There's something about August that calls for simple recipes made with fresh, seasonal ingredients. Whether you're hosting friends on the patio or enjoying a quiet evening with a good book, these crostini come together in minutes and feel just a little bit special.

Ingredients

• 1 baguette, sliced into ½-inch rounds

• 2 tbsp extra virgin olive oil

• 1 ball (8 oz) burrata cheese

• 2 ripe peaches, thinly sliced

• 2–3 tbsp hot honey

• Fresh basil leaves

• Flaky sea salt

• Freshly cracked black pepper

Directions

1. Preheat your oven to 400°F (200°C).

2. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.

3. Bake for 8 to 10 minutes, flipping halfway through, until golden and crisp.

4. Tear the burrata into pieces and spread onto each crostini.

5. Top with a few slices of fresh peach.

6. Drizzle generously with hot honey.

7. Finish with torn basil, a sprinkle of flaky sea salt, and freshly cracked black pepper.

Serve immediately while the crostini are still warm.

There are certain smells that instantly take you back to a place.

For me, it's fresh basil, vine-ripened tomatoes, and lemons.

Ever since our trip to Italy last year, that combination has reminded me of wandering through little markets, stopping at cafés, and realizing that some of the best meals we had were also the simplest. Fresh ingredients, good olive oil, and food meant to be shared.

Now that my own basil and tomato plants are finally producing, I find myself thinking about that trip every time I step onto the deck to pick a handful of herbs or a few ripe tomatoes from my planter box.

This recipe is inspired by exactly that. It's simple, fresh, and one of my favourite appetizers to put out when friends stop by on a warm summer evening.

Whipped Feta Dip with Garden Tomatoes & Basil

Ingredients

For the whipped feta

• 200 g block feta cheese

• ½ cup plain Greek yogurt

• 1 tbsp olive oil

• Juice of ½ lemon

• Fresh cracked pepper

For the topping

• 1 cup cherry tomatoes

• 1 tbsp olive oil

• Handful of fresh basil, torn

• Hot honey, for drizzling

• Flaky sea salt

• Fresh cracked pepper

For serving

• Crostini

• Warm pita

• Crackers

• Fresh vegetables

Directions

1. Toss the cherry tomatoes with olive oil and roast at 400°F for 20 minutes, until soft and lightly blistered.

2. While the tomatoes cook, blend the feta, Greek yogurt, olive oil, lemon juice, and pepper until smooth and creamy.

3. Spread the whipped feta onto a shallow serving plate.

4. Spoon the warm roasted tomatoes over top.

5. Finish with torn basil, a drizzle of hot honey, flaky sea salt, and fresh cracked pepper.

6. Serve immediately with crostini, pita, crackers, or fresh vegetables.