Day 836 : Cocktail hour chez moi

Last night I had a few friends over for rose wine and summery nibbles -- light, flavorful and fresh food accompanied by crisp fruit forward rose and great company.

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!