Tonight a nice easy hors d'oeuvre platter with a Zinfandel sounded perfect for dinner. After three weeks of baking, taste testing and baking more, preparing for the county fair bake shop exhibit, I didn't want to be near measuring cups, saucepans, or even the kitchen at all.
One of our favorite things to have on a night like this is a cheese, cracker and olive platter, nice bottle of wine and sit on the patio to debrief on our day and upcoming week. Tonight I made roasted garlic to join the rest of the happy hour team.
Roasted Garlic and Cheese Platter
1 Large Head of Garlic
Mediterranean Sea Salt
Kalamato Olives (pitted)
Blue Cheese Stuffed Olives
Your Favorite Crackers (we like the Triscuit Rosemary and Olive Oil to compliment the flavors)
Your Favorite Wine - tonight's cork - Cartlidge & Browne Zinfandel
Place garlic on a sheet of foil. Drizzle with olive oil and sprinkle with salt. Cover tightly and wrap foil like an envelope packet. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes.
Cool. Squeeze out garlic cloves from skins.
|This is how we weather our storms......|
|...rainy days and Mondays.|