On Saturday FHFB and I hosted a barbeque for FHFB's office staff - 9 meteorologists and their families. Everything turned out wonderfully, however, it was absolutely pouring that morning - a real deluge - FHFB promised me that it would clear up by the afternoon and he was right - there wasn't a drop of rain the entire afternoon and evening.
We were able to take several excursions out to the vegetable garden to show off all of FHFB's handiwork and extraordinary gardening skills. Some of our guests had never seen a brocolli plant!
As usual I did not take any photos of this gathering...other people might have but I don't have those photos to share with you all...please forgive me but after a couple of glasses of Proseco all of my plans for taking photos always go right out the window.
Today I thought I'd share the appetizer part of the menu so the post doesn't take you too long to read through. If the link or recipe isn't included here just ask and I'll be glad to send it to you. Bon Appetit doesn't seem to have catalogued all of their older recipes unfortunately. Our main appetizer was a bruschetta station.
We use a semolina bread for our bruschetta, but you can use any Italian or French baguette for this recipe. After slicing peices that are about 1/2 inch thick, rub each side of the bread with raw garlic and drizzle a little extra virgin olive oil on each peice before grilling.
Grilling this bread outside over a gas or charcoal grill gives you that wonderful smoky outdoor flavor that just accentuates the flavors of whichever topping you choose.