Oscar Night Nibbles


Are you planning on watching the Oscars this Sunday?  Rourke and I love making some fun nibbles and drink champagne while starting with the Red Carpet Show and then the Oscars.

We love critiquing the dresses, suits, hair and makeup.  And, of course, guessing who wins!  After the awards, we try and see all of the winners, eventually.

We are making this recipe along with a crudite’ and charcuterie.  I am calling this a Rosemary and Garlic Focaccia topped with Procuitto, Fresh Mozzarella and Arugula with Blackberry/Basil Vinaigrette Drizzle.  That’s a mouthful!!!

(I actually came up with this for a contest  to win a trip for two to Italy. ). It was inspired by a dish we had at a local restaurant, We Olive.  The basil olive oil  and blackberry balsamic vinegar  I used was also purchased there.  You can also find similar oils at Whole Foods, Amazon and specialty stores.  You can also just use olive oil/vinegar of your choice and still will be tasty.

fullsizeoutput_1f0e.jpegDissolve of 1 tsp. of yeast in 3/4 cup hot water.fullsizeoutput_1f0f.jpeg

Let sit for at least 15 minutes.fullsizeoutput_1f10.jpegfullsizeoutput_1f11.jpegMince 3 cloves of garlic and 1 tablespoon fresh rosemary.IMG_4087

Add yeast mixture to a mixer.fullsizeoutput_1f12.jpegAdd 3 tablespoons of olive oil.fullsizeoutput_1f13.jpegfullsizeoutput_1f14.jpegSlowly mix in 2 cups of flour. Add garlic, rosemary and 1/2 tsp. salt.fullsizeoutput_1f15.jpegfullsizeoutput_1f16.jpeg

Attach kneading hook and turn on high until you have a smooth ball of dough.fullsizeoutput_1f17.jpegPlace dough in a dark place, away from drafts. (I use the oven.). Cover with a damp towel.  Let rise for.fullsizeoutput_1f18.jpegDivide dough into six balls.  Roll out on a floured surface to make a disc.fullsizeoutput_1f19.jpegfullsizeoutput_1f1a.jpegMaking two at a time, preheat oven to 400 degrees.fullsizeoutput_1f1b.jpegPlace discs on a parchment paper-lined sheet pan or use a silicone mat like I have done.fullsizeoutput_1f1e.jpegBrush each disc with olive oil.  Place in oven for about 7 minutes.fullsizeoutput_1f1d.jpegOpen 1 package of prosciutto di parma and 1 package of fresh mozzarella pearls.  fullsizeoutput_1f20.jpegDivide pearls and place several atop each disc.fullsizeoutput_1f21.jpegTear pieces of prosciutto and place several atop discs, too.fullsizeoutput_1f23.jpegBake minutes to more to melt cheese.  Approximately 5 minutes.fullsizeoutput_1f24.jpegSprinkle with salt and pepper and approximately 1/4 cup of arugula.  Drizzle with 1/2 tsp. basil olive oil and 1/4 tsp. blackberry balsamic vinegar.fullsizeoutput_1f0d.jpeg



Recipe: (makes 6)

Total time:  1 1/2 hours


1 tsp. active dry yeast

3/4 cup hot water

4 tablespoons olive oil, in all

1 tablespoon chopped rosemary

2 tablespoons minced garlic

2 cups all-purpose flour

1 package prosciutto

1 package fresh mozzarella pearls

approximately1 1/2 cups arugula

basil-flavored olive oil

blackberry balsamic vinegar

1/2 tsp. salt

salt and pepper to taste



Dissolve yeast in water.  Pour mixture into a stand mixer or bowl.  Mix in 3 tbsp. olive oil, flour, rosemary, garlic and salt.  Mix and knead until a smooth ball forms.  Add 1 tablespoon of water at a time to achieve this if needed.

Place dough in a dark place away from drafts, covered with a damp towel for about an hour.

Preheat oven to 400 degrees.

Divide dough into six balls.  Roll each ball out onto a floured surface into a thing disk. Place two discs at a time onto a parchment-lined baking sheet or one lined with a silicone mat. Brush with olive oil.  Bake for about 7 minutes or until bubbles form.

Take out of oven and place mozzarella balls and torn prosciutto pieces onto disc.  Place back in oven a bake for about 5 minutes or until cheese melts to your liking.

Take out of oven. Season with salt and pepper.  Sprinkle with 1/4 cup arugula.  Drizzle with 1/2 tsp. basil olive oil and 1/4 tsp. blackberry vinegar.

Repeat these step with remaining dough.


*Notice the Cavit Pinot Grigio used for the contest.  Rourke and I were pleasantly surprised how good it was with this, being such a low price-point wine.  And, I consider myself a wine snob.

Are you watching the Oscars?  What are your plans?

Bon appetit!






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