Prosciutto e Melone

While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito!

by Erin Gleeson for The Forest Feast

Strawberry Caprese

Very excited to have my Strawberry Caprese recipe featured as a double page spread in the current issue of Edible San Francisco Magazine! This salad is so simple and summery- try it with a glass of crisp, cold white wine. The magazine’s Summer issue is fantastic- it hits the shelves early next week, but in the meantime you can see the online version here.

Strawberry Caprese photos, recipe and illustration by Erin Gleeson for The Forest Feast

Edible Magazine cover image (top left, berries & cherries) by Kimberley Hasselbrink

Snap Pea Pasta

This summery pasta dish is light and healthy. Roast a bunch of chopped asparagus and sugar snap peas (ends removed, but whole) on a cookie sheet with olive oil and salt for 15-20 min at 425 degrees (until a little charred but still crunchy). Combine these veggies in a warm pot of cooked and drained whole wheat pasta, as well as a half bunch each of fresh chopped cilantro and basil. Mix it all up with olive oil, salt, pepper and shaved parmesan. Enjoy!

Recipe, Photos and Illustration by Erin Gleeson for The Forest Feast

Cocktail Party in the Woods

Last weekend we hosted some people from my husband’s work for a little late afternoon cocktail party. While he set up the bar on the deck, I put together some snacks. I didn’t have a lot of time, so I went for colorful and easy: crudite and several dips, cheeses garnished with fresh herbs, dates, sliced baguette, crackers, nuts, and fresh fruit. I also made a couple sheets of my Zucchini Puff Pastry Bites and a guest brought some beautiful pastries from the farmer’s market. I filled my vintage bottles with different alcohols and mixers, each marked with tags I got at Staples. In addition to an ice bucket full of beer and Cultivate Wines (which I love for the company’s commitment to giving back), I mixed up some Berry Fizzes to pass out, each garnished with a cute paper straw (purchased on Amazon). As the sun went down, we lounged on blankets and played bocce ball…overall, a dreamy and golden afternoon outdoors!

Photos, recipes and illustrations by Erin Gleeson for The Forest Feast

Zucchini Bites

These zucchini bites will go wonderfully with a cocktail outdoors this weekend! Similar to my recent Asparagus Tart, start by rolling out a sheet of defrosted store-bought puff pastry. Smother it with a layer of cheese (brie, goat, cream cheese, ricotta- anything creamy… grated cheese could work, too). Then use a peeler and peel slices of zucchini lengthwise to make ribbons. Lay the ribbons out over the cheese then sprinkle with chopped green onion (scallion),  herbs (dried or fresh), coarse sea salt, pepper and olive oil. Bake on a greased cookie sheet at 350 for about 20 minutes or until browned. Cut into bite sized pieces and serve warm or at room temperature.

Ingredients: 1 box puff pastry, one zucchini, 1 green onion, 1 package of creamy cheese, salt, pepper, herbs, olive oil.

Photos, recipe and illustration by Erin Gleeson for The Forest Feast