In spite of our desire—nay, preference—to whip up something to feed the hoards of relatives visiting our new daughter, our visitors continually insist:
"Don't go to any trouble for us. Just get some antipasto at the store."
Sure, spending 20 active minutes throwing together pasta is "going to trouble." But going out to a store and selecting a pile of cheese, salamis, breads, crackers, olives, vegetables, and marinated stuff, not to mention bringing it home, slicing it up, washing the veg, and finding forks, knives, spoons, napkins, miniplates, bread baskets, and little cups for olive pits—that's nothing.
Then we were left with piles of leftover antipasto, an overstimulated baby, and dishes strewn across our apartment. We were exhausted and rebellious. Not sure why, but we soothed ourselves some quick plays on that old college favorite, English muffin pizza. And it was really good.
Insalata Caprese
Sliced mozzarella
Quartered grape tomatoes
Shredded basil leaves
Olive oil
Lemon juice
Salt
Sea Salt
Pepper
1. Place tomatoes in a colander and lightly salt.
2. Allow to drain for at least ten minutes (this brightens the tomatoes and concentrates the flavor)
3. Toss with basil and mozzarella (we do splurge a bit and get a delicious local variety)
4. Add sea salt, pepper, a small amount of lemon juice and a good amount of the very best olive oil you have.
5. Serve with toasted English muffins drizzled with more olive oil.
Quick Sopressata Pizza
2 tbsp sopressata, slivered
More quartered and drained tomatoes
More mozzarella
Oregano or pasta sprinkle
2 English muffins
1. In a toaster oven, pretoast the English muffins until just slightly browned.
2. Top with other ingredients to taste
3. Return to toaster oven (or regular oven) and cook until cheese is melted.
4. Drizzle with olive oil and serve.
