Thank you, Luke Wetzel (kawsmouth.com), for inspiring that terrible headline.
Is anything more summertastic than antipasti? Sitting on the patio, drinking a little (or a lot of) wine. Hall and Oates keepin’ things smooth and, interestingly, the mosquitoes at bay.
At the Akin house, we have a pretty standard lineup:
- Grilled bread (usually Ciabatta)
- Paper-thin Prosciutto (this week, Speck from La Quercia)
- Genoa Salami or spicy Capicola
- Olives (Castelvetrano are a favorite, as well as almond-stuffed greens and oil-cured Moroccans)
- Grilled vegetables (eggplant, zucchini, squash, mushrooms)
- And, without fail, cheese (this week, a room-temp wheel of Green Dirt Farm’s Wooly Rind…holy ballz that’s a good cheese)
Almost as good is the antipasti breakfast sandwich made with leftovers the next morning.
Castelvetrano olives. Put them in your mouth.
You don’t even want to know what headlines I could have come up with for woolly rind!
I shudder to think. (But seriously, I’d really like those headlines.)
I’ll shave them into the fleece of a sheep and send it in the direction of Leawood. Keep your eyes open. Also, I’m honored to be in the company of such fine tags as ciabata, chjeese, hall and oates, and mosquitoes. I sense some powerful collaborations on the horizon.