Blog Party!

Join the Blog Party

Bernadine’s Corner

Hello everyone! I havent hosted a blog party in a while and they are always so much fun! I decided to host one starting today until Wednesday, which gives you plenty of time! A blog party us where you leave a link to your blog in the comment section, visit and meet new blogs/people and have lots of fun!

Here are the rules:

1. Choose any one of your favorite blog posts from your own blog, all kinds of posts are welcome. (Anything inappropriate will be removed). You can share up to three links each day, but it’s best to wait some time between each one.

2. Paste your link in the comment section of this post and tell a little bit about yourself and/or your blog.

3. REBLOG this post to let everyone know!!

4. Now grab a fuzzy blanket and get ready to read more blogs and meet…

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Antipasti Platter

Antipasti Platter

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.  Make sure your guests have the correct utensils to cut the cheese.  How the cheese is cut will affect the taste.  Here is a guide on Cutting Cheese Right

 

Pinzimonio:
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) I also like the add a variety of berries.

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Depending on your group you may also add some dressing such as ranch or sweet mustard.

Marinated Olives:
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.  (My family doesn’t care for marinated olives and veggies hence I only add them if I know my guest like them)

Other Options:

I also like to add nuts, jams, confits such as Confit d’Oignons au Vin Rouge, roasted chickpeas, my favorite red chili pepper jam, small pieces of onion tart. and a basket of Quark- Brötchen

Roasted Pepper Salad:
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days