Warmer weather always means lighter food for me. Finger foods, easy to make and delicious! I’m sharing several of our family favorites. I love anything with shitake mushrooms so this flat bread pizza fills the bill. For those who don’t like mushrooms I chop up a cutting board Italian salsa with organic plum tomatoes, basil and garlic….refreshing and yummy. This is the perfect meal at the end of a busy day…..and you won’t heat up the kitchen making it!
Flat Bread Rustic Pizza
Antipasto Platter
Melon & Prosciutto
Pinot Grigio
Flat Bread Rustic Pizza
1 Boboli thin crust (these are perfect for a quick pizza on a warm day….short cuts can be a good thing!)
Sliced provolone cheese (enough to cover the crust)
2 teaspoons good olive oil
1/4 pound shitake mushrooms, stems removed and caps sliced
1 clove garlic
2 cups organic baby spinach
10 fresh basil leaves, torn by hand
balsamic reduction (1/2 cup balsamic vinegar, 2 teaspoons good local honey – simmer until reduced to 1/4 cup)
Preheat the oven to 400 degrees, this can also be cooked on the grill outdoors. Place the pie crust on a round pizza pan, cover the crust with provolone cheese, overlapping as you go around. Saute the mushrooms and garlic in olive oil for about five minutes. Spoon the mixture over the cheese and season with sea salt and pepper to taste. Bake for about 10 minutes, until the cheese is bubbling. Remove from the oven and allow to cool slightly. Top with raw baby spinach and basil. Drizzle the finished pie with balsamic reduction and serve.
Antipasto Platter
Assorted Olives
1 jar roasted red peppers
1 can artichokes, drained
1 can garbanzo beans, drained
1 small box grape tomatoes
1/2 red onion, thinly sliced
10 slices hard salami, thinly sliced
10 pieces pepperoni, thinly sliced
Marinade
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Sangre de Cristo Italian Herb Blend
2 cloves garlic, peeled and crushed
Pink salt and ground black pepper to taste
Combine the marinade and pour over the olives, beans and veggies in a large plastic bag. Marinate for two – three hours. Pour out into a serving bowl.
Melon & Prosciutto
1 cantaloupe
1/2 pound thinly sliced prosciutto
Cut the cantaloupe in half, cut into wedges and then in half, crosswise. Wrap each melon piece with prosciutto and place on a serving platter. Garnish with fresh mint to serve.
3 Responses
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Marisa Franca @ Allourway Says:
Everything looks delicious! I love light summer foods– and you can do so much with a pizza crust. My Honey and I have found the secret to the perfect pizza crust. For years we’ve experimented and finally found it. 🙂
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Melissa Says:
I want that recipe! My crust never turns out to suit me!
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Harold Michael Harvey Says:
Mouth watering, oh my…
