The other day I made one of my favorite pizzas — the Margherita — and it was really delicious, as always.

What I could have done without was a 500-degree oven in my small kitchen in the middle of summer. I looked around, found a few adjustments and came up with this month’s French bread version, with a delicious garlic-infused oil.

In keeping with a cooler kitchen, try the pesto dip with fresh crunchy vegetables like asparagus, pepper strips, baby carrots or raw snow peas.

The wedge salad, once popular with a dollop of mayonnaise in the 1950s and ’60s, has come a long way. It’s an easy and versatile salad. Also, iceberg lettuce is almost 90 percent water — never a bad thing in August.

The chocolate silk espresso pie offers a smooth, rich and tasty dessert, perfect for capping off a summer day. 

Margherita French Bread
with Garlic Oil

Ingredients

Garlic oil, recipe below

1 large loaf of French bread, or 2 small loaves

2-3 medium heirloom tomatoes (or any red, ripe tomato)

1 ball of fresh mozzarella*

Fresh basil

Kosher salt

Fresh ground pepper

Fresh spinach leaves, optional

Directions

Pre-make the garlic oil.

Preheat oven to 400 degrees.

Cut the French bread in half lengthwise, and into whatever size portions you wish. Brush the cut side of the bread with the garlic oil, and place in the oven on a cookie sheet or pizza stone for a few minutes, or until the bread just begins to toast. Remove from oven.

Top the oil-brushed bread with a sprinkle of kosher salt. Add slices of fresh mozzarella, the spinach leaves if you’re using them, and heirloom tomato. Bake for 5-8 minutes, or until bread is lightly brown and the cheese is melted.

Remove from oven, sprinkle with fresh slivers of basil and fresh ground pepper.

If you wish, chop some of the garlic from the garlic oil and sprinkle over the top as well.

* Note: If you can’t find fresh mozzarella, 4-6 slices of a good quality mozzarella from the deli will work.

Garlic Oil

Ingredients

6 garlic cloves, peeled

1 cup extra-virgin olive oil

Directions

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.

Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

Pesto Dip with Parmesan
and Walnuts

Ingredients

1 1/2-2 cups sour cream

 1/2 cup mayonnaise

 1/2 cup grated Parmesan cheese

 1/4 cup grated onion

 1/4 cup chopped walnuts

2 tablespoons chopped fresh parsley

2 tablespoons prepared pesto

1 tablespoon fresh lemon juice

Salt and pepper to taste

Fresh basil leaves (optional)

Directions

In blender or food processor, blend all ingredients until almost smooth. Cover; chill. Garnish with fresh basil leaves when serving, if desired.

Serve with fresh vegetables, shrimp or pita chips. Yield: 2 1/2 cups.

Wedge Salad with
Creamy French Dressing

Ingredients

1 head iceberg lettuce

1 cup halved cherry tomatoes

4 slices crisp bacon, crumbled

Cracked black pepper, to taste

Creamy French dressing, recipe below

Directions

Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves again, making 4 wedges. Wash thoroughly and drain.

Drizzle with creamy French dressing and sprinkle bacon over the salad. Sprinkle with cracked pepper, if desired. Garnish with tomato halves.

Creamy French Dressing

Ingredients

 1/4 cup white wine vinegar

 1/4 cup ketchup

1 tablespoon sour cream

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1 tablespoon fresh lemon juice

 1/2 teaspoon paprika

1/3 cup vegetable oil

Salt and freshly ground black pepper

Directions

Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper. Yields 1 cup of dressing.

Chocolate Silk Espresso Pie

Ingredients

3 cups whole milk

3 tablespoons instant espresso powder

 1/2 cup granulated sugar

 1/4 cup cornstarch

 1/4 teaspoon salt

2 large eggs

1 bar (8 oz.) bittersweet chocolate, chopped

4 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1 prepared pie crust

1 cup heavy cream, beaten to medium peaks with 2 tablespoons confectioners’ sugar

 1/2 teaspoon cinnamon

Directions

Bake pie crust according to directions.

Bring milk just to a simmer in a one-quart saucepan over moderate heat. Remove pan from heat and whisk in espresso powder until dissolved. Keep warm, covered.

Whisk together granulated sugar, cornstarch, salt and eggs in a three-quart heavy saucepan until combined well. Add milk in a slow stream, whisking constantly. Bring to a boil over moderate heat.

Reduce heat and simmer, whisking about 2 minutes until thickened and measuring 170 degrees on an instant-read thermometer. Pour through a sieve, discarding solids.

Add chocolate, butter and extract to bowl; let stand 5 minutes. Whisk until chocolate is melted and incorporated. Cover surface with wax paper and chill until completely cool, about 1-1 1/2 hours.

Spoon into crust, smoothing top, and chill, loosely covered, until filling is set, about 4 hours.

Top with whipped cream.

Food writer Barbara Hutson is a culinary student at Texas State Technical College in Waco.