ALFRESCO AFTERNOON

Now that winter has been banished and spring blooms are sprouting, we can begin outdoor entertaining once again. And we do so by first serving up a very refreshing Aperol Spritz paired with Antipasto and some terrific Blue Cheese Crostinis.

We then dive into Rustic Flatbread Mushroom Pizzas (done in two varieties: pesto and marinara) paired with a great bottle of Chianti before closing out with Neapolitan Gelato garnished with fresh berries. Wouldn't you agree that alfresco dining with sisterhood of the gourmet-cooking kind under a clear sky is just o, so "fabulouso"?

Aperol Spritz

          Antipasto                                  Blue Cheese Crostini with Balsamic Roasted Grapes

2010 Luigi                        Rustic Flatbread Mushroom Pizzas in pesto and marinara sauce

Chianti Riserva

Neapolitan Gelato with Fresh Berries

Recipes

Aperol Spritz

Blue Cheese Crostini with Balsamic Roasted Grapes

Rustic Flatbread Mushrom Pizzas

4 - 9"x12" sheets whole wheat lavosh bread

1 lb portobello mushrooms, sliced

1 lb cremini mushrooms, sliced

1 medium sweet yellow onion, sliced

1 medium red onion, sliced

4 tbsp pesto sauce (store-bought or home-made)

4 tbsp marinara pizza sauce

1 lb shredded blend of italian cheese (parmesan, asiago and fontina)

1 garlic clove, finely minced

2 sprigs rosemary, finely chopped

bunch of fresh basil leaves, chopped into thin ribbons

olive oil

salt and pepper to taste

1.   In a large skillet, heat 2 tbsp olive oil over medium high.

2.   Saute yellow onion for 2 minutes, then add 1/2 of portobello mushrooms and 1/2 of cremini mushrooms until onion slices turn clear and mushrooms are cooked.

3.   Season with half chopped rosemary, salt and pepper to taste.

4.   Remove from skillet, set aside and let cool.

5.   Using the same skillet, repeat step 1 and 2 with red onion.

6.   Add minced garlic and half of basil ribbons.

7.   Season with salt and pepper to taste.

8.   Remove from heat and let cool.

9.   Pre-heat oven to 400F.

10. Brush 2 large cookie sheets with olive oil.

11. Place 2 lavosh bread side by side on each cookie sheet.

12. On one cookie sheet, spread a layer of pesto on lavosh bread, a layer of red onion and mushrooms mixture, then top with shredded cheese.

13. On the other cookie sheet, spread a layer of marinara pizza sauce on lavosh bread, a layer of yellow onion and mushrooms mixture, then top with shredded cheese.

14. Before serving, sprinkle remaining chopped rosemary on red sauced pizzas and remaining basil ribbons on pesto sauced pizzas.