Delicious Dinner Party

Before I left Los Angeles, I had a great dinner party with just the best company.  Between the delicious, (and sneakily potent) sangria, the appetizers and main courses, the cherries and banana boats,  we were very full and very happy.  Oh, we had a blast.

Matt and I cooking away!

For this post, I’ll share the starting appetizer recipe from Matt.   He taught me how to make his Bruschetta (with an Italian flag twist), and it was fantastic.

Italian style Bruschetta

  • 1 loaf French baguette
  • Olive Oil
  • Avocado
  • Tomatoes
  • Mozzarella balls
  • Balsamic Vinegar
sliced tomatoes and avocado awaiting
1.  Slice up french bread and place on a roasting pan
2.  Brush with olive oil
3.  Place in the oven at 375 degrees for about 3-4 minutes, until golden brown
4.  Place sliced tomatoes on top of each bread piece, lightly salt and pepper
5.  Place mozzarella balls on each piece
Matt hard at work
6. Put the bruschetta back in the oven briefly, until the cheese is melted
7. Place a slice of avocado on each
7. Drizzle with balsamic and olive oil
Doesn’t that look delicious?!  Here is a preview of our entire feast.  Keep posted for the portobello mushroom recipe!

Sunday Night Dinner Menu

– Italian-style Bruschetta
– Roasted Eggplant and Asparagus

– Grilled Chicken and Peppers
– Black Bean and Corn Quinoa
– Spinach and Salmon Stuffed Portobello Mushrooms

Marinated with peanut sauce and grilled
Black Bean and Corn Tri-Color Quinoa
Stuffed Portobellos

– Banana boats

– Sangria made by Jordan and Kelsey (which actually made for an appetizer, dinner drink, and dessert!)  This might be the best sangria I’ve had, topping the ones I had in Spain.  Very well done guys!

and delicious!

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