Mediterranean Palate

Spanish vino tinto, bocconcini salad and thin crust pizza with fresh figs and prosciutto

"Sharing food with another human being is an intimate act that should not be indulged in lightly." MFK Fisher   

The other night we broke bread with our friends Carolina, Francisco and Paloma, who shared with us; among many delights, a pizza topped with fresh sliced figs and thinly shaved prosciutto. Wow! The taste was so unique and mouthwatering. They had gleaned the combination from their friends and we enjoyed it so much  that we decided to serve the same thing, (with some variation) the next evening with our dinner guests. While visiting my friend Rosa in Barcelona, I came to love those countless epicurean creations called "tapas". Coupled with a good bottle of wine, I am perfectly satisfied with the casualness of Mediterranean inspired finger foods and lite eats.
 
We dressed a thin multi-grain crust with the following:
1 small can of pizza sauce
fresh pesto
kalamata olives
chopped, cooked spinach
grated mozzarella and smoked provolone
fresh, thinly sliced figs
shaved prosciutto
Bake at 350 fahrenheit until cheese is melted and crust is lightly browned

thin multigrain pizza crust dressed in the freshest quality ingredients

Bocconcini salad, fresh figs and grapes

Good food is better shared with good friends. Pat (left) and Rosa (right) enjoy wine and tapas on the garden patio