I spent a memorial day weekend at a friend’s Lake House and found myself cooking meal after meal for up to 25 people. When we came back to our regular lives I felt a suden emptiness and decided to invite the group over for a sunday night dinner. Chez Moi.
I made homemade pizza dough from Bon Appetite and made a bunch of toppings. Meatballs from scratch, caramelized onions, blanched asparagus with barata cheese, olive oil, salt & pepper. I also made two tarts, a Meatball, mascarpone, asparagus and the other was a strawberry Rhubarb. Both I just whipped up. Which surprised me. Oh and I was nervous there wouldn’t be enough food so I made a bib lettuce salad with a homemade mustard vinaigrette.
What’s pictured are tartines, the base is bread I picked up that morning from Scratch Bread. The best bread bakery and it happens to be around the corner from me.
Cherry Tomato, Truffle Oil Tartines
- 8 oz Ricotta Cheese
- Fresh 8 Grain loaf of bread
- 20 Cherry Tomatos (one small create)
- 2 table spoons Honey
- Sprinkle Salt
- Sprinkle Pepper
- 2 Table spoons of Truffle Oil
- Slice bread into somewhat bite sizes
- Spread ricotta cheese
- Slice cherry tomatos and place on top
- Drizzle honey, salt & pepper
- Top with Truffle Oil
It’s easy and its yummy. I did this once with figs but they weren’t in season and the tomato worked out well.