For the past few weeks, Vince and I have spent only one evening together plus maybe a half a day on the weekend. More than often our time together has fallen on Wednesdays, lending to a nice mid-week reprieve from the world. As each year passes I realize more and more how much effort it takes to make sure we spend time with just the two of us – to reconnect, catch up, and just to have dinner together! And every summer, we run into our worst case scenario – opposite schedules practically every day of the week. It’s tough on us, especially when the weather is so gorgeous outside, but more so when we only see each other in the early morning or late at night. I’m not gonna lie, sometimes I sacrifice sleep and stay up late, just so I can see him for 15 minutes to chat about our day.
So you can understand why we’re a bit selfish when it comes to his days off (although we do try to find a balance between seeing friends and family and having time just the two of us).
During one of these mid-week reprieves, I found some inspiration for an appetizer that would work really well at a summer dinner or even as an hors d’oeuvres for a party! We got some fresh sweet snap peas which are in season here in Ontario, and used it to make a base for some delicious crostini.
What you will need (makes 4-6 pieces):
French bread (white or bread)
1 onion, sliced
2 1/2 cups of shelled sweet snap peas
1 clove of garlic
3 tbsp olive oil
1 tbsp grated parmesan
salt and pepper
300 g proscioutto
2 balls of fresh buffalo mozzerella
Preheat the oven to 400 degrees Fahrenheit.
Heat 1 tbsp of olive oil in a pan on medium high heat. Add onions and sautee on medium heat for 10 minutes until caramelized. Remove from heat.
Cut the french bread on a bias (diagonally). Place on a baking sheet and place in the oven for 2-4 minutes. Remove.
Meanwhile, combine the sweet snap peas, 2 tbsp olive oil, Parmesan, garlic, salt and pepper in a food processor, and pulse until ingredients are combined and/or until the peas are at your desired consistency.
On the crostini, assemble the caramelized onions (about a half a teaspoon), the peas (about a teaspoon), the buffalo mozzarella (sprinkled with a bit of cracked pepper if you like), then pile the prosciutto. After all the crostini’s have been assembled, drizzle with a bit of olive oil (optional).
This was such a wonderful treat to have. It felt so fresh, and the ingredients worked really well together (especially with a bottle of white vino)!
On another one of these mid-week reprieves, Vince and I tried out some vegetarian pizza on the barbecue.
We usually only do this when we go camping, but it was fun to do at home for the first time. We bought some pre-made pizza dough and pesto (normally Vince would make the pesto at least but he wanted to make it quick and easy).
It was really fun prepping all the ingredients. We had asparagus, shallots, orange and red mini bell peppers, zucchini, cremini mushrooms, cherry tomatoes, buffalo mozzarella, and goat’s cheese to choose from. We also used antipasto instead of pesto as a base for one of the pizzas. Again, combine with vino and it was amazing!
Food is always so important during our time together. I think I realized this over the years as we started to plan our time around our meals. My favourite time with Vince is always when we’re together, but more so when we’re making a meal. I usually prep and he does the cooking (obvs) With these type of meals, our mid-week reprieves feel more like a weekend rather than a weekday.