Saturday, August 9, 2014

dining al fresco

Tonight's picnic at Stinson calls for some savory snacks and foods. First we are going to start with a stuffed loaf of crusty Italian bread. Cut and spread with a savory mayo mixture and then topped with salami and cheeses. Wrapped in foil and baked what's so bad about that?
We also found fresh figs today, an unexpected treat. I picked some Gorgonzola and stuffed them, topped with a walnut and drizzled with honey. 

The Bread
1 crusty loaf sliced in 1 inch segments but not all the way through.
1 c mayo
2 T olive oil
2 cloves minced garlic
1 t oregano
1 t salt, fresh pepper
1 t onion powder
4-5 fresh basil leaves chopped
1T pepperoncini brine
4 pepperoncini, chopped
Sliced red onion
Cheese I used Monterrey Jack and Asiago
Assorted salami and pepperoni
Olive oil for drizzling.

Mix the mayo with the next 7 items and spread thickly between slices. Stuff every other slice with cheese or meat. Tuck onion in here and there.  Sprinkle pepperoncini on top, drizzle with olive oil and a sprinkle of kosher salt and wrap in foil. Bake 25-30 minutes at 350. Open and toast the top for a few minutes. 

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