Tomatoes and mozzarella with olive oil and basil is a simple and special summer treat, that sends me to the moon!  Caprese Salad or Insalata Caprese originates from the isle of Capri in Italy.  Since there are only three ingredients in this salad, the focus is on fresh. Tomato and basil season, so this shouldn’t be a problem (just remember to keep the tomatoes out of the fridge).  Serve the salad on a large platter or on individual small plates, whichever you prefer.   If you like, you can put out small condiment bowls with olives and salted capers for added flavor. I love my Caprese Salad straight up with some fresh bread. It makes a wonderful mid-day snack or light lunch and pairs well with a crisp Sauvignon Blanc.

I am picking fresh basil from our garden for the salad, still waiting on our tomatoes!  Come check out my video journal of our garden  here>

Caprese Salad Recipe, Serves 6-8

Ingredients:

• 2 pounds ripe tomatoes, fresh picked not refrigerated
• 1 lb. Fresh mozzarella
• 10 Fresh basil leaves
• 1/4 cup olive oil, or to taste
• Course Pepper and Salt

Preparation:

• Slice the tomatoes into rounds .
• Slice the mozzarella into rounds and lay them over the tomatoes.
• Season with the olive oil, basil, and a little salt and pepper.

Ingredients:

• 1/2 cup shredded Swiss cheese (2 oz)
• 1/4 cup mayonnaise or salad dressing
• 2 medium green onions, thinly sliced (2 tablespoons)
• 12 slices (1/4 inch thick) baguette French bread
• 6 slices refrigerated fully cooked bacon (from 2.1-oz package), cut in half
• 1/4 cup finely shredded iceberg lettuce
• 4 cherry tomatoes, each cut into 3 slices

1. Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
2. Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
3. Garnish each crostini with lettuce and tomato slice.

2)BLT PINWHEELS Prep Time: 35 min – Total Time: 1 hour 35 min – Makes: About 30 servings

Ingredients:

• 1/2 cup mayonnaise or salad dressing
• 1 package (3 oz) cream cheese, softened
• 2 tablespoons Old El Paso® Thick ‘n Chunky salsa
• 1 teaspoon Dijon mustard
• 6 slices bacon, cooked, crumbled
• 3 spinach-flavor, tomato-flavor or plain flour tortillas (8 to 10 inch)
• 3 roma (plum) tomatoes, seeded, chopped (1 cup)
• 1 1/2 cups shredded romaine lettuce

1. In small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended. Stir in bacon.
2. Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas.
3. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1-inch slices; secure each slice with toothpick.

Here is a really refreshing way to welcome road weary guests to your home.  When guests arrive after a long drive serve them a summer treat to help them beat the heat.  The combination of lemon and strawberry is delicious and refreshing.

Here’s one of my favorite ways to use strawberries and lemon:

COCKTAIL: Limoncello Spritzers

Recipe:
Fill 6 tumblers halfway with ice. Stir 1/2 cup of limoncello and 2 tablespoons of lemon juice (fresh) into each glass. Top with 1/4 cup of club soda and serve. Add a garnish of lemon to squeeze and a fresh sprig of mint

San Pelligrino Lemonato is a great non-alcholic choice and Lemonade for the little ones assures that everyone has something cold to sip on. Mix up a pitcher with ice and throw in some strawberries for color and taste.

SNACK: Lady Fingers with Strawberries and Cream

Recipe:
Serve washed whole strawberries with just the tops cut off in a bowl. Set the bowl on the center of a platter and surround with lady fingers (place on the platter like the petals on a flower) . Next to the platter offer whipped creme (or try 1 cup mascarpone cheese & 1/3 cup chilled heavy cream whipped for 2 minutes).

Photo credit: Ralph Anderson; Mindi Shapiro Levine – Southern Living website

Here is an amazing and tasty idea for the Holidays and all year long. This year, I am serving Pancetta Crisps with Goat Cheese and Pear, as my amuse-bouche on Christmas Day. Sounds very French and very fancy, but really it is a simple idea that I love. Amuse-bouche is a French term that literally translates to “mouth amuser”.   Amuse-Bouche are different from appetizers. In restaurants, they are not ordered from a menu by patrons, but, when served, are according to the chef’s selection alone. They are served to excite the taste buds and give guests a glimmer of the meal ahead.  This recipe is perfect for an amuse-bouche because the flavor combinations of pancetta, pear, goat cheese and honey, all hit different taste buds on the tongue at once.   I can’t think of a better way to amuse your mouth!

When guests arrive, greet them with an amuse-bouche and cocktail.  This helps let them relax and unwind after the trip to your home and sets the mood for the day ahead by making them feel special!

If this recipe is not to your taste, check out SouthernLiving.com for 24 more amazing ideas!

Pancetta Crisps with Goat Cheese and Pear

Prep: 15 min., Bake: 10 min., Stand: 10 min. Yield: Makes 6 servings

Ingredients

• 12 thin slices pancetta (about 1/3 lb.)
• 1 Bartlett pear
• 1/2 (4-oz.) package goat cheese, crumbled
• Freshly cracked pepper
• Honey
• Garnish: fresh thyme sprigs

Preparation

1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

2. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.

All Credit to : Sheri Castle, Chapel Hill, North Carolina, Southern Living, NOVEMBER 2007

Here are some amazing appetizer ideas for the Holidays.  They are simple and special and all come from the President Cheese website. President Cheese not only has great cheese, but their website has great recipes and complete “how to” videos. Try my party appetizer picks below and visit the PresidentCheese.com for more!

Pub Cheese Mini-Frittatas

• Vegetable oil cooking spray
• 8 large eggs
• ½ cup milk
• 1 tablespoon Dijon mustard
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 tablespoons rondelé® by Président® Sharp Cheddar Pub Cheese
• Fresh chives for garnish

Preheat oven to 375 degrees. Spray mini-muffin pans with cooking spray. Blend eggs, milk, mustard, salt, and pepper and pour into muffin cups, about ¾ full. Drop ½ teaspoon of rondelé® by Président® Pub Cheese into each cup and bake for 10 to 15 minutes or until puffed and set. Serve warm or chilled, garnished with chives. Makes 30 mini-frittatas.

Goat Cheese Roule Balls

• 11 oz Président® Fresh Goat’s Cheese
• Assortment of colorful spices, nuts, and seeds

Unpack fresh goat cheese, and divide it into two-inch balls. Spread seeds, nuts and spices on a baking sheet separately, and gently roll each ball until covered. Serve on a plate or platter.

Feta Skewers

• 4 tablespoons olive oil
• 1 teaspoon Italian herb blend
• 8 oz Président® Plain Feta Chunk, cut into ½” cubes
• 1 small cucumber cut in ¼” thick slices
• 1 pint cherry tomatoes, halved
• 1 cup pitted Kalamata olives
• Skewers

Combine oil and herbs and set aside.
Make skewers, alternating cheese cubes with cucumbers, tomatoes, and olives.
Drizzle herb oil over skewers and serve.

Baked Brie with Carmelized Plums

• 1 tablespoon butter
• 2 tablespoons brown sugar
• 2 medium plums, pitted and thinly sliced
• 1 tablespoon orange juice
• ½ teaspoon chopped fresh rosemary
• Pinch of salt
• 15 oz Président® Mini-Brie

Preheat oven to 400 degrees. Melt butter in small pan and add sugar, plums, and orange juice. Cook and stir until sugar melts and juice begins to thicken, about 10 minutes. Add rosemary and pinch of salt. Remove from heat and let cool 5 minutes. Slice rind of one side of Brie and place cut side up on an oven-safe plate or platter with enough rim to catch extra juices. Arrange plums and juices on top of Brie and bake for 10 – 15 minutes. Serve with bread, crackers, or toast.

Spinnach and Red Onion Canape

• 2 cups fresh spinach
• 3 green onions, thinly sliced
• 2 teaspoons olive oil
• ¼ cup diced red onion
• ¼ cup red pepper jelly
• 1 tablespoon chopped mint
• Crackers, flat bread, or crostini
• 8 oz rondelé® by Président® Garlic and Herbs Gourmet Spreadable Cheese

Sauté the spinach and green onions in the oil until wilted. Set aside. Combine red onion, pepper jelly, and mint. Spread each cracker with rondelé® by Président® Gourmet Spreadable Cheese. Top with some of the spinach and garnish with the pepper jelly mixture.

Disclose:  I was not paid and do not receive compensation in any form from President Cheese.

Pictured above is a board Elizabeth and I created with some of our favorite cheeses.   We used a variety of sheep, cow and goats milk cheeses with quince, honey, figs and grapes to create a real harvest feel for our plate. We served the cheese with a crisp Chardonnay and enjoyed a great day!

A cheese plate is a great way to give your guests a nibble before Thanksgiving Dinner without killing thier appetite.  There is nothing worse than putting out too many appetizers and then inviting full guests to sit down for a dinner you slaved over!  Since Thanksgiving is an All-American Holiday, select cheese for your plate from a growing number of American Artisan Cheesemakers. Here are some of my favorites:

 Mt Townsend Creamery  - my pick Seastack, award winning with a real salty earthiness.

Cow Girl Creamery - my pick Pierce Pt a delicious cheese that is washed in a muscato wine and rolled in dried herbs.

Cypress Grove  - my pick Humboldt Fog®, I could take a bath in it and Lamb Chopper which I love with honey.

You can visit a good cheese shop, order online from the cheesemongers above, or I highly recommend the great selections of USA cheese at Murray’s Cheese.com 

Tips for Creating a Great Cheese Plate:

Selecting

• When preparing a cheese board, plan on serving from three to five cheeses .  Aim for variety. You want to tempt the taste buds with cheeses of distinctly different styles, tastes, and textures.For a simple, but interesting cheese board, start with these three selections: one soft cheese, one firm cheese and one blue vein cheese. To expand your offerings, add a spreadable cheese like fresh chevre, or a “surprise” cheese flavored with wine, spices or herbs.

• For a more creative twist, build your cheese board around a theme. You might offer cheeses from different milks (cow, sheep, goat) or cheeses from a particular region (California or Iowa).

• As an appetizer or course, plan on serving 70g of cheese per person.

• If you’re on a budget, better to buy 2 of good quality rather than many of a lesser quality.Make your cheese board a memorable experience: avoid the common and go for artisan cheeses that are new to your guests.

Presenting

• Once you have selected your cheeses, choose a tray or platter large enough to keep cheeses of different shapes and sizes from touching. 

• Wood boards are my pick, they are traditional and offer a contrasting background color to make your cheeses stand out.

• When arranging your selections, be sure to display them in a manner that makes them most accessible to guests. Put smaller cheeses in the middle, and then place soft cheeses around them. Hard cheeses should be arranged around the outside of the cheese board to make them easier to cut.

Accompaniments

• To make your cheese board an edible piece of art, garnish it with natural ingredients. Figs, grapes, apples, and pears all add beautiful color and flavor to your board. 

• In separate dishes, offer honey, quince, jam or lightly roasted nuts. 

• Include a variety of breads and crackers that aren’t too strong or salty.  Slices of tangy sourdough or crackers flavored with cracked black pepper pair well with cheese.  

• In general, fresh cheeses pair well with Sauvignon Blanc or Pinot Noir, blue cheeses with Sauternes and Port, and aged cheeses with Zinfandel or Burgundy.

Serving Tips

• Remove the wrapping from cheeses, but leave on rinds.

• Serve each cheese with its own knife to avoid mixing flavors.

• Bring cheeses to room temperature for optimal flavor – take out of the refrigerator up to two hours before serving.

* Ilovecheese.co.uk was a reference for this post.

Recipe and Image form Pillsbury - visit for more ideas!

With Halloween on a Saturday, the trick or treating may go on all day.  Sugar overload is inevitable, so start the day off on the right foot!   Here is a cute and clever idea for breakfast that should give the kids some energy and get them excited for Halloween.  Add some scramble eggs and fruit and you’ll have yourself a wonderful meal!

Halloweenies

Ingredients:

• 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 44 cocktail-size smoked link sausages (from a 1-lb package)
• 1/2 cup creamy Dijon mustard
• 1 tablespoon dried oregano leaves

Directions:
1. Heat oven to 375°F. Line two 15×10x1-inch pans with cooking parchment paper.
2. On work surface, roll dough sheet out to 14×11-inch rectangle. Cut vertically to make two 11×7-inch rectangles. Cut crosswise into total of 44 (7×1/2-inch) strips. Pat sausages dry with paper towels.

3. Wrap 1 strip of dough around each sausage to look like a little mummy; press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.

4. Bake 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, mix mustard and oregano. Serve sausages warm with mustard dip.
High Altitude (3500-6500 ft): No change.

Tomatoes and mozzarella with olive oil and basil is a simple and special summer treat, that sends me to the moon!  Caprese Salad or Insalata Caprese originates from the isle of Capri in Italy.  Since there are only three ingredients in this salad, the focus is on fresh. Tomato and basil season are here, so this shouldn’t be a problem (just remember to keep the tomatoes out of the fridge).  Serve the salad on a large platter or on individual small plates, whichever you prefer.   If you like, you can put out small condiment bowls with olives and salted capers for added flavor. I love my Caprese Salad straight up with some fresh bread. It makes a wonderful mid-day snack or light lunch and pairs well with a crisp Sauvignon Blanc.

Recipe, Serves 6-8

Ingredients:

• 2 pounds ripe tomatoes, fresh picked not refrigerated
• 1 lb. Fresh mozzarella
• 10 Fresh basil leaves
• 1/4 cup olive oil, or to taste
• Course Pepper and Salt

Preparation:

• Slice the tomatoes into rounds .
• Slice the mozzarella into rounds and lay them over the tomatoes.
• Season with the olive oil, basil, and a little salt and pepper. 

I found this recipe in the archives of Southern Living, but I don’t believe it’s yesterday’s news.  In fact, I think you can WoW your guests with Shrimp Shooters, when you entertain this summer.   They are one of the biggest bangs for your time and buck:  simple and special, an unexpected treat that’s easy to make. Below is a great recipe from Southern Living, try it or prepare your shrimp any way you like.  Serve it in individual shot, cocktail or small juice glasses (as in the picture above ), garnish with leaves of lettuce, cocktail sauce or sliced lemon.   You can’t go wrong; the only rule is you must keep your shooters very cold as this is a key to great cocktail shrimp.   When your guests have arrived, play hostess with the mostess  (or host with the most) and pass these out from the tray. You will get an opportunity to walk around and personally present each shooter.  It’s just another way to make your guests feel welcome and special!

Shrimp Shooters
Prep: 15 min., Chill: 8 hr.
Yield Makes 8 servings

Ingredients

• 2/3 cup olive oil
• 1/2 cup white balsamic vinegar
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons grated lemon rind
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon hot sauce
• 1 1/2 pounds peeled, large cooked shrimp
• Romaine lettuce heart leaves

Preparation
1. Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl.

2. Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.

3. Arrange lettuce leaves in 8 (6- to 8-oz.) glasses. Spoon shrimp mixture evenly into glasses.

Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

Credit for this Recipe: Southern Living, JUNE 2007 Issue

Here is a delicious no cook salsa recipe for your next cookout. Start with sweet watermelon and peach, then soup it up with mint and onion to create a blend of flavors that is really out of this world. Since all the ingredients are in season, you can really enjoy the fresh fruit taste. Serve this salsa with cinnamon chips or on the side with fish or chicken. It’s a surprise for guests and more refreshing in the summer heat than the spicy tomato based version.

Peach Watermelon Salsa:

Makes 6 servings (1/4 cup salsa and 8 chips each).
Recipe and Photo from the McCormick’s Website – visit for more great recipes!
• 1 cup chopped peeled peaches
• 1 cup chopped seeded watermelon
• 3 tablespoons orange juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon finely chopped red onion
• 1/2 teaspoon McCormick® Thyme Leaves
• Cinnamon Tortilla Chips
• 2 tablespoons sugar
• 1 teaspoon McCormick® Cinnamon, Ground
• 6 flour tortillas (6-inch)

1. For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.

2. For the Chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.

3. Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Peach Watermelon Salsa.