There’s nothing easier or better than tossing a few ingredients (short ribs, one jar of Goya Sofrito and one jar of Goya Recaito) into the crockpot and letting the magic happen – eight hours on low.
Last night was short ribs over polenta preceded by antipasto on the patio and our go-to wine, Ghost Pines. Hubby making his cameo.
Sometimes you just don’t need a big meal. Tapas, mezze, antipasto, appetizers, whatever you call it, it’s fun to make and to share.
Last night we plated up some mortadella, prosciutto, gouda, homemade pickles, pepperoncini and fresh bruschetta.
Add a nice crusty baguette or warmed pita bread and you’re all set!
(And the wine, don’t forget the wine!)
Pro-tip: The bruschetta is super easy to pull together. I dice up some really ripe plum or san marzano tomatoes (if I can find them), add minced garlic and diced red onion to taste and season with kosher salt, fresh cracked pepper and a little dried oregano. Let it marry for about an hour in the fridge. Meanwhile, cut the baguette into 1/2 inch slices and brush one side with a little EVOO. Then to toast – I toast only one one side, leaving the other side softer. I do this so the crouton doesn’t break into a million pieces when you take a bite of it. When cooled top (the toasted side) with about 1 teaspoon of tomato mixture, plate and serve!
Annie's Kitchen Therapy - Recipes Here! 