The temperature both inside and out last night was hovering somewhere between 79 and 84 degrees. When it comes to preparing dinner on warm summer nights like that, I tend to err on the side of easy. I shoot for minimal effort over a hot stove and I don't even wanna think of turning on the oven. Last night's dinner was a perfect example of a quick and easy meal that still felt a little indulgent.
BRUSCHETTA + A WEDGE SALAD
Ok, so I did turn on the oven for all of 10 minutes to make crostini (and trust me, I soon regretted it). But you don't have to. Pop some of your favorite crusty bread into the toaster instead. I like to smash a little avocado onto the bread first before topping with chopped tomatoes, garlic, onion and olive oil. I put a block of fresh Romano cheese onto the table as well, thinking we'd dust it over our bruschetta. Old habits die hard though and we just ended up flaking off a couple of chunks to eat alone.
I paired the self serve bruschetta with a wedge salad- something we always order when dining out, but forget to make at home. I was reminded how much I love them! To keep things lighter, I experimented with a version of homemade blue cheese using fat free greek yogurt. It came out a little tangier than a typical blue, but we ate it guilt free. We washed it down with a dry of rose, a perfect compliment to all of the sharp and tangier flavors used in this no fuss meal.