I just wanted to share with you a couple of the highlights of our dinner this past Sunday. This antipasto salad is so good you just HAVE to make it for your next party! Although I've made many salads with fresh green beans in the past like here, I never quite put this combination together. I can thank my dear friend Stacey, of Stacey Snacks for giving me the inspiration!I tweaked Stacey's recipe slightly and used a combination of fresh green beans, that have been cooked and cooled down, just make sure they still have a little bite, sun-dried tomatoes, kalamata olives, marinated artichoke hearts, roasted red peppers, (I had some that I roasted myself,) garbanzo beans, chopped red onion, and strips of salami. The dressing is made with red wine vinegar and olive oil, salt, pepper, granulated garlic and oregano. Delicious at room temperature. This was so good I had the leftovers for breakfast the next day!
One of the things we had for dessert was this Limoncello Tiramisu, not a conventional tiramisu but perfect for spring. Fresh lemon curd, layered over limoncello soaked pound cake, followed by a mascarpone whipped cream. The flavor is out out of this world!I've made this before but never put it in a trifle bowl, you will definitely hear lots of ooohs and aaahs when you bring it out of the frig! It makes for a great presentation, and best of all you make it the night before! Just click on the link for the recipe and double everything if you're using a bowl like this. A good store bought pound cake is fine, I used 2 for this, slice it into 3rd's lengthwise, cut strips to go around the edge of the bowl, and bigger pieces to layer up the middle.
Enjoy the rest of your week, and Buon Appetito!
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