Antipasti Selection

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Antipasti Selection

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Meredith put this meal together. It was basically like antipasti and/or tapas for dinner. A very Meredith style meal.

On the main cutting board (clockwise):

Toothpicks (duh, but it anchors the descriptions)
Myzithra Cheese:
- Very dry. Not sure if we let it dry out or if it was supposed to be this way, but the dog got to eat most of it
- Tasted like dry ricotta salata
Bresaola
- Very lean but salted charcuterie of beef. I really liked this stuff and_may_ try to make it
Pickled Grapes
- From Smitten Kitchen(see below for local) except with white balsamic vinegar instead of regular white wine vinegar. Not really the best substitution as balsamic doesn't pickle things well, but this was still pretty good. Even if it wasn't what it was supposed to taste like
Gruyere cheese
Romesco-Tomato Bruschetta
- We first rubbed the toasted breadwith garlic, then topped with romesco^[@rev] and sliced tomatoes
- Pretty good but the garlic was a bit too strong and spicy. Less garlic next time
Fig and Sunflower Seed Bruschetta
Prosciutto (for pairing with the melon)

The salad (pictured below) was a burrata(Italiancheese that was like mozzarella on the outside and ricotta inside) with prosciutto, "power" greens, and black and green figs. The green figs were fine but the black ones weren't quite ripe so we tried to brulee them (See the photo below). The salad was drizzled with balsamic vinegar.

Finally, we had Tuscan melon (fancycantaloupe) to be eaten alone and paired with the cured meats.

The meal was a lot of prep but really, really good. Lots of variety and good complimenting flavors. My fav was mixing the salty and dry (and lean) bresaola with the almost creamy burrata.

We would do this kind of thing again!

Pickled Grapes (from Smitten Kitchen)

local copy^[@rev] password is the name of my dog, all lower case)

Original Wordpress ID and Date: 10171, 2015-07-31_230541