i really, really wanted to continue on our when foodies get married series, but i really, really want to take some time and get the next two installment just right. i’m a little bit of a perfectionist. you can blame my mother.
until i get my act thoughts together, i will tell you about this rather kick ass dinner party tom & i recently threw. we had great friends, a reason to break out all the christmas decorations, great wine, yummy food, and were introduced the greatest guilty pleasure ever: jersey shore.
i’ll give you a quick rundown of what we had & share the recipes over the next week or so. they are a great mix of things that can, for the most part, be prepped ahead of time, so you’re not running around the kitchen at warp speed & you’ll actually be able to enjoy your guests & taste your wine. at the same time. except for the bruschetta. you’ll get that one now. you’re welcome.
on the menu?
goat cheese, pesto & sundried tomato terrine with pita chips
bruschetta with taleggio, grilled pear, prosciutto & white truffle oil
mixed green salad dressed with blood orange olive oil & white balsamic vinegar (no recipe here. it is what it is.)
& cappuccino fudge cheesecake
this bruschetta was based on one we had at rose pistola in san francisco, while on our honeymoon. (one of these days i’ll get to all that, too.) this bruschetta was a delicious twist on the usual old tomato based stuff, fresh & seasonal & awesome. the rose pistola version had stracchino cheese, so if you can find it, use it! we had to substitute, but it’s okay, these flavors still totally melt in your mouth.
2 bosc pears
1 french baguette
8 oz taleggio cheese
4 oz thinly sliced prosciutto
white truffle oil, to drizzle
1. heat a grill, or grill pan to medium. thinly slice the pears. grill until both sides are just slightly marked and warm.
2. preheat the broiler. slice the baguette (a little bit on the diagonal to get a little more surface area). brush both sides of each slice of bread with olive oil and place on a baking sheet. place under the broiler until toasted and golden brown, about 4 minutes (but watch it!!!!).
3. slice the cheese to fit on top of each toast. now it’s time to layer. take each slice of baguette and add cheese, a slice of grilled pear, and a slice of prosciutto (you may have to tear it for it to fit on the bread). place on a serving platter. finish layering the rest of the baguette toasts. once everything has been plated, lightly drizzle the whole platter with white truffle oil.
slightly sweet, slightly tangy, slightly crisp. all delicious.