Fun to make by yourself or a good way to gather your friends in the kitchen while you finish your last minute dinner party details.
The size of your party will dictate how many skewers you make so your shopping list will vary. Easy enough!
10—20 Fresh Basil Leaves
1-2 tubs Boccontini
2-3 pints cherry Tomatoes
Packet of long wooden skewers
Aged Balsamic Vinegar
On a wooden skewer start with a tomato,add a folded basil leaf, one Boccontini and repeat and Finish with a tomato.
Drizzle with Balsamic before serving.
This salad is as easy as it looks ! All you need are the fresh ingredients ! This is a family favorite. Special enough for holidays but simple enough to enjoy everyday.
Burrata is one of the most special cheeses that hasn’t really been too available until just recently. A cows milk cheese made with a thin outer layer of mozzerella cheese and filled with creamy inside. Available in specialty cheese sections of your grocery store and in Italian markets as well. I have seen it at Whole foods recently. Be mindful to check the expiration date to ensure its freshness.
One basket Organic Cherry Tomatoes-sliced in half or
Heirloom Tomatoes – thickly sliced
Fresh cracked Black Pepper
Arrange tomatoes and Burrata on a plate. You can tear the burrata with your
hands ,its quite hard to slice.
Drizzle with your favorite Olive oil.
Sprinkle with Sea Salt and fresh Cracked Pepper.
Great on a lovely slice of Crostini
1 French Baguette-sliced diagonally
Cracked Black Pepper
Heat oven to broil
Lay bread on a baking sheet
Generously brush each slice with olive oil front and back.
Sprinkle with sea salt and cracked pepper
Turn pieces over and Repeat .
Broil slices until light golden brown
Using your tongs ,turn each slice over and broil remaining side until toasted.
Burrata and Peach Salad
It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.
You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.
The longer this recipe sits, the better so feel free to make it in the morning or even the night before and let rest in refrigerator until ready to serve.
This recipe does not have Bell peppers but feel free to add one or two medium size Red if you like !
3-4 large Tomatoes-peeled and cut into chunks- (canned ok)
1 small Cucumber- seeded peeled and cut into chunks
1 small Onion-peeled and sliced
3 celery stalks w leaves
1 clove Garlic-peeled and minced
handful of Cilantro
handful of Parsley
Juice of ½ lemon
splash sherry vinegar
Splash of Olive Oil
Splash of Sherry Vinegar
lemon zest and squeeze of 1/2 lemon
A chunk of Country White Bread-soaked in water and squeezed of excess water
If you want a thicker gazpacho start with a chunk of country white bread.
Soak in water and squeeze out the excess water.
Put all ingredients in blender or food processor and pulse until you get the consistency that you choose. I like mine smooth but if you like it chunky pulse it less.
Add bread and pulse until blended.
Season to taste you may need a bit more salt or a splash of water or olive oil this is up to you.
Blitz before serving.
Pour in bowls and drizzle with olive oil, I drizzled a bit of pesto oil on this one. Top with a little something crunchy like toasted almonds or thin slices of cucumber or radish.