Happy Friday! If I’m being honest, it’s actually 1:38am right now and I’m putting the finishing touches on this newsletter. I’ve always been pretty last minute and find that I work best with a touch of procrastination and a dash of adrenaline. It’s one of the many reasons I’ve been asking myself lately if I have ADHD.
I realize that intro to my recipe newsletter escalated quickly. But as much as I want this to be your weekly hub for recipes to help you figure out WTF To Make For Dinner (and beyond!), I also want to keep it real with you and plan to share a lot more on here than just food. More on that another time, but let’s quickly catch up before we get into a really fun and effortless appetizer.
It’s been a wild couple of weeks. Andrew and I recently celebrated our 8-year wedding anniversary, which I truly can’t believe. Luna (our 3-pound puppy) landed us in the emergency vet at midnight after getting stung by a wasp without us even knowing (she’s an indoor dog and we’re so grateful she’s ok!). And we’ve spent the rest of our time working and catching up with friends we haven’t seen in far too long.
That includes Christy, who used to babysit me when I was little and has always been more like a sister to me. She now has 2 teen girls of her own and THAT blows my mind. They were actually the flower girls at our wedding, so of course we had to recreate our photo from the reception. We had them over and it was so much fun to connect. They’re the kind of people where a couple of years can pass and you don’t skip a beat. Our chosen family.
I made the Big Fat Italian Chopped Salad and Cheesy Baked White Bean & Artichoke Dip from my cookbook, and my mom was on Everyone’s Favorite Pasta Salad duty (also from the book), along with good old pizza delivery. It was truly the perfect afternoon. The only thing that could’ve made it better is if I’d had a bit more time to throw today’s recipe on the menu. Let’s get into it!
I know so many of you are looking for easy recipes that will impress when you host guests this summer, which is exactly why I created this seasonal flatbread. It’s such a fun dish to serve as an appetizer—cut it into wedges and let everyone dig in! It’s equally good served warm or at room temperature, which pretty much makes it the ultimate party dish in my opinion.
You can totally make your own flatbread, but in the spirit of easy entertaining, I use store-bought flatbreads. (Naan also works great!). I top them off with quick-cooking homemade caramelized onions (balsamic is my secret to shortcutting the time!) and sliced peaches, then bake the whole thing in the oven until warm. Just before serving, I add the creamy burrata, a drizzle of balsamic, torn fresh basil leaves, and flaky salt. It’s the perfect balance of savory, sweet, and rich flavors, all packed into one colorful bite.
1 - My new Dyson Handheld Vacuum - This is, by far, one of my favorite recent purchases! It’s on sale for $70 off and well worth it - especially if you have pets. So much more efficient than using a lint roller! It has attachments for every nook and cranny of the house.
2 - Favorite Sunglasses (4+ years and counting) - I found these Chimi glasses back in 2022 and haven’t looked back since. They’re my go-to pair that has stood the test of time. Love the shape and the quality - 100/10.
3 - Merit Makeup Faves - I first discovered Merit in 2022 and was instantly amazed by the glowy, your-skin-but-better, feel it provides. I’ve loved partnering with them over the years to share about my favorite products. I’ll list them all below (including their new mascara which converted me from a tubing mascara hater) and link to them all HERE.
You can use code ERIN for a free deluxe mini flush balm in Le BonBon (my fave cream blush!) with purchase when you spend $75
Everything I used today:
Great Skin Serum
The Uniform tinted sunscreen
The Minimalist - Bisque
Clean Volume Macara - Black (also have their brown!)
Deluxe Mini Flush Balm - Le BonBon
Lip Liner - Rose (also have this in Coupe and love)
4 - Made In Skillet - Made In is AWESOME, and this high-sided skillet is a staple in my kitchen for pastas, sauces, one pan meals - you name it.
5 - Icelandic Provisions - OBSESSED. These guys have saved me when I’ve accidentally skipped breakfast and need something fast. Love to top them off with some granola and a drizzle of honey - no extra dishes here!
Yes! Heat the air fryer to 400℉ and bake the flatbreads for about 8 minutes or until they’re golden brown.
There are SO many olive oils available at the store and I know all too well how overwhelming it can be to pick a good one. The most important thing is using extra virgin olive oil, which is the highest grade and best quality. You should also pick one that has a dark or opaque bottle since light can cause olive oil to go bad quickly. Finally, choose a bottle that lists the harvest date, which is a good indicator of freshness and quality.
Aside from being the best cheese ever (ha!), burrata is essentially a ball of mozzarella that has been filled with a super light and creamy cheese called stracciatella. The inner cheese is super spreadable and absolutely delicious—it has the same sweetness as mozzarella but an even creamier texture. There’s a reason why it’s so popular!
There are so many different types of fruit that would work well here! Nectarines are the closest match, but you could also use firm pears, plums, or sliced strawberries. Want something a little more savory? Use sliced heirloom tomatoes!
I paired this dish with a crisp Vermentino from Sardinia. It’s called Costamolino from Argiolas and you can find it here at Total Wine for $16.99!
This is really just a fancy term (and technique!) for thinly slicing basil leaves. Stack your fresh basil leaves on top of each other, then tightly roll up the stack into a thin bundle. Use a sharp chef’s knife to thinly slice the basil until it creates a ribbon-like effect. Or, you can opt to take a shortcut (like I did most recently!) and just tear the basil leaves by hand.
2 tablespoons extra virgin olive oil
1 medium red onion, thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt, plus more to taste
2 medium flatbreads or naan (store-bought or homemade)
1 large yellow peach, thinly sliced
8 ounces fresh burrata
Fresh basil leaves, chiffonade or torn
Freshly ground black pepper, to taste
Balsamic glaze, for drizzling
Flaky sea salt, for serving
Preheat the oven to 425℉. Place the flatbreads on a large baking sheet and bake just until starting to crisp, 4 to 5 minutes. Remove from the oven and set aside, leaving the oven on.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and salt. Cook, stirring often, until the onions begin to soften and become translucent, 5 to 7 minutes. Once translucent, stir in the balsamic vinegar and continue to cook, stirring often, until the onions are soft and beginning to caramelize, 5 to 7 minutes. If the pan becomes dry at any point, add a splash of water and scrape up any browned bits.
Arrange the caramelized onions and sliced peaches evenly over the top of the flatbreads. Return to the oven and bake until the peaches have softened slightly and the edges of the flatbreads are golden and crisp, 6 to 10 minutes.
Top each flatbread with torn fresh burrata and basil. Finish with freshly ground black pepper, a generous drizzle of balsamic glaze, and a couple pinches of flaky sea salt. Slice it up and enjoy!
Chef’s Knife - This is the one I used while my main arsenal of kitchen knives were being sharpened. Did you know you can drop them at Williams Sonoma for sharpening!?
Cutting Board - I’ve been using this extra large board for years!
Measuring Spoons - Easy to throw into the top rack of the dishwasher.
Sheet Pan - This carbon steel tray with nonstick surface comes with a 9-piece silicone baking set with lids!
Stainless Steel Pan - High-quality stainless clad and I love the gold accent on the handle.
Tongs - A must-have kitchen essential - love these!
White Wine Glass - This one is definitely a bit pricey but the glass is extremely thin and lightweight. It’s actually meant specifically for Sauvignon Blanc - the glass is shaped to emphasize fruit and freshness while helping the wine feel more balanced on the palate.
Wooden Spatula - I actually got this from my friend Dan Pelosi! The smiley is so cute and fun!
Thanks again for being part of our WTF To Make For Dinner community here on Substack. I’m so grateful for your support and excited about all of the deliciousness to come. Now it’s time to dig in!
xo,
Erin
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