|Grandfather Louis Fiore|
My grandfather Louis Fiore served in the Army. He was a corporal in the 9th US Infantry and was in Company A. When he was 17 he in-listed. (which he was under age) My grandfather fought in WWI and was wounded, (shot in the leg) in the battle at Chateau-Thierry, in France. He received a Purple Heart for his bravery and other medals as well. After his leg healed, he chose to go to Germany and joined the Army of Occupation with his old unit. When he passed on he was buried in the Long Island National Cemetery, NY. I am so proud to have a grandfather who loved his country to defend it for our freedom. So, today I honor him on the Memorial Day weekend.
One way to kick off the summer is with a family gathering…. This weekend I have two recipes that go together so nicely you will want to have seconds…“Antipasto-Stuffed Baguettes” is my first recipe and the second one is “Tomato Salad with Feta Cheese.” My family loves these spruced up Italian sandwiches.
These Italian-style sandwiches can be served as an appetizer or as a light lunch. A homemade olive paste makes every bite delicious for your Memorial Day.
1 can (2-1/4 ounces) sliced ripe olives, drained, and no pits
2 tablespoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/8 teaspoon each dried basil, thyme, and rosemary, crushed
2 French bread baguettes (10-1/2 ounces each)
1 package (4 ounces) crumbled feta cheese
1/2 pound thinly sliced Genoa salami
1 cup fresh baby spinach
1 jar (7-1/4 ounces) roasted red peppers, drained, and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, and quartered
In a blender or food processor, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use). Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in shell (discard removed bread or save for another use). Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight. Serve cold, or to serve warm, preheat oven 350°F. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick. Yield: 2 dozen.
Editor's Note: 1/3 cup purchased Tapenade (olive paste) may be substituted for the olive mixture.
Enjoy this recipe with a medium-bodied white wine such as Riesling.
“Tomato Salad with Feta Cheese”
4 tomatoes cut into cubes
1 small onion cut into strips
Feta cheese for sprinkling on top (or goat cheese)
Fresh Basil leaves
Salt & pepper to taste
Chop into cubes, tomatoes, and Feta or (Goat) Cheese. Chop the onion into strips
In a bowl, add the onion, tomato, and cheese. Add a handful of fresh basil leaves coarsely chopped. Then drizzle with olive oil and balsamic vinegar. If you want to add salt and pepper to taste. Allow a few hours for the flavors to touch and chill for about an hour.
So, enjoy your holiday weekend, be safe, and 'Tutti, Mangia”
Till Next Time…………………….
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