Adopted Olive Oil.

Well not the oil... but the tree.  This was one of the most clever and perfect gifts I have ever received.  For Christmas this year my sister-in-law thought to get me my own "adopted olive tree."  Through this company, you get your certificate and packet of information about your specific tree in east Italy (each of the thousands of trees has their own name and placard), and when spring rolls around your olives are picked and pressed, their oil delivered right to your doorstep.  And it is damn good. 

I can't wait to copy Maggie's idea and gift this to friends and family in the future.  Oh, and definitely renew my "adoption" for next year. 

Gruyere + Asparagus Tart.

I turned to a favorite for help when planning my best friend's baby shower recently.  Martha Stewart.  I had no idea her website had so many options (like help with baby shower themes and foods) and it was incredibly helpful in my brainstorming.  I used a few of her recipes, two of which I'll share on this blog.  The asparagus + gruyere was the easiest (and tastiest) thing I've ever made.  When I say easy, I mean:  Matt grated the gruyere and I used store-bought (don't judge me) puff pastry.  Roll out pastry, sprinkle with cheese, top with cut-to-fit asparagus, olive oil, salt, pepper, bake, DONE.
I forgot to photograph this one in all it's glory so I've only got the leftover slice to share, but believe me when I tell you, this one is worth it. 
Her original recipe exists here.

Saturday. (D'Affinois Double Cream and Heirloom Tomato Tapenade)

D'affinois double cream.  New favorite wafers.  Yellow heirloom tomato tapenade from Atwater Village Farmers Market.

Boschetto al Tartufo

Truffle.Cheese. 
A combination of cows and sheeps milk, incorporated with truffles.  Serve with minimal crackers / bread (the pictured wafers are perfect as they don't distract from the aromatic impact of the cheese with it's perfect pair: honey.)  If you love truffles you cannot miss out on this cheese.

Goat Cheese, Heirloom Tomato + Basil Crostini

Another easy and beautiful crostini perfect for summer.  If you're not a goat cheese fan I'd use burrata or a really good buffalo mozzarella.

Sliced baguette.  Goat cheese.  Heirloom Tomatoes.  Basil.  Olive Oil.  Sea Salt.  

Rinse.  Repeat.

Verdant Grass Fed Blue

Smooth, very pungent and surprisingly made in the USA.  It's unique flavor is attributed to the rich pasture grazing in Minnesota and sandstone-cave aging process.   Love this blue.