Warm Baked Feta Under Fresh Tomato Bruschetta

My baked feta bruschetta dip started with me over-buying Roma tomatoes at the farmers market. I’ve been canning tomato sauce this summer, and after spending so much time with Italian flavors, I was craving something else. Feta sounded good, with fresh thyme and lemon, adding more of a Greek feel without deserting the bruschetta idea completely. So I blended feta with cream cheese, baked it, and spooned the fresh tomato mixture over the top afterward.

The part I liked most was keeping the two halves separate. The feta gets warm and creamy in the oven, while the tomatoes stay fresh with red onion, garlic, basil and thyme. Once you scoop up both with a piece of toasted bread, they finally meet.

The Decisions Behind This Recipe

• I wanted the feta flavor, but I wasn’t interested in a baked block of feta sitting in the middle of the dish waiting for bread to turn it into a dip. Blending the feta with the softened cream cheese first, until the mixture is completely smooth and creamy, was the way to go before baking it. The food processor is what gave me the texture I wanted. The oven is there to heat the dip through and soften it even further, not to make the feta creamy on its own.
• I didn’t want the tomatoes to go into the oven. That was probably the most important decision in this recipe. I know a lot of baked feta recipes cook the tomatoes with the cheese, but I wanted the feta warm and the bruschetta fresh. The tomatoes stay juicy this way, the red onion stays crisp, the garlic never gets softened by the oven, and the basil still tastes fresh when it goes over the top.
• I also wanted the tomato mixture to taste like bruschetta, not like I had chopped a tomato and scattered it over a cheese dip. The Roma tomatoes, red onion, garlic, basil, olive oil and lemon make it bruschetta before it ever goes over the feta. I seed the tomatoes because all the extra liquid isn’t useful once the bruschetta is sitting on the warm cheese.
• The basil and thyme are doing two different things. Basil keeps the topping tasting like bruschetta, while the fresh thyme and feta have the Greek flavor I was craving after spending some summer days cooking with tomatoes in a more Italian way. I wouldn’t replace either one for the sake of simplifying the ingredient list because they’re not interchangeable.
• The lemon is the other thing that ties the two parts together. I use both juice and zest in the feta mixture, then add more fresh lemon juice to the bruschetta. The cheese and tomato are supposed to stay different right up until you scoop a piece of toasted bread through both, but I still wanted them to taste like they belonged in the same dish. The lemon helps make that happen.

Ingredients

• Feta cheese – Use an 8-ounce block of feta instead of crumbles. I tested this with Président All-Natural Feta Cheese because it is easy to find and has the salty, tangy feta flavor I want without asking anyone to hunt down a specialty cheese. Another good 8-ounce block of feta is also fine.
• Cream cheese – I use full-fat cream cheese and let it soften before it goes into the food processor. It gives the feta mixture the creamy, spreadable texture that makes this feel like a dip instead of plain baked cheese.
• Olive oil – I use olive oil in the feta mixture and again in the bruschetta. Use one you like the flavor of because the tomato topping never gets cooked.
• Fresh lemon – I use the zest and juice in the feta mixture, then more juice in the bruschetta. Fresh lemon is important because I use both the zest and juice, so bottled lemon juice won’t do the same thing.
• Roma tomatoes – These are my first choice because they are meaty and easy to seed, which gives me lots of diced tomato without loading the top of the dip with extra liquid.
• Red onion – Finely dice it because it stays raw. You want tiny bits of onion throughout the bruschetta, not large pieces taking over a scoop.
• Fresh garlic – This also stays raw, so its flavor is more noticeable than garlic that has been roasted or baked. Mince it well so it distributes evenly through the tomatoes.
• Fresh basil – This is the herb that keeps the topping tasting like bruschetta. Use fresh basil instead of dried because it’s going into an uncooked tomato mixture.
• Fresh thyme – The thyme and feta give the dip its Greek-ness. It’s doing something different from the basil, so I use both.
• Sea salt and freshly cracked black pepper – Necessary, but go lightly because the feta aleady has a salty flavor.

How to Make Baked Feta Bruschetta Dip

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

• Step One (make the feta mixture)
  Preheat the oven to 350°F (177°C). Add the feta, softened cream cheese, olive oil, lemon juice and lemon zest to a food processor and let it go until the mixture is smooth and creamy, stopping to scrape down the sides if you need to. I want the feta fully worked into the cream cheese here, with no big pieces hanging around.
• Step Two (bake the feta)
  Spread the feta mixture evenly into a 9-inch (23 cm) round or 8-inch (20 cm) square baking dish. Bake for about 20 minutes, until the dip is hot all the way through and starting to pick up some color around the perimeter. I would not keep baking it while you wait for a dramatic golden top because that isn’t what you’re looking for.
• Step Three (make the fresh bruschetta)
  While the feta is in the oven, add the seeded and diced Roma tomatoes, red onion, garlic, basil, olive oil, thyme, lemon juice, sea salt and black pepper to a bowl and toss everything together. Seeding the tomatoes is more important than it sounds because the mixture is going over warm cheese, and I don’t want a puddle of tomato water collecting on top of it.
• Step Four (give it a minute, then add the party)
  Let the baked feta sit for about 5 minutes when it comes out of the oven. That gives the cheese a few minutes to firm slightly before the fresh tomatoes go over it. Use a slotted spoon to spoon the bruschetta evenly over the top, leaving extra liquid behind in the bowl, then get it on the table with toasted baguette slices, crostini, pita chips or crackers. The best scoop gets the warm feta and fresh bruschetta at the same time.

Recipe Tips

• Soften the cream cheese before you start. It will blend more evenly with the feta, which makes it easier to get the mixture completely smooth and creamy in the food processor. The texture is created before the dip goes into the oven.
• Use the slotted spoon even if you seeded the tomatoes well. They’ll still release some juice once everything is mixed, and there’s no reason to transfer that liquid to the feta along with the bruschetta.
• I dice the tomatoes small and the red onion even smaller. Everything needs to stay on a piece of toasted bread long enough to make it to your mouth, which gets harder when the tomatoes are enormous.
• If you’re making the bruschetta ahead, wait to add the salt until closer to serving. Salt starts pulling water from tomatoes immediately, and this topping already has enough moisture to manage.
• You’re not looking for a really browned top like other baked dips. Some color around the sides is enough, and leaving it in longer for more browning can mean overbaking the dip.
• You want something strong enough to scoop through both parts of the dip, like toasted baguette, crostini, pita chips or a thick cracker.

Storage and Reheating

• Store leftovers in the refrigerator for up to 3 days. If the bruschetta is already on the feta, refrigerate the dip as it is, knowing the tomatoes will release more liquid as they sit. If the two parts haven’t been assembled yet, keep them separate until you’re ready to serve them.
• To reheat, warm only the feta portion in a 350°F oven until heated through, then spoon the cold or room-temperature bruschetta over the top afterward. The microwave works in a pinch, but I like the oven because it warms the cheese more evenly.
• I wouldn’t freeze this dip. Cream cheese can change texture after freezing, and fresh tomato bruschetta has nothing to gain from the experience.

FAQs

• Can I make baked feta bruschetta dip ahead of time?
  Yes. Make the feta mixture and bruschetta separately, cover both and refrigerate them. I would hold back the salt from the tomato mixture if you’re making it several hours ahead, then add it closer to serving. Bake the feta when you’re ready, let it rest for about 5 minutes, then add the fresh bruschetta.
• Can I use crumbled feta instead of a block?
  The block gives me the texture I want once it’s processed with the cream cheese. Pre-crumbled feta is drier, so I would stick with a block for the smoothest feta mixture.
• Do I really have to remove the seeds from the tomatoes?
  Technically you don’t have to do anything, but I strongly recommend it. The problem is not the seeds as much as the watery pulp around them. Removing the extra moisture keeps the bruschetta from turning the top of the warm feta watery.
• Can I use a different kind of tomato?
  Yes, but choose a firm tomato and remove as much excess seed pulp and juice as you can. Roma tomatoes are useful because they are meaty and naturally have less liquid than many large slicing tomatoes.
• Can I use dried basil or dried thyme?
  I wouldn’t make that substitution. Both herbs are going into a fresh, uncooked tomato topping, and dried herbs add a very different flavor and texture. Fresh basil and thyme are worth using for this recipe.
• Can I serve baked feta bruschetta dip cold?
  You can eat the leftovers cold, but it’s supposed to be warm, creamy feta under fresh tomato bruschetta, so I would serve it warm whenever possible.

From My Kitchen Notes

Small observations from the margins.

• I’ve found that too much of one good thing can still make me want something different.
• I finally trust the part of me that gets restless after doing the same thing too many times.
• Keeping two things separate is often what makes them work together.
• Freshness is not the same thing as newness.
• The part that stays uncooked is often what keeps everything alive.
• Not every good combo needs to make sense before I try it.
• There are things I understand better after I stop trying to make them match.
• I don’t confuse understanding with obligation.
• Contrast can make me interested in something I was starting to get tired of.
• Some things are better when they don’t have to become one thing until the very end.
• There’s a difference between changing my mind and finally listening to it.
• I don’t mind repetition nearly as much as I mind losing curiosity.
• Being tired of something doesn’t always mean I’m done with it.

More Things to Dip Into

• Roasted Tomato Burrata Dip – Roasted tomatoes, creamy burrata, warm bread.
• Bread Dipping Oil – Caramelized shallots, herbs, honey, Parmesan.
• Smoked Salmon Dip – Smoked salmon, dill, capers, lemon.
• Whipped Ricotta with Balsamic Roasted Grapes – Whipped ricotta, roasted grapes, honey crostini.
• Fried Dill Pickle Dip – Pickles, whipped cream cheese, buttery topping.
• Whipped Feta Roasted Garlic Dip with Honey – Whipped feta, roasted garlic, honey, lemon.

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

Print

Baked Feta Bruschetta Dip

Baked feta bruschetta dip has a warm, creamy feta and cream cheese base topped with fresh tomato bruschetta, basil and thyme. Serve it warm with toasted baguette slices, crostini, pita chips or crackers for dipping.

Course Appetizer

Cuisine American, Mediterranean

Keyword baked feta bruschetta dip, baked feta dip, bruschetta dip, feta dip, warm feta dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting 5 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 229kcal

Author Cathy Pollak

Equipment

• food processor Blends the feta and cream cheese into a smooth, creamy base.
• 9-inch round baking dish (23 cm) Holds the feta mixture for baking and works well for serving the finished dip. An 8-inch (20 cm) square baking dish can also be used.
• mixing bowls (medium). For preparing the fresh tomato bruschetta topping.
• rubber spatula Scrapes the cheese mixture from the food processor and spreads it evenly in the baking dish.
• slotted spoon Transfers the bruschetta mixture over the baked feta while leaving excess tomato liquid behind.

Ingredients

Feta Dip:

• 8 oz (227 g) block feta cheese
• 8 oz (227 g) cream cheese softened
• 2 tbsp (30 ml) olive oil
• zest of 1 lemon
• 1 tbsp (15 ml) fresh lemon juice

Bruschetta Topping:

• 1½ cups (270 g) Roma tomatoes seeded and diced
• 2 tbsps (20 g) red onion finely diced
• 1 tbsp (9 g) minced fresh garlic
• 2 tbsps (5 g) chopped fresh basil
• 1 tbsp (15 ml) olive oil
• 1 tsp (2 g) fresh thyme leaves
• 1 tsp (5 ml) fresh lemon juice
• ¼ tsp (0.5 g) fine sea salt
• ¼ tsp (0.25 g) freshly cracked black pepper

Instructions

• Preheat the oven to 350°F (177°C).
• Add the feta cheese, softened cream cheese, olive oil, lemon zest and juice to a food processor. Process until smooth and creamy, stopping to scrape down the sides as needed.
  8 oz (227 g) block feta cheese, 8 oz (227 g) cream cheese, 2 tbsp (30 ml) olive oil, zest of 1 lemon, 1 tbsp (15 ml) fresh lemon juice
• Transfer the feta mixture to a 9-inch (23 cm) round or 8-inch (20 cm) square baking dish and spread it into an even layer. Bake for 20 minutes, until the dip is hot throughout and lightly golden around the perimeter.
• While the feta mixture bakes, add the tomatoes, red onion, garlic, basil, olive oil, thyme, lemon juice, sea salt and black pepper to a mixing bowl. Toss gently until evenly mixed.
  1½ cups (270 g) Roma tomatoes, 2 tbsps (20 g) red onion, 1 tbsp (9 g) minced fresh garlic, 2 tbsps (5 g) chopped fresh basil, 1 tbsp (15 ml) olive oil, 1 tsp (2 g) fresh thyme leaves, 1 tsp (5 ml) fresh lemon juice, ¼ tsp (0.5 g) fine sea salt, ¼ tsp (0.25 g) freshly cracked black pepper
• Remove the baked feta dip from the oven and let it rest for 5 minutes.
• Use a slotted spoon, spoon the fresh bruschetta mixture evenly over the warm feta dip, leaving behind any excess tomato liquid that has accumulated in the bowl.
• Serve warm with toasted baguette slices, crostini, pita chips or crackers.

Notes

• Removing the seeds and excess juice from the Roma tomatoes helps prevent excess liquid from collecting over the warm feta.
• If preparing the bruschetta topping ahead, refrigerate it separately from the feta mixture and add the salt closer to serving to limit the amount of liquid released by the tomatoes.

 

 

If you’re making this Baked Feta Bruschetta 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

Serving: 125g | Calories: 229kcal | Carbohydrates: 5g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 54mg | Sodium: 421mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 1mg

Have you made this Baked Feta Bruschetta 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 Baked Feta Bruschetta Dip appeared first on Noble Pig.

Homemade BBQ Chex Mix with Pretzels, Cheese Crackers and Peanuts

I’m a snacker, which almost sounds like a confession. But the evidence is real, a handful of this and that, including this BBQ Chex mix, can turn into a meal pretty quickly for me. There are people who think I eat elaborately most days, which is hilarious, because sometimes dinner is whatever I can put together without making another mess in the kitchen. But I do take snack mix more seriously than I probably should.

Years ago, one of my sons had his car broken into on his college campus. Whoever did it stole his Costco stuff, jumper cables, asthma meds and a bunch of random crap, but left a giant cloudy Ziploc bag of homemade Chex mix on the seat with a note that said, “Sorry.” I still have questions.

I’ve always assumed it was another student and that somebody’s mom had mailed them a care package with the Chex mix, which means they gave up their homemade snack as restitution for robbing a car. This still makes me laugh because getting a text message that says, “I was robbed. They left Chex mix,” is a rare form of comedy. I also live in the delusion that her Chex mix sucked. It helped. Mine has BBQ sauce on it, so I’m already winning the make-believe Chex mix war.

I toss Rice Chex, Corn Chex, pretzels, Cheez-Its and salted peanuts with BBQ sauce, melted butter, smoked paprika, garlic and onion, then spread everything across two pans and bake it low and slow. The mixture looks wet when the sauce first goes on, but the moisture cooks off in the oven and leaves the barbecue flavor baked onto everything. Unfortunately, this means you keep digging around in the bowl like a troll.

This is great packed into a lunchbox, necessary during a football game or board-game rally, and completely different from everything sweet going into a holiday tin. It is the season.

The Decisions Behind This Recipe

• I use BBQ sauce instead of a powdered barbecue seasoning because I want the sauce itself baked onto the snack mix. Melted butter loosens it up enough for a very large bowl of cereal, pretzels, crackers and peanuts, while smoked paprika, garlic powder and onion powder let me add more seasoning without adding more moisture.
• I use equal amounts of Rice Chex and Corn Chex because I like having both once everything is coated and baked. Eight cups of cereal also leaves enough space in the mix for the pretzels, Cheez-Its and salted peanuts, so you’re not digging through an enormous bowl of Chex hoping to eventually find something else.
• The smoked paprika stays even though there’s already BBQ sauce in the coating. Bottled sauces can be all over the place when it comes to smoke, and I don’t want the recipe depending on the sauce to add that flavor.
• I keep the oven at 250°F because BBQ sauce has both sugar and moisture in it. The lower temperature gives the sauce time to dry onto everything without the sugars getting too dark before the coating has had time to dry.
• I also divide the batch between two baking sheets instead of crowding everything onto one. The coating is wet going into the oven, and spreading the snack mix out gives the moisture somewhere to go while it bakes.

Ingredients

• Rice Chex cereal – This is half of the cereal base. It stays crisp through all the tossing, and its shape catches the BBQ coating on more than one surface.
• Corn Chex cereal – I use this with the Rice Chex because I like the slight difference in flavor and texture once everything has been coated and baked.
• Pretzel twists – Salty and very good at hanging onto the BBQ sauce in all the curves and spaces.
• Cheez-It crackers – The cheese works really well with barbecue, and I like having something in the bowl besides cereal and pretzels.
• Roasted, salted peanuts – These add more salt and a completely different crunch. If you use unsalted peanuts instead, you may want to taste the finished mix and adjust from there.
• BBQ sauce – Use one you already like. I usually use Sweet Baby Ray’s because it coats the mix well and dries down nicely in the oven. A thinner, vinegar-heavy sauce can take longer to bake off and will give you a different finished flavor.
• Unsalted butter – Melted butter goes into the BBQ sauce so I can distribute the coating through twelve cups of cereal, crackers, pretzels and peanuts without making it heavier than it needs to be.
• Smoked paprika – I still add this even though there’s BBQ sauce in the mix. Bottled sauces vary a lot in how smoky they are, and this makes sure that flavor is there either way.
• Garlic powder – Adds garlic flavor without adding any more moisture to a coating we already need to dry out in the oven.
• Onion powder – Same idea here. It adds the familiar savory barbecue flavor without changing the consistency of the sauce.

How to Make BBQ Chex Snack Mix

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

• Step One (get the oven and pans ready)
  Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. Get both pans ready before you add the BBQ sauce because once the mix is coated, I want it spread out and into the oven instead of stopping to deal with the pans.
• Step Two (mix the crunchy stuff and BBQ coating)
  Add the Rice Chex, Corn Chex, pretzels, Cheez-Its and peanuts to an extra-large bowl and toss everything around a few times. Use a bigger bowl than you think you need because twelve cups of snack mix takes up a ridiculous amount of room once you start turning it over. In a separate bowl, whisk together the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder until the butter is mixed in and the seasonings are worked through the sauce.
• Step Three (coat the snack mix)
  Pour the BBQ mixture over everything in the bowl and start tossing from the bottom up. Take your time here. You don’t need every single piece to look identical, but you also don’t want a few pieces of Chex cereal holding all the sauce while half the bowl stays dry.
• Step Four (spread it out)
  Divide the mixture between the two baking sheets and spread it into an even layer. Don’t crowd everything onto one pan. The sauce adds quite a bit of moisture with it, and spreading the mix out gives the moisture somewhere to go while it bakes.
• Step Five (bake and cool)
  Bake for 30 to 40 minutes, stirring every 15 minutes, and start paying attention around the 30-minute mark. The coating should feel dry instead of wet or tacky, but don’t expect the snack mix to feel completely crisp while it’s still hot. Leave the mix on the baking sheets until it has cooled all the way down because the coating firms as it cools, so this is not the time to get impatient and start packing it into containers.

Recipe Tips

• The consistency of your BBQ sauce can change the baking time. I recommend using a bottled BBQ sauce for this recipe and not a thin, vinegar-heavy sauce like my Carolina-style brown sugar vinegar BBQ sauce. That style of sauce contains more liquid and won’t coat or dry onto the snack mix the same way.
• Start checking more closely after the second stir at 30 minutes. BBQ sauces don’t all contain the same amount of water and sugar, so your batch may be dry at that point or need another 5 to 10 minutes.
• If you opened a new bottle of BBQ sauce for this recipe, you’ll probably have some left. Use it for my slow cooker BBQ beef or mini meatloaf recipe.
• If you have extra roasted salted peanuts, save them for my Snickers poke cake.

Storage

• Once the BBQ Chex mix is completely cool, store it in an airtight container at room temperature. Keeping air and humidity away from it is the best way to keep the cereal and crackers crisp.
• This is also a good make-ahead snack because nothing needs to be served warm. Once it’s sealed, it’s ready when you need it for a tailgate, lunchbox, holiday tin or an unscripted snack session.
• If it loses some of its crispness, spread it back out on a baking sheet and warm it for a few minutes in a 250°F oven. Let it cool completely again before putting it back into a container.

FAQs

• Why doesn’t the BBQ sauce make the Chex soggy?
  It does at first. That’s why the low oven and two baking sheets are necessary. The sauce adds moisture, then the oven slowly drives the moisture off while the coating dries onto the cereal, crackers, pretzels and peanuts.
• Can I use all Rice Chex or all Corn Chex?
  Yes. Use eight cups of either one if that’s what you have. I like the mix of both, but the recipe still tastes good with one.
• Can I leave out the peanuts?
  Yes. The batch will just be a little smaller. If you’re leaving them out because of an allergy, check the labels on the rest of the packaged ingredients too.
• Can I change the pretzels or Cheez-Its?
  Yes, as long as you keep the overall amount of dry ingredients somewhat close. I’d stick with sturdy savory crackers and pretzels that can handle repeated tossing and stirring without turning into crumbs.
• How do I know when BBQ Chex mix is done?
  The coating should no longer feel wet or tacky when you stir it. Depending on your sauce and oven, that may happen closer to 30 minutes or take the full 40. The mix will crisp up more as it cools.
• Can I make BBQ Chex mix in the microwave?
  I don’t recommend it for this recipe. The BBQ sauce adds much more moisture than the butter-based coating used in traditional Chex mix, and the oven gives that moisture time to evaporate while the mixture is spread across two baking sheets. You’re much more likely to get the crisp texture I want from the oven-baked method.

From My Kitchen Notes

Small observations from the margins.

• Not everything improves by being crowded together.
• A small amount of smoke can make something ordinary much more interesting.
• I don’t mind stirring things up if it makes things easier later.
• Something can look messy halfway through and end up being right anyway.
• I’ve gotten better at waiting until something is finished before I judge it.
• There’s a difference between being coated in something and being changed by it.
• There are things need heat before they tell you what they’re really made of.
• I’ve found staying busy isn’t the same as moving forward.
• I pay very close attention to what people decide is worth making permanent.
• I’m not interested in potential, only follow-through.
• History doesn’t make decisions for me.
• There are things I care about and still decide to walk away from.
• I’ve decided mystery is much less charming when it becomes a lifestyle.

When a Handful of This and That Is the Meal

• Sweet and Spicy Furikake Popcorn – Furikake, sugar, chile heat.
• Christmas Popcorn Mix – White chocolate, candy, dipped pretzels.
• Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
• S’mores Pretzel Bites – Pretzels, chocolate, toasted marshmallow.
• Air Fryer Pumpkin Spice Chex Mix – Chex cereal, pumpkin spice, brown sugar.

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

Print

BBQ Chex Snack Mix

BBQ Chex Snack Mix coats two kinds of Chex cereal, pretzels, cheese crackers and roasted peanuts with real BBQ sauce, butter and smoky seasonings before baking everything slowly in the oven. The low baking temperature dries the BBQ coating onto the mix while keeping the cereal crisp.

Course Snack

Cuisine American

Keyword BBQ Chex mix recipe, BBQ Chex Snack Mix, BBQ Snack Mix

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 14 cups

Calories 309kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For measuring the cereal, mix-ins, sauce and seasonings.
• mixing bowls (extra large and small). One gives you enough room to thoroughly toss the cereal and mix-ins with the BBQ coating without crushing the Chex and the other is for whisking the BBQ sauce, melted butter and seasonings.
• wooden spoon or silicone spatula. For tossing the snack mix with the coating and stirring it during baking.
• whisk Incorporates the melted butter and dry seasonings evenly into the BBQ sauce.
• 2 rimmed baking sheets Dividing the mixture between two pans provides enough surface area for moisture from the BBQ sauce to evaporate.
• parchment paper Prevents the BBQ coating from baking directly onto the pans and makes cleanup easier.

Ingredients

• 4 cups (120 g) Rice Chex cereal
• 4 cups (125 g) Corn Chex cereal
• 1½ cups (60 g) pretzel twists
• 1½ cups (93 g) Cheez-It crackers
• 1 cup (145 g) roasted, salted peanuts
• ½ cup (120 ml) BBQ sauce
• 2 tbsps (28 g) unsalted butter melted
• 2 tsps (4 g) smoked paprika
• 1 tsp (3 g) garlic powder
• 1 tsp (2 g) onion powder

Instructions

• Preheat the oven to 250°F (120°C) and line two large rimmed baking sheets with parchment paper.
• Add the Rice Chex, Corn Chex, pretzels, Cheez-It crackers and peanuts to an extra-large mixing bowl, tossing briefly to distribute the smaller ingredients throughout the cereal.
  4 cups (120 g) Rice Chex cereal, 4 cups (125 g) Corn Chex cereal, 1½ cups (60 g) pretzel twists, 1½ cups (93 g) Cheez-It crackers, 1 cup (145 g) roasted, salted peanuts
• Whisk the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder in a small bowl until the butter and seasonings are fully incorporated into the sauce.
  ½ cup (120 ml) BBQ sauce, 2 tbsps (28 g) unsalted butter, 2 tsps (4 g) smoked paprika, 1 tsp (3 g) garlic powder, 1 tsp (2 g) onion powder
• Pour the BBQ sauce mixture over the cereal mixture and toss thoroughly until the sauce is evenly distributed and there are no heavily coated or completely dry sections of cereal.
• Divide the snack mix between the prepared baking sheets and spread it into an even layer, giving the moisture in the BBQ sauce enough exposed surface area to evaporate as the mixture bakes.
• Bake for 30 to 40 minutes, stirring every 15 minutes, until the coating feels dry rather than wet or tacky.
• Allow the BBQ Chex snack mix to cool completely on the baking sheets before serving or storing, as the coating will continue to firm as it cools.

Notes

• Use a BBQ sauce you already like the flavor of because its flavor becomes more concentrated as the coating bakes and dries. A thicker, sweeter bottled BBQ sauce works especially well for this recipe.
• Do not crowd the entire batch onto one baking sheet. The BBQ sauce adds considerably more moisture than a traditional dry-seasoned Chex mix, and dividing it between two pans gives that moisture more room to evaporate.
• The snack mix will continue to crisp as it cools, so allow it to cool completely before transferring it to an airtight container.
• Because BBQ sauce and packaged cereals, crackers, pretzels and peanuts vary considerably by brand, the sodium and nutrition information will change depending on the products used.

 

 

If you’re making this BBQ Chex Snack Mix, 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

Serving: 45g | Calories: 309kcal | Carbohydrates: 45g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 557mg | Potassium: 104mg | Fiber: 2g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 5mg

Have you made this BBQ Chex Snack Mix? 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 BBQ Chex Snack Mix appeared first on Noble Pig.

Shrimp Stuffed Mushrooms with Cream Cheese and Parmesan

I can easily be talked into stuffed mushrooms, and adding shrimp certainly helps. These are filled with lots of roughly chopped shrimp, cream cheese, Parmesan, shallot, garlic and the mushroom stems, then finished with buttery Parmesan panko before baking. I keep the shrimp in large pieces on purpose, and the reason goes back to an appetizer I loved as a kid.

I grew up going to Catalina Island off the coast of Southern California. We would take the ferry over from Newport Beach, and whenever people came to visit in the summer, Catalina was one of the places we took them. As a kid, it felt a little magical. You got on a boat and twenty-something miles later you were on this gorgeous tiny island where everything was sitting right on the water.

There was a restaurant there that served these dramatic shrimp stuffed mushrooms that I ordered every time we ate there. I had my own obsession with shrimp as a kid. For lots of reasons I can’t explain, ordering shrimp at a restaurant felt like the height of fine dining. If somebody had told eight-year-old me I was eating Michelin-starred food, I would have believed them immediately.

The mushrooms were more Rockefeller-style than the ones I make now, with lots of greens over the top and one whole jumbo shrimp arched across each mushroom. I think the greens helped hold the shrimp in place, and I vaguely remember the dish having some sort of sailboat name or presentation. What I remember clearly is that the shrimp looked like a giant smile coming at me. It was the kind of appetizer that came through a restaurant and immediately made everyone want to know what it was.

I loved them. I also hated eating them.

They came out so blisteringly hot, and because the shrimp was left whole, I would bite into the mushroom and sometimes pull the whole shrimp straight into my mouth while everything else stayed behind. It didn’t stop me from ordering them repeatedly, but it was enough that I remembered the problem.

When I started making shrimp stuffed mushrooms myself, I kept the part I cared most about, which was a substantial amount of shrimp. I roughly chop it instead of leaving it whole. The chunks are still large enough that there’s no mistaking what you’re eating, but small enough that the shrimp, mushroom and filling stay together instead of accidentally extracting one steaming-hot crustacean from the appetizer in front of everyone.

I also left out the Rockefeller-style greens. I love them, but not everybody does, and I wanted these to be the kind of stuffed mushrooms I could put out at a party without wondering who was going to object to the spinach. The cream cheese and Parmesan make the filling rich enough on their own, while the mushroom stems, shallot, garlic and lemon keep it from becoming one big scoop of cream cheese with shrimp hiding somewhere in there.

The Decisions Behind This Recipe

• I use a lot of shrimp for the number of mushrooms because I want the shrimp to be noticeable. I rough chop it instead of mincing it, so the chunks stay obvious without disappearing into the filling.
• There’s only a small amount of cream cheese in the filling. I wanted enough to hold the shrimp, mushrooms and Parmesan together, but not so much that it becomes the main thing you taste.
• I use the mushroom stems too. I chop them, cook them with the shallot and let most of their moisture cook away before adding it to the filling. They add more mushroom flavor without making everything loose or watery.
• The Parmesan panko stays on top instead of getting mixed into the filling. That gives the mushrooms something crisp and buttery to go with the softer stuff underneath.

Ingredients

• Large cremini mushrooms – I like using larger cremini mushrooms because they have enough room for lots of filling without turning it into a tiny balancing act. You may also see them labeled baby bellas at the store. I prefer buying them loose when I can so I can choose mushrooms that are similar in size.
• Raw shrimp – Use peeled, deveined shrimp (or devein them yourself) and pat them very dry before adding them to the skillet. Since they’re getting chopped anyway, I don’t care about buying a specific shrimp count. I’m more concerned with quality and that they’re very dry before going into the filling.
• Shallot – I cook the shallot with the chopped mushroom stems so it softens while the mushrooms give off their moisture, then the garlic goes in.
• Garlic – This goes in after the mushrooms and shallot have already had time to cook. Garlic doesn’t need four or five minutes in a hot skillet to make itself known.
• Cream cheese – Three ounces is enough. It adds richness and helps hold everything together without turning these into cream cheese stuffed mushrooms that happen to contain shrimp. Let it soften first so it mixes in easily.
• Parmesan cheese – I use it in the filling for saltiness, then again in the panko topping where it gets golden and crisp.
• Dijon mustard – Just a teaspoon. You won’t taste mustard on its own, but I think the filling tastes better with it.
• Lemon zest – I get the lemon flavor without adding extra liquid, which is why I use zest instead of pouring lemon juice into the filling.
• Fresh parsley – I put it in the filling, the topping and over everything at the end. It adds freshness to the butter, cheese and shrimp.
• Smoked paprika – Warmth and smokiness without making it taste like paprika.
• Cayenne pepper – Optional, but I like a pinch. It doesn’t make the mushrooms hot, but you can tell there’s some heat in the filling.
• Panko breadcrumbs – These stay on top, where they can get crisp instead of vanishing into the filling.
• Unsalted butter – Used for cooking the shrimp and again in the panko topping. The melted butter is what helps the crumbs brown instead of sitting on top looking dusty.
• Olive oil – Enough to lightly coat the mushroom caps before baking.
• Salt and freshly ground black pepper – Season as you go, especially because the Parmesan is already adding salt.

How to Make Shrimp Stuffed Mushrooms

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

• Step One (prep the mushrooms)
  Preheat the oven to 400°F and line a baking sheet with parchment paper. Twist the stems out of the mushrooms and finely chop them. If the caps are shallow, use a small spoon to scrape out enough of the inside to give yourself more room for filling. Set the caps cavity-side up on the baking sheet, drizzle them lightly with olive oil and season with salt and pepper.
• Step Two (cook the shrimp)
  Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until they’re nearly done. They still have time in the oven later, so don’t fully cook them unless you enjoy rubbery shrimp. Move the shrimp to a cutting board, let them cool for a minute and roughly chop them into bite-size pieces. Keep the pieces noticeable.
• Step Three (cook the mushroom stems)
  Turn the heat down to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4 to 5 minutes, stirring now and then, until most of the moisture from the mushrooms has cooked away. Don’t rush this part. Extra mushroom water is the last thing I want in a cream cheese filling. Add the garlic and cook for about 30 seconds, then take the skillet off the heat and let it cool for a minute.
• Step Four (make the shrimp filling)
  Add the cream cheese, Parmesan, Dijon, lemon zest, parsley, smoked paprika and cayenne, if you’re using it. Stir until the cream cheese has worked its way through everything, then fold in the chopped shrimp. Season lightly with salt and pepper.
• Step Five (fill and top the mushrooms)
  Divide the shrimp filling among the mushroom caps, piling it over the tops. There’s lots of filling, so pile it on. Stir the panko, Parmesan, melted butter and parsley together in a small bowl, then spoon it over the mushrooms and press it lightly into the filling so half of it doesn’t end up on the baking sheet before they reach the oven.
• Step Six (bake and finish)
  Bake for 18 to 20 minutes, until the mushrooms are tender, the filling is hot and the Parmesan panko has turned golden on top. If everything is done but the topping still looks pale, give the mushrooms a minute or two under the broiler and keep an eye on them. Finish with chopped parsley and fresh lemon zest and serve them hot.

Recipe Tips

• Choose mushrooms that are close in size so they finish baking at about the same time. A few differences are fine, but one enormous mushroom surrounded by eleven tiny ones is going to make the oven timing more annoying than it needs to be.
• Don’t soak the mushrooms to wash them. Wipe away any dirt with a damp paper towel or rinse them quickly and dry them well. Mushrooms already have lots of their own water.
• Pat the shrimp very dry before cooking. Extra water from the shrimp has nowhere useful to go once it reaches the filling.
• If you use the broiler to brown the Parmesan panko, stay there and watch it. Panko can go from pale to scorched while you’re standing six feet away wondering where you left your wine.

Storage and Make Ahead

• You can assemble the stuffed mushrooms up to 8 hours before baking. Arrange them on the baking sheet, cover and refrigerate, but leave off the Parmesan panko until you’re ready to put them in the oven. Adding the topping at the last minute gives it a much better chance of staying crisp.
• Store leftover shrimp stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
• For reheating, I prefer a 350°F oven or the air fryer because either one does a better job with the topping than the microwave. Heat them just until the centers are hot so the shrimp doesn’t spend a second lifetime cooking.
• I don’t recommend freezing these. Mushrooms release quite a bit of water after freezing and thawing, and a cream cheese filling can change texture too. If you want to get them done ahead of time, use the 8-hour refrigerator option instead.

FAQs

• Can I use white button mushrooms instead of cremini mushrooms?
  Yes. White button mushrooms work fine. I prefer cremini because I like their mushroom flavor, but the two are close enough that I wouldn’t make a special trip to another store over it. Just choose larger mushrooms with enough room for the filling.
• Can I use cooked shrimp?
  You can, but skip the skillet step and fold the chopped cooked shrimp into the filling at the end. Keep an eye on the mushrooms toward the end of baking because the shrimp only needs to heat through.
• Can I use frozen shrimp?
  Yes. Thaw the shrimp completely and dry it very well before cooking. Frozen shrimp can hold onto quite a bit of water after thawing, and you don’t want that finding its way into the filling.
• Do I need to bake the mushroom caps before stuffing them?
  No. I fill the raw mushroom caps and bake everything together. With mushrooms this size, they have enough time to become tender during the 18 to 20 minutes in the oven without needing a separate pre-bake.
• Why are my shrimp stuffed mushrooms watery?
  Mushrooms release water as they cook, so some moisture is normal. Excess liquid usually comes from very wet shrimp, mushroom stems that didn’t cook long enough in the skillet or mushrooms that held onto a lot of water after washing.
• What size shrimp should I buy?
  I don’t worry about shrimp count for this recipe because the shrimp gets roughly chopped anyway. Medium, large or jumbo shrimp all work. I’d buy whichever good-quality raw shrimp makes sense at the store rather than paying extra for a specific size that nobody will recognize once it’s chopped.

From My Kitchen Notes

Small observations from the margins.

• Some things are easier to love once they stop trying to stay whole.
• There’s a difference between being held together tightly and being trapped in place.
• You can keep the part that’s important and still change everything around it.
• Sometimes the thing you remember most is the same thing that made it harder.
• There are things I loved enough to keep ordering after I knew exactly what was wrong with them.
• Heat can make anything harder to handle than expected.
• Breaking something into smaller pieces is one way to finally get all of it at once.
• Taking away what everyone expects doesn’t always change what something is.
• I remember things that made me happy and precisely what made them difficult. I choose ease now.

More Evidence I Take Appetizers Seriously

• Hot Honey Peach Chicken and Waffle Bites – pickles, peach hot honey, toothpicks.
• Chicago Hot Dog Pigs in a Blanket – fully loaded Chicago dog treatment.
• Honey Garlic Hasselback Kielbasa Bites – honey garlic butter, creamy mustard.
• Pork Stuffed Mushrooms – fennel, cinnamon, nutmeg, seasoned pork.
• Italian Stuffed Mushrooms – cheesy filling, Italian seasonings, baked.

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

Print

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms are filled with shrimp, cream cheese, Parmesan, shallot, garlic and chopped mushroom stems, then topped with buttery Parmesan panko and baked until golden.

Course Appetizer

Cuisine American

Keyword mushrooms stuffed with shrimp, shrimp stuffed mushrooms, shrimp stuffed mushrooms with cream cheese, stuffed mushrooms with shrimp, stuffed mushrooms with shrimp and cream cheese

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 (2 stuffed mushrooms each)

Calories 209kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet Gives the mushrooms room to bake without crowding.
• parchment paper Prevents the mushrooms and filling from sticking to the pan.
• large skillet Used to cook the shrimp, mushroom stems and shallot.
• Cutting board For prepping the mushrooms and shrimp.
• chef knife For chopping ingredients.
• mixing bowls For mixing the Parmesan panko topping.

Ingredients

Mushrooms:

• 1 lb (454 g) large cremini (baby bella) mushrooms (about 12)
• 1 tbsp (15 ml) olive oil
• salt and pepper

Shrimp Filling:

• 1 tbsp (14 g) unsalted butter
• 12 oz (340 g) raw shrimp peeled, deveined and patted dry
• 1 small shallot bulb, finely diced
• 2 cloves garlic minced
• 3 oz (85 g) full-fat cream cheese softened
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tsp (5 g) Dijon mustard
• 1 tsp (2 g) lemon zest
• 2 tbsps (8 g) finely chopped fresh parsley
• ¼ tsp (0.5 g) smoked paprika
• pinch cayenne pepper optional
• salt and pepper

Topping:

• ¼ cup (15 g) panko breadcrumbs
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tbsp (14 g) unsalted butter melted
• 1 tsp (1 g) finely chopped fresh parsley
• 2 tsps (4 g) lemon zest

Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the stems from the mushrooms and finely chop them. If needed, use a small spoon to scrape out a little of the inside of each mushroom cap to make more room for the filling. Arrange the caps cavity-side up on the prepared baking sheet, drizzle lightly with olive oil and season with salt and pepper.
  1 lb (454 g) large cremini (baby bella) mushrooms, 1 tbsp (15 ml) olive oil, salt and pepper
• Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until nearly cooked through. The shrimp will finish cooking in the oven, so avoid cooking them completely at this point. Transfer to a cutting board and let cool slightly, then roughly chop into bite-size pieces.
  1 tbsp (14 g) unsalted butter, 12 oz (340 g) raw shrimp
• Reduce the heat to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the mushroom moisture has mostly evaporated. Add the garlic and cook for 30 seconds, until fragrant. Remove the skillet from the heat and let cool for a minute.
  1 small shallot, 2 cloves garlic
• Add the cream cheese, Parmesan, Dijon mustard, lemon zest, parsley, smoked paprika and cayenne, if using. Stir until the cream cheese is incorporated, then fold in the chopped shrimp. Season lightly with salt and pepper.
  3 oz (85 g) full-fat cream cheese, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (5 g) Dijon mustard, 1 tsp (2 g) lemon zest, 2 tbsps (8 g) finely chopped fresh parsley, ¼ tsp (0.5 g) smoked paprika, pinch cayenne pepper, salt and pepper
• Divide the shrimp filling among the mushroom caps, mounding it slightly over the tops. In a small bowl, stir together the panko, Parmesan, melted butter and parsley. Sprinkle over the stuffed mushrooms and lightly press the topping into the filling.
  ¼ cup (15 g) panko breadcrumbs, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tbsp (14 g) unsalted butter
• Bake for 18-20 minutes, until the mushrooms are tender, the shrimp filling is heated through and the Parmesan panko is golden brown. Sprinkle with chopped parsley and fresh lemon zest before serving.
  1 tsp (1 g) finely chopped fresh parsley, 2 tsps (4 g) lemon zest

Notes

• Use a damp paper towel to wipe the mushrooms clean, or rinse them briefly under cool water and pat them dry.
• Roughly chop the shrimp into bite-size pieces instead of finely mincing them. This keeps the shrimp noticeable throughout the filling.
• The mushrooms can be assembled up to 8 hours ahead and refrigerated. Add the breadcrumb topping right before baking.
• If the topping isn't as golden as you'd like after baking, broil the mushrooms for 1-2 minutes, watching carefully to prevent burning.
• Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through.

 

 

 

If you’re making these Shrimp Stuffed Mushrooms, 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

Serving: 145g | Calories: 209kcal | Carbohydrates: 7g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 119mg | Sodium: 197mg | Potassium: 454mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg

Have you made these Shrimp Stuffed Mushrooms? 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 Shrimp Stuffed Mushrooms appeared first on Noble Pig.

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

Print

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 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 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

Serving: 135g | Calories: 235kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 295mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 20mg | Calcium: 165mg | Iron: 1mg

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.

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.

Print

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 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 6

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

Serving: 215g | Calories: 428kcal | Carbohydrates: 28g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Cholesterol: 113mg | Sodium: 744mg | Potassium: 403mg | Fiber: 3g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 3mg

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 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.

Print

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 minutes minutes

Total Time 15 minutes minutes

Servings 4

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:

• extra virgin olive oil
• red pepper flakes
• flaky sea salt
• freshly cracked black pepper

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

Nutrition

Serving: 265g | Calories: 355kcal | Carbohydrates: 11g | Protein: 11g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 35mg | Sodium: 780mg | Potassium: 505mg | Fiber: 2g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 30mg | Calcium: 260mg | Iron: 2mg

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.

Bread Dipping Oil with Caramelized Shallots

Sometimes warm bread deserves more than plain olive oil. Once you add caramelized shallots, garlic, fresh herbs, Parmesan, and honey, there’s no going back.

Ever since warm bread has become a menu item we order instead of something that’s just delivered to the table during a restaurant visit, I’ve been looking at it differently. If I’m paying for bread service, I’m wanting more than a tiny bowl of olive oil with dried herbs floating around in it. I want it to be interesting, preferabbly something that makes everyone grab another piece of bread, or fight over the last one.

So I put together what I would want to arrive at the table before the main course is ever delivered.

I started with caramelized shallots and cooked the garlic separately so it stays mellow instead of overpowering everything else. Fresh rosemary, thyme, Parmesan, honey, and red pepper flakes made it way more interesting than a bowl of lightly seasoned olive oil. Every piece of bread picks up caramelized shallots, fresh herbs, and Parmesan instead of just olive oil. It’s so good.

If you came over for dinner, this is the bowl I’d put on the table.

What Makes This Recipe Different

• Starting with caramelized shallots is the biggest flavor driver. They turn sweet, soft, and almost jammy. Every piece of bread has something to excavate instead of just dipping into seasoned oil. It’s my favorite part.
• I let the garlic have its own time in the skillet because it cooks much faster than the shallots. Cooking them separately keeps the garlic sweet instead of sharp or bitter.
• I have a lot of fresh rosemary and thyme growing in the garden and they flavor the warm olive oil in a way that dried herbs never can. I’ve tried it both ways and the dried herbs never get it there.
• The teaspoon of honey is not an afterthought and isn’t there to make the dipping oil sweet. It balances the savory flavors from the shallots, garlic, herbs, and Parmesan so nothing overwhelms anything else. Don’t leave it out.
• I also let the dipping oil rest before serving. The extra minutes give the shallots, herbs, garlic, and Parmesan time to flavor the olive oil, and the whole bowl tastes better than it does right from the skillet. If you’re hosting, make the oil first and then pop the bread in the oven. By the time the bread is warm, the dipping oil will be ready too.

Ingredients

• Extra virgin olive oil – This is the foundation of the whole recipe, so use one you enjoy dipping bread into. A peppery, fruity oil gives every bite more flavor because there’s nowhere for it to hide. I always use an Arbequina olive oil, and luckily my favorite is produced just a few miles from my home.
• Shallots – I use shallots instead of onions because they become sweeter as they caramelize. They’re the reason every piece of bread comes back with something worth eating.
• Garlic – Cooking it after the shallots keeps it rich and fragrant instead of harsh. It melts right into the oil.
• Fresh rosemary and fresh thyme – I think of rosemary as the backbone herb. It’s the first flavor I notice, while thyme hangs back and fills in around it.
• Honey – It softens any sharpness from the garlic, Parmesan, and caramelized shallots without making the dipping oil taste sweet.
• Parmesan cheese – Freshly grated Parmesan melts into the warm oil while some stays behind in wispy curls. Skip the shelf-stable grated cheese for this one.
• Kosher salt – Necessary.
• Freshly cracked black pepper – I love cracked black pepper with sweet shallots. They belong together.
• Red pepper flakes – Add as much or as little as you like.

How to Make Bread Dipping Oil

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

• Step One (caramelize the shallots)
  Start with the shallots because they’re what make this recipe special. Cook them over medium-low heat for 20 to 25 minutes, stirring occasionally, until they’re sweet, golden, and caramelized. Don’t rush them. If they start browning too quickly, turn the heat down and let them keep going.
• Step Two (cook the garlic)
  Let the shallots cool for about 5 minutes, then put the skillet back over medium-low heat with a splash of olive oil and the garlic. Garlic cooks much faster than shallots, so giving it its own turn in the pan keeps it mellow instead of bitter.
• Step Three (make the dipping oil)
  Add the caramelized shallots, garlic, the remaining olive oil, rosemary, thyme, honey, Parmesan, kosher salt, black pepper, and red pepper flakes to a shallow serving bowl. Stir everything together until the shallots, herbs, and Parmesan are evenly distributed throughout the oil.
• Step Four (let it rest)
  Leave the bread dipping oil alone for about 15 minutes before serving. The warm shallots, garlic, herbs, and Parmesan continue flavoring the olive oil while it rests, and you’ll taste the difference.
• Step Five (serve)
  Serve with warm crusty bread, focaccia, ciabatta, or toasted baguette slices. Don’t stop at the oil. Make sure every piece of bread picks up some of the caramelized shallots, herbs, and Parmesan too. That’s where the best bites are.

Recipe Tips

• Don’t hurry through making the shallots. Twenty to twenty-five minutes feels like a long time, but that’s what gives them their sweet, caramelized flavor.
• Cook the garlic after the shallots. Garlic burns before shallots caramelize, and burnt garlic will take over the flavor of the dipping oil.
• Use fresh rosemary and thyme. Fresh herbs flavor the warm olive oil much better than dried herbs.
• Give everything a good stir before serving. The shallots, Parmesan, and herbs sink to the bottom, so stir them back into the oil.
• Use a shallow bowl instead of a deep one . Every piece of bread should be able to pick up the shallots and herbs without fishing around fro them.

Storage

• Store leftover bread dipping oil in an airtight container in the refrigerator for up to 4 days.
• The olive oil will become cloudy and firm in the refrigerator. Let it sit at room temperature for 30 to 45 minutes, then stir well before serving.
• I don’t recommend freezing it. The fresh herbs, Parmesan, and olive oil all lose quality after thawing.

FAQs

• Can I make bread dipping oil ahead of time?
  Yes. You can make it a day ahead and refrigerate it. Bring it back to room temperature and stir well before serving.
• Can I use onion instead of shallots?
  Yes, but the flavor really changes. Shallots become sweeter as they caramelize, while onions have a stronger bite.
• What bread is best for bread dipping oil?
  Any bread with a good crust works well. Baguette, focaccia, ciabatta, sourdough, and rustic country bread are perfect for getting the caramelized shallots on a slice.
• Can I serve this warm or cold?
  Room temperature is my favorite. The olive oil flows easily, and the flavors are much more noticeable than when it’s cold from the refrigerator.

From My Kitchen Notes

Small observations from the margins.

• Some notice what you put on the table. The right ones notice what it took to get it there. You are my people.
• There are things worth doing way before anyone knocks on the door.
• The smallest bowl on the table can change the entire evening.
• I don’t confuse simple with effortless.
• Some flavors only come through if you’ve been patient enough to let them.
• It’s funny how the best conversations begin before dinner does.
• The most memorable things are often not the main course.
• Some things improve because you stayed with them longer than you needed to.
• Be the person who knows how to make a table feel full before anyone takes a seat.
• Sometimes it’s not the meal. It’s the invitation.
• I’ve always admired the people who prepare for company they genuinely hope arrives.
• Those who never notice what’s beneath the surface usually leave the best part behind.
• I don’t always trust first impressions until I’ve stirred everything together.
• Not everyone reaches the bottom of the bowl. There are rewards for those who do.
• Anyone who stirs the bowl before the first bite usually knows something.
• The bowl always tells the truth after everyone leaves.
• Some people stop after the first piece. Others stay long enough to discover what was waiting underneath.

Bread Recipes to Dip in This Oil

• Parmesan Bread Bites – buttery, fluffy, garlic-coated bites.
• Roasted Garlic Rosemary Artisan Bread – roasted garlic baked into every slice.
• Dutch Oven Bread – crisp crust with a chewy center.
• Christmas Tree Focaccia Bread – rosemary-topped bread for entertaining.

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

Print

Bread Dipping Oil

Bread Dipping Oil is made with caramelized shallots, garlic, fresh herbs, Parmesan, honey, and extra virgin olive oil for a flavorful appetizer that's perfect with warm crusty bread, focaccia, or ciabatta.

Course Appetizer

Cuisine Italian-American

Keyword bread and olive oil, bread dip, bread dipping oil, caramelized shallot bread dipping oil, garlic herb bread dipping oil, olive oil appetizer, olive oil bread dip, Parmesan dipping oil

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting 15 minutes minutes

Total Time 50 minutes minutes

Servings 4 to 6

Calories 125kcal

Author Cathy Pollak

Equipment

• skillet Stainless steel, small. For caramelizing the shallots and cooking garlic.
• wooden spoon or silicone spatula. For stirring while cooking.

Ingredients

• 1 tbsp (15 ml) extra virgin olive oil
• ½ cup (80 g) finely chopped shallots
• 4 cloves garlic minced
• ½ cup (120 ml) extra virgin olive oil
• 2 tsps (2 g) finely chopped fresh rosemary
• ½ tsp (0.5 g) finely chopped fresh thyme leaves
• 1 tsp (7 g) honey or hot honey
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tsp (6 g) kosher salt
• ¼ tsp (0.5 g( freshly cracked black pepper
• ¼ to ½ tsp (0.5 to 1 g) red pepper flakes

Instructions

• Heat 1 tablespoon (15 ml) of olive oil in a small skillet over medium-low heat. Add the chopped shallots and cook, stirring occasionally, for 20 to 25 minutes, or until caramelized and golden brown. Reduce the heat if they begin to brown too quickly.
  1 tbsp (15 ml) extra virgin olive oil, ½ cup (80 g) finely chopped shallots
• Remove the skillet from the heat and let the shallots cool for 5 minutes. Return the skillet to medium-low heat, add a small splash of olive oil and the minced garlic, and cook for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden.
  4 cloves garlic
• Combine the remaining ½ cup (120 ml) extra virgin olive oil, the caramelized shallots, garlic, rosemary, thyme, honey, Parmesan, kosher salt, black pepper, and red pepper flakes in a shallow serving bowl. Stir until well combined.
  ½ cup (120 ml) extra virgin olive oil, 2 tsps (2 g) finely chopped fresh rosemary, ½ tsp (0.5 g) finely chopped fresh thyme leaves, 1 tsp (7 g) honey, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (6 g) kosher salt, ¼ tsp (0.5 g( freshly cracked black pepper, ¼ to ½ tsp (0.5 to 1 g) red pepper flakes
• Let the bread dipping oil rest for at least 15 minutes before serving so the flavors have time to infuse the oil.
• Serve with warm crusty bread, focaccia, ciabatta, or toasted baguette slices.

Notes

• Take your time caramelizing the shallots. Their sweet, rich flavor is what makes this dipping oil stand out.
• Cook the garlic after the shallots so it becomes fragrant without burning.
• Fresh rosemary and thyme give the oil a fresher flavor than dried herbs.
• Use a good-quality extra virgin olive oil since it's the foundation of the recipe.
• Stir before serving if the ingredients settle while resting.
• Refrigerate leftovers in an airtight container for up to 3 days. Let the oil come to room temperature and stir well before serving, as the olive oil will solidify when chilled.

If you’re making this Bread Dipping Oil, 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

Serving: 20g | Calories: 125kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 295mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 32mg

Have you made this Bread Dipping Oil? 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 Bread Dipping Oil appeared first on Noble Pig.

Honey Garlic Hasselback Kielbasa Bites with a Sticky Honey Garlic Glaze and Creamy Honey Mustard

Kielbasa was something I ate regularly growing up, and it’s still something I look forward to. But this time, I wanted to make it into a bite-sized appetizer with more surface to brown and pockets that would catch a honey garlic glaze. I ended up with these honey garlic hasselback kielbasa bites, and instead of brushing the glaze on from the beginning, I baked the kielbasa first so the cuts had time to open before coating them and finishing with a second brush of reserved glaze after baking. I also made a creamy honey mustard to serve alongside, and dipping the bites into the sauce seems to be everyone’s favorite part. Including mine.

I’ve never needed much of an excuse to make smoked kielbasa. Both sides of my family are Polish, and my grandparents’ path to Los Angeles was anything but a straight line. My grandfather came from Poland through Montreal, while my grandmother came through Mexico. They were both turned away at Ellis Island before eventually making their way to California. Somehow, they both ended up there, found each other, and were instrumental in helping build a Polish community around them.

The church we went to every weekend was a huge part of that. My parents also gave so much of their time there, and my dad even donated a massive stained-glass window that’s still there today with his name etched in glass in the corner. Most Sunday mornings, they made breakfast after the early Mass. It helped support the church, but looking back it was really about community. I swear that sausage had a social network before Facebook.

For me, the best part was that every Sunday morning, there was kielbasa. Smoked and the fresh kind.

My godmother Alice would pick up these hard rolls from a bakery on Fairfax that I still think about because I have never found anything like them again. They had the kind of crust that shattered when you bit into them, with fluffy white bread on the inside. I would strategically slice my kielbasa in half lengthwise, place it in the roll and douse it in yellow mustard. It was messy. I didn’t care.

That taste is something I think about often, and it’s the driver behind all of my kielbasa experiments. I’m always finding another reason to bring it back into my kitchen.

My honey garlic hasselback kielbasa bites are obviously a long way from those Sunday morning sandwiches, but that’s kind of how cooking goes. The things we grow up with have a way of coming along for the ride.

This time I made small hasselback cuts instead of slicing the kielbasa into regular pieces, giving it more places to brown and for the honey garlic butter to go. I bake the kielbasa first so the cuts have time to open before adding the glaze, then finish it with one last brush before serving so every bite catches more of the honey garlic butter.

And because I’m convinced kielbasa needs a sidekick, I made a creamy honey mustard sauce for dipping.

What Makes This Recipe Different

• I hasselback the kielbasa first, then cut it into smaller pieces instead of leaving the whole sausage together. Each piece becomes its own bite with the cuts opening up as it bakes. This gives the honey garlic butter a final destination.
• I’ve tried it both ways, but I prefer baking the kielbasa before adding the honey garlic butter because honey doesn’t need much time in the oven. Letting the sausage start cooking first gives the cuts time to open and the outside time to brown before adding the glaze.
• I save some of the honey garlic butter for after baking instead of using it all at once. That last coating brings back some of the fresh honey garlic flavor that mellows while the kielbasa bakes.
• Cutting the kielbasa into bite-sized pieces changed the recipe for me. This is what made it appetizer-worthy.
• The creamy honey mustard isn’t here because I think every appetizer needs a dipping sauce. But after trying them together, I wouldn’t serve the kielbasa without it.

Ingredients

• Smoked kielbasa – A fully cooked sausage is what you want because it holds the hasselback cuts and opens as it bakes, making room for the glaze.
• Fresh parsley – Adds color and freshness before serving.
• Honey – Sweetens the glaze and creates the sticky coating as it bakes.
• Unsalted butter – Adds richness.
• Apple cider vinegar – Balances the sweetness from the honey and adds some zing to both the glaze and the dipping sauce.
• Garlic powder – Adds savory flavor without worrying about fresh garlic burning in the oven.
• Mayonnaise – Makes the dipping sauce creamy.
• Honey mustard – Keeps the honey flavor going without needing multiple kinds of mustard.
• Kosher salt – Necessary.

How to Make Honey Garlic Hasselback Kielbasa Bites

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

• Step One (hasselback the kielbasa)
  Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top, letting the chopsticks stop your knife before it cuts all the way through. Once both ropes are hasselbacked, cut them into bite-sized pieces between every few slices so each piece stays connected at the bottom. Arrange them cut side up on a parchment-lined baking sheet so they have room to open as they bake.
• Step Two (bake the kielbasa)
  Bake at 400°F (205°C) for 12 to 14 minutes, until the cuts begin to open and the sausage starts to brown. Giving the kielbasa this time in the oven before adding the honey garlic butter keeps the glaze from spending too much time in the oven.
• Step Three (make the honey garlic butter)
  While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour about 2 tablespoons into a separate bowl and save it for finishing after baking.
• Step Four (glaze the kielbasa)
  Brush the remaining honey garlic butter over the kielbasa, making sure some gets down into the opened cuts. Return the pan to the oven for another 6 to 8 minutes, until the glaze is sticky and the kielbasa is browned. For a little more color, broil for 1 to 2 minutes at the end, watching closely because honey can burn quickly.
• Step Five (make the creamy honey mustard)
  While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt. If the sauce seems too thick for dipping, stir in another splash of apple cider vinegar until it’s where you want it.
• Step Six (finish and serve)
  Brush or drizzle the reserved honey garlic butter over the warm kielbasa as soon as it comes out of the oven. Let the bites rest for a few minutes, then sprinkle with parsley and serve warm with the creamy honey mustard.

Recipe Tips

• Keep the kielbasa cold until you’re ready to slice it. It makes the hasselback cuts much easier.
• Use chopsticks or wooden skewers as your guide when slicing. They stop the knife before it reaches the bottom, so the pieces stay connected.
• Hasselback the whole kielbasa rope first, then cut it into pieces. It is much easier than trying to make tiny cuts on individual pieces.
• Brush the glaze down into the openings instead of only coating the top. The spaces are the reason for cutting the kielbasa this way.
• Only broil at the end if you want more color. Keep an eye on it because honey can go from perfect to too dark quickly.
• Let the bites sit for a few minutes before serving. The glaze thickens and sticks better as it cools.

Storage

• Store leftover kielbasa bites in an airtight container in the refrigerator for up to 4 days.
• Keep the creamy honey mustard in a separate container and stir before serving.
• Reheat the kielbasa in a 350°F (175°C) oven or air fryer until warmed through. This keeps the texture better than reheating too quickly.
• The microwave works too, but the glaze will soften more and you’ll lose some of the browning from the oven.
• I don’t recommend freezing this recipe. The sauce and texture are much better when made fresh.

FAQs

• Can I cut the kielbasa into pieces before making the hasselback cuts?
  I wouldn’t. It is much easier to slice the whole rope first while you have more control, then cut it into bite-sized pieces afterward.
• Can I make these ahead of time?
  Yes. You can cut the kielbasa, make the honey garlic butter, and mix the dipping sauce ahead of time. Bake and glaze the kielbasa shortly before serving for the best result.
• Can I use another kind of sausage?
  Yes. Turkey kielbasa, beef kielbasa, andouille, or another fully cooked smoked sausage will work. Choose something firm enough to hold the cuts.
• Why didn’t my hasselback cuts open?
  The cuts may not have been deep enough, or the kielbasa needed more time in the oven before adding the glaze. The chopstick method helps keep the cuts even without slicing all the way through.

From My Kitchen Notes

Small observations from the margins.

• It’s interesting how things stay with us before ever understanding why.
• Nobody thinks they’re creating a memory while they’re making breakfast. Usually they are.
• Lots of things become important because they happen over and over.
• The smallest traditions tend to hold the most weight.
• Sometimes what survives is a flavor or a place. Or a name in the corner where most people never think to look.
• Apparently my kielbasa comes with a complete ancestry report.
• Recipes travel farther than any one of us expects.
• Sometimes the things we keep going after are more connected than we first realized.
• And there are things that hold more history than they ever explain.
• Changing something doesn’t mean leaving it behind.
• You can honor where something came from without keeping it exactly the same.
• The outside can look completely different and still have the same beginning.
• What’s most important is what survives a transformation.
• The right cuts let more things in.
• Not every cut is damage.
• Maybe something just needs room to open before anything new can reach it.
• The parts that stay with me are usually not the ones I expect.
• Sometimes it takes years to be ready for the next version.
• I’ve found the best things don’t ask me to erase the first chapter. But they do want to know if there’s room for another one.

More Appetizers Worth Passing Around

• Chicago Hot Dog Pigs in a Blanket – Chicago dog flavors, mustard dip.
• Hot Honey Peach Chicken and Waffle Bites – sweet, spicy, skewered bites.
• Sausage Balls – smoked cheddar, chipotle sausage bites.
• Ground Turkey Stuffed Jalapeños – cheesy, spicy, pepper-filled bites.
• Dill Pickle Dip – tangy, creamy, pickle-loaded dip.

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

Print

Honey Garlic Hasselback Kielbasa Bites

Honey Garlic Hasselback Kielbasa Bites are brushed with honey garlic butter after they begin to brown, then finished with a second coat for an extra glossy glaze. Serve them warm with creamy honey mustard for an easy appetizer that's made for dipping.

Course Appetizer

Cuisine American

Keyword creamy honey mustard, game day appetizer, hasselback kielbasa, honey garlic hasselback kielbasa bites, honey garlic kielbasa bites, honey garlic sausage bites, party appetizer, smoked kielbasa appetizer, smoked sausage appetizer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 443kcal

Author Cathy Pollak

Equipment

• baking sheet (rimmed). Gives the kielbasa room to brown evenly.
• parchment paper Prevents the honey glaze from sticking.
• Cutting board For hasselbacking and slicing the kielbasa.
• Knife To make clean, even cuts.
• skewers or chopsticks. Keeps the knife from cutting all the way through the kielbasa.
• mixing bowls (small). For mixing the glaze and dipping sauce.
• pastry brush Brushes the glaze into the hasselback cuts.

Ingredients

Honey Garlic Hasselback Kielbasa:

• 2 (14 oz / 396 g) smoked kielbasa sausage ropes

Honey Garlic Butter:

• ⅓ cup (113 g) honey
• 3 tbsps (42 g) unsalted butter melted
• 1 tsp (5 ml) apple cider vinegar
• 1 tsp (3 g) garlic powder

Creamy Honey Mustard:

• ⅓ cup (77 g) mayonnaise
• ¼ cup (85 g) honey mustard
• 1 tsp (5 ml) apple cider vinegar more if needed
• ¼ tsp (1.5 g) kosher salt

Garnish:

• chopped fresh parsley

Instructions

• Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
• Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top of the sausage, letting the chopsticks stop your knife before you cut all the way through.
  2 (14 oz / 396 g) smoked kielbasa sausage ropes
• Cut the hasselbacked kielbasa into bite-sized pieces, slicing between every few cuts so each piece stays connected at the bottom. Arrange the pieces cut side up on the prepared baking sheet.
• Bake for 12 to 14 minutes, or until the cuts begin to open and the kielbasa starts to brown.
• While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour 2 tablespoons (40 g) into a separate bowl and reserve it for finishing.
  ⅓ cup (113 g) honey, 3 tbsps (42 g) unsalted butter, 1 tsp (5 ml) apple cider vinegar, 1 tsp (3 g) garlic powder
• Brush the remaining honey garlic butter over the kielbasa, making sure some of it gets down into the opened cuts. Return the pan to the oven and bake for another 6 to 8 minutes, or until the glaze is sticky and the kielbasa is nicely browned.
• If you'd like a little more color, broil for 1 to 2 minutes, watching carefully because the honey can burn quickly.
• While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt until smooth. If you'd like a thinner dipping sauce, stir in a little more apple cider vinegar.
  ⅓ cup (77 g) mayonnaise, ¼ cup (85 g) honey mustard, 1 tsp (5 ml) apple cider vinegar, ¼ tsp (1.5 g) kosher salt
• Remove the pan from the oven and brush or drizzle the reserved honey garlic butter over the warm kielbasa. Let the bites rest for 3 to 5 minutes, sprinkle with chopped parsley, and serve warm with the creamy honey mustard.
  chopped fresh parsley

Notes

• Keep the kielbasa cold before slicing. A firmer sausage is much easier to hasselback neatly.
• Use chopsticks or wooden skewers as cutting guides so you don't accidentally slice all the way through.
• Bake the kielbasa before glazing. Smoked kielbasa contains enough fat to brown on its own, and waiting to add the honey garlic butter gives the cuts time to open while keeping the glaze from getting too dark.
• Brush the glaze into the hasselback cuts instead of only over the top so every bite catches more of the honey garlic butter.
• Reserve part of the glaze for after baking. The fresh glaze gives the finished kielbasa an extra shiny finish.

 

 

If you’re making these Honey Garlic Hasselback Kielbasa Bites, 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

Serving: 170g | Calories: 443kcal | Carbohydrates: 22g | Protein: 13g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1243mg | Potassium: 385mg | Sugar: 20g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

Have you made these Honey Garlic Mediterranean Kielbasa Bites? 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 Honey Garlic Hasselback Kielbasa Bites appeared first on Noble Pig.

Patatas Bravas with Homemade Bravas Sauce and Garlic Aioli

If you’ve been to a Spanish tapas bar, you’ve probably ordered patatas bravas, the dish made with fried potatoes and a smoky, spicy tomato sauce. My favorites come with garlic aioli too, so I wanted to keep the focus on those three components because crisp potatoes are a must for me, the sauce deserves extra attention, and a creamy garlic finish adds to it all.

I’ve spent a lot of time eating patatas bravas in Spain and at tapas bars here in the States. As a kid, I wanted my dad to order the “tatas,” which was perfectly normal to say in Barcelona and much more embarrassing once I realized what that sounded like back home. Regardless, somewhere along the way these crispy fried potatoes became my unofficial test for how the rest of the meal at a tapas bar might go.

I do the same thing with a mojito when I sit down at a bar I’ve never been to. I know, completely different category, but stay with me. There’s a big difference between someone muddling fresh mint and lime, balancing it with sugar or simple syrup, and finishing it with sparkling water versus pouring in lemon-lime soda and calling it good. That first sip tells me how much care will be taken in making the cocktails and whether wine or beer will be the better choice.

And, patatas bravas are the same for me. When the server drops the menus, asks about drinks, and everyone is still deciding what to order, I immediately order a round of patatas bravas.

Because once the plate is served, it tells me a lot about what is likely coming next. It’s my own temperature check. I know if the kitchen took the time to turn the humble potato into something memorable by getting the potatoes crisp, making the sauce, and adding the details that make me keep going back for another bite, I know I’m in good hands.

If the potatoes feel like more of an afterthought, I’m probably not going to get quite as ambitious with the rest of the menu. For me, that means ordering every single thing.

That’s why I make them this way at home. I give the potatoes special attention before anything goes on top. I take time with the sauce instead of throwing it together, and while garlic aioli isn’t traditional, I’m seeing it served with patatas bravas a lot more these days, and I like it.

For me, patatas bravas are about what happens when simple things are done well.

What Makes This Recipe Different

• I boil the potatoes with vinegar before frying so the inside cooks through without the edges falling apart. The vinegar helps the potatoes hold together, so they can handle the next step.
• Letting the potatoes steam-dry before they ever touch the oil is key. The dry surface is what helps them crisp instead of holding on to extra moisture during frying.
• I fry them once instead of double-frying because the boiling and drying steps have already done most of the work. By the time the potatoes are in the oil, I’m looking for a crisp outside and tender center.
• The bravas sauce starts with onion, garlic, tomato paste, and smoked paprika instead of just mixing together a quick tomato sauce. Cooking those ingredients first gives the sauce more flavor before adding the broth and vinegar.
• I keep the garlic aioli separate instead of mixing everything together. The smoky bravas sauce and creamy garlic sauce both add something different, and I want some of each in every bite I’m taking.

Ingredients

• Russet potatoes – Their higher starch content gives you fluffy centers and crisp edges after frying.
• Kosher salt – Seasons the potatoes while they boil, with another pinch added right after frying.
• White distilled vinegar – Added to the boiling water to help the potatoes stay together before frying. You won’t taste the vinegar in the finished dish.
• Canola oil – A neutral oil that’s good for frying because it can handle the higher temperature needed to crisp the potatoes.
• Olive oil – Used to cook the onion, garlic, tomato paste, and spices at the start of the bravas sauce.
• Yellow onion – Adds natural sweetness to the base of the sauce as it cooks.
• Garlic – Adds savory flavor that pairs well with the smoked paprika.
• Tomato paste – Cooking it briefly before adding the liquids gives the sauce more richness than tomato sauce alone.
• Smoked paprika – This is what gives bravas sauce its signature smoky flavor and color.
• Cayenne pepper – Adds the heat. Adjust the amount depending on how spicy you want the sauce.
• Black pepper – Adds a little extra seasoning without taking over the sauce.
• Tomato sauce – Forms the base of the bravas sauce and blends with the spices, broth, and vinegar.
• Red wine vinegar – Adds acidity that balances the richness of the fried potatoes and the smoky sauce.
• Vegetable broth or chicken broth – Loosens the sauce and adds more flavor while it simmers.
• Garlic aioli – A creamy finishing sauce that complements the smoky bravas sauce. Keeping it separate lets you enjoy both sauces instead of blending them into one.
• Fresh parsley – Adds color and freshness right before serving.

How to Make Patatas Bravas

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

• Step One (boil the potatoes)
  Bring a large pot of water to a boil, then add the kosher salt and white vinegar. Cook the potatoes until the edges start to soften but the centers still have some resistance. The goal is to get them ready for frying, not cook them until they fall apart.
• Step Two (steam-dry the potatoes)
  Drain the potatoes and spread them out on a wire rack set over a sheet pan. Let them sit until the outside looks dry instead of damp. It’s a small step, but it makes a big difference because extra moisture is not going to help you when the potatoes go into the hot oil.
• Step Three (make the bravas sauce)
  While the potatoes dry, cook the onion until softened, then add the garlic, tomato paste, smoked paprika, cayenne, salt, and black pepper. Give the tomato paste and spices some time in the pan before adding the tomato sauce, red wine vinegar, and broth. Let the sauce simmer until the flavors come together, then blend it smooth or leave it a little chunky.
• Step Four (fry the potatoes)
  Heat the oil to 350°F (175°C) and fry the potatoes in batches until the outside is crisp and the centers are tender. Don’t crowd the pot. A few extra minutes frying in batches is better than dropping the oil temperature and dealing with potatoes that don’t want to brown.
• Step Five (finish and serve)
  Pile the potatoes onto a serving platter, drizzle the warm bravas sauce over the top, then add the garlic aioli and fresh parsley. Serve them right away while the potatoes are still crisp.

Recipe Tips

• Don’t overcook the potatoes during the first boil. They should be tender around the edges but still hold together because they have another round of cooking coming in the oil.
• Let the potatoes steam-dry completely before frying. If they still look damp, give them a few more minutes.
• Keep the oil as close to 350°F (175°C) as possible. If the oil drops too much, the potatoes take longer to brown and won’t get the same crisp exterior.
• Fry the potatoes in batches instead of crowding the pot. Giving them enough room helps them brown evenly.
• Season the potatoes right after frying while they are still hot so the salt sticks.
• Let the bravas sauce simmer for a few minutes before blending. Giving the onion, garlic, tomato paste, and smoked paprika time together makes a better sauce.
• Wait to add the bravas sauce and garlic aioli until serving. Patatas bravas are at their best when the potatoes are still crisp underneath.

Storage

• Store the potatoes, bravas sauce, and garlic aioli separately whenever possible. Once the sauces are added, the potatoes will soften as they sit.
• Keep the potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in an oven or air fryer until warmed through and crisp again.
• Store the bravas sauce separately in the refrigerator for up to 5 days. Warm it gently on the stovetop or in the microwave before serving.
• Freeze only the bravas sauce for longer storage. The fried potatoes will lose their texture after freezing.

FAQs

• Can I make the bravas sauce ahead of time?
  Yes. The sauce can be made ahead and stored in the refrigerator. The flavor gets even better after it has time to sit.
• Can I bake or air fry the potatoes instead?
  Yes, but the texture will be different. Frying gives patatas bravas the crisp outside and tender center they are known for.
• Do I have to blend the bravas sauce?
  No. Blend it if you like a smoother sauce, or leave it a little chunky. Both ways are fine.
• Why boil the potatoes before frying?
  Boiling starts cooking the potatoes, while the vinegar helps them stay together during frying. That lets the outside crisp before the centers become overcooked.
• Can I make patatas bravas less spicy?
  Yes. Reduce the cayenne pepper or leave it out completely for a milder sauce.
• Can I use Yukon Gold potatoes instead?
  Yes, but russet potatoes give you the fluffiest centers and crispiest edges. Yukon Gold potatoes will have creamier centers and won’t crisp quite the same way.

From My Kitchen Notes

Small observations from the margins.

• The simplest things have the least room to hide.
• Some things only look basic from a distance.
• A potato will tell on you faster than almost anything else.
• The smallest plate on the table can change the whole meal.
• A good sauce cannot fix something nobody cared about underneath.
• Skipped details are often the ones someone else remembers.
• There is a huge difference between adding more and paying attention.
• Extra effort has a way of making itself known later.
• The smallest choices tell the best stories.
• Things can look easy because someone cared enough to make them look that way.
• Ordinary things know when they’re being treated like an afterthought.
• What happens when nobody expects much is a better story.
• Important things are often revealed in the smallest things.
• The details are where the truth leaks out.
• I’ve learned a lot from what people do when they think it doesn’t count and with what someone does with something they could have ignored.
• Consistency is more apparent when nobody asked for a presentation.
• There’ s a difference between impressing someone and caring about what you make.
• Everyone makes an appearance when the stakes are high. I’m more interested in what you do when nobody made it a big deal.
• I’m sending a mojito made with lemon-lime soda straight to jail. It’s my boundary.
• Some things were never missing anything. They were just waiting for someone to notice.

More Recipes That Start with Potatoes

• German Potato Salad – Tangy warm bacon dressing.
• Crispy Smashed Potato Salad – Crispy edges, creamy herb dressing.
• Roasted Potatoes and Asparagus with Lemon and Garlic – Roasted together at the right pace.
• Salt and Vinegar Smashed Potatoes – Crispy edges with bold vinegar.
• Breakfast Potatoes (Home Fries) – Crispy outside, soft inside.

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

Print

Patatas Bravas

These patatas bravas are made with russet potatoes that are boiled with vinegar, steam-dried, and fried until crisp, then finished with a cooked bravas sauce and garlic aioli. The sauce starts with onion, garlic, tomato paste, smoked paprika, broth, and vinegar, so it tastes like a homemade sauce instead of a shortcut.

Course Appetizer, Side Dish

Cuisine Spanish

Keyword bravas sauce, fried potatoes, lemon garlic aioli sauce, patatas bravas, patatas bravas recipe, Spanish potatoes, Spanish tapas

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 360kcal

Author Cathy Pollak

Equipment

• large pot For boiling the potatoes.
• cooling rack Helps potatoes steam-dry before frying.
• Sheet Pan Holds the wire rack while the potatoes dry.
• large skillet For cooking the bravas sauce.
• Immersion blender (optional) For a smoother bravas sauce.
• Dutch Oven or heavy-bottomed pot. For frying the potatoes.
• spider strainer or slotted spoon. For removing the potatoes from the oil.

Ingredients

Potatoes:

• 1 tbsp (18 g) kosher salt
• 2 tbsps (30 ml) white distilled vinegar
• 2 lbs (907 g) russet potatoes peeled and cut into 1-inch cube
• canola oil for frying

Bravas Sauce:

• 2 tbsps (30 ml) olive oil
• ½ cup (80 g) finely chopped yellow onion
• 4 cloves garlic minced
• 1 tbsp (16 g) tomato paste
• 1 tbsp (7 g) smoked paprika
• ¼ tsp (0.5 g) cayenne pepper
• ½ tsp (3 g) kosher salt
• ¼ tsp (0.6 g) black pepper
• 1 cup (240 g) tomato sauce
• 1 tbsp (15 ml) red wine vinegar
• 1 cup (240 ml) low-sodium vegetable broth or low-sodium chicken broth

To Finish:

• garlic aioli or homemade
• chopped fresh parsley

Instructions

• Bring a large pot of water to a steady boil, then stir in the kosher salt and white vinegar. Add the russet potatoes and cook until the edges are just tender while the centers still offer slight resistance, about 7 to 9 minutes after the water returns to a simmer. The vinegar helps the potatoes hold their shape during frying without affecting the flavor.
  1 tbsp (18 g) kosher salt, 2 tbsps (30 ml) white distilled vinegar, 2 lbs (907 g) russet potatoes
• Drain the potatoes and spread them in a single layer on a wire rack set over a sheet pan. Let them steam-dry until the surface looks dry and matte. Removing the surface moisture helps the potatoes crisp more efficiently during frying.
• While the potatoes dry, warm the olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring frequently, until it darkens slightly. Stir in the smoked paprika, cayenne, kosher salt, and black pepper, cooking for another 30 seconds to bloom the spices without letting them scorch.
  2 tbsps (30 ml) olive oil, ½ cup (80 g) finely chopped yellow onion, 4 cloves garlic, 1 tbsp (16 g) tomato paste, 1 tbsp (7 g) smoked paprika, ¼ tsp (0.5 g) cayenne pepper, ½ tsp (3 g) kosher salt, ¼ tsp (0.6 g) black pepper
• Pour in the tomato sauce, red wine vinegar, and broth. Reduce the heat and simmer for 4 to 5 minutes, stirring occasionally, until the flavors come together. Blend the sauce with an immersion blender if you prefer a smooth consistency, or leave it slightly chunky for a more rustic presentation. Taste and adjust the seasoning with additional salt, black pepper, cayenne, or vinegar if needed.
  1 cup (240 g) tomato sauce, 1 tbsp (15 ml) red wine vinegar, 1 cup (240 ml) low-sodium vegetable broth
• Heat the canola oil to 350°F (175°C) in a heavy pot or Dutch oven. Fry the potatoes in batches for 7 to 10 minutes, turning occasionally, until browned and crisp on the outside with tender centers. Avoid overcrowding the pot, as this lowers the oil temperature and prevents proper browning.
  canola oil
• Transfer the fried potatoes to paper towels or a wire rack to drain briefly, then season with a pinch of kosher salt while they are still hot.
• Arrange the potatoes on a serving platter and spoon the warm bravas sauce over the top. Drizzle generously with garlic aioli, sprinkle with chopped fresh parsley, and serve immediately while the potatoes are at their crispiest.
  garlic aioli, chopped fresh parsley

Notes

• Vegetable broth keeps this recipe vegetarian, while chicken broth gives the bravas sauce a slightly richer taste.
• Sherry vinegar can be used instead of red wine vinegar if you want a softer acidity in the sauce.
• For a milder bravas sauce, reduce or omit the cayenne, then serve hot sauce on the side.
• The sauce can be left slightly chunky, but blending gives it a smoother texture that coats the potatoes more evenly.
• If you prefer to make a quick garlic aioli, mix mayonnaise with grated garlic and a squeeze of fresh lemon juice.
• Russet potatoes work best because their starch helps create crisp edges and tender centers. Waxy potatoes, such as red potatoes, do not fry the same way.

 

 

If you’re making these Patatas Bravas, 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

Serving: 240g | Calories: 360kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 820mg | Potassium: 930mg | Fiber: 4g | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 2mg

Have you made these Patatas Bravas? 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 Patatas Bravas appeared first on Noble Pig.

Parmesan Bread Bites Dipped in Garlic Butter Before Baking

My first versions of these Parmesan bread bites were shaped into individual dough balls, but I kept going back to the pizza cutter. Cutting the dough into small squares was much faster, and once baked, they puffed into soft, bite-sized bread bites that were perfect for dipping in marinara sauce.

I look outside and there are more cars in the driveway. I never knew if anyone was coming over or not, but when your house is “the house,” that’s just how it was. There might be five people here or twenty. It never really made a difference. The teenagers would end up downstairs, and nobody ever asked if a meal was going to be made. It was more of an unspoken agreement that if you were here, I was going to feed you.

I always had flour and yeast around, especially instant yeast since it rises quickly enough that I could make these while dinner was going. I used to portion out and roll the dough into little balls, but after I did that enough times, I started thinking there had to be a better way. Trying to divide one batch of dough into sixty-four reasonably equal pieces is as time-consuming as it sounds.

At some point, I rolled the dough into a rough square and cut it into little pieces with a pizza cutter instead. Then I started dipping the dough in garlic butter before baking rather than brushing it on afterward. The whole process went much faster this way. The dough puffed up in the oven anyway, and nobody cared that the pieces weren’t perfectly round bread balls.

These are still one of my favorite things to make because they feel like the kind of food that came out of real life. They’re made from ingredients I always have on hand, and a sheet pan full of warm Parmesan bread bites still has a way of making it feel like there’s enough food for whoever happens to be here.

What Makes This Recipe Different

• I used to roll these into individual dough balls, but it wasn’t efficient. Now I roll the dough into the most imperfect square and cut it into little pieces with a pizza cutter. It takes only a few minutes, and once baked, they puff into soft, bite-sized bread bites anyway.
• I dip the dough in garlic butter before baking instead of brushing it on afterward. Every side gets coated, and the butter helps the Parmesan brown as the bread bakes.
• Parmesan cheese is used twice in this recipe. Some is mixed directly into the dough and then I sprinkle more on top before baking. I like that the cheesy flavor isn’t just sitting on the surface.
• I spread the pieces out on sheet pans instead of packing them together in a skillet or baking dish. More of the dough is exposed to the heat, which helps the bread bites brown on more sides.
• The first time I cut the dough into little squares, I was convinced they looked too small. I was wrong. Then they went into the oven and puffed right up. They ended up being the right size for dipping in marinara sauce.

Ingredients

• Warm Water – Warm, not hot. Hot water can kill the yeast, and then everybody sits around waiting for bread that isn’t coming.
• Granulated Sugar – Gives the yeast something to munch on and helps the bread bites brown in the oven.
• Olive Oil – Adds moisture and helps keep the dough soft.
• Instant Yeast – I almost always have instant yeast in the pantry. It’s great for last minute decisions.
• All-Purpose Flour – Keeps the bread bites soft and tender.
• Bread Flour – I like using a combination of bread flour and all-purpose flour. The bread flour adds chew and keeps them from being too dense.
• Parmesan Cheese – Some goes right into the dough and more gets sprinkled over the top before baking.
• Kosher Salt – Bread without salt is memorable for all the wrong reasons.
• Garlic Powder – Adds garlic flavor directly to the dough so every bite tastes a little garlicky before we even get to the butter.
• Salted Butter – Coats each dough square before baking and helps them brown in the oven.
• Garlic Salt – Adds an extra layer of garlic flavor.
• Fresh Parsley – Garnish for color and freshness.
• Marinara Sauce – Optional for dipping, but I wouldn’t skip it.

How to Make Parmesan Bread Bites

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

• Step One (make the dough)
  Add the warm water, sugar, olive oil, and instant yeast to the bowl of a stand mixer and give it a quick stir. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough gathers around the hook and feels smooth and slightly tacky. If it’s sticking to your fingers, add additional flour one tablespoon at a time. A little tackiness is fine.
• Step Two (let the dough rise)
  Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 30 to 45 minutes. Instant yeast rises quickly, which is one of the reasons I make these so often.
• Step Three (prepare the butter and baking sheets)
  While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Line two baking sheets with parchment paper and preheat the oven to 400°F (205°C).
• Step Four (cut the dough into squares)
  Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll it into roughly a 10-inch (25 cm) square, then cut it into 64 small pieces with a pizza cutter or sharp knife. Don’t get hung up on making them perfect. Once they puff in the oven, nobody can tell which ones started out slightly crooked.
• Step Five (dip and bake)
  Dip each piece of dough into the garlic butter mixture, letting the excess drip back into the bowl, then place it on the prepared baking sheets. Sprinkle with Parmesan cheese and bake for 9 to 11 minutes, or until the bread bites are puffed and golden brown. The little squares may look small going into the oven, but they puff up quickly as they bake.
• Step Six (serve)
  Sprinkle with fresh parsley, if you’d like, and serve warm. Marinara sauce is optional, but it’s my favorite way to serve them.

Recipe Tips

• The dough should feel soft and slightly tacky, not dry. Add extra flour only if it’s truly sticky. Too much flour can make the bread bites denser than they need to be.
• Using a pizza cutter makes dividing the dough simple. I’ve rolled these into little balls before, and cutting them into squares is much faster.
• Don’t stress over making perfectly equal pieces. Once they puff in the oven, the wonky ones are impossible to spot.
• Let the excess butter drip back into the bowl before placing the dough on the baking sheet. Too much butter will collect around the bread bites as they bake.
• Freshly grated Parmesan melts and browns much better than the shelf-stable kind in the green can.
• Some of the Parmesan will melt onto the parchment paper and create crispy cheese bits around the edges. Those are usually the first Parm bites to disappear.
• The dough squares may look tiny before baking, but they puff much more than you’d think once they get into the oven.

Storage

• Store any leftover Parmesan bread bites in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.
• To reheat, place them in a 350°F (175°C) oven for about 5 to 7 minutes, or until warmed through. They regain their texture much better in the oven than they do in the microwave.
• If you’re serving them with marinara sauce, store the sauce separately and dip as you go.

FAQs

• Can I use active dry yeast instead of instant yeast?
  Yes. Stir the active dry yeast into the warm water and sugar and let it sit for about 5 minutes, or until foamy, before adding the remaining ingredients. Your rise time will be longer.
• Can I use only all-purpose flour?
  Yes. They’ll still be delicious. I prefer the combination of bread flour and all-purpose flour because it gives the bread bites chew while keeping them soft.
• Can I shape the dough into balls instead of squares?
  Yep. I did that for years. I eventually stopped because cutting the dough into squares is much faster, and once baked, the pieces puff enough that I don’t miss the extra shaping step.
• Do I really have to dip every piece in butter?
  Yes, it’s worth it. Dipping the dough coats all sides and gives you more buttery, golden spots than brushing it on afterward.
• Can I make the dough ahead of time?
  Yes. Prepare the dough, cover it, and refrigerate it overnight. Let it sit at room temperature for about 30 to 45 minutes before rolling, cutting, and baking.
• Do I need marinara sauce?
  No, but I like having something to dip them into. Marinara and warm Parmesan bread have always been buddies for as long as I can remember.

From My Kitchen Notes

• There are people who can arrive unexpectedly and still feel entirely expected.
• Sometimes hospitality is just an agreement that food will appear eventually.
• I’ve spent enough of my life feeding people to know that nobody notices how long something took to make.
• How much of what we keep around the house reveals the life we’re hoping to have?
• I think some of the best recipes are solutions to recurring situations.
• Sometimes the best improvements come from getting tired of doing something the hard way.
• Not enough credit is given to methods that save energy for more important things.
• I’ve come to appreciate things that don’t require individual handling.
• There are things in life where trying to make everything equal becomes an impossible amount of work.
• Most people are perfectly happy with squares while I’m busy trying to make circles.
• I used to assume uniformity mattered right until I noticed nobody notices the difference.
• I think I overestimate how much perfection contributes to enjoyment. Because it really doesn’t.
• I prefer things that can withstand a little irregularity.
• Sometimes, some things become what they’re meant to be without being handled very much.
• There are things that ask for endless maintenance and others that work once everyone is on the same page.
• There are recipes and relationships that require constant shaping and others that seem to rise on their own.
• I no longer have interest in relationships that require me to keep pinching off pieces of myself and making them all look the same.
• I think comfort has very little to do with luxury and a lot to do with knowing there’s a place for you at the table.
• Some things stop feeling like effort once they’ve become part of who we are.

More Things to Dunk in Sauce

• Homemade Soft Pretzel Bites – Chewy, buttery, and salted.
• Pepperoni Pizza Puffs – Served with warm pizza sauce.
• Chicago Hot Dog Pigs in a Blanket – With a mustard relish dip.
• Crab Rangoon – With sweet and spicy dipping sauce.
• Crispy Fried Artichoke Hearts – Served with lemon garlic aioli.
• Blistered Shishito Peppers – With garlic chive aioli.
• Air Fryer Pork Belly Bites – Sweet chili lime dip.

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

Print

Parmesan Bread Bites

Soft, fluffy Parmesan bread bites made with a blend of bread flour and all-purpose flour, dipped in garlic butter before baking, and finished with extra Parmesan cheese. Perfect for serving with marinara sauce as an appetizer, party snack, or side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword bread bites with marinara, cheesy bread bites, garlic Parmesan bread bites, homemade bread bites, Parmesan bread bites

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Rise Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 64 bread bites

Calories 34kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook. Mixes and kneads the dough with minimal effort.
• mixing bowls (large). Used for rising the dough.
• Pizza Cutter Quickly cuts the dough into 64 evenly sized squares.
• 2 baking sheet Gives the bread bites enough room to bake evenly.
• parchment paper prevents sticking and makes cleanup easier.
• rolling pin To roll out the dough.

Ingredients

Bread Dough:

• 1 cup (240 ml) warm water
• 3 tbsps (38 g) granulated sugar
• 1 tbsp (15 ml) olive oil
• 2¼ tsps (7 g / 1 packet) RapidRise yeast
• 1¾ cups (210 g) all-purpose flour
• 1 cup (120 g) bread flour
• ⅔ cup (60 g) freshly grated Parmesan cheese
• 1 tsp (5 g) kosher salt
• ½ tsp (1.5 g) garlic powder

Garlic Butter Topping:

• 8 tbsps (113 g) butter melted
• 2 tsps (6 g) garlic salt
• ½ cup (45 g) freshly grated Parmesan cheese
• 1 tbsp (4 g) chopped fresh parsley (optional)
• marinara sauce for serving, optional

Instructions

• Mix the warm water, sugar, olive oil, and instant yeast in the bowl of a stand mixer. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough comes together around the hook and feels smooth and slightly tacky. If the dough is sticky, add additional flour one tablespoon at a time, using only what is necessary.
  1 cup (240 ml) warm water, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 ml) olive oil, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 1¾ cups (210 g) all-purpose flour, 1 cup (120 g) bread flour, ⅔ cup (60 g) freshly grated Parmesan cheese, 1 tsp (5 g) kosher salt, ½ tsp (1.5 g) garlic powder
• Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 30 to 45 minutes.
• While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
  8 tbsps (113 g) butter, 2 tsps (6 g) garlic salt
• Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll into a 10-inch (25 cm) square, then use a pizza cutter or sharp knife to cut the dough into 64 small squares.
• Dip each dough square into the garlic butter mixture, allowing any excess butter to drip off. Arrange the pieces on the prepared baking sheets, leaving a little space between each one. Sprinkle with the remaining Parmesan cheese.
  ½ cup (45 g) freshly grated Parmesan cheese
• Bake for 9 to 11 minutes, or until the Parmesan bread bites are puffed and golden brown. Garnish with fresh parsley, if desired. Serve warm with marinara sauce for dipping.
  1 tbsp (4 g) chopped fresh parsley , marinara sauce

Notes

• Instant yeast can be replaced with active dry yeast. If using active dry yeast, combine it with the warm water and sugar and let it sit for 5 to 10 minutes until foamy before adding the remaining ingredients.
• The dough should feel slightly tacky but not sticky. Adding too much flour can make the finished bread bites dry.
• A pizza cutter makes quick work of portioning the dough and is much faster than shaping individual dough balls.
• Freshly grated Parmesan melts and browns better than pre-grated Parmesan from a shaker container.
• Store cooled bread bites in an airtight container at room temperature for up to 3 days.
• Freeze completely cooled bread bites in a freezer-safe container for up to 3 months.
• Reheat in a 350°F (175°C) oven for 5 to 7 minutes until warmed through.

 

 

If you’re making these Parmesan Bread Bites, 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

Serving: 13g | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 52IU | Calcium: 20mg | Iron: 0.2mg

Have you made these Parmesan Bread Bites? 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 Parmesan Bread Bites appeared first on Noble Pig.