On a Roll, In a Bowl
This talk about summer has got me itching for lazy days sipping cool glasses of wine, while I admire my blooming flowers. I’m still waiting on the zinnias and black-eyed Susan’s, and I’m absolutely yearning for an afternoon with nothing to do. But that doesn’t mean I can’t try….
The other evening I made a fast and easy meal that really hit the spot in a relaxing, I-love-this-night kinda way. Though I had printed the recipe last summer, I finally got around to trying my hand at split pea soup with (goat cheese-topped) grilled bread. Since I wanted to serve the Domaine Chandon sparkling red, I decided to also throw together canteloupe slices wrapped in proscuitto and drizzled with a balsamic reduction. I haven’t had that pairing since the first time I made it for a dinner party several years ago, when only 1 out of 3 people brought the sparkling shiraz they were assigned. (We still had a good time). The richness of the red goes very nicely with that of the reduction, and the sweetness of the fruit matches the hint in the wine. The soup went almost as well with the bubbly, and I topped it with crumbled, crisped proscuitto to bring all the components together. Yum….
Image source: Farley Walker
