Girls, girls, girls
Had to snap a pic today of one of my favorite appetizers. Crusty bread, topped with a smear of hand-dipped ricotta cheese from Whole Foods (the stuff should be illegal, it’s that good) and roasted tomatoes (which I didn’t make myself, although they’re easy enough; these I also picked up at Whole Foods, in the produce section, and they are particularly delicious, roasted in olive oil with garlic and herbs). I might have had some for breakfast this morning. Maybe. (Or, try this gorgeous recipe from our friends Kris & Harry, they of the beautifully Foodie dinner a few weeks back – tomatoes roasted with a bit of honey, atop scrumptious home-made ricotta cheese, finished with a drizzle of honey-balsamic. Beyond good. Recipe posted in comments, below.)
I don’t usually have all these goodies on hand, but had purchased a round of tasties in prep for tonight’s Susie
Silpada Sales party, here at the hacienda. Girls, girls, girls, with snacks and wine and jewelry to boot. I put together a big platter of said tomatoes, as well as roasted peppers, carrots, and onions; salami; cornichon pickles; black olives; and rouille. Also set out a frittata cut into small squares, as well as chips and guacamole. With Kim as my Bar Beyotch (she is the fiercest bartender I’ve ever seen), Kathie and her sis Lisa doing party prep, and Suz jeweling her thing, we were all good. Even in pouring sheets of rain! Thanks ladies, for turning out and making it a great night!
Moderate it: a frittata is a terrific light, simple dinner, filling and tasty to boot. Without the crust and cream of quiche, but definitely with the perks of delicious fillings, nothing makes a better short-on-time dinner. And, good party food as well.
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Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
I'm so glad you were here, Lisa, and it was great to get together for Kathie. Can't think of anyone I'd rather support - she's amazing. I'm happy that you had a good time and I hope that she did too. S
Thank you so much for the wonderful party last Tuesday night! It was great fun, and so good for Kathie to see that her friends are there for her through thick and thin. You are the best!
I applaud you!
Lisa
Honey-Tomato Bruschetta with Ricotta
Adapted by Harry Benson from Food & Wine Magazine (Aug ’08)
Serves 6
2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 Tbsp. extra-virgin olive oil
2 Tbsp. honey
2 tsp. thyme leaves
1 tsp. kosher salt
1/8 tsp. freshly ground pepper
12 baguette slices, cut 1/2-inch thick on the bias
1 c. fresh ricotta (see recipe for homemade ricotta; or, try Whole Foods hand-dipped ricotta, in their cheese section, delicious)
1 tsp. honey whisked into 1 Tbsp. best-quality balsamic vinegar
6 basil leaves, thinly sliced
1. Preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt, and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
2. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.
3. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the honey-balsamic, sprinkle with the sliced basil and serve.
Make ahead: the roasted tomatoes can be refrigereated for up to 2 days. Bring to room temperature before serving.