Saturday, July 18, 2015

Heat-wave Antipasti

It's summertime. This is the South. It's hot. It's damn not.  It's always damn not.  But, the last few weeks, we've endured several days with 100+ temps.  These are the days that I remember one of my mom's famous anecdotes...The only thing that separates Columbia from hell is a screened door. 

We drove up to the Upstate the other day for a couple reasons: 1) it's cooler up there and 2) peaches. After scoring giant peaches from Inman, a gallon of blueberries and the most beautiful tomatoes I've seen in a long time, we returned home around dinnertime. I determined that it was just too late to start cooking, so I told my mom and dad to give me 30 minutes and then come on over.

This is what I came up with.  I think it turned out pretty darn beautiful, if I do say so myself. 

Seriously, look at these tomatoes!

My kind of antipasti platter
Olive oil and herbs for our bread
So, we dined on prosciutto & cantaloupe, pepperoncini, black olives, artichoke hearts, roasted red peppers, Castelvetrano olives, hearts of palm, Caprese salad, cheese, olive oil and French bread. Not one single BTU was used to create this spread, so we could enjoy our meal in nicely air-conditioned comfort!


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