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Summer Vegetable Tartines Fill 1 Created with Sketch.

with Cubanelle Pepper & Cherry Tomatoes

Specialty Tomatoes
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re putting a summery spin on tartines, or French open-faced sandwiches, by piling sautéed corn, arugula, and cubanelle pepper—a mild variety with a long, tapered shape—onto slices of rustic bread, toasted and rubbed with a bit of garlic. We’re further highlighting the bounty of summer in our side salad, which features the classic trio of sweet tomatoes (yours may be red or yellow), peppery basil, and fresh mozzarella, brightened by vinegar-marinated cucumber and olives.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds, then cut crosswise into ¼-inch-thick pieces. Peel the garlic. Cut the bread lengthwise into four 1-inch-thick slices (you may have extra bread). Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Halve the tomatoes and place in a bowl. Season with salt and pepper. Tear the mozzarella cheese into bite-sized pieces. Pick the basil leaves off the stems; discard the stems. Grate the Pecorino cheese on the small side of a box grater.

Cook the arugula:
2 Cook the arugula:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the arugula and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl and add a drizzle of olive oil; stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Marinate the cucumber & olives:
3 Marinate the cucumber & olives:

In a large bowl, combine the cucumber, olives, and half the vinegar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the garlic toasts:
4 Make the garlic toasts:

While the cucumber and olives marinate, in the same pan, heat a thin layer of olive oil on medium-high until hot. Add the bread; season with salt and pepper. Toast 1 to 3 minutes per side, or until golden brown and crispy. Transfer to a work surface. When cool enough to handle, carefully rub 1 cut side of the toasted bread with 1 garlic clove; discard the clove. Transfer to a work surface. Wipe out the pan.

Cook the corn & pepper:
5 Cook the corn & pepper:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn, pepper, and remaining garlic clove in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Turn off the heat. Stir in the remaining vinegar. Carefully remove and discard the garlic clove. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To make the salad, to the bowl of marinated cucumber and olives, add the seasoned tomatoes, mozzarella cheese, and basil (tearing the leaves just before adding). Toss to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Transfer to a serving dish. Evenly top the garlic toasts with the chopped arugula and cooked corn and pepper. Garnish with the Pecorino cheese. Divide the tartines between 2 dishes. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds, then cut crosswise into ¼-inch-thick pieces. Peel the garlic. Cut the bread lengthwise into four 1-inch-thick slices (you may have extra bread). Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Halve the tomatoes and place in a bowl. Season with salt and pepper. Tear the mozzarella cheese into bite-sized pieces. Pick the basil leaves off the stems; discard the stems. Grate the Pecorino cheese on the small side of a box grater.

2 Cook the arugula:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the arugula and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl and add a drizzle of olive oil; stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Cook the arugula:
Marinate the cucumber & olives:
3 Marinate the cucumber & olives:

In a large bowl, combine the cucumber, olives, and half the vinegar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Make the garlic toasts:

While the cucumber and olives marinate, in the same pan, heat a thin layer of olive oil on medium-high until hot. Add the bread; season with salt and pepper. Toast 1 to 3 minutes per side, or until golden brown and crispy. Transfer to a work surface. When cool enough to handle, carefully rub 1 cut side of the toasted bread with 1 garlic clove; discard the clove. Transfer to a work surface. Wipe out the pan.

Make the garlic toasts:
Cook the corn & pepper:
5 Cook the corn & pepper:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn, pepper, and remaining garlic clove in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Turn off the heat. Stir in the remaining vinegar. Carefully remove and discard the garlic clove. Season with salt and pepper to taste.

6 Finish & plate your dish:

To make the salad, to the bowl of marinated cucumber and olives, add the seasoned tomatoes, mozzarella cheese, and basil (tearing the leaves just before adding). Toss to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Transfer to a serving dish. Evenly top the garlic toasts with the chopped arugula and cooked corn and pepper. Garnish with the Pecorino cheese. Divide the tartines between 2 dishes. Serve with the salad on the side. Enjoy!

Finish & plate your dish: