Entertaining in California is as good as expected. It begins with a hour-long trip to Berkeley Bowl, during which I muse over which of the 10 varieties of peaches I should buy for my cobbler, and which ones I might toss into my tropical fruit salad...
And don't even get me started on the papaya ponderings.
On the menu for this morning:
- GOAT CHEESE & SALAMI TOASTS with TOMATO and BASIL
- PEACH RED BERRY COBBLER
- BANANA NUT BREAD with BURNT CARAMEL SAUCE
- CHOPPED TROPICAL FRUIT with COCONUT MILK YOGURT
- PINK & YELLOW MIMOSAS (just launched!)
- and of course...PEET'S COFFEE
Soundtrack:
- Putumayo's Afro-Latino Party
- Buena Vista Social Club
- Pink Martini (Hang on Little Tomato)
GOAT CHEESE & SALAMI TOASTS with TOMATO and BASIL
from Gourmet (with a few adjustments)
mini bagels, halved
soft goat cheese
Genoa salami, thickly sliced and quartered into triangles
cherry tomatoes, sliced 1/4" thick
basil chiffonade
black pepper
Lightly toast mini bagels. Generously spread goat cheese over each toasted bagel half. Top with three slices of salami and three slices of tomato. Garnish each bagel toast with basil and season with freshly ground black pepper.
Not a difficult menu at all. In fact, can be done with spare time to take 3 photos for food blog before guests arrive.
BANANA NUT BREAD with BURNT CARAMEL SAUCE
AND MORE FRUIT...
Oh yes, and would you like to know what I ate yesterday? Cabernet Sauvignon. Right off the vine (talk about tannic). My visit to the vineyards has got me thinking about crushing and bottling some of my own.
BTW - Pink and Yellow do make nice mimosas. Then again, I've never met a mimosa I didn't like.
