I braved the heat and humidity to snip some herbs from my deck (OK, it was only a few steps, but it’s HOT out there!) and found a couple of colorful visitors (black swallowtail caterpillars!) feasting on my parsley. And some pretty little blooms on my rosemary. Very not October (poor buggers, I don’t think they’re going to make it to butterfly stage this late in the season), but lovely!
The rosemary is for the appetizer I’m making for Nathan’s class parent party tonight. A room-temperature pizza, lightly topped so it’s almost like a hearty foccacia bread. It’s very easy, do-ahead, and most important (!), tasty. I vary the toppings, depending on what I have in the cooler. Tonight’s version has a bit of crisp bacon, fresh tomatoes, said rosemary, caramelized onions, olive oil, and mozzarella. Sprinkle of coarse salt, few grinds of pepper, good stuff. (Recipe posted in comments, below.)
Man, I think I have to wear a tank top to this party tonight – 90 degrees is truly sweltering, even if it is October. Wild.
This isn't an exact recipe, which is nice, it's very adaptable. I always start with a Boboli crust, drizzle olive oil over it and smear it around, then smear around 1 small, minced garlic clove, then sprinkle the crust with coarse salt. A topping of nothing more than about 1/2 cup of shredded mozzarella with a grind of pepper is very nice (the point is not to make it super-cheesy like a pizza, just flavored like a foccacia bread - think about 1/2 cup each of any topping you choose).
seeded, chopped tomatoes
1 tsp. minced fresh rosemary
olive spread (just a Tbsp. or two, spread it around with the garlic)
1/2 mozzarella, 1/2 crumbled feta cheese
1 tsp. minced fresh oregano
shaved ham, minced
1/2 mozzarella, 1/2 cheddar
You get the picture. Bake at 425 for about 12 minutes, directly on the rack, cool on a rack to serve at room temperature (can be prepped a few hours ahead) or serve warm. Cut into 16 small wedges. Serves 5-6 as an appetizer.