First of all, who wants to slave over a stove during the summer months for a snack, especially here in the desert. And, especially when the most fabulous summer appetizers require no sauteing, marinating or baking. What’s best of all, these tasty treats can be made in advance to serve when the time is right.
So, when I received a phone call from mother-in-law asking for wine and recipe ideas for her guests, I quickly chose Caprese Salad and Prosciutto with Melon and Fig.
Here’s a short story about why I chose these favorites.
My husband and I are not mormon, but he grew up in the faith and his mother is still active in the mormon church. Although I’m not involved in the church, she and I still still have so much in common personally including gardening and cooking.
What sparked the phone call from her this particular day was the news that some old friends of her husband from New York (whom she had never met) were set to arrive this weekend for a visit. In an effort to make their visit comfortable and pleasant, she asked her new Italian friends if they had any food requests for their visit. “Red wine and watermelon” was the response.
So, before she set out to purchase a bottle of wine (for the first time in her life), she thought it would be a good idea to get some suggestions. After I offered some simple and versatile Zin suggestions, it was on to the food.
Caprese Salad. Easy. Delicious. Beautiful. And what better way to take advantage of her summer garden basil. By assembling it in a gorgeous arrangement the night before, she need only pull it out when her guests arrive and drizzle a little olive oil and vinegar over it.
Next? Prosciutto with Melon and Fig because you can’t get more old-school Italian than that. And the fact that it too makes an aesthetically pleasing presentation doesn’t hurt either.
Email the recipes you ask? I’ll do even better than that! Here it is, photos and all because, well… that’s how I role now.