DINING AL FRESCO RECIPES
Project: Seacliff on the Green
YOU’RE INVITED.
As summer winds down, it’s our favorite time of year to enjoy dinner outside. Wine, sunset, and good friends is the perfect way to celebrate another beautiful California summer. Check out some of our favorite recipes to show off at your next dinner party.
FIG & GOAT CHEESE CROSTINI
INGREDIENTS
1 (1-pound) loaf country bread, halved, and sliced crosswise 3/8 inch thick
1 (8.5-ounce) jar good fig spread, such as Dalmatia
8 ounces plain creamy cheese, such as goat cheese or cream cheese
Kosher salt and freshly ground black pepper
2 ripe fresh figs, halved and thinly sliced lengthwise
Microgreens
Syrupy balsamic vinegar
Recipe courtesy of Barefoot Contessa. See full directions here.
BUCATINI WITH FRESH & ROASTED TOMATOES
INGREDIENTS
1 pound cherry tomatoes (3 cups)
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups)
1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
1/4 cup packed shredded fresh basil, plus sprigs for serving
3 tablespoons shredded fresh mint, plus sprigs for serving
12 ounces bucatini, spaghetti, or linguine
1 cup fresh ricotta
Recipe courtesy of Martha Stewart. See full directions here.
BERRIES & CREAM
INGREDIENTS
1 c each raspberries, blackberries, blueberries, strawberries
½ c of sugar
Handful of fresh mint leaves, julienned
2 tbl Grand Marnier
Caramel Dust:
2 c white sugar
Cream:
1 c heavy whipping cream
¼ c powdered sugar
Recipe courtesy of The Chef Show. See full directions here.