It’s my new favorite summer appetizer — prosciutto and melon skewers with fresh basil, mozzarella cheese, and balsamic vinegar glaze. It’s easy and ridiculously delicious. Simply strip and fold the prosciutto to the desired size. I chose the pearl sized balls for the mozzarella but you can use other options and cut to size. And carve balls or cut squares for your melon. Pull it all together with your fresh basil — have fun with how you layer the skewer. Finally, sprinkle a little glaze over. Oh so good!
Bottega Birthday Dinner in Yountville
Chef Michael Chiarello’s Bottega in Yountville is an absolute delight. Laura brought me here for my birthday dinner. I had the Raviolo: Potato pasta filled with farm hen egg yolk, ricotta and Swiss chard with truffled brown butter and sage. It was off the charts amazing!!!
Easter Crostini
I’m trying some new things this Easter. Starting with this crostini appetizer. So easy and delish!
Ingredients:
Sourdough Baguette
1 Tsp Olive Oil
1 Cup Mixed Medley Cherry Tomatoes
2 Tbsp Diced Prosciutto
1 Tsp Red Wine Vinegar
Salt & Pepper to your liking
1 Cup Ricotta Cheese
1 Tbsp Basil Pesto
Directions:
Preheat oven to 350 degrees f. Slice the baguette into half inch slices at an angle. Toss the ends or use for something else. Brush the top of each slice with olive oil and place on a baking sheet oiled side up. Bake at 350 for about 10-12 minutes.
Combine dices tomatoes, diced prosciutto, red wine vinegar and salt/pepper. Let it marinade for an hour before using.
Mix together the ricotta cheese and pesto.
Put it all together! Spread the cheese mixture on top of each crostini. Top that with the tomato/prosciutto mixture.
Enjoy!
Soup & Salad @ Norman Rose Tavern, Napa
My latest Napa adventure has me trying lunch at the Norman Rose Tavern. I had the Clam Chowder Soup Special and half-sized Green Goddess Salad (full-sized must be enormous!) Both were fantastic! Looking forward to visiting again… and again.
Low-Carb Chicken Parm Take 2
Refining my low-carb chicken parm recipe. Lightly coated in buttermilk powder, dipped in egg, then dredged in a mixture of grated parmesan, almond flour, dried parsley, garlic powder, salt and pepper. Then brown chicken in skillet. Layer browned chicken atop marinara sauce in a baking dish. Cover chicken pieces with slices of fresh mozzarella, sprinkle entire dish with shredded Parmesan and bake at 350 (f) for 30-40 minutes.
