So what did I make?
To start off I made a strawberry, cherry tomato, and basil burrata salad topped with a drizzle of EVOO and some sea salt. This was accompanied by some rosemary olive oil infused crackers, a melange of olives and roasted walnuts.
What else did we have?
A homemade flatbread pizza topped with Vermont Butter & Cheese's herb chevre, sliced zucchini and yellow summer squash, roasted walnuts, basil, and aged Parmesan topped with a drizzle of EVOO, crushed red pepper and sea salt. Rustic, aromatic, and flavorful yet bright, light, and fresh. The perfect summertime flatbread!
Here's to a great weekend folks!