Bread Salad with Summer Beans and Feta

Popular in Italy, panzanella is a refreshing salad made with leftover bread and tomatoes that virtually transports you to the rolling Tuscan hillsides. This recipe changes the classic a bit by adding green beans and yellow wax beans, as well as feta cheese. Although it’s not a classic Italian cheese, it adds a wonderful salty quality to the salad. Give this recipe a try the next time you find yourself with leftover stale bread.

• 
  
  6 oz. coarse-textured rustic bread, 3 to 4 days old
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1⁄2 lb. green beans, cut into 1-inch pieces
  
  


• 
  
  1⁄2 lb. yellow wax beans, cut into 1-inch pieces
  
  


• 
  
  3 medium red tomatoes, seeded and cut into 3⁄4-inch dice
  
  


• 
  
  3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice
  
  


• 
  
  1 small red onion, cut into 1⁄2-inch dice
  
  


• 
  
  1⁄4 cup fresh basil leaves, lightly packed
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano
  
  


• 
  
  5 Tbs. red-wine vinegar
  
  


• 
  
  1⁄3 cup extra-virgin olive oil
  
  


• 
  
  2 cloves garlic, minced
  
  


• 
  
  12 oz. feta cheese, coarsely crumbled
  
  

Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.

Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.

Place the tomatoes, onions, bread, and cooled green and yellow beans in a large serving bowl. Tear the basil into 1⁄2-inch pieces and toss carefully into the bowl along with the oregano.

In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with the crumbled feta on top.

Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

California Bread Stuffing

Dried currants, almonds, and the surprising addition of mild, creamy goat cheese make this bread stuffing the perfect partner for the California Roast Turkey and Gravy.

• 
  
  1 1-lb. loaf rustic white bread with crust, cut into 3/4-inch cubes (12 to 14 cups)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter; more for the baking dish
  
  


• 
  
  2 large yellow onions, cut into 1/2-inch dice
  
  


• 
  
  1 medium celery heart, sliced 1/2 inch thick
  
  


• 
  
  8 oz. pancetta, finely diced
  
  


• 
  
  3/4 cup toasted sliced almonds
  
  


• 
  
  3/4 cup dried currants
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. minced fresh thyme
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 large eggs
  
  


• 
  
  1-1/2 cups lower-salt chicken broth; more as needed
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  10-1/2 oz. fresh goat cheese
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)

Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.

Return the skillet to medium heat and melt the remaining 2 Tbs. of butter. Add the pancetta and cook, stirring, until browned. Add to the stuffing along with the almonds, currants, parsley, thyme, rosemary, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.

Butter a 9x13-inch baking dish. Whisk the eggs in a medium bowl to blend and then whisk in the broth, cream, and lemon zest. Pour the egg mixture over the stuffing and gently toss to combine. Let the stuffing sit until the liquid is absorbed, 5 to 10 minutes, tossing again if necessary. Add up to 1/2 cup additional broth if the stuffing seems dry; the mixture should be moist but not soggy.

Transfer half the stuffing to the prepared dish and crumble the goat cheese evenly over the top. Top with the remaining stuffing. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.

Sausage-Maple Bread Stuffing

• 
  
  1-1/2 lb. dense, chewy bread, cut into 3/4-inch cubes (about 13 cups)
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, softened
  
  


• 
  
  1/3 cup chopped fresh thyme leaves (from about 1 oz. thyme sprigs)
  
  


• 
  
  1/3 cup chopped fresh sage leaves (from about 3/4 oz. sage sprigs)
  
  


• 
  
  3/4 tsp. poultry seasoning
  
  


• 
  
  3 cups medium-diced yellow onion (2 medium)
  
  


• 
  
  3 cups medium-diced celery (6 large stalks)
  
  


• 
  
  7-1/2 cups low-salt chicken broth
  
  


• 
  
  2 bay leaves
  
  


• 
  
  1 smoked ham hock (about 1 lb.)
  
  


• 
  
  1 lb. bulk pork breakfast sausage
  
  


• 
  
  1/3 cup maple syrup
  
  


• 
  
  1-1/2 tsp. freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days.

Position a rack in the center of the oven and heat the oven to 375°F.

In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to foam. Stir in the thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter, 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until soft and fragrant, about 15 minutes. Add the chicken broth, bay leaves, and ham hock and bring to a boil over high heat. Reduce the heat to medium low and simmer until the liquid reduces by one-third, about 30 minutes.

Meanwhile, put the sausage on a rimmed baking sheet and break it into quarter-size chunks. Roast until cooked through, about 15 minutes. Let cool, and then chop the sausage into smaller bits.

Add the sausage to the broth and simmer just to allow the flavors to meld, about 5 minutes. Remove the ham hock and bay leaves. Discard the bay leaves and set the hock aside to cool. Stir the dried bread, several cups at a time, into the broth until all of the broth is absorbed and the bread cubes are well moistened. Stir in the maple syrup, pepper, and the remaining 5 Tbs. butter.

When the hock is cool enough to handle, pick off the meat, chop it into small pieces, and add to the stuffing. Season to taste with salt if necessary (depending on the sausage and ham hock, both of which are salty, there may already be enough).

Transfer the stuffing to a 9x13-inch baking dish and bake uncovered at 375°F until heated through and crisp on top, about 20 minutes if freshly made, or about 30 minutes if made ahead.

Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too.

• 
  
  1-1/2 lb. country-style (dense) whole-grain bread, cut into 3/4-inch cubes (about 10 cups)
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more for the baking dish
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1 lb. yellow onions, chopped (2-3/4 cups)
  
  


• 
  
  3/4 lb. celery, chopped (2-1/4 cups)
  
  


• 
  
  1 medium leek (white part only), thinly sliced
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 lb. tart apples (such as Granny Smith, Pink Lady, or Fuji), peeled, cored, and cut into medium dice (2-1/2 cups)
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  8 oz. cremini mushrooms, thinly sliced
  
  


• 
  
  5-1/2 oz. shelled walnuts, chopped (1-1/2 cups)
  
  


• 
  
  4 oz. dried tart cherries, chopped (3/4 cup)
  
  


• 
  
  4 oz. pitted prunes, chopped (3/4 cup)
  
  


• 
  
  3/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. chopped fresh sage
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  1 Tbs. chopped fresh marjoram
  
  


• 
  
  2 to 3 cups homemade or store-bought vegetable broth
  
  


• 
  
  2 large eggs, lightly beaten
  
  

Put the bread on a rack and dry on the counter overnight. Alternatively, dry the bread on a baking sheet in a 275°F oven, stirring occasionally, until crisp, 15 to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Put the bread in a very large mixing bowl.

Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes. Stir in the apples, reduce the heat to medium low, cover, and cook, stirring occasionally, until soft and lightly browned, 10 to 15 minutes more. Add the vegetables and fruit to the bread.

Heat the remaining 1 Tbs. olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and a big pinch of salt. Cook, stirring often, until golden-brown, 5 to 6 minutes. Add the mushrooms to the bread mixture, along with the walnuts, cherries, prunes, and all of the herbs. With your hands, gently but thoroughly toss.

Pour 1-1/2 cups of the vegetable broth over the mixture and thoroughly mix again. If the liquid is immediately absorbed, add another 1/2 to 1 cup broth. If a little liquid pools at the bottom of the bowl, you’ve added enough. Continue tossing occasionally until the liquid is fully absorbed. Season to taste with salt and pepper. Stir in the eggs.

Transfer the stuffing to a large (roughly 11x13-inch) oiled baking dish. Bake until hot throughout, 40 minutes if starting at room temperature or 50 minutes if refrigerated. Dot the top of the stuffing with the remaining 2 Tbs. butter and bake until the top is crisp, 5 to 10 minutes more.

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• 
  
  Cooking spray
  
  


• 
  
  1 large whole-wheat baguette (about 8 oz.)
  
  


• 
  
  4 large eggs
  
  


• 
  
  4 large egg whites
  
  


• 
  
  1 cup nonfat milk
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  5 cups frozen unsweetened sliced peaches, thawed 
  
  


• 
  
  2 Tbs. firmly packed brown sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1-1/2 cups plain nonfat yogurt (optional)
  
  


• 
  
  3/4 cup pure maple syrup (optional)
  
  

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.

Asparagus and Fried Eggs on Garlic Toast

The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.

• 
  
  4-1/2-inch-thick slices sourdough bread (from a round loaf)
  
  


• 
  
  1 large clove garlic, halved
  
  


• 
  
  1 Tbs. extra-virgin olive oil, more for brushing the toast
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large eggs
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler
  
  

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Green Olive Spread

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.

• 
  
  2/3 cup whole milk; more if needed
  
  


• 
  
  12 large oil-packed anchovy fillets
  
  


• 
  
  2 small cloves garlic, smashed
  
  


• 
  
  16 fresh cilantro sprigs, coarsely chopped
  
  


• 
  
  Freshly ground white pepper
  
  


• 
  
  1-1/2 cups vegetable oil
  
  


• 
  
  1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
  
  


• 
  
  1 baguette, sliced 1/2 inch thick and toasted
  
  

Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.


Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.


Serve with the toasted baguette slices.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Autumn Panzanella Salad

Panzanella is mainly known as a summer salad, with juicy tomatoes and cucumbers, but this warm autumn version may just change your thinking. It’s filled with hearty seeded bread croutons, creamy roasted squash, golden and red beets, crunchy slices of apple, and pumpkin seeds, all dressed with pumpkin oil and apple cider vinaigrette.

For the salad

• 
  
  6 (3/4-inch-thick) slices rustic seeded bread, cubed
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  5 red baby beets, peeled and quartered
  
  


• 
  
  5 golden baby beets, peeled and quartered
  
  


• 
  
  2 pinches fine sea salt
  
  


• 
  
  1/2 medium kabocha, red kuri, or butternut squash, peeled, sliced, and seeds removed
  
  


• 
  
  1/2 tsp. red pepper flakes
  
  


• 
  
  1 medium Granny Smith or Golden Delicious apple, cored and thinly sliced
  
  


• 
  
  1 cup beet greens or any other leafy green
  
  


• 
  
  1/4 cup raw pumpkin seeds (pepitas)
  
  


• 
  
  1 Tbs. fresh sage leaves
  
  


• 
  
  1 tsp. fresh thyme leaves
  
  


• 
  
  1 tsp. fresh oregano leaves
  
  

For the vinaigrette

• 
  
  1 tsp. grainy Dijon mustard
  
  


• 
  
  2 tsp. apple cider vinegar
  
  


• 
  
  2 tsp. pumpkin oil
  
  


• 
  
  1/4 cup (60 ml) olive oil
  
  


• 
  
  1 tsp. fine sea salt
  
  

Make the salad

Preheat the oven to 325°F. Toss the cubed bread and 1 Tbs. of the olive oil on a baking sheet. Bake for 20 minutes, until dry.

Increase the oven temperature to 400°F. Toss the beets with 1 Tbs. of the olive oil and a pinch of salt on a deep baking pan. Cover the pan with aluminum foil and bake for 45 minutes or until fork-tender.

Toss the sliced squash with the remaining 1 Tbs. olive oil, a pinch of salt, and the red pepper flakes. Bake on the lower rack of the oven for 20 minutes or until fork-tender.

In a large bowl, toss together the croutons, roasted beets, roasted squash, sliced apple, beet greens, pumpkin seeds, sage, thyme, and oregano.

Make the vinaigrette

Whisk together the mustard, vinegar, pumpkin oil, olive oil, and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the juices, and serve.

Greek Salad Pitas with Olive-Garlic Tapenade

This is the perfect sandwich for a picnic—or for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy.

For the tapenade

• 
  
  1 medium clove garlic
  
  


• 
  
  1/2 cup pitted Kalamata olives
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  

For the sandwich

• 
  
  1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
  
  


• 
  
  1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
  
  


• 
  
  3/4 cup crumbled feta
  
  


• 
  
  1/2 cup finely diced radishes (about 4 medium)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 medium (6- to 7-inch) whole-wheat pitas, warmed
  
  


• 
  
  4 cups lightly packed baby spinach leaves
  
  

Make the tapenade

Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.

Assemble the sandwich

In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.

Grilled Portobello & Goat Cheese Sandwiches

This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto.

• 
  
  1 cup tightly packed fresh basil leaves
  
  


• 
  
  1/2 cup pitted green olives, such as manzanilla, coarsely chopped
  
  


• 
  
  1 Tbs. walnuts or pine nuts
  
  


• 
  
  1 small clove garlic, coarsely chopped
  
  


• 
  
  1/2 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 small to medium portobello mushrooms, stemmed, gills removed, and wiped clean
  
  


• 
  
  4 soft round rolls, such as Portuguese or kaiser, split in half
  
  


• 
  
  4 oz. fresh goat cheese, crumbled
  
  

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, put the basil, olives, nuts, and garlic in a food processor and process until finely chopped. With the motor running, add 6 Tbs. of the olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.

Brush the mushrooms with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Put them on the press, pull the top down, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.

Spread the pesto on the bottom halves of the rolls. Put 2 mushrooms on each and then some cheese. Top the sandwiches with the other halves of the rolls. Brush both sides of the sandwiches with the remaining 2 tsp. oil.

Put the sandwiches on the press pesto side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Grilled Bruschetta with Rosemary-White Bean Purée & Heirloom Tomatoes

• 
  
  3/4 cup extra-virgin olive oil; more as needed
  
  


• 
  
  4 cloves garlic, smashed and peeled
  
  


• 
  
  Two 3- to 4-inch sprigs plus 1 tsp. chopped fresh rosemary
  
  


• 
  
  2 large ripe heirloom tomatoes (about 1-1/4 lb.), cut into 1/2-inch dice (about 3 cups)
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1-1/2 tsp. kosher salt; more as needed
  
  


• 
  
  One 15-oz. can cannellini beans, rinsed well and drained
  
  


• 
  
  1/3 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 to 2 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1 lb. baguette, cut into 1/2-inch-thick slices
  
  

Heat the oil, garlic, and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2 to 3 minutes. Let the oil cool to room temperature. Strain the oil into a measuring cup. (If making ahead, store in the refrigerator and use within 3 days.)

Put the tomatoes in a medium bowl and toss with 3 Tbs. of the garlic oil, the mint, and 1 tsp. of the salt.

Put the beans in a food processor and add about 6 Tbs. of the garlic oil, the Parmigiano, 1 Tbs. of the lemon juice, the chopped rosemary, remaining 1/2 tsp. salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon juice.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Brush both sides of the bread with the remaining garlic oil. (If you run out, use plain olive oil to finish.) Sprinkle lightly with salt. Grill the bread until crisp, with nice grill marks on both sides, 1 to 2 minutes per side.

Spread the grilled bread with the bean purée, top with a generous spoonful of the tomatoes and their juices, sprinkle lightly with pepper, and set out on a large platter so your guests can help themselves.

Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers

Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.

• 
  
  3 medium bell peppers (1 red, 1 orange, and 1 yellow)
  
  


• 
  
  3 Tbs. balsamic vinegar
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. fresh thyme
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 recipe Grilled Garlic Bread
  
  


• 
  
  One 4-1/2- to 5-1/2-oz. container of soft, spreadable goat cheese (such as Chavrie), at room temperature
  
  

Prepare a medium-high grill fire. Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.

Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.

Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.

Spread each slice of the grilled garlic bread with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper. Serve immediately.

Green Olive Spread

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.

• 
  
  2/3 cup whole milk; more if needed
  
  


• 
  
  12 large oil-packed anchovy fillets
  
  


• 
  
  2 small cloves garlic, smashed
  
  


• 
  
  16 fresh cilantro sprigs, coarsely chopped
  
  


• 
  
  Freshly ground white pepper
  
  


• 
  
  1-1/2 cups vegetable oil
  
  


• 
  
  1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
  
  


• 
  
  1 baguette, sliced 1/2 inch thick and toasted
  
  

Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.


Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.


Serve with the toasted baguette slices.

Sugar-Roasted Peaches with Burrata and Honey

The simplicity of this cheese plate requires the very best ingredients. Burrata is a fresh Italian cheese similar to mozzarella but with a creamy, almost liquid center; if you can’t find it, use fresh mozzarella instead. You can also play with the variety of honey you use; Red Bee clover honey is particularly good for its grassy flavor against the creamy cheese and sweet-salty peaches.

• 
  
  8 oz. Burrata, at cool room temperature
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large or 4 small 1/2-inch-thick slices nutty whole-grain bread, toasted, and halved on the diagonal if large
  
  


• 
  
  3 Sugar-Roasted Peach halves, quartered
  
  


• 
  
  1/2 tsp. fresh oregano or winter savory leaves
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  1 tsp. honey
  
  

Position the Burrata in the center of a large plate and carefully slice down the center of the outer skin (don’t slice all the way through the cheese) to reveal the cheese’s creamy interior. Season lightly with salt. Arrange the toast and peaches around the Burrata, and then sprinkle the cheese with the oregano or savory. Drizzle the cheese, toast, and peaches with the oil and honey, and serve.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• 
  
  A crusty loaf of cranberry-­pecan bread
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  3 oz. coarsely grated Gruyère (3/4 cup)
  
  


• 
  
  2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Flaky sea salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Tomato Bread with Ibérico

It is amazing how much flavor can be imparted by rubbing a slice of toast with a garlic clove and fresh tomato. This simple, classic Spanish snack is topped with the country's famous cured ham.

• 
  
  1/4 loaf crusty bread such as a baguette or ciabatta
  
  


• 
  
  2 garlic cloves
  
  


• 
  
  2 ripe tomatoes, cut in half
  
  


• 
  
  1/2 lb. thinly sliced Ibérico ham or Serrano ham
  
  


• 
  
  Extra virgin olive oil
  
  


• 
  
  Coarse sea salt
  
  


• 
  
  Freshly ground black pepper
  
  

Cut the loaf of bread crosswise into 1/2-inch-thick slices. Toast the bread slices until they are golden brown. Lightly rub the toasted bread with the garlic clove, then rub the tomato, cut side down, thoroughly into the toasts. Top the toasts with a couple of slices of Ibérico ham, drizzle the olive oil over the toasts, and season with a few flakes of coarse sea salt and pepper.

Peach French Toast Bake

When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to  pop it in the oven. It comes out fragrant, with juicy, brown sugar–laced peaches atop tender vanilla and  cinnamon–scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.

• 
  
  Cooking spray
  
  


• 
  
  1 large whole-wheat baguette (about 8 oz.)
  
  


• 
  
  4 large eggs
  
  


• 
  
  4 large egg whites
  
  


• 
  
  1 cup nonfat milk
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  5 cups frozen unsweetened sliced peaches, thawed 
  
  


• 
  
  2 Tbs. firmly packed brown sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1-1/2 cups plain nonfat yogurt (optional)
  
  


• 
  
  3/4 cup pure maple syrup (optional)
  
  

Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.

In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with  yogurt and drizzle with maple syrup, if desired.