Last week was pokeno day. A bunch of us women get together and play. It can become quite fierce in the second round when someone steals an item. We are a bunch of competitive ladies and there are no friends once play begins.
The card game is usually held at night, but since my friend just built a pool, she decided to make it a pool party too. We all bring something to share to go with the hostess’ main meal. I was about to prepare my bruschetta over crostini, when I tasted the tomatoes. Even though they looked ripe, the tomatoes tasted very bitter. Scratch that idea. However, since I didn’t buy a lot of groceries, I was in a quandary as to what to make. After all, I have a reputation to uphold.
Whenever there is a new person to our group, they tell them I’m the cook. I have a reputation as being very creative in the food department and for my dishes to always taste sublime. Now what will I do?
I had some leftover chili in the refrigerator, so I decided to make chili cheese crostini. I also had some fresh mozzarella and basil in the garden, so I made basil marinated mozzarella. This way the guests could decide what they wanted to put on the garlic crostini I had already made for the party.
I made the basil marinated mozzarella, and while the mozzarella was marinating I chopped some jalapeños, tomatoes, and black olives. I shredded some cheddar and also put sour cream in a dipping bowl. Now the toppings for the chili cheese crostini were done. Time to get ready for the pokeno/pool party.
The crostini’s were a success. I didn’t get to bring any food back. Now what do I make next time??
Basil Marinated Mozzarella
4 tablespoons olive oil
4 tablespoons balsamic vinegar
¼ teaspoon red pepper flakes
½ teaspoon fresh oregano, chopped
Salt and pepper to taste
12 oz. container of mozzarella, drained and finely chopped
10 – 12 basil leaves, chopped
Whisk all ingredients except mozzarella and basil in a bowl. Then add mozzarella and basil, stir. Cover bowl and put in refrigerator for at least 2 hours.
About 15 minutes before serving, take out the basil mozzarella. When ready, spoon over the crostini.