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.
