Every year at this time, as August slips quickly away, and September sneaks up and startles us into the realization that summer, for all intents and purposes, is over, my husband turns glum. Never mind the fact that we live in San Diego and will have another three months of glorious weather before the thermometer dips below sixty. Never mind that football season is kicking off and we love ourselves some football. Never mind that we get to enjoy the last vestiges of sweet corn and heirloom tomatoes while watching the first butternut squash of the season begin to pop up at the farmers markets. It’s literally everything he enjoys most in life rolled into one perfect month. Yet each year, right around now, we have the pep talk.  The one where I remind him of how fantastic September is and then he, encouraged, decides that he will be more optimistic about the arrival of autumn starting right now. (In my head it plays out a little like the Sound of Music scene where Julie Andrews sings “My Favorite Things”, although my husband isn’t wearing clothes made of drapery and I do not have the voice of an angel). But I digress. My reminding him, reminds me that I best make the most of those summer holdouts. The last of the gorgeous tomatoes, the last of the long summer days, and most importantly, the last of that summer state of mind. So even though Labor Day weekend has come to a close and our minds our wandering ahead to Halloween costumes and holidays, I’m going to cling to the last bits of summer and share some of my favorite summer things throughout the week. Enjoy them while you can!

Grilled Bread + Grilled Veggies = Perfection

Following is a recipe I go to whenever we have guests over for a BBQ. It’s fast, delicious, and gorgeous, plus you can experiment with all different varieties of extra virgin olive oil depending on the flavors you want to play up. I essentially put out a spread of crusty grilled bread that’s been brushed with extra virgin olive oil, a few platters of summer veggies that have also been dressed with olive oil and sometimes balsamic vinegar, and if I have it on hand, I’ll whip up a soft goat cheese or ricotta spread. It’s summer food in its simplest form.

Grilled Bread

Serves 6 (appetizer portions)

You’ll need:

1 loaf of rustic bread (although french bread or a baguette will do in a pinch)

1/4 cup California Extra Virgin Olive Oil (choose your favorite style or go with our Fresh Garlic for an extra flavor kick)

1. Light the grill.

2. Cut the entire loaf into 1 inch thick slices (there should be about 12 slices) and brush each side with a bit of EVOO.

3. Grill for a few minutes on each side until toasty with just a bit of char. (Bread is best served within a few hours of grilling).

For the veggies, you’ll need:

1 lb ripe heirloom tomatoes

1/2 lb each zucchini and summer squash

1/2 cup California Extra Virgin Olive Oil

salt and pepper, to taste

1. Thinly slice the zucchini and summer squash into lengthwise ribbons leaving the peel on for color.. If you have a mandolin, this makes the task quicker, but aim for a quarter of inch thickness if using a knife. Season the zucchini and squash with salt and pepper and marinate in 1/4 cup olive oil for 5 – 10 minutes. (I’ve used everything from our fruity Arbequina olive oil to our robust Tuscan Blend, as well as our flavored olive oils, like Meyer Lemon and Fresh Garlic. Sometimes I also add crushed red pepper for heat or fresh herbs for extra flavor).

2. While the squash marinate, slice the tomatoes and arrange on a platter. Season with salt and pepper and drizzle with the remaining 1/4 cup olive oil. (Again, you can use any olive oil you like, my preference is a grassy olive oil, like our Koroneiki or for flavor, our Fresh Basil).

3. Grill the squash for a few minutes on each side, until the strips are tender and have just a bit of char. Pile them on a platter and set aside.

For the cheese spread, you’ll need:

8 0z. goat cheese

1/4 cup heavy cream

2 T California Extra Virgin Olive Oil

I typically use goat cheese in this spread because I like the tangy flavor, but you can substitute feta or gorgonzola as well. Alternatively, you can use ricotta and skip the addition of cream altogether.

1. In a small bowl, work the goat cheese with a fork into crumbles. Add a tablespoon at a time of heavy cream and continue to work with a fork until the cheese becomes soft and spreadable.

2. Using a rubber spatula, transfer the cheese spread to a serving bowl and drizzle with EVOO and then sprinkle with salt and pepper.

To finish:

Once you’ve prepared all these components, you only need to set them out and let your guests build their own bites. The formula can be adapted to use all different veggies (mushrooms, eggplant, and peppers) or even fruits like peaches, plums, and cherries. Share your favorite flavor combos in the comments section and check back later this week for suggestions for all of your summer strawberries!