What’s on the menu?
BURRATTA CHEESE & PROSCIUTTO CROSTINI WITH BASIL OIL
ENTREE: GOURMET WEDGE SALAD WITH BACON, HEIRLOOM TOMATOS, FRESH BUTTERMILK RANCH & CRISPY VIDALIA ONIONS
Summer entertaining at its best!
When it’s hot out – and man is it out hot here in Folsom, CA – I still want to entertain but I try to plan menus that are seasonal, light, and don’t require me to turn the oven on. Stovetop is fine I just don’t want to be slaving over it when guests are here – sweaty and frazzled is not a good look – so either the menu needs to have do-ahead steps on the stove, or I plan a dish that uses the grill.
This menu is as easy as it gets in that it’s all do-ahead with a little bit of stovetop involved but not much. I love simple and approachable ingredients that are seasonal but really satisfying. And this one has it! In only two dishes! Read on to get to the details that really makes the difference between average and amazing.
What makes it special?
These two dishes served together hits the perfect balance of a light summer meal that still manages to deliver truly mouthwatering flavors and textures with of plenty of fresh, seasonal ingredients. With any dinner party menu that’s exactly the formula you are trying to achieve. So, let’s break it down and talk about what makes these dishes shine starting with the appetizer:
Burrata cheese & Prosciutto Crostini with Basil Oil
- Creamy fresh burrata cheese. Burrata cheese is similar to fresh mozzarella cheese, and if you can’t find it then fresh mozzy is a great substitute, but with a softer, more buttery flavor profile and texture. It doesn’t just slice it oozes creamy goodness. It, along with the fresh basil oil, is the star of this dish so buy the best quality cheese you can find or afford. Here are two of my favorites. Click on the image and it will take you to where you can order online but look for it in your local Whole Foods or higher end grocery store or, better yet, your local farmer’s market.
- Basil Oil. In the summertime, when basil is plentiful, I really like to make my own. A key tip on this to blanch the basil first in simmering (not boiling) water for 10 seconds and then move to an ice bath before blending with oil. Not any longer or it will brown, and the ice bath is important. This process helps insure the beautiful green color. The freshness you get from making your own really comes through and you can store in the fridge for weeks and use it on so many things (eggs, salads, fish). If you don’t want to make your own this is a good substitute and pantry item to have on hand.
Do ahead steps:
- Make basil oil and cover and store in fridge. Can be make several days ahead. Reserve some of the fresh basil for the crostini. *Key to keeping basil oil vibrant and green is to blanch it first for 10 seconds (not more) and then put in an ice bath before combining with oil.
- Make crostini. Crostini can be done in the oven or stove top or even on the grill. When it’s hot out I like to use my panini press, which is electric, or a cast iron pan on the stove. A little olive oil is all it takes. Can be done several hours ahead.
Notes:
- When plating I like to top the mozzarella layer with a little flaky sea salt or regular sea salt and a small drizzle of the basil oil before topping with the prosciutto. It brings out the flavors and gives you the perfect bite.
Wedge Salad with homemade buttermilk ranch and crispy onions
- Homemade buttermilk ranch dressing (you can add blue cheese crumbles if you love blue cheese)
- Summer heirloom tomatoes fresh from the farmer’s market
- Crispy Vidalia Onions. Here’s a link to a recipe I really like:
Do ahead steps:
- Make buttermilk ranch dressing and cover and store in fridge. Can be made several days ahead
- Cook bacon in a cast iron skillet until crispy. Pat dry and store until ready to serve.
- Make crispy Vidalia onions.
Notes:
- Using fresh herbs in the buttermilk ranch dressing and a combination of sour cream, buttermilk, and mayonnaise makes a big difference. Your guests will be able to tell it’s homemade it and it’s worth the extra ingredients and steps
- Bacon and pre-cooked early in the day or even a day ahead and re-crisped on the stove top over low heat or in a toaster oven
- Crispy Vidalia onions will save at room temperature for several hours or can be covered and refrigerated and re-crisped in an air fryer
