For the sangria we used a bottle of wine from the Seattle wine tasting- "Ravioli Red" from Greenbank Cellers- a sweet and fruity table wine (sangiovese grapes if anyone actually knows what those are). And we added a can of ginger ale, a bit of rum, and cut up fruit- orange, lemon, peach, strawberries. Good stuff for a hot summer day.
We made a whole bunch of different bruschettas. About half (the bottom of the picture)were from a recipe we saw Ted Allen make at Taste Addison- tomatoes, strawberries, basil (from the cool living basil plant from Central Market see below), salt, olive oil, balsamic, and Parmesan.
The second on the left is olives, mozzarella, and oregano. I liked it. The olives were really flavorful. Next to it is a simple garlic, olive oil, and Parmesan (basically garlic bread). It was really good, but pretty basic. Next to that is chopped pepperoncini with salad greens- surprisingly good (I think chopped pepperoncini with white beans would be good too).
Tasty meal, and we'll probably make croutons with the leftovers.
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