I’ll be starting up with new recipes and menus soon! My knee is healing and getting stronger. But for now….I’m sharing a past post with one of my favorite summer meals! I hope you’ll enjoy !
Baby, it’s hot outside…..hot, hot, hot…..and muggy! I tend to lose my appetite when this weather hits each June. Cool, light recipes are what I turn to. Lots of fresh fruit for breakfast, light salads and meats for lunch and something simple and delicious for dinner and entertaining. We love great Italian food and this antipasto platter is just the ticket for any hot summer evening! It’s a simple one platter meal that friends and family love!
To assemble the platter:
1/2 pound hard salami sliced thin
1/2 pound provolone cheese sliced thin
1/2 pound Genoa salami
1 jar roasted red peppers
1 teaspoon olive oil
1 clove garlic, finely chopped
Assorted olives
1 Artichoke steamed
Aioli sauce for dipping
1 small log goat cheese
1 tablespoon good fig preserves
Alessi Bread Sticks or baguette slices
The only real preparation for this is steaming the artichoke and making the aioli sauce, which I’ve even found in a jar at the grocery store in the gourmet foods area. But to make your own Aioli just place three egg yolks in your food processor with the juice of a lemon, sea salt and pepper to taste, 2 cloves of garlic and process. As you process add about a 1/2 cup of good olive oil through the tube in a steady stream until the mixture thickens.
I drain the roasted red pepper, after removing them from the jar, if I’m not roasting them myself. Toss the peppers with the olive oil and chopped garlic and place in a bowl. You’ll probably want to slice the pepper into thin slices so they can be easily place on a piece of bread or salami.
The rest is all about presentation. I like using a large platter and small containers for dips, peppers and olives and I always roll the provolone inside of the Genoa salami. I spoon the fig preserves over the goat cheese and serve it at room temperature. It’s easy and always so delicious!
Don’t forget a good summer wine to go with this. Pinot Grigio or Soave if you’re looking for white, a fine rose’ or Pinot Noir, slightly chilled would be just the ticket! Then there is always Campari….a personal favorite!
Here’s to a healthy summer of light, delicious meals!
AND here’s Kathi William’s music entertainment list for this weekend in the Golden Isles!: http://www.imwiththebandonssi.blogspot.com/
4 Responses
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Barbara Says:
Definitely. The less we turn on a stove or oven in the summer, the better. I love dinners like this!
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Melissa Says:
Hey Barbara! I’m so happy we’re connected! Loved your post today….moveablefeastscookbook.blogspot.com….a great site!
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Marisa Franca @ All Our Way Says:
It sounds perfect for dining al fresco. Muggy and I don’t get along. It’s turning cool here but not for long.
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Melissa Says:
I don’t do muggy well either….guess it’s a good thing I’m not out and about much yet!
