Summer Dinner/Happy Hour Party

On the LaJosette late-summer backyard menu:

Peach & Buratta Crostini toasts:

  • crostini: slice baguette, brush sides with olive oil and lay on sheet pan to bake for few minutes each side

  • thinly slice yellow peaches

  • layer: peach, burrata, basil leaf

  • drizzle honey, sea salt, ground pepper, more EVOO if necessary

  • optional additions: prosciutto, balsamic glaze, arugula

Grilled Stone Fruits Board:

  • brush peach halves with olive oil and grill for a few minutes on each side. avoid moving peaches on the grill to maintain nice grill marks

  • brush cantaloupe slices with olive oil and grill for a few minutes on each side

  • brie cheese with honey drizzle

  • burette with pesto

  • sliced manchego

  • sopresetta

  • prosciutto wrapped breadsticks

  • cornichons

  • figs

  • cherry tomatoes on vine

  • cherries

  • green olives

  • truffle marcona almonds

  • basil leaves to garnish

Grilled Italian Sausages with TJ’s Mustard Aoili (slice sausages after grilling for dipping ease etc)

Signature Drink: Aperol Spritz

Dessert: cookies from local bakery

Happy Birthday AK! ♥

Josie Wall