Sometimes, on a beautiful day in June, our meals are nothing more than a collection of appetizers enjoyed outdoors on our patio. Recently, I've been making this recipe for roasted olives. The caramelized garlic and large shards of orange zest take the taste to another level, and the roasting of the olives make them seem meatier and more tender. In addition to the olives, we also snacked on Melon, Prosciutto and Fresh Mozzarella Skewers and Savory Rosemary-Olive Shortbreads. Enjoy your time outdoors. It doesn't last long enough -- especially in Minnesota.
How fragrant these olives must be, and how good to savour on a summer's evening outdoors!
6/12/2009 11:47:42 am
We usually do an al fresco antipasto meal on Friday nights consisting of good olives, cheeses, salami, and some sort of leftover vegetable and nice wine. Perfect when the weather cooperates!
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