Dining Al Fresco- Deconstructed "Pizza"

 "This is my Italian summer!" Ava announced as she devoured another slice of prosciutto. I laughed and we set the table- al fresco- on the deck: cushions on the wooden chairs, floral printed cloth napkins, salt and pepper. Ready to relax after a day of working indoors on a beautiful summer day.

Our favorite meal to eat on evenings like these- a cast iron pan filled with roasted cherry tomatoes: charred and bursting, doused with balsamic vinegar and olive oil. Seasoned with a sprig of fresh rosemary nestled into the softened fruit. 

Once the tomatoes are removed from the oven, we tuck cold balls of burrata into the tomato "jam" and slit the tops of the fresh, creamy cheese open to reveal the oozing soft interior. We slice chunks of fresh crusty baguette and spread the soft tomatoes and silky cheese over them and use the crusts to sop up the juices on our plates. A perfectly deconstructed "pizza" to share as a leisurely dinner sitting amongst the flowers and potted herbs. What could be better?

Roasted Tomatoes with Burrata 
Serves 2 for dinner

2 tablespoons olive oil, plus more for finishing

1 pint cherry tomatoes

1 tablespoon balsamic vinegar

1/4 teaspoon sea salt

a few grinds black pepper

1/8 teaspoon (pinch) of sugar

1 sprig fresh rosemary

1 pinch crushed red pepper flakes (optional)

2 balls burrata

1 loaf fresh crusty bread/baguette, sliced

In an oven proof pan (cast iron is great for this), combine cherry tomatoes, balsamic vinegar, salt, pepper and sugar. Heat mixture on stove on medium high until tomatoes begin to blister. (about 10 minutes).

Heat broiler in oven. Nestle rosemary under the tomato mixture and place the pan in the oven under the broiler for 5-10 minutes until the tomatoes begin to char and the juices reduce a bit and get thicker. Carefully remove from oven. Remove and discard rosemary. Nestle burrata in the tomato mixture and slit the top of each cheese ball. 

To serve, place pan on table along with bread on the side. Dig in- be careful that pan is HOT! Best devoured with someone else and served with your favorite Italian style summer beverage such as Campari and soda and/or Hugo Spritz.

Campari and Soda

Serves 1

Ice

Campari

seltzer

3-4 lemon wedges

Fill a rocks glass with ice. Pour a couple of fingers of Campari over the ice. Top with seltzer

Gently mix. Squeeze 3-4 lemon wedges over the top. Enjoy!

Hugo Spritz

Serves 1

Ice

1 oz. Elderflower Liqueur- St. Germaine

2  oz. seltzer water

6 oz. Prosecco

lime wedges

Fresh mint

Fill a wine glass with ice. Crush mint leaves over glass of ice and add them to glass. Add St. Germaine, seltzer and gently stir. Top with Prosecco. Garnish with lime wedge and more mint.