pie was deciding what not to change. The graham cracker crust, chocolate, and toasted marshmallow all needed to stay, because obviously. The rest was figuring out how to turn those three things into a pie. There was some trial and error. In other words, I really love my job.

I’ve made a lot of s’mores desserts, which is less about my own creativity and more about not being able to leave graham crackers, chocolate, and marshmallow alone. Every time I think I’ve maxed out all the good ways to use them, I think of another one.

Pie should have been obvious to me from the beginning. A graham cracker crust is already available for chocolate, and chocolate will never object to toasted marshmallow on top. The biggest question was whether there was such a thing as too much marshmallow. I say there’s not.

When I’m developing a recipe, I always try the easiest way first. Not because I’m lazy, although I’m not above protecting my time, but nobody needs an extra technique unless it changes the end result significantly. I did try regular marshmallows and marshmallow fluff. Neither gave me the big, sliceable, wispy swirls I wanted.

I ended up making the marshmallow topping from egg whites and sugar, which I know sounds like more work than it is. It was the only way to get the look I wanted. Once it’s torched, it has the toasted marshmallow flavor of a s’more, but now it looks handsome enough to bring to a dinner party without explaining that it started as a s’more fixation.

By the end of July, I’m ready for pie to stop being seasonally responsible. We’ve already done fresh strawberry pie, fresh cherry pie, blueberry crisp, and peach cobbler Bundt cake. Summer fruit has had enough attention. This is the point when I want chocolate again, something gooier, but still very much has the energy of the season.

That’s why s’mores pie fills the gap right now. Chocolate and toasted marshmallow are still completely summer, but they also remind me that August is standing outside with apples and cinnamon waiting to get in. It’s also the tiny seasonal hallway between fruit pie summer and the annual pumpkin occupation of the internet. Both deserve their turn.

This just happens to be the part where I’ve moved past pretending fruit is the only thing I want.

What Makes This Recipe Different

The filling is a true chocolate ganache made with semisweet chocolate and heavy cream. I wanted to keep this pie as close to a classic s’more as possible, which meant no cream cheese, pudding mix, or whipped topping. Warm cream turns the chocolate into a ganache that stays creamy but becomes firm enough to slice after chilling.
The marshmallow topping was where I tried very hard to take the easy way out. Regular marshmallows meant no height, and marshmallow fluff could not hold the high peaks on top. Making it from egg whites, sugar, cream of tartar, and vanilla was the only way to get the waves and folds that could be toasted without slumping all over the pie.
The graham cracker crust doesn’t need to be baked. Freezing it gives the butter time to firm up and hold the crumbs together before the warm ganache goes in. After that, the refrigerator does it all.
So yes, it’s completely no-bake, aside from the very important moment when you take a torch to the top. Underneath the toasted swirls, it’s still graham crackers, chocolate, and marshmallow arranged differently.

Ingredients

Graham cracker crumbs – The obvious thing that makes the crust taste like a s’more before the chocolate and marshmallow arrive. Fine crumbs pack together best, so pulverize or crush them until there are no big pieces left.
Salted butter – The melted butter holds the crust together once it freezes, and the salt keeps the pie from becoming one long sugar event.
Granulated sugar – Some goes into the crust, and the rest is heated with the egg whites for the marshmallow topping. In the crust, it adds sweetness and helps the crumbs pack together. In the topping, it dissolves into the egg whites and gives you that thick, shiny finish.
Semisweet chocolate chips – Semisweet gives the ganache enough bitterness to balance the marshmallow without making the pie feel too dark. Milk chocolate is fine, but the filling will be sweeter and softer once chilled. Use really good quality chocolate. You’ll notice if you don’t. Guittard brand is my favorite.
Heavy cream – Warm cream melts the chocolate into a smooth ganache. You need the fat in heavy cream because lighter dairy won’t set the filling as well.
Egg whites – The base of the homemade marshmallow topping. Once they’re heated with sugar and whipped, they become fluffy enough to pile high and toast.
Cream of tartar – Helps the egg whites hold shape after whipping, which is important when you’re piling the topping high and then taking a torch to it.
Vanilla extract – Vanilla gives the marshmallow topping the flavor you’re expecting from a classic marshmallow. Without it, the topping will taste sweet, but not finished.

How to Make S’mores Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the crust)
Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand and holds together when you squeeze it. Press it firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Pop the crust into the freezer for at least 1 hour. That gives the butter time to firm up so the crust doesn’t fall apart when the warm ganache goes in.
Step Two (make the chocolate filling)
Place the chocolate chips in a large bowl. Heat the heavy cream until it is hot but not boiling, then pour it over the chocolate. Let it sit for a minute before stirring so the chocolate has a chance to melt instead of making you work harder than necessary. Stir until the ganache is completely smooth, then pour it into the chilled crust and spread it evenly. Let it cool to room temperature, then refrigerate until the filling is firm, about 2 hours. Waiting until it cools first helps keep condensation from forming on top of the ganache.
Step Three (make the marshmallow topping)
Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl is not touching the water. Add the egg whites, sugar, and cream of tartar, then keep stirring until the sugar has completely dissolved. Rub a little between your fingers to check. If you can’t feel any sugar crystals, you’re ready to whip. Stir in the vanilla, then beat the mixture until it’s thick and the peaks stand straight up when you lift the whisk. That’s what gives the topping enough height for the torch to catch all the raised areas.
Step Four (finish the pie)
Spread the marshmallow topping over the chilled pie, making plenty of curves with the back of a spoon or an offset spatula. Toast the top with a culinary torch until it’s lightly browned. If you don’t have a torch, slide the pie under the broiler for a minute or two, but don’t walk away. Marshmallow can go from perfectly toasted to a small kitchen emergency in about three seconds. Chill until you’re ready to slice and serve.

Recipe Tips

When you heat the cream, get it hot but don’t let it boil. Pour it over the chocolate, let it sit for a full minute, and then stir. That minute is doing more than it looks like.
Make sure the ganache is completely smooth before pouring it into the crust. If you still see pieces of chocolate, give it another minute or warm it gently in short microwave bursts.
Don’t start whipping until the sugar has completely dissolved. Rub a little between your fingers. If it still feels grainy, keep stirring. The timer is only a suggestion. Your fingers are the final boss.
Chill the ganache until it’s firm before adding the marshmallow topping. Otherwise, you’re dragging a spoon through soft chocolate and turning three layers into one very expensive-looking mudslide.
For neat slices, warm a sharp knife under hot water, wipe it dry, and clean it between cuts. This pie is theatrical enough without every slice getting to the table with marshmallow attached to the previous one.

Storage

Keep the finished pie covered in the refrigerator for up to 3 days. The marshmallow topping will still taste good after that, but it’s at its best when the swirls are fresh and the toasted parts still look like a paid actor.
You can make the crust and chocolate filling up to 2 days ahead. Keep the pie covered in the refrigerator, then make the marshmallow topping and toast it closer to serving. That’s the best way to keep the top looking tall and wispy instead of slightly tired.
To freeze the pie, stop after the ganache has set. Wrap it tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then add the marshmallow topping and toast it before serving. I would not freeze it with the topping already on unless appearance is no longer part of the plan.

FAQs

Can I toast the marshmallow topping without a culinary torch?
Yes. Put the pie under a preheated broiler for 1 to 2 minutes and watch it the entire time. Marshmallow goes from golden to black almost immediately.
Can I use milk chocolate instead of semisweet chocolate?
Yes. Milk chocolate will give you a sweeter, more candy bar-like filling, which may be what you want in a s’mores pie. I think it’s too sweet. It’s also softer than semisweet chocolate, so give the pie extra chilling time and expect the filling to set less firmly.
Can I use store-bought marshmallow fluff instead of making the topping?
You can, but it won’t look the same and it definitely doesn’t slice the same. You could also cover the chilled ganache with mini marshmallows and toast them, but that’s still a different pie. And it still won’t slice without oozing. Sometimes a shortcut works. This isn’t one of those times.
Why are there no marshmallows in the ingredient list?
The topping is the marshmallow. Egg whites, sugar, cream of tartar, and vanilla are heated together, then whipped until thick. Once it’s toasted, it has the same flavor as a campfire marshmallow, but it spreads over the whole pie and cuts neatly.
Can I make this pie ahead of time?
Yes. Make the crust and ganache up to 2 days ahead and keep the pie covered in the refrigerator. Add the marshmallow topping and toast it the day you plan to serve it, or a few hours beforehand.
Why didn’t my chocolate ganache set?
It may have needed more time. Give it at least 2 hours in the refrigerator, and longer if your kitchen was warm when the pie went in. Also make sure you used heavy cream. Milk, half-and-half, and lighter cream do not give the chocolate enough fat to set the same way.
Why didn’t my ganache turn smooth?
The cream may not have been hot enough, or the chocolate may have needed more time before stirring. Let it sit for another minute, then stir again. If you still see unmelted chocolate, warm the bowl very gently in short microwave bursts, stirring after each one.
Why is my marshmallow topping grainy?
The sugar was not completely dissolved before whipping. Put the mixture back over the simmering water and keep stirring until you can rub some between your fingers without feeling any crystals.
Can I use pasteurized egg whites?
Some cartons of liquid egg whites don’t whip well, so check the package before using them. The egg whites are heated with the sugar before whipping, which is part of the Swiss meringue-style method used for this topping.

From My Kitchen Notes

Small observations from the margins.

Some things can completely change shape without becoming less true.
I always try the easiest route first. Often it’s the first thing to fail.
There’s never a prize for making something harder than it needs to be or pretending the shortcut worked.
The easiest version is only useful when it gives you the same ending.
A substitute can have all the right ingredients and still miss the entire idea.
The chocolate makes this what it is. The marshmallow gets photographed. Let that sink in.
Ordinary things can become very important when given enough air.
The middle of something can feel like an ending when you’ve already moved on.
I don’t need the season to end before admitting my appetite has changed.
Some people are very good at staying familiar from a distance.
A thing can look finished for years and still be waiting for the one step that makes it real.
Height is not the same as depth. I’ve never been distracted by what rises first.
The topping only works because it can hold air without disappearing.
There is no shortcut for becoming the version that can stay present.
The pie doesn’t need another ingredient. It needs the existing ones to finally meet.
There’s a point when preserving the possibility becomes more destructive than risking the result.

More Ways to S’more Indoors

S’mores Cookie Bars – Graham cookie dough, marshmallow crème.
S’mores Parfaits – Layered chocolate dessert jars.
Frozen S’mores Lasagna – Frozen layers of summer nostalgia.
Air Fryer S’mores Egg Rolls – Crispy wrapper, molten center.
S’mores Pretzel Bites – Sweet, salty, bite-sized treats.
Peanut Butter Marshmallow Cookies – Chocolate chips, peanut butter, marshmallow.

This post may contain affiliate links. Please read my disclosure policy.

S'mores Pie

S'mores Pie is a no-bake dessert made with a buttery graham cracker crust, rich chocolate ganache filling, and a homemade toasted marshmallow topping. It has all the flavors of a classic s'more in a pie that's easy to slice and serve.

Course Dessert, Pie

Cuisine American

Keyword chocolate ganache pie, graham cracker crust pie, no-bake s'mores pie, s'mores pies, toasted marshmallow pie

Prep Time 20

Chilling 2

Total Time 2 20

Servings slices

Calories 575kcal

Author Cathy Pollak

Equipment

9-inch pie plate (23 cm) Gives the pie the right thickness for neat slices.
mixing bowls For combining graham cracker crust, heating heavy cream, holding chocolate over hot water for the ganache and marshmallow topping.
Saucepan (large) Creates a double boiler for dissolving the sugar in the egg whites
Stand Mixer or hand mixer with whisk attachment. Whips the marshmallow topping to stiff peaks.
offset spatula or cack of a spoon. Makes it easy to spread the marshmallow topping.
culinary torch Toasts the marshmallow topping like a classic s'more. Use the broiler if you don't have one.

Ingredients

Crust:

1½ cups (150 g) graham cracker crumbs
6 tbsps (85 g) salted butter melted
⅓ cup (67 g) granulated sugar

Filling:

12 oz (340 g) semi-sweet chocolate chips
1¼ cups (300 ml) heavy cream

Marshmallow Topping:

5 large (150 g) egg whites (separate eggs while they're cold)
1¼ cups (250 g) granulated sugar
¾ tsp (3 g) cream of tartar
2 tsps (10 ml) vanilla extract

Instructions

Stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pressed between your fingers.
1½ cups (150 g) graham cracker crumbs, 6 tbsps (85 g) salted butter, ⅓ cup (67 g) granulated sugar
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Freeze for at least 1 hour, or overnight, so the crust stays firm when the filling is added.
Place the semi-sweet chocolate chips in a large heatproof bowl. Heat the heavy cream until hot but not boiling, about 45 seconds in the microwave. Pour the cream over the chocolate and let it sit for 1 minute so the chocolate has time to melt. Stir until the ganache is completely smooth.
12 oz (340 g) semi-sweet chocolate chips, 1¼ cups (300 ml) heavy cream
Pour the ganache into the chilled crust and spread it into an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours, or until the filling is firm.
Fill a large saucepan with about 2 inches (5 cm) of water and bring it to a lazy simmer. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. If you have a double boiler, you can also use that.
Add the egg whites, granulated sugar, and cream of tartar to the bowl. Stir constantly for 8 to 10 minutes, or until the sugar has completely dissolved. Rub a little between your fingers. It should feel completely smooth with no sugar crystals remaining.
5 large (150 g) egg whites, 1¼ cups (250 g) granulated sugar, ¾ tsp (3 g) cream of tartar
Remove the bowl from the heat, stir in the vanilla extract, and beat with a stand mixer fitted with the whisk attachment, or a handheld mixer, starting on low speed and gradually increasing to high. Beat for 5 to 6 minutes, or until stiff peaks form. The marshmallow topping should be thick and hold together when you lift the whisk.
2 tsps (10 ml) vanilla extract
Spread the marshmallow topping over the chilled pie, creating swirls with the back of a spoon or an offset spatula. Toast with a culinary torch until lightly browned. Alternatively, place the pie under a preheated broiler for 1 to 2 minutes, watching closely so the marshmallow doesn't burn. Serve chilled.

Notes

Freeze the crust before filling it to help it stay together when slicing.
Heat the cream until hot, but don't let it boil.
Let the hot cream sit on the chocolate for 1 minute before stirring for the smoothest ganache.
Make sure the sugar is completely dissolved before whipping the marshmallow topping.
The pie can be made 1 to 2 days ahead. Toast the marshmallow topping right before serving for the best appearance.
Store covered in the refrigerator for up to 4 days.
Freeze without the marshmallow topping for up to 1 month. Thaw overnight in the refrigerator before adding and toasting the topping.

If you’re making this S'mores Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this S’mores Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post S’mores Pie appeared first on Noble Pig.

Lemon Blueberry Cornbread

2026-07-30T16:28:22Z

Lemon blueberry cornbread is tender from buttermilk, packed with fresh blueberries, and flavored with the zest of two lemons. It’s sweet enough for breakfast with butter and honey, but don’t count it out next to fried chicken or barbecue.

Lemon Blueberry Cornbread with Buttermilk and Fresh Blueberries

Cornbread hasn’t always been a savory-only thing for me. I’ve baked chocolate chips into it lots of times, and every summer I find another way to pair corn with blueberries. They’re a favorite together in salad, and blueberry corn ice cream is a flavor I’ve never quite gotten over. I first had it at a state fair, which is a very normal place to learn that corn belongs in ice cream.

So blueberries in cornbread feel like a natural progression to me. The lemon is here because I love lemon with blueberries, and if I was going to have this with coffee, I wanted it to at least feel like breakfast had been considered.

I baked it in a round pan, scattered more blueberries over the top, and added enough sugar to the surface to give it some crunch. I used regular sugar, but sparkling sugar on top would be even better. Once it came out of the oven, it looked like a cake, which was not an accident. Cornbread for breakfast should at least look presentable.

It’s still cornbread, though, and that’s the best part. Serve it for brunch with butter and honey, then bring the leftovers back out with fried chicken at dinner. Some recipes are more useful when you don’t make them pick a side.

What Makes This Recipe Different

I wanted blueberries and lemon, and still wanted this to taste like cornbread. I went down a rabbit hole trying different cornmeal grinds, before settling on a medium-grind. I also stopped the sugar at one-third cup, which is enough for breakfast without making it too sweet for dinner.
Most of the lemon flavor comes from the zest of two whole lemons, not a heroic amount of juice that would make the batter sour or throw off the texture. The zest gave me all the lemon flavor I wanted without changing the batter.
I used both butter and oil because I wanted the cornbread to stay tender more than one day. The butter adds its usual richness and the oil keeps it from drying out while it’s sitting on the counter.
Saving a few blueberries for the top is mostly about how it looks. I like seeing them there, because the outside of something should tell the truth about what’s happening inside. Between the sugar on top and the round pan, it ends up looking very brunch-y without losing its cornbread credentials.

Ingredients

All-purpose flour – This gives the batter enough support to hold the blueberries without making the cornbread dense. An extra tablespoon coats the berries so they’re less likely to sink.
Medium-grind yellow cornmeal – This keeps plenty of corn texture without becoming gritty.
Granulated sugar – One-third cup in the batter is enough, then another teaspoon goes over the top for a little crunch.
Baking powder and baking soda – The two work together to give the cornbread some height. The baking soda reacts with the buttermilk and lemon juice, which is why it’s here instead of relying on baking powder alone.
Kosher salt – Blueberries, lemon, corn, and sugar all taste better once salt gets involved.
Eggs – They hold everything together and help the cornbread slice neatly once it has cooled.
Buttermilk – This keeps the cornbread tender and gives the baking soda the acidity it needs. It also adds tang, which is good with the lemon and blueberries.
Unsalted butter – Adds buttery flavor. Let is cool slightly after melting so it blends easily with the other wet ingredients.
Neutral vegetable oil – The oil keeps the cornbread moist after the first day. Butter makes it taste good, oil helps it stay that way.
Fresh lemons – Most of the lemon flavor comes from the zest. The juice adds acidity and reinforces the lemon without making the batter sour.
Vanilla extract – Enough to make the blueberries feel more breakfasty. It will not taste like vanilla cornbread.
Fresh blueberries – Most go into the batter and a handful stays out for the top. This way there are blueberries all through the slices. Frozen blueberries can be used, but add them straight from the freezer so they don’t turn the batter purple.

How to Make Lemon Blueberry Cornbread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the pan and dry ingredients)
Preheat your oven to 400°F (200°C) and grease an 8-inch round baking pan or a 9-inch cast iron skillet. Before you get going, set aside a small handful of blueberries and a teaspoon of sugar for the top so you don’t accidentally use everything in the batter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt.
Step Two (mix the wet ingredients)
In a separate bowl or large measuring vessel, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla. Let the butter cool for a few minutes first so it doesn’t start cooking the eggs, because that’s not the kind of breakfast we’re making.
Step Three (finish the batter)
Pour the wet ingredients into the dry ingredients and stir until you no longer see any dry flour. The batter will look lumpy, and this is where you stop stirring. Toss the blueberries with the tablespoon of flour, then fold them into the batter with a spatula. The flour helps keep the berries more evenly distributed instead of letting them head straight for the bottom.
Step Four (bake)
Spread the batter into the prepared pan, then scatter the reserved blueberries over the top and sprinkle on the reserved sugar. Bake for 22 to 28 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Don’t wait for it to come out completely dry. That’s how good cornbread becomes regrettable cornbread.
Step Five (cool and serve)
Let the cornbread cool in the pan for at least 15 minutes before slicing. I know it’s sitting there looking like breakfast, but give it a few minutes. It will cut much more neatly and still be warm when you serve it.

Recipe Tips

Once the wet and dry ingredients come together, stir only until you can no longer see any dry flour. The batter is supposed to look lumpy, and trying to smooth it out will give you a tougher cornbread.
The batter will be thick, so take a minute to spread it evenly before adding the reserved blueberries and sugar.
Start checking the cornbread at 22 minutes, especially if you’re using cast iron, since the pan you choose can change the baking time. The toothpick can have a few crumbs attached, but it shouldn’t come out with wet batter.

Storage

Let the cornbread cool completely, then cover the pan or move the slices to an airtight container. It will keep at room temperature for up to two days. The oil helps it stay moist, although the sugar on top will lose some of its crunch as it sits.
For longer storage, refrigerate it for up to five days. I like bringing a slice back to life in the microwave for about 10 to 15 seconds rather than eating it cold. You can also split and toast a slice in a skillet with a little butter, which is a very good breakfast the next day.
To freeze it, wrap individual slices and place them in a freezer-safe container or bag for up to three months. Thaw them at room temperature or warm them directly from frozen in the microwave.

FAQs

Is lemon blueberry cornbread very sweet?
No. It has enough sugar to work for breakfast or brunch, but it still tastes like cornbread rather than a blueberry muffin. Add honey or lemon curd at the table when you want it sweeter.
Can I use frozen blueberries?
Yes. Add them while they’re still frozen and expect the batter to pick up some purple streaks. They may also add a couple of minutes to the baking time.
Can I bake this in a cast iron skillet?
Yes. Use a 9-inch cast iron skillet. Grease it before adding the batter, and begin checking the cornbread at the early end of the baking range since cast iron holds heat differently than a cake pan.
Can I make lemon blueberry cornbread muffins?
Yes. Divide the batter among greased or lined muffin cups and bake at 400°F. Begin checking them around 15 minutes. The exact yield will depend on how full you fill the cups.
Can I use regular milk instead of buttermilk?
Buttermilk is better because its acidity works with the baking soda and gives the cornbread a softer texture. In a pinch, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough whole milk to make 1 cup. Let it sit for about five minutes before using.
Can I make it sweeter?
Yes. Increase the sugar in the batter to ½ cup if you want it closer to breakfast cake. I wouldn’t go much higher because the extra sugar starts to overpower the lemon and blueberries.
What should I serve with lemon blueberry cornbread?
For breakfast or brunch, serve it warm with butter, honey, jam, or lemon curd. At dinner, it is especially good with fried or baked chicken, barbecue, or anything salty enough to appreciate what the blueberries are doing.

From My Kitchen Notes

Small observations from the margins.

Some things make sense together before anyone thinks to put them in the same place.
Corn and blueberries have met before. This time they stayed for coffee.
Lemon can make everything easier to understand without becoming the main thing.
Sweetness doesn’t make something unserious.
Cornmeal remembers what it is, even after you add fruit, lemon, and enough sugar to confuse it.
The blueberries on top aren’t doing anything different than the ones inside. They’re just easier to see and the reason you keep cutting another slice.
There’s a difference between being present and becoming part of the meal.
A recipe can have more than one place at the table. People usually do too.
What belongs together doesn’tt always arrive at the same time.
I’ve stopped assuming time improves everything. Sometimes it only gives a pattern more years to be noticed.
You can keep saving something for later until later becomes the only place it exists.
Leftovers have always been proof that something can come back later and still belong.
Not everything that does well in two worlds should live between them forever.
A recipe survives being called the wrong thing all the time. The people arguing about it usually don’t.

More Recipes with Lemon and Blueberries

Lemon Blueberry Sour Cream Bundt Cake – Sour cream, blueberries, lemon glaze.
Blueberry Lemon Cake – Sheet cake, homemade blueberry glaze.
Lemon Blueberry Crumble Bars – Oat streusel, creamy lemon filling.
Lemon Cornmeal Cake – Blueberry sauce, lemon glaze.
Lemon Ricotta Pancakes – Homemade blueberry sauce, ricotta.
Lemon Blueberry Cake Mix Cookies – White chocolate, lemon glaze.

This post may contain affiliate links. Please read my disclosure policy.

Lemon Blueberry Cornbread

Tender buttermilk lemon blueberry cornbread filled with fresh blueberries and flavored with the zest of two lemons. Sweet enough for breakfast with butter and honey, but just as good with fried chicken or barbecue.

Course Breakfast, Brunch, Side Dish

Cuisine American

Keyword blueberry cornbread, buttermilk cornbread, cast iron cornbread, lemon blueberry cornbread, sweet cornbread

Prep Time 15

Cook Time 25

Cooling: 15

Total Time 55

Servings to 12 slices

Calories 215kcal

Author Cathy Pollak

Equipment

cake pan 8-inch round or 9-inch (23 cm) cast iron skillet - For baking the cornbread.
mixing bowls (large and medium or a large measuring jug) For making the batter.
whisk For a smooth batter.
rubber spatula For smoothing.

Ingredients

Dry Ingredients:

1 cup (125 g) all-purpose flour
1 cup (150 g) medium-grind yellow cornmeal
⅓ cup (67 g) granulated sugar
2 tsps (8 g) baking powder
½ tsp (2 g) baking soda
¾ tsp (4 g) kosher salt

Wet Ingredients:

2 large eggs
1 cup (240 ml) buttermilk
⅓ cup (75 g) unsalted butter melted and slightly cooled
2 tbsps (30 ml) vegetable oil or canola oil
finely grated zest of two lemons
2 tbsps (30 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Blueberries:

1½ cups (225 g) fresh blueberries
1 tbsp (8 g) all-purpose flour

For the Top:

a small handful of fresh blueberries
1 tsp (8 g) granulated sugar (reserved from the intial measuremnt)

Instructions

Preheat the oven to 400°F (200°C). Lightly grease an 8-inch (20 cm) round baking pan or a 9-inch (23 cm) cast iron skillet. Reserve a small handful of blueberries and 1 teaspoon of the granulated sugar for the top.
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl until evenly combined.
1 cup (125 g) all-purpose flour, 1 cup (150 g) medium-grind yellow cornmeal, ⅓ cup (67 g) granulated sugar, 2 tsps (8 g) baking powder, ½ tsp (2 g) baking soda, ¾ tsp (4 g) kosher salt
In a separate bowl or large measuring jug, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
2 large eggs, 1 cup (240 ml) buttermilk, ⅓ cup (75 g) unsalted butter, 2 tbsps (30 ml) vegetable oil, finely grated zest of two lemons, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. The batter should look slightly lumpy. Overmixing can produce a tougher cornbread.
Toss the blueberries with the tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula. The flour helps keep the blueberries evenly distributed throughout the cornbread as it bakes.
1½ cups (225 g) fresh blueberries, 1 tbsp (8 g) all-purpose flour
Spread the batter evenly into the prepared pan. Scatter the reserved blueberries over the top and sprinkle with the reserved teaspoon of sugar.
a small handful of fresh blueberries, 1 tsp (8 g) granulated sugar
Bake for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This short cooling time allows the crumb to finish setting for cleaner slices.

Notes

Medium-grind yellow cornmeal keeps the cornbread a tender with enough texture to remind you it's still cornbread.
Fresh blueberries work best, but frozen blueberries can be used straight from the freezer without thawing.
Most of the lemon flavor comes from the zest, so don't skip it.
Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 3 months.

If you’re making this Lemon Blueberry Cornbread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Lemon Blueberry Cornbread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Blueberry Cornbread appeared first on Noble Pig.

Grilled Corn Salad with Avocado and Basil

2026-07-28T16:54:01Z

Grilled corn salad with avocado and basil tastes completely different once the corn has spent time on the grill. The kernels become sweeter, pick up some caramelization, and only need a light vinaigrette, fresh basil, and avocado.

Grilled Corn Salad with Avocado, Basil, and Lemon Vinaigrette

I’ve always thought corn salads can easily become crowded. The problem being, corn tastes good with so many things like cheese, bacon, creamy dressings, extra vegetables, and spices. But somehow the corn becomes just another ingredient. Since grilled corn already has so much flavor, instead of adding more supporting characters, I started taking things away. This way everything else ending up complementing, rather than covering it up.

This is the salad I’ve been eating out on the deck lately, especially now that summer corn is finally at all the farm stands. It’s also really good with a cold glass of Oregon Pinot Gris. Dinner doesn’t need to do much at this point. This does. It’s fresh, light, and tastes like I spent way more time on it than I did.

I like grilling the corn while it’s still on the cob because the light charred spots are worth the extra few minutes. The avocado, basil, red onion, and dressing let the corn stay the reason I made the salad in the first place.

I think that’s why I’ve been making it so often. Once the corn comes off the grill, there isn’t much else to do. Nothing covers up the sweet corn I waited all year for. Sometimes that’s enough.

What Makes This Recipe Different

Instead of cutting the kernels off the cob, I decided to grill the corn whole first. This gives the kernels time to get tender while picking up charred spots. I’ve found they stay plump and juicy instead of drying out.
From there, it was really about making a dressing that would season everything without hiding the fresh flavors. I ended up using both lemon and red wine vinegar because together they season the salad without covering up the corn. I followed the same type of simplicity I do in my avocado and three bean salad recipe, except I use lime instead of lemon.
I skipped adding cheese. Ripe avocado already has enough richness, and it lets the sweet corn stand out instead of competing with something salty.
The basil was the last thing to fall into place. If you’ve ever made my fresh corn and basil cakes, you already know what a good pairing this is. Basil keeps the salad tasting like summer without overpowering the corn.

Ingredients

Fresh Corn – Grilling the ears whole helps preserve more of the corn’s natural sweetness and juiciness. Look for ears with bright green husks wrapped tightly around the kernels and silk that still feels slightly damp.
Avocados – Choose avocados that are ripe but still have some firmness. The chunks shouldn’t turn to mush when you toss them with the salad.
Fresh Basil – I steered away from Tex-Mex flavors by using basil instead of cilantro.
Red Onion – Dice it small enough that you get some bite instead of one big crunchy piece. If red onion is strong for you, soak it in cold water for 15 minutes before dicing and adding to the salad.
Lemon Juice and Red Wine Vinegar – The lemon is for fresh citrus flavor, while the red wine vinegar adds acidity so the dressing doesn’t taste overly lemony.
Olive Oil – With a recipe this simple, every ingredient gets noticed. Use an olive oil you really like because it’s one of the flavors that ties everything together. I think every home should have its own house oil. It tells me something about you because it’s a preference that’s survived comparison. It tells me what you notice. Your discernment. And this isn’t the enormous bottle you use for everyday cooking, although there’s nothing wrong with that. I’m talking about the one you love and use as a finishing oil on a soup or piece of fish or to make a bread dipping oil. Mine is an extra virgin, an Arbequina from Red Ridge Farms Durant Olive Mill, made right down the road from me. It’s also the olive oil Salt & Straw uses in one of their ice creams. It’s been my go-to for years. Find one that feels like yours. That’s the interesting part.
Kosher Salt and Black Pepper – Grilled corn isn’t the same every time. Some ears are sweeter than others, so once everything is tossed together, taste it before serving. Sometimes it needs another pinch of salt or a few more grinds of black pepper to get it right.

How to Make Grilled Corn Salad with Avocado and Basil

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (grill the corn)
Preheat your grill to medium-high heat, about 350°F to 400°F (175°C to 205°C). If the grates need it, give them a quick cleaning and light coating of oil so the corn releases easily. Brush the shucked ears of corn with olive oil, then season lightly with salt and pepper. Grill for 10 to 20 minutes, turning every few minutes, until the kernels are tender with charred spots all around. You’re not trying to blacken every kernel. Caramelized color here and there is all you need while most stay plump, juicy, and bright yellow.
Step Two (cut the corn)
Transfer the grilled corn to a cutting board and let it cool until it’s comfortable to handle. Stand each ear upright in a shallow bowl and carefully slice the kernels from the cob with a sharp knife. The bowl catches the kernels instead of letting them bounce all over the counter, which is one of those kitchen tricks that’s worth remembering.
Step Three (assemble the salad)
Add the grilled corn, red onion, avocado, and basil to a large bowl. Drizzle with the olive oil, lemon juice, and red wine vinegar, then season with the sea salt and black pepper. Gently fold everything together until it’s evenly coated, taking care not to mash the avocado. Taste before serving because no two ears of corn are exactly alike. Sometimes all it needs is one more pinch of salt to make everything taste right.

Recipe Tips

Oil the corn before it goes on the grill. Too much oil can cause flare-ups, and you only need enough to keep the kernels from drying out or sticking to the grates.
Turn the ears every few minutes rather than leaving them on one side for too long. You’re looking for very light caramelization around the cob, not a thick layer of blackened kernels.
Give the corn enough time to cool before cutting it from the cob. Besides being easier on your hands, cooler kernels release more neatly and are less likely to soften the avocado once everything goes into the bowl.
Use avocados that are ripe but still slightly firm. Save the very soft ones for an avocado dressing because they will disappear into this salad the minute you begin folding everything together.
Cut the red onion into a small dice. It should add flavor to each forkful without becoming the only thing you taste.

Storage

Store leftover grilled corn salad in an airtight container in the refrigerator for up to two days. The avocado will soften, darken a little, and the basil will lose some of its color, but the salad is still very good the next day.
I would not freeze this salad. The corn would survive, but the avocado, basil, and fresh dressing would not come back as anything you would be excited to eat.

FAQs

Can I use frozen corn?
You can, although the salad will not have the same smoky flavor or juicy texture you get from fresh corn on the grill. Thaw the kernels completely, dry them well, and cook them in a hot skillet until they begin to brown before assembling the salad.
Can I make grilled corn salad ahead of time?
Most of it, yes. Grill the corn, remove the kernels, prepare the onion, and mix the dressing ahead of time. Keep everything refrigerated, then add the avocado and basil shortly before serving.
Can I add feta or cotija cheese?
Sure. Either one will make the salad saltier and a little richer, so taste it before adding the full amount of sea salt. I leave the cheese out because the avocado already gives me the richness I want, but that doesn’t mean you have to.
Can I cook the corn on a grill pan?
Yes. Heat the grill pan well before adding the corn and turn the ears as they begin to brown. You will not get the same smoky flavor as an outdoor grill, but you can still get caramelized spots that make the corn so good.
Should grilled corn salad be served warm or cold?
It can be served slightly warm, at room temperature, or chilled. I like it best around room temperature, when the corn is no longer hot but the salad has not been sitting in the refrigerator long enough to dull the fresh summer flavors.

From My Kitchen Notes

Small observations from the margins.

There are things that taste right for only a few weeks each year. This is true of more than food.
Every year I wait for corn season like it’s a surprise. Hope tends to have a shorter memory than I do.
It’s optimistic to believe there will always be another chance to sit outside tomorrow. It’s not always true.
I always think there will be another summer. I rarely think about how many there have already been.
There are parts of my life I don’t realize I’m living until they’re already over.
Some ingredients have a really short season. So do some versions of myself.
One day I realized I stopped counting summers ahead and started remembering summers behind.
There are dinners you’ll never know in the moment you’re going to remember for the rest of your life.
Lots of people only exist now in my memories attached to certain foods.
I don’t think I miss places as much as I miss the person I was when I lived there.
Anyone can tell you what they do. Memorable people tell you why they do something a certain way.
Choosing a favorite isn’t refusing to try new things. You end up with one because after trying lots of things, something resonated and survived curiosity.
Lots of things stay in season longer than anyone has the courage to notice.
Sometimes we wait all year for certain things, only to realize they’ve been waiting for us too.
You can miss an entire season while convincing yourself you’re still thinking about it.
Some things don’t pass you by. You stand there and let them.
There’s a difference between waiting for the right time and watching the right time leave.

More Ways to Make the Most of Summer Corn

Smoked Corn on the Cob – Pellet grill, seasoned butter.
Fresh Creamed Corn – Creamy, buttery summer classic.
Corn Succotash – Edamame, bacon, and tomatoes.
Cherry Corn Salad – Arugula, feta, fresh cherries.
Mexican Street Corn Pasta Salad – Cotija and chili-lime dressing.
Chicken Corn Chowder – Fresh corn in light broth.
Mexican Street Corn Soup – Elote-inspired with bold flavor.

This post may contain affiliate links. Please read my disclosure policy.

Grilled Corn Salad with Avocado and Basil

This grilled corn salad with avocado and basil keeps the ingredient list short so the smoky, lightly charred corn stays the focus. A simple lemon and red wine vinegar vinaigrette, creamy avocado, and fresh basil finish the salad without weighing it down.

Course Salad, Side Dish

Cuisine American

Keyword basil corn salad, corn avocado salad, fresh corn salad, grilled corn salad, grilled corn salad with avocado and basil, summer corn salad

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 320kcal

Author Cathy Pollak

Equipment

grill Cooks the corn and adds light char.
tongs Turns the corn while grilling.
mixing bowls (large). Tosses the salad together.
Knife Removes the kernals from the cob.
Cutting board For cutting the corn and avocado.

Ingredients

Roasted Corn:

5 ears fresh corn shucked (silks removed)
2-3 tbsps (30-45 ml) olive oil divided
salt and pepper

Salad:

½ cup (80 g) finely diced red onion
2 ripe avocados cut into chunks
½ cup (12 g) julienned fresh basil leaves
3 tbsps (45 ml) olive oil
1 tbsp (15 ml) fresh lemon juice
3 tbsps (45 ml) red wine vinegar
½ tsp (3 g) fine sea salt
½ tsp (1 g) freshly ground black pepper

Instructions

Preheat the grill to medium-high heat (350°F to 400°F / 175°C to 205°C). If needed, clean the grill grates and lightly oil them so the corn releases easily.
Brush the shucked corn with 2 to 3 tablespoons (30 to 45 ml) olive oil and season lightly with salt and pepper. Grill for 10 to 20 minutes, turning occasionally, until the kernels are tender and lightly charred on all sides. You're looking for browned spots while the kernels stay plump and juicy.
5 ears fresh corn, 2-3 tbsps (30-45 ml) olive oil, salt and pepper
Transfer the corn to a cutting board and let it cool until it's comfortable to handle. Stand each ear on its end and carefully slice the kernels from the cob with a sharp knife.
Add the grilled corn, red onion, avocado, and basil to a large bowl.
½ cup (80 g) finely diced red onion, 2 ripe avocados, ½ cup (12 g) julienned fresh basil leaves
Drizzle with the 3 tablespoons (45 ml) olive oil, lemon juice, and red wine vinegar. Season with the sea salt and black pepper, then gently toss until everything is evenly coated without breaking up the avocado too much.
3 tbsps (45 ml) olive oil, 1 tbsp (15 ml) fresh lemon juice, 3 tbsps (45 ml) red wine vinegar, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) freshly ground black pepper
Taste and adjust the seasoning if needed, then serve immediately.

Notes

Grill the corn until lightly charred, not heavily blackened. The kernels should stay juicy while developing a little caramelization.
Let the corn cool slightly before adding the avocado so it doesn't soften too much.
Fold the salad gently to keep the avocado pieces intact.
For the freshest flavor, serve the salad shortly after tossing.

If you’re making this Grilled Corn Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Grilled Corn Salad with Avocado and Basil? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Grilled Corn Salad with Avocado and Basil appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies

2026-07-26T17:33:48Z

Cabernet Sauvignon brown butter brownies are the ones you make when you’re craving chocolate and you’re not interested in lowering your standards. They’re dense, fudgy, intensely chocolatey, and grown-up enough to serve at a dinner party.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

What Makes These Cabernet Brownies Different

I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the Cabernet reduction)
Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
Step Two (brown the butter and melt the chocolate)
Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
Step Three (mix the batter)
Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
Step Four (bake and let them cool)
Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

Can I use a different red wine instead of Cabernet Sauvignon?
Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
Do these brownies taste like wine?
Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
Can I leave out the balsamic vinegar?
You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
Can kids eat these brownies?
These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
Can I make these ahead of time?
Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

Cabernet has never really been interested in being everyone’s favorite. Neither am I.
Life gets more interesting when you stop picking the safest option on the menu.
There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
The difference between good and unforgettable is usually one decision nobody else thought to make.
If your brownies need frosting to be interesting, we should have a meeting.
For those of you ordering vanilla cake. I wish you well.
There’s a point where adding more sugar is just avoiding the conversation.
Not every ingredient needs to stand out. They only need better company.
A lot of things don’t become interesting until you stop watering them down.
The wrong palate will always ask you to become sweeter. Just walk away.
The best things always survive a bit of reduction.
Reduce long enough, and eventually all that’s left is what was there all along.
There’s a reason the most interesting bottles aren’t the sweetest ones.
Corner piece people and center piece people will never agree. That’s why the pan has both.
Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
Chocolate Pancakes – Cocoa-rich batter with warm ganache.

This post may contain affiliate links. Please read my disclosure policy.

Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
parchment paper Makes lifting and slicing easy.
Saucepan (small). Reduces the Cabernet Sauvignon.
light-colored saucepan Makes it easy to monitor the browned butter.
mixing bowls (large) Combines the brownie batter.
whisk Mixes the batter until smooth.
rubber spatula Folds in the flour and chocolate without overmixing.
instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

1 cup (240 ml) Cabernet Sauvignon
1 tsp (5 ml) balsamic vinegar

Brownies:

¾ cup (170 g) unsalted butter
8 oz (227 g) dark chocolate (60 to 70%) divided
½ cup (50 g) Dutch-process cocoa powder
1 tsp (2 g) instant espresso powder
1 cup (200 g) granulated sugar
¾ cup (165 g) light brown sugar
3 large eggs room temperature
2 tsps (10 ml) vanilla extract
¾ tsp (4 g) fine sea salt
1 cup (120 g) all-purpose flour
flaky sea salt for finishing

Instructions

Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
¾ cup (170 g) unsalted butter
Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
8 oz (227 g) dark chocolate (60 to 70%)
Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
1 cup (120 g) all-purpose flour
Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
flaky sea salt
Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
Fold the flour in just until combined to keep the brownies dense and fudgy.
An instant-read thermometer is the most reliable way to prevent overbaking.

If you’re making these Cabernet Sauvignon Brown Butter Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.

Spicy Roasted Tomato Vodka Pasta

2026-07-25T21:13:53Z

Spicy roasted tomato vodka pasta roasts fresh grape tomatoes before they ever get to the skillet. The tomatoes stay throughout the sauce instead of cooking down into one smooth purée.

Spicy Roasted Tomato Vodka Pasta with Fresh Roasted Grape Tomatoes

I’m obsessed with the vodka pasta at a little restaurant on the Oregon coast. I order it every time I’m there, along with a hundred other things. This spicy roasted tomato vodka pasta isn’t their recipe, though. It’s what happened after I started wondering what roasted fresh grape tomatoes would do in vodka pasta.

The tomatoes roast until they’re soft, sweet, and almost jam-like, then melt into the cream while still leaving pieces of roasted tomato throughout the pasta sauce.

Roasting the tomatoes changes the sauce from the very beginning. By the time they go into the pot, they’ve already concentrated their flavor and are ready to become part of it.

The smoked paprika adds warmth, the lemon keeps the cream from becoming too rich, and by the end everything comes together into a sauce that coats every piece of pasta. It’s enough to satisfy my vodka pasta craving but different enough that I’ll keep making this one as long as tomatoes are tasting good.

What Makes This Recipe Different

Roasting the grape tomatoes first, just like I do in my roasted tomato burrata dip, is the biggest reason this pasta tastes different from traditional vodka pasta. Everything in the pan goes into the sauce, including the juices the tomatoes release as they roast. I don’t blend them smooth because I like the contrast between the creamy sauce and the roasted tomatoes.
I use tomato paste for concentrated tomato flavor, while the roasted tomatoes bring sweetness and texture. They each contribute something different, and the sauce is better because of both.
Once the pasta goes into the pan, I finish it with butter, Parmesan, and pasta water. The pasta water helps the butter and Parmesan emulsify into the sauce instead of separating. I keep tossing until everything is coated.
The smoked paprika is subtle, but I missed it when I left it out. You notice it more when it’s missing than when it’s there, which is what I wanted.
My honey addition is not for sweetness, but it does balance the tanginess of the tomato paste. The lemon goes in at the end because with cream, butter, and cheese, the sauce needed something to liven it back up.

Ingredients

Grape tomatoes – Roasted first until they burst and become jammy, adding concentrated tomato flavor while leaving pieces of roasted tomato throughout the sauce.
Tomato paste – Creates the rich tomato base. I always let it cook for a couple of minutes before adding the liquids because it tastes better than if you stir everything together at once.
Shallot – Softer and sweeter than regular onion, so it blends into the sauce without taking over.
Vodka – I spend enough time around wine to know alcohol is really good at pulling flavor out of things. It cooks off here, but not before helping create the flavor that makes vodka sauce taste different from a regular tomato cream sauce.
Heavy cream – Softens the acidity of the tomatoes while giving the sauce its creamy texture.
Smoked paprika – Complements the roasted tomatoes without going full smoke.
Honey – Enough to balance the tomato paste, not enough to make the sauce sweet.
Lemon juice – Finishes the sauce after the cream, butter, and Parmesan go in.
Parmesan – Freshly grated melts more smoothly than the pre-shredded kind.
Mezzi rigatoni – I love this stubby, barrel-shaped pasta because the ridges and hollow centers catch plenty of sauce. Regular rigatoni, shells, or orecchiette also work well.

How to Make Spicy Roasted Tomato Vodka Pasta

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (roast the tomatoes)
Start by roasting the grape tomatoes because they’re what makes this pasta different. Toss them with olive oil and a little salt, then spread them into a single layer on a lined baking sheet. Roast at 425°F for about 20 minutes, until they burst and become sweet and jam-like around the edges. Don’t rush them. The tomatoes and all of their juices are going straight into the sauce, leaving pieces of roasted tomato throughout instead of one completely smooth texture.
Step Two (build the sauce)
While the tomatoes roast, bring a large pot of generously salted water to a boil. In a large skillet, cook the shallot in olive oil until softened, then add the garlic, tomato paste, red chili flakes, and smoked paprika. Let the tomato paste cook for a couple of minutes until it darkens slightly before adding the liquids. It tastes better than if everything goes in at once. Pour in the vodka and let it cook for a minute or two, then add the roasted tomatoes and every bit of juice from the pan. Lightly crush some of the tomatoes with the back of a spoon while leaving the rest in pieces, then stir in the heavy cream, honey, lemon juice, salt, and pepper. Let the sauce simmer for a few minutes, until it thickens slightly.
Step Three (finish the pasta)
Cook the pasta until al dente, saving about a cup of the pasta water before draining. Add the pasta directly to the skillet with a splash of the reserved water, then stir in the butter and half of the Parmesan. Keep tossing until the butter melts and the cheese blends into the sauce, adding more pasta water as needed until the sauce coats every piece of pasta. Finish with the remaining Parmesan and plenty of fresh basil, then serve it right away.

Recipe Tips

Roast the tomatoes until they burst and look wrinkled around the edges. Don’t pull them early because this step is what makes the sauce different.
Give the tomato paste a couple of minutes to cook before adding the vodka. It develops the tomato flavor and gets rid of that raw taste.
Save more pasta water than you think you’ll need. It’s much easier to add a splash than wish you hadn’t poured it all down the drain.
Grate your own Parmesan. It melts much better than the pre-shredded kind.
Toss the pasta in the sauce for a minute or two before serving. The pasta finishes absorbing a little of the sauce instead of just wearing it.

Storage

Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave with a splash of water or cream. The pasta absorbs some of the sauce as it sits, and a little liquid brings it right back.
I don’t usually freeze cream-based pasta because the texture becomes grainy once it’s thawed.

FAQs

Can I make this without the vodka?
Yes, replace it with the same amount of chicken or vegetable broth and keep going. The vodka adds another layer of flavor, but it’s still a good pasta without it.
Can I use cherry tomatoes instead of grape tomatoes?
Yes, cherry tomatoes are fine. Depending on their size, they may need another minute or two in the oven.
Can I make it less spicy?
Of course. Cut back on the red chili flakes or leave them out altogether.
Can I add chicken or shrimp?
Definitely. I like grilled chicken or sautéed shrimp, but if I’m choosing, I’m adding crumbled Italian sausage.
Can I make it ahead of time?
The sauce can be made a day or two ahead and refrigerated. When you’re ready to eat, cook the pasta fresh and warm the sauce with a splash of water or cream before tossing everything together.

From My Kitchen Notes

Small observations from the margins.

The tomatoes soften without vanishing. There’s a lesson in that.
Not everything that changes the sauce stays visible.
The smallest barrels are often carrying the most.
Sometimes the best part begins when you stop accepting an ingredient at face value. True for people too.
Curiosity is as simple as staying long enough to find out what’s inside.
The most interesting thing about an opening is whether anyone becomes curious enough to enter.
The tomatoes were given heat, time, and attention. Naturally, they opened.
Pressure shows me whether something has substance or only a polished surface.
Being present in the dish is not the same as contributing to it.
There is nothing mysterious about reciprocity. Both sides enter the pan.
I think some people mistake access to warmth for having helped create it.
A sauce can be rich in flavor and still need something bright enough to question it.
One ingredient can’t keep holding the whole dish together while the others stay decorative.
Even vodka understands that entering a situation means letting yourself be changed by it.
You cannot build a sauce entirely from reactions.
There are people who recognize abundance only after the bowl has been cleared.

More Summer Tomato Recipes

Heirloom Tomato Salad Over Whipped Ricotta Feta – Creamy ricotta, feta, basil.
Homemade Pico de Gallo – Chunky fresh tomato salsa.
Cucumber Tomato Onion Salad with Apple Cider Vinegar – Crisp, tangy summer classic.
Cucumber Feta Salad with Red Onion and Lemon Dressing – Lemony, crisp, and salty.
Panzanella – Bread soaked with tomato juices.
Caprese Pasta Salad with Roasted Red Peppers – Mozzarella, peppers, curly pasta.
Basil Spaghetti with Cheesy Broiled Tomatoes – Broiled tomatoes over basil pasta.
Tomato Gratin – Parmesan breadcrumb baked tomatoes.

This post may contain affiliate links. Please read my disclosure policy.

Spicy Roasted Tomato Vodka Pasta

Spicy roasted tomato vodka pasta starts with fresh grape tomatoes roasted until they're sweet and jammy, then finished with cream, Parmesan, and just enough chili flakes for gentle heat. The roasted tomatoes leave little bursts of tomato throughout the silky sauce instead of relying on canned tomatoes alone.

Course Main Course

Cuisine Italian-American

Keyword creamy vodka sauce, homemade vodka pasta, mezzi rigatoni pasta, roasted grape tomatoes, roasted tomato vodka pasta, spicy roasted tomato vodka pasta, vodka pasta with fresh tomatoes

Prep Time 15

Cook Time 20

Total Time 35

Servings to 6

Calories 520kcal

Author Cathy Pollak

Equipment

baking sheet (large rimmed) For roasting the tomatoes.
parchment paper For easier cleanup.
large pot For cooking the pasta.
large skillet For preparing the vodka sauce.
Colander For draining the pasta.

Ingredients

Roasted Tomatoes:

1½ cups (225 g) grape tomatoes or cherry tomatoes
2 tbsps (30 ml) olive oil
¼ tsp (1 g) kosher salt

Pasta and Sauce:

16 oz (454 g) mezzi rigatoni or orecchiette, shells, or regular rigatoni all work
1 tbsp (15 ml) olive oil
¼ cup (40 g) finely chopped shallots
3 cloves garlic minced
¼ cup (66 g) tomato paste
2 -3 tsps (4 - 6 g) red pepper flakes or to taste
½ tsp (1 g) smoked paprika
¼ cup (60 ml) vodka
½ cup (120 ml) heavy cream
1 tsp (7 g) honey
1 tbsp (15 ml) fresh lemon juice
1 tsp (6 g) kosher salt
½ tsp (1 g) coarsely ground black pepper
2 tbsps (28 g) unsalted butter
¾ cup (75 g) finely grated Parmesan cheese divided
2 tbsps (6 g) chopped fresh basil plus more for garnish

Instructions

Preheat the oven to 425°F (220°C).
Toss the grape tomatoes with the olive oil and a sprinkle of salt. Spread them into a single layer on a parchment- or foil-lined baking sheet and roast for about 20 minutes, until blistered and jammy.
1½ cups (225 g) grape tomatoes, 2 tbsps (30 ml) olive oil, ¼ tsp (1 g) kosher salt
Meanwhile, bring a large pot of generously salted water to a boil. Heat a large skillet over medium heat with the olive oil. Add the shallot and cook until softened, about 3 to 4 minutes. Stir in the garlic, tomato paste, red chili flakes, and smoked paprika. Cook for 2 to 3 minutes, stirring often, until the tomato paste darkens slightly.
1 tbsp (15 ml) olive oil, ¼ cup (40 g) finely chopped shallots, 3 cloves garlic, ¼ cup (66 g) tomato paste, 2 -3 tsps (4 - 6 g) red pepper flakes, ½ tsp (1 g) smoked paprika
Pour in the vodka and cook for 1 to 2 minutes to let the alcohol cook off. Add the roasted grape tomatoes, gently crushing some with the back of a spoon while leaving others mostly intact. Stir in the heavy cream, honey, lemon juice, salt, and black pepper. Simmer for 3 to 5 minutes, until the sauce thickens slightly.
¼ cup (60 ml) vodka, ½ cup (120 ml) heavy cream, 1 tsp (7 g) honey, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (6 g) kosher salt, ½ tsp (1 g) coarsely ground black pepper
Cook the pasta until al dente according to the package directions. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.
16 oz (454 g) mezzi rigatoni
Add the drained pasta to the skillet with a splash of the reserved pasta water. Stir in the butter and ½ cup (50 g) of the Parmesan, tossing continuously until the butter melts and the cheese is fully incorporated. Add more pasta water as needed until the sauce becomes silky and coats the pasta.
2 tbsps (28 g) unsalted butter, ¾ cup (75 g) finely grated Parmesan cheese
Divide among serving bowls and finish with the remaining ¼ cup (25 g) Parmesan and the chopped basil. Garnish with additional fresh basil, if desired, and serve immediately.
2 tbsps (6 g) chopped fresh basil

Notes

Roast the tomatoes until they are blistered and jammy rather than just softened. Their concentrated juices become part of the finished sauce.
Cook the tomato paste until it darkens slightly to develop a richer tomato flavor.
For a less spicy version, us only 1 teaspoon of red pepper flakes or none at all.
Reserve more pasta water than you think you'll need. The starchy water helps the butter and Parmesan create the sauce.
Finely grated Parmesan melts more smoothly than shredded Parmesan.
Mezzi rigatoni is my favorite shape for this recipe because the little barrel shaped tubes catch both the creamy sauce and the roasted tomatoes, but orecchiette, shells, or regular rigatoni work well too.

If you’re making this Spicy Roasted Tomato Vodka Pasta, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Spicy Roasted Tomato Vodka Pasta? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Spicy Roasted Tomato Vodka Pasta appeared first on Noble Pig.

Roasted Tomato Burrata Dip

2026-07-25T13:10:47Z

If you put a bowl of this roasted tomato burrata dip on the table with a loaf of warm bread, don’t expect it to last very long. The roasted tomatoes and creamy burrata make their own sauce that you’re going to mop up with bread.

Roasted Tomato Burrata Dip with Roasted Grape Tomatoes and Fresh Herbs

I don’t think every tomato needs to become pasta sauce or go into a salad because roasted summer tomatoes are one of the best things about the season. Roasting them brings out flavors you don’t get from eating them raw. They turn soft, and once you make this roasted tomato burrata dip you’ll wonder why you haven’t been making tomatoes this way all summer. It’s hard to get this appetizer to the living room because the minute it comes out of the oven, it’s under attack in the kitchen. I wouldn’t have it any other way.

And in all honesty, you don’t need perfect, just-picked tomatoes to make this work. Grape tomatoes from the grocery store become completely different once they spend enough time in a hot oven. They blister, sweeten, and release all the juices that eventually become part of the dip.

The burrata does the rest. I slice it open so the creamy center spreads across the bottom of the dish, then spoon the roasted tomatoes and every drop of their juices over the top. There’s no cream cheese, mayo, or sour cream, and nothing added to thicken it. The tomatoes and burrata make the sauce on their own.

It’s looser and saucier than thick baked dips you might be used to, but that’s why I love it. We’re not going to be politely spreading this onto a cracker. We are going to pull some warm bread through the creamy burrata, roasted tomato juices, garlic, herbs, and olive oil until the dish is completely wiped clean.

What Makes This Recipe Different

I wanted the tomatoes roasted before they came together with the burrata. The extra step is what gives this dip so much flavor. The tomatoes blister and begin to char. This is also where they release moisture, which concentrates their flavor. If you bake everything together from the beginning, you’ll get warm tomatoes. Roasting them is what gives you roasted tomato flavor.
Burrata makes this a completely different kind of baked cheese dip. It has an outer shell of mozzarella filled with creamy stracciatella, so when you slice it open, that soft center spreads across the bottom of the dish and melts into the tomato juices. The mozzarella portion stays a little chewy, which keeps the finished dip from turning into one smooth, heavy cheese sauce. It’s magical.
The tomatoes create the sauce on their own. I didn’t want to use cream cheese, mayonnaise, sour cream, or cream to hide the flavor of the burrata. The juices released by the roasted tomatoes mix with the warm burrata and olive oil to make the dip creamy and loose enough for dipping and scooping. It’s going to be saucier than the thick baked dips you’re used to.
I decided to use lemon zest instead of balsamic because I wanted the tomato flavor to stay noticeable. Balsamic is great, but it also adds sweetness and becomes the main attraction. Lemon zest has its own special way of highlighting the roasted tomatoes and burrata without changing the flavor of the dish.
The opened burrata goes into the dish first, and the roasted tomatoes and their juices go over the top. Then I add the garlic, herbs, lemon zest, and seasonings. Once it’s hot, everything is stirred together. That order lets the burrata warm without disappearing and gives you the pockets of creamy cheese, roasted tomato, and sauce in every scoop.

Ingredients

Burrata cheese – This is what creates the creamy center without turning it into another cream cheese-based appetizer. Once you slice it open, the center spreads into the roasted tomato juices while the outside stays somewhat chewy. Drain it well before using so you’re not adding extra liquid to the dish.
Grape tomatoes – I like grape tomatoes because they roast evenly, hold together long enough to blister, and then burst and release the juices that become part of the sauce. Cherry tomatoes are fine too, and heirloom cherry tomatoes would be really nice if you’re lucky enough to find them.
Olive oil – The olive oil helps the tomatoes blister and caramelize instead of drying out in the oven. You only need enough to lightly coat them because the tomatoes and burrata will create richness on their own.
Fresh garlic – I add it after the tomatoes are roasted so it can flavor the dip during the final bake without spending 25 minutes at 450°F and burning itself into bitterness.
Fresh thyme – Thyme can handle the heat of the oven, which is why it goes into the dish before baking. It gives the tomatoes a subtle earthy flavor without taking over.
Lemon zest – I use lemon zest instead of balsamic because it highlights the roasted tomatoes and burrata without changing the flavor of the dish.
Freshly cracked black pepper – Adds warmth and gives the creamy burrata some contrast. This is one of those recipes where you can taste the difference between freshly cracked pepper and the dusty jar that has been living in the cabinet since 2019.
Red pepper flakes – Gives the dip heat. Use as much or as little as you like. I use enough to notice without turning it into a spicy dip.
Sea salt – The tomatoes and burrata both need salt, but burrata can vary quite a bit depending on the brand, so taste before getting aggressive. A light sprinkle is usually enough.
Fresh basil – Half of the basil goes into the warm dip and the rest goes on at the end so you still get the fresh basil aroma instead of cooking all of it until it turns dark and disappears.
Toasted baguette slices, crackers, or crusty bread – This dip is saucy, so bread is really the MVP. Toasted baguette, crostini, grilled sourdough, or strongly crusted bread like my Dutch oven bread will hold up better than a delicate cracker, although crackers will totally work in an emergency.

How to Make Roasted Tomato Burrata Dip

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (roast the tomatoes)
Preheat the oven to 450°F. Spread the grape tomatoes in a single layer on a rimmed baking sheet (lining it with parchment makes cleanup easier, but it’s not necessary), drizzle them with the olive oil, and toss everything around until the tomatoes are lightly coated. Roast for about 25 minutes, until they are blistered, softened, and starting to burst. There will be a lot of juice on the pan. Do not leave any of it behind because that’s what turns the burrata into the sauce. Once the tomatoes are done, reduce the oven temperature to 350°F.
Step Two (assemble the dip)
Place the burrata in a 9-inch round baking dish or an 8 x 8-inch square baking dish. Slice it open so the creamy center spills out across the bottom instead of staying trapped inside the mozzarella shell. Spoon the roasted tomatoes over the burrata, along with every drop of juice from the pan. Add the sea salt, garlic, thyme, black pepper, red pepper flakes, half of the chopped basil, and the lemon zest.
Step Three (bake and serve)
Bake for 10 minutes, until the burrata is hot and softened, but not completely melted away. Gently stir everything together so the creamy center mixes into the roasted tomato juices, but don’t stir it into complete submission. You still want some whole tomatoes, pieces of mozzarella, and pockets of sauce. Finish with the remaining basil and serve it immediately with toasted baguette slices, crackers, or crusty bread.

Recipe Tips

Roast the tomatoes until they are blistered, softened, and beginning to burst instead of pulling them from the oven the minute they look warm. You want wrinkled skins, a few darker spots, and lots of juices collecting on the pan because that’s where the flavor comes from.
Drain the burrata well before placing it in the baking dish. The finished dip is supposed to be saucy, but the sauce should come from the roasted tomatoes and creamy burrata, not from the packing liquid in the container.
Use a shallow baking dish rather than a deep casserole dish. Spreading the burrata and tomatoes across a wider surface helps everything warm evenly and makes it easier to grab cheese, tomato and sauce at the same time.
Stir everything gently after baking so the creamy center blends with the tomato juices while some whole tomatoes and pieces of mozzarella remain.
Serve the dip as soon as it comes out of the oven because burrata begins to firm as it cools. It will still taste good later, but the texture is best while the cheese is hot, soft, and easy to scoop.
Choose bread or crackers that can handle the sauce without falling apart. My roasted garlic rosemary artisan bread is another good option. Toasted baguette slices, crostini, grilled sourdough, and thick pieces of crusty bread are all great.

Storage

Store leftover roasted tomato burrata dip in an airtight container in the refrigerator for up to 3 days. The cheese will firm and the sauce will thicken once it is cold, which is completely normal.
Reheat it in a small baking dish at 350°F until warmed through, usually about 10 to 15 minutes depending on how much is left. Give it a gentle stir before serving. The microwave works when you are standing in front of the refrigerator with a piece of bread and no patience, but the oven gives you the better texture.
I would not freeze it. Fresh burrata can become grainy and watery after freezing, and the tomatoes will lose the texture that makes the dip worth making in the first place.

FAQs

Can I use cherry tomatoes instead of grape tomatoes?
Yes. Cherry tomatoes can be used in the same amount. They may release a little more juice depending on their size and ripeness, but that’s not exactly a crisis in a recipe where the tomato juices become the sauce.
Can I use fresh mozzarella instead of burrata?
You can, but it will not give you the same dip. Fresh mozzarella has the chewy mozzarella portion of burrata without the creamy stracciatella center, so it will melt and soften but will not blend into the tomato juices the same way. You would end up with roasted tomatoes and warm mozzarella, which is delicious, but it is a different recipe.
Why is my burrata dip so saucy?
Because you made it correctly. The roasted tomatoes release juice, and that liquid mixes with the creamy center of the burrata and the olive oil to create the sauce. This is supposed to be loose, creamy, and spoonable rather than thick and spreadable.
Can I make roasted tomato burrata dip ahead of time?
You can roast the tomatoes up to 2 days ahead and refrigerate them with all of their juices. When you are ready to serve, let them sit at room temperature for a few minutes, then assemble the dip with the burrata, seasonings, herbs, and lemon zest before baking. I would not assemble the entire dish too far ahead because the burrata is best once it has just been opened and warmed.
Can I grill the tomatoes instead of roasting them?
Yes, although you will need a grill basket or a cast-iron skillet so the tomatoes and their juices do not disappear through the grates. Grill them over medium-high heat until blistered and beginning to burst, then assemble and finish the dip in an oven-safe dish as directed.
Can I add balsamic glaze?
Of course you can, but taste the dip first. The lemon zest already gives it brightness without adding more sweetness, and I like that the tomatoes still taste like tomatoes. A light drizzle of balsamic glaze would be good if that’s where your heart takes you, but this recipe doesn’t need it.

From My Kitchen Notes

Small observations from the margins.

Some things are opened carefully and still end up giving more than anyone expected. Cheese and people.
The tomatoes bring all their heat to the surface, while the burrata has been holding its richness inside.
Sauce can form naturally when both sides bring something to the dish.
If one ingredient supplies all the richness, eventually the imbalance becomes the flavor.
Not everything needs thickening. It needs something willing to understand its natural consistency.
Softness is not the same as being endlessly available.
There’s a difference between feeling the warmth of something and knowing how to meet it there.
Being stirred into something isn’t the same as being selected for it.
A generous center can survive being overlooked, but it will not remain open forever.
Sometimes we don’t recognize abundance until it stops arranging itself around us.
What looks loose may simply be refusing to hold a form that no longer serves it.
The most revealing part of a dish is what happens when the usual source of warmth stops being available.
A little fire can soften almost anything. It cannot create reciprocity.

More Recipes for Tomato Season

Heirloom Tomato Salad Over Whipped Ricotta Feta – Creamy ricotta, feta, and basil.
Homemade Pico de Gallo – Fresh tomatoes, onion, and cilantro.
Cucumber Tomato Onion Salad with Apple Cider Vinegar – Crisp vegetables with tangy dressing.
Cucumber Feta Salad with Red Onion and Lemon Dressing – Bright lemon and salty feta.
Panzanella – Crusty bread soaks up tomato juices.
Caprese Pasta Salad with Roasted Red Peppers – curly pasta and mozzarella pearls.
Tomato Gratin – Baked tomatoes with cheesy topping.
Basil Spaghetti with Cheesy Broiled Tomatoes – Fresh tomatoes over basil pasta.

This post may contain affiliate links. Please read my disclosure policy.

Roasted Tomato Burrata Dip

Warm roasted tomatoes, creamy burrata, fresh herbs, garlic, and lemon come together in this Roasted Tomato Burrata Dip. The roasted tomato juices mingle with the soft burrata to create a naturally creamy dip that's perfect for serving with toasted bread or crackers.

Course Appetizer

Cuisine American

Keyword baked burrata dip, baked tomato dip, burrata cheese dip, easy appetizer recipe, party dip recipe, roasted grape tomatoes, roasted tomato appetizer, roasted tomato burrata dip, summer tomato appetizer, warm burrata appetizer

Prep Time 10

Cook Time 35

Total Time 45

Servings to 8

Calories 235kcal

Author Cathy Pollak

Equipment

baking sheet (rimmed). For roasting the tomatoes.
9-inch (23 cm) stoneware round baking dish or 8x8-inch (20x20 cm) baking dish. For baking and serving the dip.
Chef's knife For chopping the herbs and garlic.
Zester For zesting the lemon.
parchment paper (optional) Makes clean up after the roasting the tomatoes easier.

Ingredients

20 oz (567 g) grape tomatoes
1 to 2 tbsps (15-30 ml) olive oil
8 oz (227 g) burrata cheese drained
¼ tsp (1.5 g) fine sea salt
2 cloves garlic minced
1 tsp (1 g) chopped fresh thyme
¼ tsp (0.5 g) freshly ground black pepper
½ tsp (1 g) red pepper flakes or to taste
1½ tbsps (4 g) chopped fresh basil divided
zest of 1 lemon

For serving:

crusty bread, crackers, or toasted baguette

Instructions

Preheat the oven to 450°F (230°C).
Spread the grape tomatoes in a single layer on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Roast for 25 minutes, or until the tomatoes are softened, blistered, and beginning to burst.
20 oz (567 g) grape tomatoes, 1 to 2 tbsps (15-30 ml) olive oil
Reduce the oven temperature to 350°F (175°C).
Place the burrata in a 9-inch (23 cm) round baking dish or an 8 × 8-inch (20 × 20 cm) baking dish. Slice the burrata open so the creamy center spreads across the bottom of the dish.
8 oz (227 g) burrata cheese
Spoon the roasted tomatoes and all of their juices over the burrata. Sprinkle with the sea salt, minced garlic, chopped thyme, black pepper, red pepper flakes, half of the chopped basil, and the lemon zest.
¼ tsp (1.5 g) fine sea salt, 2 cloves garlic, 1 tsp (1 g) chopped fresh thyme, ¼ tsp (0.5 g) freshly ground black pepper, ½ tsp (1 g) red pepper flakes, 1½ tbsps (4 g) chopped fresh basil, zest of 1 lemon
Bake for 10 minutes, or until the burrata is hot and softened.
Gently stir the tomatoes and burrata together until creamy. Sprinkle with the remaining basil and serve immediately with toasted baguette slices, crackers, or crusty bread.
crusty bread, crackers, or toasted baguette

Notes

This is a loose, saucy burrata dip meant for scooping with bread. It won't have the thick texture of a cream cheese-based baked dip.
The roasted tomatoes naturally release lots of juice, which combine with the burrata to create the sauce. For a thicker dip, lightly crush and strain some of the tomato juices before adding them to the baking dish.
Omit the red pepper flakes for a milder dip.
Fresh thyme and basil provide the best flavor. Dried herbs can be substituted if needed, but fresh herbs are recommended.
Red, yellow, or mixed grape tomatoes all work well. Cherry tomatoes are another good option.
Serve while the dip is hot and the burrata is soft and creamy.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or microwave until warmed through. Freezing is not recommended because the texture of the burrata changes after thawing.

If you’re making this Roasted Tomato Burrata Dip, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Roasted Tomato Burrata Dip? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Roasted Tomato Burrata Dip appeared first on Noble Pig.

Peach Tea Pork Belly Burnt Ends

2026-07-22T18:45:35Z

Peach tea pork belly burnt ends are made in the oven until fork tender, then coated in a sticky peach tea glaze and baked until caramelized around the edges. The reduced peach tea gives the glaze a fruity twist that makes these burnt ends unforgettable.

Oven Peach Tea Pork Belly Burnt Ends

I use my smoker all the time, but I know not everyone has one sitting in the backyard. I wanted pork belly burnt ends you could make entirely in the oven and still get the tender, sticky, caramelized edges we’re all after. The peach tea glaze turned out to be the part that made this recipe completely its own thing.

I know lots of you live in apartments or condos where outdoor smoking isn’t an option, and even as someone with a smoker, I’m not always interested in standing outside when the weather turns miserable. So I borrowed the same approach I use for ribs in the oven, cooking the pork belly low and covered until it was tender before adding the glaze and turning up the heat to caramelize the edges.

I originally planned to use my homemade sweet peach tea in the glaze, but the flavor was too subtle once it came in contact with the rich pork belly and heat of the oven. Bottled peach tea has a more concentrated peach flavor and enough sweetness to still come through after reducing. This was not the place to add another step so I could say everything was homemade.

The peach flavor doesn’t hit you over the head. These still taste like barbecue first. It’s more of a “what is in this?” flavor, adding something fruity and unexpected alongside the smoky seasoning and tangy glaze without making the pork belly taste like dessert.

I like to serve the burnt ends as a full barbecue platter with soft white bread, refrigerator pickles, either regular onion or pickled red onions, and pepperoncini. The bread is for catching the glaze, and the sharp, tangy sides do help cut through the rich pork belly. Together, it’s the sort of meal that requires extra napkins and very little conversation.

What Makes This Recipe Different

When I started working on this recipe, I wasn’t trying to remove the smoker from an existing recipe and hope for the best. I created the cooking method around what the oven already does well, starting with a low, covered bake to slowly tenderize the pork belly before uncovering it and turning up the heat.
It’s really the two-stage cooking method that gets the pork belly to the right texture. During the first bake, the pork belly has time to render and soften without drying out too early. Once the first bake is finished, the pok belly is already tender. I’m just giving the glaze enough heat to bubble, darken, and caramelize around the cubes. If you like this method, I use a similar glaze-and-finish technique on my bourbon peach country style ribs, baking the pork until tender before letting the sauce caramelize during the final bake.
Before any of the other glaze ingredients go into the saucepan, I reduce the peach tea by about half. Reducing it first concentrates the peach flavor enough to stand up to the pork belly, peach preserves, and oven heat. That’s why my homemade peach tea didn’t work. There were too many strong flavors working against it, and this was not the place to turn one recipe into two just to prove a point.
Peach preserves reinforce the peach flavor while giving the glaze a little more body, but the finished burnt ends still taste like barbecue first. The peach flavor stays underneath everything else, and people usually can’t quite figure out what’s different until you tell them.
I do finish the glaze completely before it ever touches the pork. By the time I toss it with the pork belly, it already has the sweetness, acidity, and consistency I want. Then I keep some of it aside and brush it over the burnt ends after they come out of the oven. The glaze that bakes with the pork becomes dark and sticky, while the last brush of glaze brings back a little more peach flavor and leaves the outside looking freshly glazed.

Ingredients

Pork belly – Use skinless pork belly and cut it into even cubes so everything cooks at the same rate. Pork belly has the fat and collagen it needs for the rich, tender burnt ends texture, which is why a leaner cut will not give you the same result.
Salt – This seasons the meat before the glaze ever gets involved.
Black pepper – Adds some bite and keeps all the sweetness from becoming one-dimensional.
Garlic powder – This works its way into every side of the pork cubes and adds a savory base without the risk of fresh garlic burning during the hotter final bake.
Onion powder – Adds another layer of savory flavor underneath the peach tea glaze.
Chili powder – Adds another layer of savory flavor along with a little earthy warmth without making the pork belly spicy.
Smoked paprika – Adds smoky depth to an oven recipe that never sees a smoker. It won’t create true smoked bark, but it helps take the flavor in that direction.
Bottled peach tea – This is the foundation of the glaze. Bottled tea is concentrated enough to survive reduction and still come through after it’s combined with the rest of the glaze ingredients. Homemade sweet peach tea can be used, but the flavor will be much softer.
Peach preserves – Add body and concentrated fruit flavor without making the glaze thin. It also reinforces the peach flavor after the tea has been reduced.
Brown sugar – Some goes into the seasoning mixture to help the outside of the pork darken, and the rest sweetens the glaze and helps it caramelize during the final bake. If you’re out, make my homemade brown sugar. It’s simple.
Apple cider vinegar – This cuts through the richness of the pork belly and keeps the glaze from tasting too sweet.
Worcestershire sauce – Adds savory flavor the glaze needs to keep the peach and brown sugar from tasting too sweet. I tested it without Worcestershire and something was missing every time.
Cayenne pepper – This is optional, but a small amount gives the pork and glaze a little heat without turning the recipe spicy.
Cornstarch and cold water – Mixed together into a smooth slurry, they thicken the glaze enough to hold on to the pork belly instead of pooling in the baking dish. The preserves already provide some body, so it only takes a small amount.

How to Make Peach Tea Pork Belly Burnt Ends

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (season the pork belly)
Preheat the oven to 275°F. Stir together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne if you’re using it in a large mixing bowl. Add the pork belly cubes and toss until every piece is coated with the seasoning mixture. Taking a minute to coat everything evenly means every cube is seasoned the same way before it goes into the oven.
Step Two (slow bake the pork belly)
Spread the pork belly in a single layer on a large rimmed baking sheet and cover it tightly with aluminum foil. Bake for 2½ to 3 hours, or until the pork reaches 190 to 195°F and a fork slides into the cubes with very little resistance. If they still feel firm, keep baking. This first bake is where the pork belly goes from tough to tender before the glaze ever goes on.
Step Three (make the peach tea glaze)
While the pork bakes, bring the peach tea to a boil in a medium saucepan, then reduce the heat and simmer for 15 to 20 minutes until it has reduced by about half. Whisk in the peach preserves, apple cider vinegar, brown sugar, Worcestershire sauce, and salt, then simmer another 4 to 5 minutes until the preserves have melted completely. Stir together the cornstarch and cold water, slowly whisk it into the glaze, and cook for 1 to 2 minutes, whisking often, until the glaze lightly coats the back of a spoon but still pours easily. Reducing the tea first concentrates the peach flavor so it still comes through once it’s coating the rich pork belly.
Step Four (glaze and finish)
Carefully remove the foil, watching for the hot steam, then transfer the pork belly to a large bowl and pour the rendered fat off the baking sheet into a heat-safe container. Increase the oven to 375°F, reserve about ½ cup of the glaze, and toss the pork with the rest until every piece is coated. Spread the pork back onto the baking sheet in a single layer and bake uncovered for 15 to 20 minutes, until the glaze is bubbling around the edges, beginning to caramelize, and the pork reaches 200 to 205°F. Brush or gently toss the burnt ends with the reserved glaze, then let them rest for 5 minutes so everything has time to come together before serving.

Recipe Tips

Cut the pork belly into cubes that are close to the same size. A few uneven pieces will not ruin anything, but if some are tiny and others are huge, the small ones will be done before the larger pieces soften.
Use a rimmed baking sheet with enough room to keep the pork in one layer. You want the cubes sitting in the heat, not piled into a pork belly mountain where the middle pieces steam.
I check the texture, not just the clock. The pork should give easily when you press it with a fork. If it still feels firm after about 2½ hours, cover it again and give it more time.
Drain the rendered fat slowly and carefully. There will be plenty of it, and the cubes are very tender by then. Transfer the pork belly carefully with tongs after the first bake because the cubes will be very tender. Move them into a large bowl before pouring the rendered fat from the baking sheet into a heat-safe container.
Keep an eye on the last few minutes of the uncovered bake. The sugar in the glaze can go from caramelized to scorched faster than you think, especially around the edges of the baking sheet.
Serve the burnt ends with something acidic or sharp. Pickles, sliced onion, pepperoncini, or a vinegar-based slaw like my Tennessee-style mustard coleslaw are especially good with the rich pork.

Storage

Store leftover pork belly burnt ends in an airtight container in the refrigerator for up to 4 days.
If you have any extra glaze left after the final brush, keep it in a separate container so you can add it after reheating instead of storing the pork in too much sauce. It will become much thicker once it is chilled. Let it sit at room temperature for a few minutes or warm it gently before brushing it over the reheated burnt ends.
For the best texture, reheat them uncovered in a 375°F oven or air fryer until hot. The microwave works, but it softens the caramelized outside and leaves the pork kind of meh.
You can freeze the cooked burnt ends for up to 2 months, although the outside will be softer after thawing. Freeze them in a single layer first, then transfer them to a freezer-safe container once firm. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use homemade peach tea?
Yes, but the peach flavor will be faint. Bottled peach tea is sweeter and more concentrated, which helps the flavor remain noticeable after it’s reduced down. If your homemade tea is very light, reducing it will concentrate the tea, but the peach flavor will still be much milder than bottled peach tea.
Do I need a smoker to make pork belly burnt ends?
No. I created these specifically for the oven. A smoker would add real wood-smoke flavor and a more traditional bark, but the covered bake followed by the hot finish gives you tender pork and caramelized burnt ends without outdoor equipment.
Can I use pork shoulder instead of pork belly?
I would not use it as a direct substitute. Pork shoulder can make very good burnt ends, but it has a different balance of meat, fat, and connective tissue, so the cooking time and final texture will not be the same. If you’re looking for another way to cook pork belly, my air fryer pork belly bites are much quicker and have a crisp exterior instead of a sticky glaze.
Can I prepare these ahead of time?
Yes. Complete the first covered bake, drain the pork, and refrigerate it once cooled. When you are ready to serve, let it sit out briefly while the oven heats, then add the glaze and complete the uncovered bake. This is the best place to pause because the outside is caramelized right before serving.
Can I make these on a smoker?
Yes. You can use the same seasoning and glaze on a smoker, although the timing will depend on your setup.
Why are my burnt ends still tough?
They probably needed more time during the covered bake. Pork belly can be safely cooked while still feeling unpleasantly firm. The extra time at a lower temperature is what softens the connective tissue and gives you that tender center.

From My Kitchen Notes

Small observations from the margins.

I’ve spent years circling the smoke when what I wanted was already waiting inside.
Some things stay covered so long they mistake protection for progress.
Tenderness hidden under foil is still tenderness no one can reach.
Some things only change after the cover comes off.
You can manage every detail and still lose what the heat was trying to give you.
The safest part of the process is never the part that makes it memorable.
Staying close to the heat is not the same as letting it touch you.
Pork belly does not become burnt ends by remaining protected from the fire.
A final glaze works because everything underneath it has already done the difficult part.
A good burnt end knows how to take richness and give it a place to go.
The trouble with knowing exactly what something could be is having to watch it stay unfinished.
Imagine understanding every stage of pork and still failing to recognize when something rare has been cooked especially for you.

More Sticky, Saucy Favorites

Sticky Honey Garlic Chicken Wings – crispy wings with honey garlic glaze.
Sticky Gochujang Steak Bites – spicy-sweet steak bites with glaze.
Brined Chicken Drumsticks with Hoisin Glaze – caramelized hoisin glaze over juicy chicken.
Baked BBQ Chicken Skewers with Pineapple and Peppers – juicy chicken with caramelized barbecue glaze.
Air Fryer Maple Glazed Salmon – sticky maple-soy glaze and salmon.
Mongolian Beef Noodles – tender beef in sticky sauce.

This post may contain affiliate links. Please read my disclosure policy.

Peach Tea Pork Belly Burnt Ends

Rich, tender pork belly cubes are slowly roasted until fork tender, then coated in a homemade peach tea glaze and baked until sticky around the edges. The reduced peach tea adds a subtle fruitiness that makes these oven-baked burnt ends stand out.

Course Appetizer, Main Course

Cuisine American

Keyword baked pork belly, burnt ends recipe, caramelized pork belly, oven burnt ends, oven pork belly burnt ends, peach barbecue pork, peach tea glaze, peach tee pork belly burnt ends, pork belly recipe

Prep Time 35

Cook Time 3 20

Total Time 3 55

Servings

Calories 577kcal

Author Cathy Pollak

Equipment

mixing bowls (large and small). For seasoning the pork belly and mixng the cornstarch slurry.
baking sheet (large rimmed) Allows the pork belly to cook in a single layer.
aluminum foil Seals in moisture during the first bake.
Saucepan (medium). Reduces the peach tea and cooks the glaze.
instant-read thermometer Checks the pork for doneness.
tongs For transferring and coating the pork belly.
whisk Keeps the glaze smooth.

Ingredients

Pork Belly:

¼ cup (55 g) packed light brown sugar
2 tbsps (14 g) smoked paprika
1 tbsp (9 g) garlic powder
1 tbsp (8 g) onion powder
1 tbsp (8 g) chile powder
2 tsps (12 g) table salt
1 tsp (2 g) black pepper
½ tsp (0.5 g) cayenne pepper (optional)
4 lbs (1.8kg) skinless pork belly cut into 1¼-inch (3 cm) cubes

Peach Tea Glaze:

2 cups (480 ml) bottled sweeteened peach tea
¾ cup (255 g) peach preserves
¼ cup (60 ml) apple cider vinegar
2 tbsps (28 g) packed light brown sugar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (6 g) table salt
2 tsps (5 g) cornstarch
2 tsps (10 ml) cold water

Instructions

Preheat the oven to 275°F (135°C).
In a large mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper if using. Add the pork belly cubes and toss until every piece is evenly coated with the seasoning mixture.
¼ cup (55 g) packed light brown sugar, 2 tbsps (14 g) smoked paprika, 1 tbsp (9 g) garlic powder, 1 tbsp (8 g) onion powder, 1 tbsp (8 g) chile powder, 2 tsps (12 g) table salt, 1 tsp (2 g) black pepper, ½ tsp (0.5 g) cayenne pepper, 4 lbs (1.8kg) skinless pork belly
Arrange the pork belly in a single layer on a large rimmed baking sheet. Cover tightly with aluminum foil and bake for 2½ to 3 hours, or until the pork is fork tender and reaches an internal temperature of 190 to 195°F (88 to 90°C). A fork should slide into the cubes with very little resistance.
While the pork bakes, pour the peach tea into a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium and simmer for 15 to 20 minutes, or until the tea has reduced by about half and the peach flavor becomes more concentrated.
2 cups (480 ml) bottled sweeteened peach tea
Whisk in the peach preserves, apple cider vinegar, brown sugar, Worcestershire sauce, and salt. Continue simmering for 4 to 5 minutes, whisking occasionally, until the preserves have completely melted into the glaze and no visible pieces remain.
¾ cup (255 g) peach preserves, ¼ cup (60 ml) apple cider vinegar, 2 tbsps (28 g) packed light brown sugar, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (6 g) table salt
In a small bowl, stir together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering glaze and cook for 1 to 2 minutes, whisking frequently, until the glaze becomes shiny and lightly coats the back of a spoon instead of running right off. Remove the saucepan from the heat.
2 tsps (5 g) cornstarch, 2 tsps (10 ml) cold water
Carefully remove the foil from the baking sheet, watching for escaping steam. Transfer the pork belly cubes to a large bowl with tongs, then carefully pour the rendered fat from the baking sheet into a heat-safe container.
Increase the oven temperature to 375°F (190°C).
Reserve about ½ cup (120 ml) of the glaze. Pour the remaining glaze over the pork belly and gently toss until every cube is evenly coated.
Return the glazed pork belly to the baking sheet in a single layer. Bake uncovered for 15 to 20 minutes, or until the glaze is bubbling around the edges, beginning to caramelize, and the pork reaches an internal temperature of 200 to 205°F (93 to 96°C).
Brush or gently toss the pork belly with the reserved glaze. Let the burnt ends rest for 5 minutes so the glaze has time to become sticky before serving.

Notes

Cut the pork belly into evenly sized cubes so everything cooks at the same rate.
Wait until the pork is fork tender before glazing. Adding the glaze too early can cause the sugars to darken before the meat has finished cooking.
Simmer the glaze for at least 1 minute after adding the cornstarch slurry so it has time to thicken properly.
If the glaze becomes too thick, whisk in a small splash of peach tea or water until it reaches the consistency you like.
Refrigerate leftovers in an airtight container for up to 4 days. Store extra glaze separately if possible.

If you’re making these Peach Tea Pork Belly Burnt Ends, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Peach Tea Pork belly Burnt Ends? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Peach Tea Pork Belly Burnt Ends appeared first on Noble Pig.

Air Fryer Zucchini Fries

2026-07-21T16:09:46Z

I coat my air fryer zucchini fries in a double-seasoned breadcrumb crust until they are crisp and golden, then serve them with a creamy lemon garlic aioli for dipping. The zucchini stays tender inside while the smoky chipotle seasoning and tangy aioli make these zucchini fries hard to stop eating.

Air Fryer Zucchini Fries with Lemon Garlic Aioli

It’s that time of year when zucchini begins its annual hostile takeover of the garden, and after you’ve already baked it and grilled it, it’s time to make something that feels completely different. No one has ever complained when these air fryer zucchini fries replaced the potato version next to their burger or sandwich, or when they showed up on an appetizer platter instead. They definitely grow on you, even the French fry purists.

My own attachment to fried zucchini started sometime in the early 1980s, when Carl’s Jr. began selling these thick breaded zucchini coins with ranch dressing. Everyone else wanted French fries, which meant everyone also expected to share them with each other. I wanted the zucchini, no one wanted any of mine, and I considered that one of the best arrangements.

I always liked zucchini. My mom usually sautéed the ones from the garden with cherry tomatoes and onions, and I would happily eat that too. But when the fried version came out, it was a completely different kind of craving. They were crisp on the outside with a soft middle, and they came with a container of cold ranch for dipping. It became the thing I ordered every time we went.

For years, though, it stayed mostly in the category of something I ate away from home. Frying zucchini myself felt like more trouble than I wanted for what was supposed to be a snack. Then along came the air fryer and it changed that. It gives me the same contrast I liked with the Carl’s Jr. version, but without a pan of oil, and the thicker fry shape holds together much better than thin slices once it’s breaded and cooked.

My recipe is more seasoned than the one I grew up eating, with seasoning in both the flour and breadcrumbs and chipotle powder for smoky heat. I traded the ranch for lemon garlic aioli, although the entire idea is still the same with crisp zucchini, a creamy dip, and still no obligation to share with anyone.

What Makes This Recipe Different

I season both the flour and the breadcrumbs because I don’t want all the flavor sitting on the very outside. Every layer gets something, so every bite tastes seasoned instead of just the crust.
I use Lawry’s Total Seasoning because it already has the garlic, onion, herbs, and salt I want without turning this into a pantry inventory. I use it in my corn succotash too, and the more I cook with it, the more I like how much flavor it adds without needing a laundry list of spices.
Chipotle chile powder is here for its smoky warmth. It’s not enough to make the fries hot, but it keeps the coating from tasting like plain breadcrumbs wrapped around zucchini.
The zucchini does best when it’s cut into thicker fry-shaped pieces instead of thin strips or coins. This way, the outside gets crisp while the center stays soft and creamy instead of drying out.
Spraying them with olive oil before cooking and again after flipping is key. The second spray is what gets rid of the pale breadcrumb patches air fryers sometimes leave behind.
The lemon garlic aioli is an upgrade from ranch dressing. I like it so much with my fried artichokes hearts that I use it here too. The sour cream keeps it tangy enough to balance the crispy coating without overpowering the zucchini.

Ingredients

Zucchini – Medium-sized zucchini are the easiest to cut into fry-shaped sticks. The very large ones tend to have softer centers and more seeds, so I cut those a little thinner when that’s what I have.
All-purpose flour – This is the first layer of the coating. It gives the egg something to grab onto, which helps keep the breadcrumbs from coming off later.
Eggs – They connect the flour to the breadcrumbs. I start with two and beat a third if I need it rather than wasting one.
Plain breadcrumbs – They give the zucchini an even coating. Panko works too, but the coating will be crunchier and less even.
Lawry’s Total Seasoning – Most of the flavor comes from this. It gives me garlic, onion, herbs, and salt without having to measure half the spice cabinet.
Ground black pepper and chipotle powder – The black pepper adds bite, while the chipotle adds smoky warmth to the coating without making the fries spicy.
Olive oil spray – This is how you get the golden color instead of that pale and dusty look. I use an olive oil mister, but olive oil cooking spray works too.
Sour cream and mayonnaise – Sour cream adds tang to the aioli, while the mayonnaise adds body.
Fresh lemon juice and zest – The juice gives the aioli acidity, and the zest makes the lemon flavor much more pronounced without thinning the sauce.
Garlic – Grate it into a paste so it disappears into the aioli instead of leaving raw pieces behind.
Dry mustard, sea salt, and white pepper – The dry mustard does its thing in the background, while the white pepper adds flavor without leaving visual black specks in the aioli.

How to Make Air Fryer Zucchini Fries

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the aioli)
Make the lemon garlic aioli first so it has time to sit while you work on the zucchini. Stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, grated garlic, dry mustard, sea salt, and white pepper until it’s smooth. Cover it and put it in the refrigerator for at least 15 minutes, although 30 minutes is better, and overnight is even better if you’re thinking ahead.
Step Two (prepare the zucchini)
Cut each zucchini in half lengthwise, then cut each half in half again. Cut those quarters crosswise so you end up with sturdy fry-shaped pieces about 3 inches long. Set up three shallow bowls: one with the flour and half of the Lawry’s Total Seasoning, black pepper, and chipotle powder, one with the beaten eggs, and one with the breadcrumbs and the remaining seasonings. Coat each zucchini fry in the seasoned flour, dip it into the egg, then press it into the breadcrumbs, turning it as needed so you don’t end up with bare patches.
Step Three (air fry the zucchini fries)
Preheat the air fryer to 400°F for about 5 minutes. Line the zucchini fries up in a single layer like little soldiers. A snug double row is fine. They don’t need much space between them as long as they aren’t piled on top of each other. Give them a light spray with olive oil and air fry for 10 to 12 minutes, flipping halfway through and spraying the second side lightly with oil. They are ready when the coating is golden and crisp and the zucchini can be easily pierced with a fork.
Step Four (serve)
Serve the zucchini fries right away with the chilled lemon garlic aioli, while the coating still has the crunch.

Recipe Tips

Start with room temperature zucchini. Cold zucchini will lower the temperature inside the air fryer and slow the browning.
Cut the zucchini into fries, but adjust as you go. If one end is much thicker than the other, cut that part a little thinner so everything finishes at about the same time.
You might not need the third egg, depending on the size of the zucchini and how heavily you coat them. Two are often enough.
Press the breadcrumbs onto the zucchini instead of giving them a quick roll and hoping for the best. The better the coating is attached before they go into the air fryer, the more of it will still be there when they come out.
Don’t skip the olive oil. I spray the breaded zucchini before they start cooking and once more after flipping. That is what helps the breadcrumbs brown instead of looking pale and unappetizing.
Keep the zucchini in a single layer instead of stacking them. They can sit fairly close together, but once they are piled on top of each other, the coating underneath will not brown.
Let the aioli sit for at least 15 minutes before serving. The lemon and garlic taste much better once they have had time together, and it’s even better made the day before.
Serve the zucchini fries as soon as they come out. The coating is at its crunchiest right away, and the zucchini will naturally soften as it sits.

Storage

Keep leftover zucchini fries in an airtight container in the refrigerator for up to two days. They will soften in the refrigerator, but the air fryer brings them back better than anything else. Reheat them at 375°F for a few minutes, just until the coating is crisp again and the center is hot.
You can also reheat them in the oven, but I would skip the microwave unless a soft breadcrumb coating sounds appealing.
Store the lemon garlic aioli separately in a covered container in the refrigerator for up to four days. Give it a stir before serving.
You can freeze them after cooking in a single layer first, then transfer them to a freezer bag once they’re solid. Reheat them from frozen in the air fryer until hot and crisp. The texture will be softer than a fresh batch, but the air fryer gives you the best chance of getting some of the coating crisp again.

FAQs

Can I make these zucchini fries in the oven?
Yes. Arrange them on a wire rack set over a baking sheet, spray them well with olive oil, and bake at 425°F until golden and crisp, flipping halfway through. They will take longer than they do in the air fryer. If your oven has a convection setting, use 400°F instead.
Can I prepare the zucchini fries ahead of time?
You can cut the zucchini and mix the aioli ahead, but I would wait to bread the fries until you are close to cooking them. Once the coating sits on the zucchini, moisture starts working its way into the breadcrumbs.
Do I need to peel the zucchini?
No. The skin helps the fries hold together, and it softens as the zucchini cooks.
Why didn’t my zucchini fries get crispy?
Usually, they needed more oil, the basket was not fully preheated, or the breading had bare patches. Spray them lightly before cooking and again after flipping, and press the breadcrumbs on well before they go into the air fryer.

From My Kitchen Notes

Small observations from the margins.

I have been choosing zucchini over French fries since the early eighties, which should have warned everyone I was never going to be easy to feed.
Nobody wanted to share my fried zucchini, and I learned very young that rejection occasionally comes with benefits.
There’s freedom in ordering the thing nobody else wants. And the reward for choosing alone is that nobody asks for half.
And wanting something nobody else wants is not the same as wanting the wrong thing.
In fact, sometimes nobody wants what you chose until they see you enjoying it without them.
I’m rarely interested in the approved version of anything.
Some of the best decisions in my life began with everyone else saying, “Really?”
There are things I picked out before I had the language to defend them.
The air fryer didn’t change my feelings about fried zucchini. It removed the final excuse for not making it often.
Zucchini has spent its entire life being told it needs to become bread before anyone pays attention.
There is a difference between being mild and having nothing to say.
Zucchini is underestimated by people who only met it under poor circumstances. The same could be said for people.
The zucchini everyone ignored became much more interesting once it stopped asking to be chosen.
Some things stay together better once they’ve been coated in enough layers.
The ones with the roughest edges usually crisped the best.

More Things to Do with All That Zucchini

Tuscan Chicken Zucchini Casserole – Cheesy chicken, zucchini, and tomatoes.
Chocolate Zucchini Cake – Orange zest cream cheese frosting.
Honey Zucchini Bread – Cinnamon-spiced and lightly sweet.
Bisquick Zucchini Pie – Roasted peppers and salty cheese.
Zucchini Pistachio Cupcakes – Lime icing and crunchy pistachios.

This post may contain affiliate links. Please read my disclosure policy.

Air Fryer Zucchini Fries

Air Fryer Zucchini Fries have a seasoned flour and breadcrumb coating with smoky chipotle throughout, then cook in the air fryer until crisp outside and tender in the center. The chilled lemon garlic aioli adds fresh lemon, grated garlic, and a creamy tang taste.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer appetizer, air fryer side dish, air fryer zucchini fries, breaded zucchini fries, chipotle zucchini fries, crispy zucchini fries, garli aioli, zucchini sticks

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 428kcal

Author Cathy Pollak

Equipment

Air Fryer For cooking the zucchini fries until crispy.
mixing bowls For the flour, eggs and breadcrumb topping. Also, for making the aioli.
microplane grater or fine grater. For zesting the lemon and grating the garlic into a paste.

Ingredients

Zucchini Fries:

3 medium zucchini cut into 3-inch sticks (about 40-45)
3 tbsps (45 ml) olive oil applied with a mister or cooking spray
½ cup (63 g) all-purpose flour
2 tbsps (18 g) Lawry's Total Seasoning divided
1 tsp (2 g) ground black pepper divided
1 cup (110 g) plain breadcrumbs
1 tsp (2 g) chipotle chile powder
2-3 large eggs beaten

Lemon Garlic Aioli:

½ cup (120 g) full-fat sour cream
½ cup (120 g) full-fat mayonnaise
zest of one lemon
2 tbsps (30 ml) fresh lemon juice
1 tbsp (15 ml) olive oil
2 cloves garlic grated into a paste
¼ tsp (0.5 g) dry mustard
¼ tsp (1.5 g) fine sea salt plus more to taste
¼ tsp (0.5 g) white pepper

Instructions

Stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, grated garlic, dry mustard, sea salt, and white pepper until smooth. Cover and refrigerate for at least 15 minutes before serving. For a more developed lemon and garlic flavor, chill for 30 minutes or overnight.
½ cup (120 g) full-fat sour cream, ½ cup (120 g) full-fat mayonnaise, zest of one lemon, 2 tbsps (30 ml) fresh lemon juice, 1 tbsp (15 ml) olive oil, 2 cloves garlic, ¼ tsp (0.5 g) dry mustard, ¼ tsp (1.5 g) fine sea salt, ¼ tsp (0.5 g) white pepper
Cut each zucchini in half lengthwise, then cut each half in half again. Slice each quarter in half lengthwise to make eight long wedges per zucchini, then cut each wedge in half crosswise to create approximately 3-inch (7.5-centimeter) zucchini fries. Lightly spray the zucchini with olive oil.
3 medium zucchini, 3 tbsps (45 ml) olive oil
Whisk together the flour, half of the Lawry’s Total Seasoning, half of the black pepper, and half of the chipotle powder in one shallow bowl. Combine the breadcrumbs with the remaining Lawry’s Total Seasoning, black pepper, and chipotle powder in a second shallow bowl. Place the beaten eggs in a third shallow bowl.
½ cup (63 g) all-purpose flour, 2 tbsps (18 g) Lawry's Total Seasoning, 1 tsp (2 g) ground black pepper, 1 cup (110 g) plain breadcrumbs, 1 tsp (2 g) chipotle chile powder, 2-3 large eggs
Coat each zucchini fry in the seasoned flour, dip it into the beaten eggs, then press it into the seasoned breadcrumbs until evenly coated on all sides.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Arrange the zucchini fries in a single layer in the air fryer basket, leaving space between each piece. Lightly spray with olive oil and air fry for 10 to 12 minutes, flipping halfway through and spraying lightly with olive oil again, until the coating is crisp and golden and the zucchini is tender.
Serve immediately with the chilled lemon garlic aioli.

Notes

Cut unusually large zucchini into slightly thinner sticks so the centers become tender before the breadcrumb coating browns too much.
Cook the zucchini fries in batches rather than overcrowding the air fryer basket. Space between the fries allows the hot air to circulate around the coating.
Spray the breadcrumb coating lightly before cooking and again after flipping. Pale or dry-looking areas usually need a little more oil.
Serve the zucchini fries immediately. The coating is crispiest straight from the air fryer, and the zucchini softens as it cools.
Store leftover zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 375°F (190°C) for 3 to 5 minutes. Microwaving will soften the breadcrumb coating.
Store the lemon garlic aioli separately in an airtight container in the refrigerator for up to 3 days. Do not freeze the aioli.

If you’re making these Air Fryer Zucchini Fries, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Air Fryer Zucchini Fries? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Air Fryer Zucchini Fries appeared first on Noble Pig.

Heirloom Tomato Salad Over Whipped Ricotta Feta

2026-07-24T16:36:49Z

Heirloom tomato salad over whipped ricotta feta pairs juicy peak-season tomatoes with a light, creamy ricotta-feta spread, a simple lemon vinaigrette, and fresh basil for a salad that lets really good tomatoes shine.

Heirloom Tomato Salad Over Whipped Ricotta Feta with Fresh Basil and Lemon

This heirloom tomato salad over whipped ricotta feta is a recipe I’ve been thinking about lately. This past week, the tomato girl finally showed up at the farmers market with her heirloom tomatoes, and I made this a few different ways before deciding this was how I wanted it to taste. Really ripe ones don’t need much. A light ricotta-feta spread and a very simple lemon vinaigrette add enough nuance without covering up everything that makes heirloom tomatoes worth waiting for.

What I wanted to do was keep the tomatoes in large pieces and spoon them over the whipped ricotta-feta instead of making it into another composed crostini recipe. Heirloom tomatoes have a lot more range than the tomatoes we eat the rest of the year. Some are sweet and almost fruity, others are bright and tangy, and the darker ones, my favorites, have an earthy flavor. I wanted the cheese to catch all the tomato juice underneath, while the basil, lemon, red wine vinegar, and garlic give the tomatoes enough flavor without covering up what makes each one taste different.

You can put the whole bowl in the middle of the table and let everyone take from it, either as part of dinner or with toasted sourdough for a small bite. Of course any ripe tomatoes will work, but heirlooms are especially good because every slice adds something different, which is why I wait for them.

What Makes This Recipe Different

I used ricotta with the feta because whipped feta on its own can be pretty salty and dense. The ricotta softens it and makes it creamier, which is what I wanted under the tomatoes.
Keeping the dressing simple is really important with heirloom tomatoes if you want to taste what makes each one different. A bigger vinaigrette started to make every tomato taste the same, which defeated the entire point.
I dressed the tomatoes before putting them on the platter so every piece had olive oil, vinegar, lemon, garlic, and basil on it. A drizzle over the top always misses half of them, and then one tomato gets everything while another gets nothing.
I keep the tomatoes and whipped ricotta-feta in separate layers instead of mixing them together. The tomato juices run down into the cheese while the tomatoes stay intact on top, which keeps it from turning into one big creamy salad.

Ingredients

Heirloom tomatoes – Look for tomatoes that are ripe but still firm enough to slice. I like using a mix of colors because some are sweet, others are more acidic, and the darker varieties have an earthier flavor.
Whole milk ricotta and feta – Ricotta keeps the base soft and creamy, while the feta adds salt and tang. If I have homemade ricotta cheese on hand, I’ll use that.
Extra virgin olive oil – Use one you like because it goes into both the whipped ricotta-feta and the dressing, so you really taste it.
Fresh lemon juice and zest – The juice goes into both parts of the recipe, while the zest gives the whipped ricotta-feta more lemon flavor without thinning it out.
Red wine vinegar – I used this instead of balsamic because it adds acidity without adding extra sweetness.
Fresh garlic – Grating it into a paste helps it disappear into the dressing and the whipped cheese instead of leaving raw pieces behind.
Fresh basil – This is one place where dried basil isn’t the same. Fresh basil and ripe tomatoes belong together.
Fine sea salt and freshly cracked black pepper – Season both the whipped ricotta-feta and the tomatoes as you go, especially since feta can vary quite a bit in saltiness.
Red pepper flakes and flaky sea salt – Both are optional, but I like them at the end for a little heat and a few salty bites over the top.

How to Make Heirloom Tomato Salad Over Whipped Ricotta Feta

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (whip the cheese)
Add the feta, ricotta, olive oil, lemon juice, lemon zest, garlic, and sea salt to a food processor and blend until smooth and creamy. If it feels too thick to spread easily, add another spoonful of olive oil and blend again. Spread the whipped ricotta-feta onto a serving platter or shallow bowl, using the back of a spoon to make a few swoops for the tomatoes and the juices.
Step Two (dress the tomatoes)
Slice the heirloom tomatoes into thick ½-inch slices, then cut the larger slices into halves or quarters so they are easier to scoop. Whisk together the olive oil, red wine vinegar, lemon juice, and grated garlic, then pour it over the tomatoes with the chopped basil. Toss everything gently so the tomatoes keep their shape, but every piece still gets some of the dressing.
Step Three (assemble the salad)
Spoon the dressed tomatoes over the whipped ricotta-feta, making sure some of the dressing and tomato juices come along too. Finish with another drizzle of olive oil, red pepper flakes, flaky sea salt, and freshly cracked black pepper if you like. Serve right away. Toasted sourdough, crostini, or grilled baguette slices are great alongside it if you want them.

Recipe Tips

Let the ricotta and feta sit out for a little while before blending. They blend together more easily when they aren’t ice cold.
Don’t refrigerate the whole tomatoes before making the salad. They taste better at room temperature, and the texture stays much nicer.
Use tomatoes that are fully ripe but still firm enough to slice. If they’re too soft, they’ll break apart once they’re dressed.
Don’t drain off the tomato juices. That is some of the best part, especially once it starts running into the whipped ricotta-feta.
Toss the tomatoes only as much as needed. Heirlooms can be delicate, and I like keeping the larger pieces intact on the platter.
Finish with flaky sea salt at the very end. It gives you little salty bites on top without making the entire salad too salty.
Toasted sourdough is my favorite thing to serve with this, but grilled baguette or crostini works too.

Storage

Leftovers can be refrigerated for up to one day, but the tomatoes will be much softer and the whole dish will get juicier overnight.
Store the tomatoes and whipped-feta ricotta separately.
I would not freeze any part of this recipe.

FAQs

Can I make this ahead of time?
Yes, but wait to assemble it until just before serving. You can make the whipped ricotta-feta ahead, but dress the tomatoes at the last minute so they don’t release too much juice.
Can I use regular tomatoes instead of heirloom tomatoes?
Yes, but use the ripest tomatoes you can find. Heirlooms have more variation in sweetness, acidity, color, and texture, but good garden or farmers market tomatoes will still be delicious.
Can I make the whipped ricotta-feta ahead?
Yes. Keep it covered in the refrigerator for up to three days. Give it a stir before spreading it onto the platter, and add a small drizzle of olive oil if it has thickened.
What should I serve with heirloom tomato salad?
I like serving it alongside grilled chicken, steak, fish, or even a simple pasta. If I’m serving it as an appetizer, toasted sourdough, grilled baguette, or crostini are all great choices.
Do I need a food processor?
A food processor gives you the smoothest texture, but a high-powered blender will also work. You can make it by hand, but it will be more rustic and not quite as creamy.

From My Kitchen Notes

Small observations from the margins.

Heirloom tomatoes are what happen when nobody asks every beautiful thing to look the same.
Tomatoes spend all summer becoming themselves, only to be cut open the moment they finally get there.
Some things only reveal what they’ve been holding after the knife goes through them.
A tomato can be sweet, acidic, earthy, and slightly bruised all at once, which feels more honest than choosing one thing.
The tomato girl appearing at the farmers market is not technically a holiday, although I have organized a surprising amount of my life around it.
Peak season is a very brief window between not yet and too late.
Good tomatoes make a persuasive argument for waiting, which is irritating when waiting has rarely been my preferred method of getting anywhere.
There is a brief point every summer when tomatoes taste like everything they were supposed to be. Miss it, and no amount of optimism in January will bring it back.
I tried giving the tomatoes more, but they were already saying enough. Every additional ingredient felt like somebody talking over the person everyone came to hear.
The cheese catches what the tomatoes can’t keep to themselves.
The darker tomatoes always taste as though they know something the red ones have not been told. It’s the same with red and white wine.
The best tomatoes are usually the ones with the least interest in symmetry.
Every slice is different, which is inconvenient only if sameness was the goal.
Heirloom tomatoes have great shoulders.
Cut them thick enough that they still feel like tomatoes on the fork. Thin slices turn my summer obsession into something others mistake for garnish.
A platter in the middle of the table changes the mood. People take one piece, then another, and eventually abandon the idea that this was merely something to have before dinner.
Some things are worth doing less to, although figuring out those things has taken me considerably longer than slicing a tomato.
The final spoonful, streaked with tomato juice and whipped cheese, usually belongs to whoever has been paying the closest attention.

More Ways to Use Ripe Summer Tomatoes

Cucumber Tomato Onion Salad with Apple Cider Vinegar – Crisp, juicy summer classic.
Tomato Gratin – Also delicious with heirlooms.
Basil Spaghetti with Cheesy Broiled Tomatoes – Peak summer pasta dinner.
Homemade Pico de Gallo – Fresh, chunky tomato salsa.
Roasted Tomato Burrata Dip – Blistered grape tomatoes, fresh herbs
Cucumber Feta Salad with Red Onion and Lemon Dressing – Crisp, tangy summer salad.
Panzanella – Bread salad starring tomatoes.

This post may contain affiliate links. Please read my disclosure policy.

Heirloom Tomato Salad Over Whipped Ricotta Feta

A fresh summer salad featuring juicy heirloom tomatoes spooned over a creamy whipped ricotta-feta base with basil and a simple lemon vinaigrette. It's an easy appetizer or light meal that makes the most of peak tomato season.

Course Salad, Side Dish

Cuisine American

Keyword easy summer appetizer, fresh tomato salad, heirloom tomato salad, heirloom tomatoes, summer tomato salad, tomato salad with whipped feta, whipped ricotta, whipped ricotta feta

Prep Time 15

Total Time 15

Servings

Calories 355kcal

Author Cathy Pollak

Equipment

food processor Whips the ricotta-feta until smooth and creamy.
mixing bowls (large and small). Tosses the tomatoes with the dressing and whisks the vinaigrette.

Ingredients

Whipped Ricotta-Feta:

4 oz (113 g) ½ block feta cheese
¾ cup (185 g) whole milk ricotta cheese
2 to 3 tbsps (30-45 ml) extra virgin olive oil or olive oil
zest of 1 lemon
2 tbsps (30 ml) fresh lemon juice
1 clove garlic grated or minced
½ tsp (3 g) fine sea salt

Tomato Salad:

2 to 3 large (~ 2 lbs / 900 g) heirloom tomatoes sliced
3 tbsps (45 ml) extra virgin olive oil or olive oil
1 tbsp (15 ml) red wine vinegar
2 tsps (10 ml) fresh lemon juice
1 clove garlic grated to a paste
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) freshly ground black pepper
2 tbsps (5 g) chopped fresh basil

Optional Garnishes:

Instructions

Combine the feta, ricotta, olive oil, lemon zest and juice, garlic, and sea salt in a food processor. Process until smooth and creamy, adding a little more olive oil if needed to reach your desired consistency. Spread the whipped ricotta-feta onto a serving platter or shallow bowl.
4 oz (113 g) ½ block feta cheese, ¾ cup (185 g) whole milk ricotta cheese, 2 to 3 tbsps (30-45 ml) extra virgin olive oil, zest of 1 lemon, 2 tbsps (30 ml) fresh lemon juice, 1 clove garlic, ½ tsp (3 g) fine sea salt
Slice the heirloom tomatoes into ½-inch (1.25 cm) thick slices, then cut them into halves or quarters, depending on their size.
2 to 3 large (~ 2 lbs / 900 g) heirloom tomatoes
Whisk together the olive oil, red wine vinegar, lemon juice, grated garlic, salt and pepper in a small bowl until well combined.
3 tbsps (45 ml) extra virgin olive oil, 1 tbsp (15 ml) red wine vinegar, 2 tsps (10 ml) fresh lemon juice, 1 clove garlic, ½ tsp (3 g) fine sea salt, ¼ tsp (0.5 g) freshly ground black pepper
Place the tomatoes in a large bowl. Add the basil, pour the dressing over the tomatoes, and gently toss until evenly coated.
2 tbsps (5 g) chopped fresh basil
Spoon the dressed tomatoes over the whipped ricotta-feta. If desired, finish with a drizzle of olive oil, red pepper flakes, flaky sea salt, and freshly cracked black pepper.
extra virgin olive oil, red pepper flakes, flaky sea salt, freshly cracked black pepper
Serve immediately with toasted sourdough, crostini, or grilled baguette slices for scooping.

Notes

Use ripe heirloom tomatoes for the best flavor and texture.
Let the ricotta and feta sit at room temperature for 15 to 20 minutes before blending for the smoothest consistency.
Assemble the salad just before serving to keep the tomatoes fresh and the whipped ricotta-feta light.
The whipped ricotta-feta can be made up to 2 days in advance and refrigerated. Bring it close to room temperature before serving.

If you’re making this Heirloom Tomato Salad Over Whipped Ricotta Feta, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Heirloom Tomato Salad Over Whipped Ricotta Feta? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Heirloom Tomato Salad Over Whipped Ricotta Feta appeared first on Noble Pig.

Blackberry Puff Pastry Galette

2026-07-17T15:30:27Z

My blackberry puff pastry galette trusts the fruit, uses puff pastry because it’s the right tool for the job, and sneaks in a butter-enriched egg wash that makes everyone wonder why the crust is so good.

Blackberry Puff Pastry Galette with Fresh Blackberries and Honey

When blackberry season is here, I don’t necessarily want a dessert that buries the fruit under a thick pie filling. I like when the berries still look like berries, especially when you cut into this blackberry puff pastry galette. It’s so much more visually pleasing. Puff pastry is what keeps this really easy, and the berries create their own filling as they bake.

I can be picky about the things that change a recipe, and homemade pie dough isn’t one of them when it comes to this galette. I like how the puff pastry bakes into crisp, flaky layers, which is what I was after anyway. I’d rather spend my time finding the best blackberries than making dough. We all want summer recipes that leave room to enjoy summer. This one gives you some of your time back.

The filling is also ridiculously simple. Honey, vanilla, lemon, and salt are all you need when blackberries are ripe. As they bake, the berries soften into their own juices, so the filling naturally thickens without needing to add starch.

Serve it warm with a scoop of vanilla ice cream melting over the top.

What Makes This Recipe Different

I wanted this galette to taste like fresh blackberries, not blackberry pie. That started with taking a more hands-off approach by letting the berries soften as they baked instead of adding cornstarch or flour. They naturally thicken on their own. I wanted to see the individual berries, which is also why I chose not to macerate them in the beginning. Every slice still has recognizable blackberries instead of a thick, jam-like filling.
I also skip homemade pie dough in favor of frozen puff pastry. It’s the place where making pie dough doesn’t change the outcome enough to justify the extra work. The puff pastry bakes up crisp and buttery. It frames the fruit without competing with it. I prefer it over traditional pie dough.
I used honey to sweeten the berries because it doesn’t cover up their flavor the way a larger amount of granulated sugar will.
Whisking the melted butter into the egg wash before brushing the pastry is something I’ve been doing lately. The butter helps the crust bake up even more golden, crisp, and buttery than a traditional egg wash. The finished galette looks and tastes a little more special when I do it this way.

Ingredients

Fresh blackberries – Look for ripe, plump berries with good color and a sweet fragrance.
Honey – Keeps the blackberry flavor front and center.
Vanilla extract – A small amount complements the tartness of the berries without taking over.
Fresh lemon juice – A squeeze of fresh lemon keeps the blackberry flavor fresh and lively.
Kosher salt – Don’t skip it.
Unsalted butter – I whisk the melted butter into the egg wash instead of using a plain egg wash. It gives the pastry a richer flavor.
Egg – Forms the base of the butter-enriched egg wash.
Frozen puff pastry – Thaw it before unfolding, but keep it cold until it’s time to assemble the galette.
Vanilla ice cream (optional) – It melts into the warm berries and flaky pastry better than just about anything else.

How to Make Blackberry Puff Pastry Galette

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the blackberries)
Preheat the oven and line a medium baking sheet with parchment paper. Add the blackberries to a medium bowl and gently toss them with the honey, vanilla, lemon juice, and salt until every berry is lightly coated. Set the bowl aside while you prepare the pastry.
Step Two (make the butter egg wash)
Melt the butter and let it cool for a minute or two so it doesn’t start cooking the egg. Whisk the butter and egg together until smooth, then unfold the thawed puff pastry onto the prepared baking sheet. Brush the entire surface of the puff pastry with the butter egg wash, making sure to cover it all the way to the edges.
Step Three (assemble the galette)
Spoon the blackberry mixture into the center of the pastry, leaving a 1½ to 2-inch border around the outside. Fold the edges up and over the filling, overlapping the folds as you go to create a rustic galette. Finish by brushing the folded edges with the remaining butter egg wash.
Step Four (bake the galette)
Bake for 25 to 30 minutes, or until the pastry is golden and the blackberry filling is bubbling. Don’t pull it from the oven too early. The bubbling juices tell you the berries have had enough time to soften and create their own naturally thickened filling. Let the galette cool for 5 to 10 minutes before slicing, then serve it warm with a scoop of vanilla ice cream.

Recipe Tips

Keep the puff pastry cold until you’re ready to use it. Once it starts getting too warm, it won’t puff as well in the oven.
Let the melted butter cool for a minute or two before whisking it with the egg. If the butter is too hot, it can start cooking the egg instead of creating a smooth butter egg wash.
Leave yourself plenty of room around the edges when adding the filling. The border makes the galette easier to fold and helps keep the blackberry juices from escaping as it bakes.
Don’t take the galette out of the oven just because the pastry looks golden. Wait until the blackberry filling is bubbling too, because that’s your sign the berries have softened enough to create their own naturally thickened filling.
Let the galette cool for about 10 minutes before slicing. The filling continues to thicken as it rests, so each slice will be much easier to serve.
This is a dessert that’s at its best the day it comes out of the oven. The pastry is the crispiest it will ever be, the berries are still warm, and vanilla ice cream will melt into every little crevice of the blackberry juice.

Storage

Store leftover galette, loosely covered, in the refrigerator for up to 3 days.
To bring back the crispness, reheat slices in a 350°F oven for about 8 to 10 minutes. The microwave will warm the filling, but it softens the pastry, so I only use it if I’m in a hurry.
I don’t recommend freezing the baked galette because puff pastry loses much of its crisp texture after thawing.

FAQs

Can I use frozen blackberries?
Yes. Use them straight from the freezer without thawing first. They’ll release a little more juice as they bake, so the galette may need a few extra minutes in the oven before the filling is bubbling.
Can I make this ahead of time?
You can mix the blackberry filling a few hours ahead and keep it refrigerated, but I like to assemble the galette right before baking so the puff pastry stays as crisp as possible. If you do, the berries will be a little more broken down in appearance.
Why didn’t you use cornstarch?
Instead of creating a firm, pie-like filling with starch, I let the berries soften into their own juices, creating a filling that’s a little looser, incredibly flavorful, and full of whole berries.
Can I use pie crust instead of puff pastry?
You can, but it will be a completely different dessert. Pie dough will give you a traditional galette, while puff pastry bakes into lighter layers that contrast with the soft berries.
How do I keep the bottom from getting soggy?
Start with cold puff pastry, avoid overfilling the galette, and don’t take it out of the oven until the blackberry juices are actively bubbling. The extra baking time helps the pastry finish crisping underneath while the filling cooks completely.

From My Kitchen Notes

Small observations from the margins.

Not everything worth making has to be made the hard way.
I save my energy for the things that change the outcome.
Some things become extraordinary the moment you stop trying to improve everything about them.
There’s always a point when adding more starts taking something away.
The hardest part isn’t knowing what to add. It’s being aware of what never needed adding in the first place.
Sometimes the hardest thing to make is the decision to leave something alone.
Lots of things need my hands. Others only need my trust.
Ripe fruit has very little interest in being managed.
It’s always interesting how confidence looks when doing less.
I’ve stopped believing that doing more always means caring more.
I don’t confuse effort with excellence. Or complication for depth.
The sweetest things in life are usually the least interested in convincing you.
Those that need to prove something rarely make the best dessert.
Good cooking isn’t about doing the most. It’s knowing what’s most important.

More Ways to Use Fresh Blackberries

Lemon Blackberry Bundt Cake – fresh blackberry glaze.
Blackberry Crumble – with oats.
Blackberry Lemon Oat Muffins – buttermilk and oats.
Chocolate Blackberry Pavlovas – chocolate meringue.
Blackberry Cobbler – biscuit topping.
Blackberry Crumble Bars – buttery shortbread.
Blackberry Jam – three ingredients.
Baseball Nut Ice Cream – blackberry jam.
Blackberry Crumble à la Mode Ice Cream – no-churn dessert.

This post may contain affiliate links. Please read my disclosure policy.

Blackberry Galette

Blackberry Puff Pastry Galette is an easy summer dessert that uses frozen puff pastry instead of homemade pie dough for a crisp, buttery crust. Fresh blackberries are tossed with honey, vanilla, lemon, and salt, then baked until they naturally thicken into a soft, juicy filling without added starch. The butter-enriched egg wash gives the pastry rich flavor and a golden finish.

Course Dessert

Cuisine American

Keyword blackberry galette, blackberry pastry, blackberry puff pastry galette, easy blackberry dessert, fresh blackberry galette, honey blackberry dessert, puff pastry dessert, puff pastry galette, rustic blackberry tart, summer blackberry dessert

Prep Time 15

Cook Time 30

Resting 10

Total Time 55

Servings slices

Calories 252kcal

Author Cathy Pollak

Equipment

baking sheet (medium). Bakes the galette evenly.
parchment paper Prevents sticking and makes cleanup easier.
mixing bowls (medium and small). Tosses the blackberry filling and for making egg wash.
pastry brush Brushes the pastry with the butter egg wash.

Ingredients

Blackberry Filling:

2 cups (290 g) fresh blackberries
1 tsp (5 ml) vanilla extract
½ tbsp (8 ml) fresh lemon juice
2 tbsps (42 g) honey
½ tsp (3 g) kosher salt

Galette:

3 tbsps (43 g) unsalted butter melted and slightly cooled
1 large egg
1 sheet (8-9 oz / 225-255 g) frozen puff pastry thawed overnight in the refrigerator

Instructions

Preheat the oven to 375°F (190°C). Line a medium baking sheet with parchment paper.
In a medium bowl, gently toss the blackberries with the vanilla extract, lemon juice, honey, and salt until evenly coated. Set aside.
2 cups (290 g) fresh blackberries, 1 tsp (5 ml) vanilla extract, ½ tbsp (8 ml) fresh lemon juice, 2 tbsps (42 g) honey, ½ tsp (3 g) kosher salt
Melt the butter and let it cool for 1 to 2 minutes. Whisk it together with the egg until smooth.
3 tbsps (43 g) unsalted butter
Unfold the thawed puff pastry onto the prepared baking sheet. Brush the entire surface of the pastry with the butter egg wash.
1 large egg
Spoon the blackberry mixture into the center of the puff pastry, leaving a 1½ to 2-inch (4 to 5 cm) border around the edges.
1 sheet (8-9 oz / 225-255 g) frozen puff pastry
Fold the edges of the pastry over the filling, overlapping and gently pressing the folds together as needed. Brush the folded edges with the remaining butter egg wash.
Bake for 25 to 30 minutes, or until the pastry is deep golden brown and the blackberry filling is bubbling.
Let the galette cool for 5 to 10 minutes before slicing. The filling will continue to thicken as it cools. Serve warm with vanilla ice cream, if desired.

Notes

Let the melted butter cool slightly before whisking it with the egg so it doesn't begin cooking the egg.
Keep the puff pastry cold until you're ready to assemble the galette for the flakiest results.
The blackberry filling will look loose when it comes out of the oven but thickens naturally as it cools.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 8 to 10 minutes until the pastry is crisp again.

If you’re making this Blackberry Puff Pastry Galette, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition

Have you made this Blackberry Puff Pastry Galette? I’d love to hear how it turned out – leave a comment below and let me know.

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