As promised, day 1 of recipes from Saturday Night’s dinner party.When cooking for a group, especially with courses involved, I follow the KISS methodology–keep it simple “silly”. Anything that can be prepared in advance and then set out with no prep work is ideal. Same with the main dishes. Baked dishes, roasts, braises are perfect. Sautes, pan fry = too much work!
So for the appetizers, I went super simple. Chips and salsa, featuring my corn salsa that I canned a few weeks ago. Next was homemade bruschetta. I used the same recipe from my Bruschetta Pork Cutlet post, just doubled it and added yellow and orange tomatoes for color. I made the bruschetta on Thursday and kept it in the fridge so the flavors would blend and intensify. Then the afternoon of the party, I took it out a few hours in advance so it would warm to room temperature. Then slice a baguette and you’re done. If you’re super motivated, toast the baguette slices in the oven by brushing them with olive oil and putting them in the oven at 350°F for 10-15 minutes until crispy.
Finally, marinated mozzarella. SO easy. Again something that can be made a few days in advance, then brought to room temperature the day of the party. Of course, you can buy homemade mozzarella, but why buy when homemade is easy and tastier.
- 1 c olive oil
- zest of 1 lemon
- 2 tsp salt
- 1 tsp cracked red pepper
- 1 tsp red chili flakes
- 1 tablespoon each 3-4 fresh spices (like basil, thyme, marjoram, oregano, parsley, etc)
- 1 lb fresh mini mozzarella balls
In a large bowl, whisk olive oil, zest and spices. Add mozzarella balls and mix well. Marinate for at least 30 minutes and serve. Or pour into a Tupperware container, add extra oil so mozzarella is covered, and refrigerate for up to 4 days. Bring to room temperature before serving.
Stay tuned for Mixed Greens with Roasted Apples & Butternut Squash tomorrow.