When was the last time you made garlic bread?!
It’s a question I asked myself the other day and my response was: Way, WAY too long ago! If you have the same answer as me, then this recipe is for you and you and YOU!
It comes together in minutes. Like, it’s absurd how easy it is. It’s perfect for gatherings…maybe Labor Day gatherings? It’s all about late summer right now and this uses it all up and puts it on a carb. YAS.
It starts with garlic bread. I usually like to roast a few cloves but I was a bit impatient for that so instead I just slowly sautéed a few cloves in some butter. Took maybe 5 minutes. I put them through a garlic press which I apparently had back in a drawer. If you don’t have one, then you can just smash the cloves with the back of a knife and mix them into some softened butter. BOOM! HEAVEN!
I charred up some green onions, sautéed some halved cherry tomatoes and summer squash and spooned it over the toasted garlic bread.
While I think this is great for a crowd. It’s also perfect for those nights when all you want to eat are appetizers and desserts.
Doesn’t that sound dreamy?
Late Summer BruschettaPrint
- 5 tablespoons softened unsalted butter, divided
- 3 garlic cloves, peeled
- 3 to 4 green onions
- 1 tablespoon olive oil
- 1 medium summer squash, or a bunch of teeny ones
- 1/2 pint cherry tomatoes, halved
- Pinch of crushed red pepper
- 1/2 baguette, sliced
- 3 to 4 basil leaves, chopped
- In a medium sauté pan, set over medium low heat, add 1 tablespoon of butter. When melted, add the garlic cloves and allow to cook on each side for about 2 to 3 minutes, flip them over and cook for an additional 2 to 3 minutes. The cloves should be golden brown but certainly not burnt. Adjust the heat accordingly. Place the remaining 4 tablespoons butter to a small bowl. Add the cloves of garlic to a garlic press and squeeze them into the butter. If you don’t own a garlic press, no biggie, you can simply smash the cloves with the back of a knife and then add them to the butter. Add a few pinches of salt to the butter and give it a good mix. It won’t look that garlicky, but trust me it’ll taste splendidly.
- Place the green onions on the grates of a stove. Char on all sides, rotating them every 30 seconds or so. Make sure to get the bulb part nice and charred. Transfer to a cutting board and allow to cool until they can be handled. Chop up the white and pale green parts. Set them aside.
- Meanwhile, in the same sauté pan (no need to clean it out), set over medium heat, add about a tablespoon of olive oil. When the oil is warm, add the squash and tomatoes, along with a few pinches of salt and a pinch of crushed red pepper. Cook for about 3 to 5 minutes, until both are softened. Mix in the chopped up green onions. Give it a taste and adjust the salt accordingly (I added a few pinches more of salt). Cover the pan so it stays warm while you make the garlic bread.
- To a baking sheet, add the bread slices. Smother each piece of bread with the garlic butter mixture and transfer to under the broiler. Bake for about 1 to 2 minutes, until lightly toasted. Add spoonfuls of the vegetable mixture atop each piece of bread and garnish with basil.