Antipasto Skewers
My brother-in-law, Blaine, always orders antipasto salad when we go out for Italian food. When I was younger, I pronounced it “anti-pasta.” In other words, I thought Blaine was saying I will have any thing else other than pasta, please to which the waiter would bring a salad in response.Sure, it seemed a bit strange at the time, but I do admit that I was actually quite sad when I discovered what antipasto actually meant: it means before the meal. So, with the help of my brother’s girlfriend, some chardonnay, and a long overdue talk about what books we were currently reading, the skewers were finished and Blaine was a happy camper.
Ingredients (yields 8 about skewers)
1 cup cherry tomatoes
12 ounces mozzarella cut into cubes
1 can medium black olives
1 jar green olives
1/4 pound salami, thinly sliced
1/4 cup fresh basil leaves
skewers
Now here is where your artistic eye comes in…arrange the ingredients on the skewers so that the colors, shapes and sizes compliment one another.
Assemble. Eat. Smile. Repeat.
And onto the next…
I cannot think of an equally as entertaining or foolish story about what I called bruchetta in my youth. All I know is that I still don’t know how to pronounce the word. And I kind of like it that way.
Spicy Tomato Basil Bruchetta
Ingredients: 1 wheat baguette, sliced
1 tomato finely chopped
1/2 red onion finely chopped
1 garlic clove chopped
1 basil leaf chopped
2 tablespoons olive oil
1/2 tablespoon crushed red pepper (*use less if you don’t want the flavor to be as spicy)
1/2 tablespoon salt
1 cup finely chopped mushrooms
Fresh mozzarella
Directions:
Heat 1 tablespoon oil in frying pan over medium heat. Add onions, garlic & mushrooms & cook 2-3 minutes. Add tomatoes & cook until soft, about 3 more minutes. Add spices, salt pepper & basil & remove from heat.
Brush the sliced baguette with olive oil & toast in the oven @ 350 for 5 min.
Add topping to the bread. Grate fresh mozzarella on top. And enjoy!
Cheers!
-Bay
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