I'm so excited for the hot weather this weekend! I often get asked what to bring to a last minute gathering or BBQ. My favorite appetizer to put together is my famous antipasto. But, that can be time consuming. This quick spread has a little something for everyone; salt, sweet, and savory.

Need:

- Loaf of French Bread

- Assorted Olives (from the deli, not a jar)

- Buffalo Mozzarella balls

- Grape or Cherry Tomatoes

- Thinly Sliced Prosciutto

- Basil

- Red Seedless Grapes

- Manchego Cheese

- Port Salut Cheese

- Extra Virgin O/O/, Salt, Pepper

Simply pinch together the basil/prosciutto/mozz/tomatoes on toothpicks. Generously drizzle with extra virgin o/o. They are bite size and everyone loves a caprese! Put the olives in a bowl and drizzle with extra virgin o/o, salt, and black or crushed red pepper. Add the cheese and you're ready to go! Manchego and Port Wine Cheese are fan favorites - you cannot go wrong. The Manchego is salty and has a nice bite. The Port Wine cheese is creamy and delicious... goes great with bread and grapes! Have an awesome weekend - what are you all up to?! xo

This year, we celebrated Mother's Day a little bit differently. Instead of going out to a big lunch on Sunday... my Mom, Sister, Brother, Dad and I bopped around Plymouth for cocktails and appetizers. My mom and sister were so relaxed, the restaurants weren't over-crowded and there was no pressure of a sit down lunch/dinner. We decided that we should celebrate this way, every year.

The next morning, my dad made pancakes and we watched 3 episodes of Wicked Tuna. Talk about relaxing. The boys left to go do house/yard work. My mom and I stayed behind, worked out, and decided to cook.

First things first, mimosas. (Tulips from Dad, Sunflowers from me)

For Easter, my mom made pea puree crostini with goat cheese and prosciutto. They went over BIG. So, I decided to make them to bring to my sister's house later in the afternoon.

Need: Thawed peas, extra virgin olive oil, salt, pepper, & parmesan cheese (that's it).

Recipe calls for a tbs of parmesan, pinch of salt & pinch of pepper for every half cup of peas then add olive oil until you get the consistency you like. I eyeballed all of it, but, those measurements make sense.

After you get the consistency you like with the puree... Slice up a baguette, place slices on a baking sheet, drizzle with extra virgin o/o and sprinkle with Parmesan cheese. TIP: My grandma taught my dad to turn baguettes on their side when cutting... then, they won't squish down into flat pieces. Also, always use a serrated knife when cutting bread.

Once toasted, drizzle with extra virgin o/o and spread on goat cheese.

I know what you are thinking... that's not goat cheese, that's gorgonzola. Correct, I forgot it at the store and improvised with gorgonzola. It was good, but, goat cheese is better. So, if you have your choice, go goat all the way.