National Picnic Day

April 24, 2020

It's National Picnic Day! Even though we are all staying at home right now, we can still have a picnic inside. Grab some pillows, blankets and candles and make a picnic spot near a window in your house. Add some fun food, drinks and games and make it a party. Here are a few recipes and ideas to get you started. 

 

 

 

 

CHARCUTERIE BOARD & PARTY BITES 

 

MEATS 

 

Salami

 

Capicola 

 

Mortadella 

 

Prosciutto 

 

Sopressata 

 

CHEESES 

 

Brie

 

Parmesan

 

Goat

 

Smoked Gouda 

 

Blue 

 

VEGGIES/FRUIT (pickled or preserved) 

 

Olives

 

Asparagus

 

Pepperoncini 

 

Sundried tomatoes 

 

Fresh fruit

 

Fruit preserves

 

GARNISHES 

 

Fresh herbs

 

Pesto 

 

Stone ground mustard 

 

Crackers 

 

BREADS 

 

Baguette

 

Focaccia 

 

Pretzel bun 

 

Arrange meats, cheeses and veggies on a large wooden cutting board. Serve with fruit, pesto, mustard, crackers and breads. 

 

Make some foccacia and pretzel-bun sandwiches to serve alongside. 

 

FOCACCIA SANDWICHES 

 

Cut focaccia in half horizontally. 

 

Spread a thin layer of pesto over the cut sides of the bread. Layer meat on focaccia bottom, then add some cheese slices and top with some pepperoncini. Replace focaccia top and cut into desired slices. Arrange on a platter next to the charcuterie board. 

 

PRETZEL-BUN SANDWICHES 

 

Cut pretzel buns in half horizontally. 

 

Spread a thin layer of stone ground mustard over the cut sides of the buns. Layer meat on pretzel-bun bottom, followed by some cheese slices. Replace pretzel-bun top and cut into desired slices. Arrange on a platter next to the charcuterie board. 

 

NOTE 

 

Feel free to add extra slices of meat and cheese to these sandwiches.

I use items from the charcuterie platter along with some sliced turkey, ham and sliced cheeses. 

 

 

 

  Video from WZZM, showing how I put my Charcuterie Board together. 

 

 

Antipasto Salad with Bloody Mary Vinaigrette 

Serves 4

 

1 (10-ounce) package cheese tortellini 

6 ounces Brewt’s Bloody Mary Mix

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

1 (14-ounce) can quartered artichoke hearts, drained

1 cup medium pitted ripe black olives, drained

1 cup cherry tomatoes, halved 

1 cup pepperoncini peppers 

8 ounces fresh mozzarella balls 

8 ounces black pepper salami, cut into bite-size pieces 

Fresh basil leaves, for garnish  

Balsamic glaze (optional)

 

Cook tortellini al dente, according to the package instructions, then drain and let cool. 

 

In a small bowl, whisk together bloody Mary mix, red wine vinegar and olive oil until well-incorporated and emulsified. 

 

In a large bowl, add tortellini, artichoke hearts, olives, tomatoes, pepperoncini, mozzarella balls and salami. Gently fold in vinaigrette and toss everything together. Cover and refrigerate for at least 1 hour.

 

Garnish with fresh basil leaves. Drizzle with balsamic glaze, if desired. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

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