3 recipes that makes local Ontario produce shine

There is still time to make our local produce shine before the end of summer! Kelly Samuel, the founder of Let’s Snack Toronto, shared her recipes featuring Ontario peaches and tomatoes.

Recipes

The Garden Party Galette (Ontario Tomato, Whipped Goat Cheese & Basil Galette)

Ingredients
Ontario garden tomatoes in a variety of sizes and colours
1 store-bought pie crust
500 g goat cheese
1 tsp olive oil, plus extra for drizzling
Herbes de Provence
Fresh basil

Method
Thaw the pie crust according to package directions. Pre-bake it slightly so the centre stays crisp once the filling is added.
Whip the goat cheese on high with olive oil and Herbes de Provence until light and creamy.
Spoon the whipped goat cheese into the crust.
Layer sliced tomatoes over top and tuck in some fresh basil.
Drizzle with olive oil.
Bake at 400°F for about 10 minutes, until the tomatoes soften and the crust is golden.
Finish with plenty of fresh basil.

Hot Girl Peach Summer (Roasted Ontario Peach, Brie & Hot Honey Crostini)

Ingredients
Ontario peaches
Fresh baguette
Brie
Fresh rosemary
Fresh basil
Hot honey
Olive oil

Method
Slice the peaches and add to a Dutch oven or baking dish with olive oil, honey and a sprig of rosemary.
Roast uncovered at 425°F for 10 minutes, until juicy and lightly caramelized.
Slice and toast the baguette.
Top each crostini with brie, followed by the warm roasted peaches.
Add fresh basil and finish with a generous drizzle of hot honey.

The Ontario Garden Gets Spicy (Tandoori Hummus & Ontario Summer Veg Dip Board)

Ingredients
Ontario mini cucumbers
Ontario sweet peppers
Ontario cherry tomatoes
Ontario carrots
Ontario cauliflower
Ontario radishes
Ontario green beans
Plain hummus
Tandoori masala
Olive oil
Fresh cilantro
Fresh lemon
Naan or pita
Optional: chili oil or chili crisp

Method
Mix hummus with tandoori masala and fresh lemon to taste. Spread generously across the centre of a large platter.
Swirl the hummus with the back of a spoon, drizzle with olive oil and finish with tandoori masala and cilantro.
Build the board with the fresh and charred Ontario vegetables surrounding the hummus.
Add warm naan or pita for dipping.
Finish with cilantro, lemon wedges and a little chili oil if you want extra heat.