Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula
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So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_109293":{"type":"posts","id":"bayareabites_109293","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109293","score":null,"sort":[1464188416000]},"guestAuthors":[],"slug":"memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","publishDate":1464188416,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","status":"publish","parent":0,"modified":1550267330,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":703},"headData":{"title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula | KQED","description":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109293 http://ww2.kqed.org/bayareabites/?p=109293","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/25/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula/","disqusTitle":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","path":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2113","bayareabites_15468","bayareabites_2198","bayareabites_4141","bayareabites_2141","bayareabites_714","bayareabites_1815","bayareabites_15469","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109590","label":"bayareabites"},"bayareabites_105292":{"type":"posts","id":"bayareabites_105292","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105292","score":null,"sort":[1451578698000]},"guestAuthors":[],"slug":"bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","title":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","publishDate":1451578698,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ","status":"publish","parent":0,"modified":1514594060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":334},"headData":{"title":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers | KQED","description":"Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105292 http://ww2.kqed.org/bayareabites/?p=105292","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/31/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers/","disqusTitle":"Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105292/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105292/bay-area-bites-new-years-eve-decadent-spread-of-bite-sized-appetizers","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1453","bayareabites_15174","bayareabites_15175","bayareabites_11553","bayareabites_1867","bayareabites_2889","bayareabites_706","bayareabites_3202","bayareabites_1686","bayareabites_11522","bayareabites_116","bayareabites_714","bayareabites_15176"],"featImg":"bayareabites_105621","label":"source_bayareabites_105292"},"bayareabites_105301":{"type":"posts","id":"bayareabites_105301","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105301","score":null,"sort":[1451351940000]},"guestAuthors":[],"slug":"new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola","title":"New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola","publishDate":1451351940,"format":"image","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The simplicity of this appetizer belies its explosion of sweet-salty flavor.","status":"publish","parent":0,"modified":1451351940,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":467},"headData":{"title":"New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola | KQED","description":"The simplicity of this appetizer belies its explosion of sweet-salty flavor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105301 http://ww2.kqed.org/bayareabites/?p=105301","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/","disqusTitle":"New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>'Tis the season for sweet juicy pears, and I like nothing better than to pair them with something salty. They are a natural on a cheese platter, the delicate wedges a perfect counterpoint to creamy-salty cheese, and they are also great friends with all sorts of toasted nuts and even thin slices of charcuterie, like prosciutto or speck.\u003c/p>\n\u003cp>This appetizer is not only simple to make, but it’s easy to make a lot or a little. Just use the recipe below as a guide and prepare what you need—a little or a lot—for your holiday party or celebration. \u003c/p>\n\u003cp>To give you an idea of how to scale for the amount you need, each pear will yield about 10 to 12 slices, and you’ll need about 1 tsp of crumbled cheese for each slice of pear, plus a slice of prosciutto can be cut into 2 to 3 lengthwise slices and you need only one lengthwise slice per slice of pear. So, for every 1 pear, you need 10 to 12 tsp cheese and 4 to 6 slices prosciutto.\u003c/p>\n\u003cp>They are best made just before the festivities begin, but the addition of lemon juice on the pears will keep them from oxidizing too quickly. You can make them up to an hour or so before the party and refrigerate until ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_105444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Prosciutto-Wrapped Pears with Gorgonzola\u003c/h3>\n\u003cp>\u003cem>Makes as many as you want!\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Ripe, fragrant pear(s)\u003c/li>\n\u003cli>A lemon\u003c/li>\n\u003cli>Crumbled blue cheese, such as Gorgonzola\u003c/li>\n\u003cli>Thin slices prosciutto, halved lengthwise\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges (you should get 10 to 12 slices from each pear, depending on the size of the pear). Sprinkle the pear slices with a little lemon juice to keep them from oxidizing.\u003c/li>\n\u003cfigure id=\"attachment_105457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg\" alt=\"Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-pear-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quarter the pears and cut out the core with a paring knife. Slice each quarter into 1/2-inch wedges. Sprinkle the pear slices with a little lemon juice to keep them from oxidizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>On each pear slice, press 1 tsp of blue cheese into a pile. Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\u003c/li>\n\u003cfigure id=\"attachment_105435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg\" alt=\"On each pear slice, press 1 tsp of blue cheese into a pile.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On each pear slice, press 1 tsp of blue cheese into a pile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg\" alt=\"Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-roll-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Take 1 piece of prosciutto and wrap it around each pear slice, enclosing the blue cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\u003c/li>\n\u003cfigure id=\"attachment_105443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg\" alt=\"Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final7-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a platter and serve, or cover and refrigerate for up to 6 hours. Let come to room temperature before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105301/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_188","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_3211","bayareabites_3202","bayareabites_11522","bayareabites_714"],"featImg":"bayareabites_105437","label":"source_bayareabites_105301"},"bayareabites_66010":{"type":"posts","id":"bayareabites_66010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66010","score":null,"sort":[1374559345000]},"guestAuthors":[],"slug":"perfect-party-food-crushed-fig-and-prosciutto-crostini","title":"Perfect Party Food: Crushed Fig and Prosciutto Crostini","publishDate":1374559345,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\" alt=\"Fig and Prosciutto Crostini\" width=\"600\" height=\"400\" class=\"aligncenter size-full wp-image-66011\">\u003c/a> \u003c/p>\n\u003cp>This crostini topped with crushed figs, prosciutto, and a balsamic glaze is a take on one of my favorite bites at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>. \u003c/p>\n\u003cp>At the restaurant we use grilled pizza bianca as the base. The pizza bianca is similar to a focaccia, but not as doughy and with more crunch. We brush a slab of it with good olive oil, cut it on the bias so there’s a nice jagged surface area to crisp up, and toss it on the wood-fired grill to toast up. \u003c/p>\n\u003cp>We then take ripe figs and mash them up, releasing all that sweet, jammy, goodness. The crushed figs go on top of the pizza bianca, and it’s crowned with ribbons of melt-in-your-mouth \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> prosciutto and a drizzle of fig molasses.\u003c/p>\n\u003cp>Simple. Sublime.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The dish is a nod to one of \u003ca href=\"https://twitter.com/AnthonyStrong\">Chef Anthony Strong\u003c/a>’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.\u003c/p>\n\u003cp>After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food -- it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.\u003c/p>\n\u003cp>I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh...it’s store-bought from \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article.asp?article_id=631\">Trader Joe’s\u003c/a>). And, either focaccia or baguette will work nicely for your crostini. \u003c/p>\n\u003cp>This \u003cstrong>Crushed Fig and Prosciutto Crostini\u003c/strong> is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate. \u003c/p>\n\u003ch2>Recipe: Crushed Fig and Prosciutto Crostini\u003c/h2>\n\u003cp>\u003cem>This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> one party platter\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 loaf focaccia or baguette\u003c/li>\n\u003cli>6 oz prosciutto, thinly sliced\u003c/li>\n\u003cli>1 pint ripe figs, cleaned and stems removed\u003c/li>\n\u003cli>Pinch of Kosher salt\u003c/li>\n\u003cli>Pinch of freshly ground black pepper\u003c/li>\n\u003cli>A few glugs of extra virgin olive oil\u003c/li>\n\u003cli>Drizzle of balsamic glaze (Trader Joe’s)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven broiler. Cut focaccia into bite-sized squares, brush with olive oil and toast it in the oven until golden and crisp. (If using baguette, thinly slice, brush with olive oil, and toast).\u003c/li>\n\u003cli>In a small bowl, break up the figs and mash until chunky and jammy. Mix in a pinch of salt, pepper, and olive oil to taste. I find that a generous seasoning of pepper transforms the flavor of this dish into something really interesting.\u003c/li>\n\u003cli>Spread the fig mixture over the crostini. Drape with prosciutto. Drizzle with balsamic glaze. Finish with a bit more of EVOO. Snag one before they’re all gone.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze -- inspired by Locanda -- is simple, sublime, and perfect party food.","status":"publish","parent":0,"modified":1377107011,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":572},"headData":{"title":"Perfect Party Food: Crushed Fig and Prosciutto Crostini | KQED","description":"This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze -- inspired by Locanda -- is simple, sublime, and perfect party food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"66010 http://blogs.kqed.org/bayareabites/?p=66010","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/22/perfect-party-food-crushed-fig-and-prosciutto-crostini/","disqusTitle":"Perfect Party Food: Crushed Fig and Prosciutto Crostini","path":"/bayareabites/66010/perfect-party-food-crushed-fig-and-prosciutto-crostini","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/2013-07-07-fig-prosciutto-crostini-1.jpg\" alt=\"Fig and Prosciutto Crostini\" width=\"600\" height=\"400\" class=\"aligncenter size-full wp-image-66011\">\u003c/a> \u003c/p>\n\u003cp>This crostini topped with crushed figs, prosciutto, and a balsamic glaze is a take on one of my favorite bites at \u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>. \u003c/p>\n\u003cp>At the restaurant we use grilled pizza bianca as the base. The pizza bianca is similar to a focaccia, but not as doughy and with more crunch. We brush a slab of it with good olive oil, cut it on the bias so there’s a nice jagged surface area to crisp up, and toss it on the wood-fired grill to toast up. \u003c/p>\n\u003cp>We then take ripe figs and mash them up, releasing all that sweet, jammy, goodness. The crushed figs go on top of the pizza bianca, and it’s crowned with ribbons of melt-in-your-mouth \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> prosciutto and a drizzle of fig molasses.\u003c/p>\n\u003cp>Simple. Sublime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dish is a nod to one of \u003ca href=\"https://twitter.com/AnthonyStrong\">Chef Anthony Strong\u003c/a>’s favorite staff meals during his time spent in Rome. They would gather up all the over-ripe, stinking, rotting figs (the way he tells it, this actually sounds awesome, I swear), scraps of leftover prosciutto, some bread, and throw it in the middle of the table with a bottle of olive oil.\u003c/p>\n\u003cp>After getting a taste of Locanda’s fig and prosciutto pizza bianca, I quickly filed it away to make as often as possible while figs are in season. This crostini is the perfect party food -- it’s undeniably delicious, easy to prep, presents beautifully, and will totally make you look fancy pants.\u003c/p>\n\u003cp>I made a few tweaks when making this at home. Rather than finishing the dish with fig molasses, I used a balsamic glaze (shh...it’s store-bought from \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article.asp?article_id=631\">Trader Joe’s\u003c/a>). And, either focaccia or baguette will work nicely for your crostini. \u003c/p>\n\u003cp>This \u003cstrong>Crushed Fig and Prosciutto Crostini\u003c/strong> is a prime example of how beautiful ingredients in perfect balance can be transcendent. You have the sweetness of the figs playing off the saltiness of the prosciutto, the crunch of the bread against the luxuriousness of the fruit, and a bit of acid from the balsamic to brighten everything up and straight up make you salivate. \u003c/p>\n\u003ch2>Recipe: Crushed Fig and Prosciutto Crostini\u003c/h2>\n\u003cp>\u003cem>This crostini topped with jammy mashed up figs, salty prosciutto, and a drizzle of balsamic glaze is a take on one of my favorite bites at Locanda. Simple, sublime, and perfect party food.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> one party platter\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 loaf focaccia or baguette\u003c/li>\n\u003cli>6 oz prosciutto, thinly sliced\u003c/li>\n\u003cli>1 pint ripe figs, cleaned and stems removed\u003c/li>\n\u003cli>Pinch of Kosher salt\u003c/li>\n\u003cli>Pinch of freshly ground black pepper\u003c/li>\n\u003cli>A few glugs of extra virgin olive oil\u003c/li>\n\u003cli>Drizzle of balsamic glaze (Trader Joe’s)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven broiler. Cut focaccia into bite-sized squares, brush with olive oil and toast it in the oven until golden and crisp. (If using baguette, thinly slice, brush with olive oil, and toast).\u003c/li>\n\u003cli>In a small bowl, break up the figs and mash until chunky and jammy. Mix in a pinch of salt, pepper, and olive oil to taste. I find that a generous seasoning of pepper transforms the flavor of this dish into something really interesting.\u003c/li>\n\u003cli>Spread the fig mixture over the crostini. Drape with prosciutto. Drizzle with balsamic glaze. Finish with a bit more of EVOO. Snag one before they’re all gone.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66010/perfect-party-food-crushed-fig-and-prosciutto-crostini","authors":["5037"],"categories":["bayareabites_109","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_11553","bayareabites_1496","bayareabites_11449","bayareabites_12062","bayareabites_714"],"featImg":"bayareabites_66011","label":"bayareabites"},"bayareabites_26608":{"type":"posts","id":"bayareabites_26608","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26608","score":null,"sort":[1304521208000]},"guestAuthors":[],"slug":"melon-and-prosciutto-risotto","title":"Melon and Prosciutto Risotto","publishDate":1304521208,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_melon_prosciutto_risotto-1.jpg\" alt=\"Cantaloupe and Prosciutto\" title=\"Cantaloupe and Prosciutto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26609\">\u003cbr>\n\u003cem>Cantaloupe and Prosciutto\u003c/em>\u003c/p>\n\u003cp>There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, \u003cstrong>melon and prosciutto\u003c/strong>. Who would've thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another. \u003c/p>\n\u003cp>When Chris first told me about \u003cstrong>Melon and Prosciutto Risotto\u003c/strong>, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto. \u003c/p>\n\u003cp>\u003cem>Mama mia\u003c/em>, the result was just beautiful. The risotto starts out like a risotto typically does -- by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it. \u003c/p>\n\u003cp>Now here is where the magic comes in. To the risotto, we now add \u003cstrong>cubes of ripe cantaloupe\u003c/strong>, \u003cstrong>ribbons of paper-thin prosciutto\u003c/strong>, and a \u003cstrong>shower of parmigiano\u003c/strong>. The cantaloupe is the real surprise here. This is the first time I've ever tasted it cooked, and the temperature confusion makes you pause for a second. The freshness of the melon comes through though. It really lightens up this comfort meal and makes it fit for spring -- which is not to say that it is any less luxurious. It is still, after all, a lush risotto trimmed with melt-in-your-mouth prosciutto, and garnished with bits of crispy prosciutto. That pork on pork action is celebration enough. The beauty, however, is in the balance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Melon and Prosciutto Risotto\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups cantaloupe, cut into 1 inch cubes\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto\u003c/li>\n\u003cli class=\"ingredient\">1 cup Arborio rice\u003c/li>\n\u003cli class=\"ingredient\">32 ounces chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">1/2 yellow onion, finely diced\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup grated parmigiano\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon butter\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium-sized pot, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.\u003c/li>\n\u003cli>Heat the butter and olive oil in a large pan over medium-high heat. Add the onion and sauté until softened, about 6-8 minutes. Add the rice and lightly toast, about 4 minutes.\u003c/li>\n\u003cli>Stir the white wine into the mixture and allow it to evaporate and absorb into the rice.\u003c/li>\n\u003cli>Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan. If it starts to look like you'll need more liquid to finish cooking the rice, add boiling water to your simmering pot of stock.\u003c/li>\n\u003cli>Continue adding stock and stirring until the risotto is soft and creamy. The rice should still have a nice al dente chew to it though. It should take about 30 minutes to finish cooking.\u003c/li>\n\u003cli>Meanwhile, roll up the prosciutto and slice it into thin ribbons. Toast a handful of it up in the oven (I use my toaster oven) until it is crispy, and reserve for garnishing.\u003c/li>\n\u003cli>When the risotto is almost done, stir in the melon, uncooked prosciutto, and parmigiano. Allow everything to warm through. Season with salt and pepper if needed, top with the crispy prosciutto, and serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.","status":"publish","parent":0,"modified":1304616700,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":631},"headData":{"title":"Melon and Prosciutto Risotto | KQED","description":"The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26608 http://blogs.kqed.org/bayareabites/?p=26608","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/","disqusTitle":"Melon and Prosciutto Risotto","path":"/bayareabites/26608/melon-and-prosciutto-risotto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_melon_prosciutto_risotto-1.jpg\" alt=\"Cantaloupe and Prosciutto\" title=\"Cantaloupe and Prosciutto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26609\">\u003cbr>\n\u003cem>Cantaloupe and Prosciutto\u003c/em>\u003c/p>\n\u003cp>There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, \u003cstrong>melon and prosciutto\u003c/strong>. Who would've thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another. \u003c/p>\n\u003cp>When Chris first told me about \u003cstrong>Melon and Prosciutto Risotto\u003c/strong>, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto. \u003c/p>\n\u003cp>\u003cem>Mama mia\u003c/em>, the result was just beautiful. The risotto starts out like a risotto typically does -- by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it. \u003c/p>\n\u003cp>Now here is where the magic comes in. To the risotto, we now add \u003cstrong>cubes of ripe cantaloupe\u003c/strong>, \u003cstrong>ribbons of paper-thin prosciutto\u003c/strong>, and a \u003cstrong>shower of parmigiano\u003c/strong>. The cantaloupe is the real surprise here. This is the first time I've ever tasted it cooked, and the temperature confusion makes you pause for a second. The freshness of the melon comes through though. It really lightens up this comfort meal and makes it fit for spring -- which is not to say that it is any less luxurious. It is still, after all, a lush risotto trimmed with melt-in-your-mouth prosciutto, and garnished with bits of crispy prosciutto. That pork on pork action is celebration enough. The beauty, however, is in the balance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Melon and Prosciutto Risotto\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups cantaloupe, cut into 1 inch cubes\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto\u003c/li>\n\u003cli class=\"ingredient\">1 cup Arborio rice\u003c/li>\n\u003cli class=\"ingredient\">32 ounces chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">1/2 yellow onion, finely diced\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup grated parmigiano\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon butter\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium-sized pot, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.\u003c/li>\n\u003cli>Heat the butter and olive oil in a large pan over medium-high heat. Add the onion and sauté until softened, about 6-8 minutes. Add the rice and lightly toast, about 4 minutes.\u003c/li>\n\u003cli>Stir the white wine into the mixture and allow it to evaporate and absorb into the rice.\u003c/li>\n\u003cli>Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan. If it starts to look like you'll need more liquid to finish cooking the rice, add boiling water to your simmering pot of stock.\u003c/li>\n\u003cli>Continue adding stock and stirring until the risotto is soft and creamy. The rice should still have a nice al dente chew to it though. It should take about 30 minutes to finish cooking.\u003c/li>\n\u003cli>Meanwhile, roll up the prosciutto and slice it into thin ribbons. Toast a handful of it up in the oven (I use my toaster oven) until it is crispy, and reserve for garnishing.\u003c/li>\n\u003cli>When the risotto is almost done, stir in the melon, uncooked prosciutto, and parmigiano. Allow everything to warm through. Season with salt and pepper if needed, top with the crispy prosciutto, and serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26608/melon-and-prosciutto-risotto","authors":["5037"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_9220","bayareabites_725","bayareabites_714","bayareabites_756"],"label":"bayareabites"},"bayareabites_19517":{"type":"posts","id":"bayareabites_19517","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19517","score":null,"sort":[1291737614000]},"guestAuthors":[],"slug":"mario-batalis-eataly-a-visual-tour","title":"Mario Batali's Eataly: A Visual Tour","publishDate":1291737614,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon traveled to New York City last week and snapped some photos. Here's her visual tour of Mario Batali's Eataly.","status":"publish","parent":0,"modified":1291704059,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":757},"headData":{"title":"Mario Batali's Eataly: A Visual Tour | KQED","description":"Megan Gordon traveled to New York City last week and snapped some photos. Here's her visual tour of Mario Batali's Eataly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19517 http://blogs.kqed.org/bayareabites/?p=19517","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/","disqusTitle":"Mario Batali's Eataly: A Visual Tour","path":"/bayareabites/19517/mario-batalis-eataly-a-visual-tour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/exterior.jpg\" alt=\"exterior Eataly\" title=\"exterior Eataly\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-19518\">\u003c/a>\u003cbr>\nOver Thanksgiving, I flew to New York to share Thanksgiving with my extended family. After the feast itself, I had a pretty lengthy list of places I wanted to try and dishes I had to taste before leaving the city. And when it comes down to it, Mario Batali's \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a> really deserves its own post. It is quite something--all 50,000 square feet of it. \u003c/p>\n\u003cp>Eataly is touted as the largest artisanal Italian food and wine marketplace in the world, and you certainly sense that upon walking in. The place is overwhelming in its variety, selection, and hungry crowds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/entrance.jpg\" alt=\"entrance to Eataly\" title=\"entrance to Eataly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19520\">\u003c/a>\u003cbr>\n\u003cem>Back entrance to Eataly\u003c/em>\u003c/p>\n\u003cp>What Mario Batali and partners Joe Bastianich, Lidia Bastianich (and a few others) have done with Eataly is successfully create a high-end marketplace that has distinct sections so it almost feels like a large, airy hall with its own pizzeria, fish market, cheese market, handmade pasta, fruits and vegetables, and wine and coffee bar. There are seven separate restaurants and they're trying to keep it that way, avoiding Eataly taking on more of a food court kind of vibe. We actually experienced this first-hand when my sister and I tried to finish our slice of pizza at the tables where you order your cheeses and meats. Apparently, so not acceptable. \u003c/p>\n\u003cp>The nice thing about Eataly is you can literally walk through and gawk and savor without purchasing a darn thing. It's an experience in and of itself. Besides our light lunch, we didn't actually buy anything (although there were dozens of opportunities to do so). I can certainly imagine if you lived in the neighborhood, it'd be a fabulous spot to pop in and pick up some homemade pasta or freshly pulled mozzarella. But I think on your first visit, it's all you can do just to take it all in. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's the cheese. Oh, the cheese.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese-counter.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-19521\">\u003c/a>\u003cbr>\n\u003cem>The friendly folks at the cheese counter\u003c/em>\u003c/p>\n\u003cp>As if the cheese counter isn't enough, you turn around and there's a nice gentleman hand pulling mozzarella. You must try the mozzarella. It's to die for. It's just a little bit salty, ultra creamy, and perfectly soft.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cheese.jpg\" alt=\"mozzarella\" title=\"mozzarella\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19522\">\u003c/a>\u003cbr>\n\u003cem>Mozzarella! \u003c/em>\u003c/p>\n\u003cp>After you check out the cheese, there's meat to be had. From housemade prosciutto to perfectly cured salumi, this is a tough area to pass up. And this is obviously in \u003ca href=\"http://www.salumicuredmeats.com/\">Batali's genes\u003c/a>.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/meat.jpg\" alt=\"cured meat\" title=\"cured meat\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19523\">\u003c/a>\u003cbr>\n\u003cem>The vast array of cured meats & the meat counter at Eataly\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>And then, of course, there's the pizza and foccaccia. You can see the gentleman on the top right there preparing the foccaccia dough and that's my little sister Zoe doing a taste-test. She approved. We both did.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pizza-real.jpg\" alt=\"pizza at Eataly\" title=\"pizza at Eataly\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19524\">\u003c/a>\u003cbr>\n\u003cem>Pizza and foccaccia at Eataly\u003c/em>\u003c/p>\n\u003cp>Everywhere you turn, there are little nooks and communal tables for folks to sit down and enjoy their meals, snacks, or quick tastes. This was my favorite part of Eataly, actually. It's very non-committal in terms of actually having a meal. They encourage trying a little of this and a little of that and coming together and sharing them. You see families splitting up and getting samples of things and coming back to show off their finds. And then, of course, you see families just sitting down and having a traditional meal in one of the restaurants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/family-eating.jpg\" alt=\"family eating\" title=\"family eating\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-19525\">\u003c/a>\u003cbr>\n\u003cem>Sharing a post-thanksgiving Italian lunch\u003c/em>\u003c/p>\n\u003cp>My mom and sisters and I ended up parking it by the cheese counter, sharing a plate of house-cured meats and a variety of cheeses and olives. It was the perfect little mid-afternoon pick-me up.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/lunch.jpg\" alt=\"lunch at eataly\" title=\"lunch at eataly\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19527\">\u003c/a>\u003cbr>\n\u003cem>Our lunch at Eataly\u003c/em>\u003c/p>\n\u003cp>After you do a little grazing, there's always dessert and coffee.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/coffee-and-dessert.jpg\" alt=\"coffee and dessert\" title=\"coffee and dessert\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-19526\">\u003c/a>\u003cbr>\n\u003cem>Beautiful espresso machine and sweet dessert options\u003c/em>\u003c/p>\n\u003cp>I actually noticed many people pulling up to have a quick espresso before delving into the market. Smart. You're going to need the stamina. But if you're in the right head space (that it'll be crowded and you don't have the place to yourself), Eataly is not to be missed. It's a visual smorgasbord of the best Italian packaged goods and prepared foods I've ever seen under one roof. If you are in New York and you're even remotely interested in food, this is stop #1. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>\u003cbr>\n200 Fifth Avenue\u003cbr>\n(at 23rd Street)\u003cbr>\nNew York, NY 10010\u003cbr>\n(212) 229-2560\u003cbr>\nHours: Market 10am- 11pm daily; for to-go and restaurant sections of Eataly, check the \u003ca href=\"http://eatalyny.com/how-to-eataly/location-hours\">website\u003c/a> for more detailed information\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19517/mario-batalis-eataly-a-visual-tour","authors":["5072"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_14750","bayareabites_8564","bayareabites_956","bayareabites_72","bayareabites_714"],"label":"bayareabites"},"bayareabites_868":{"type":"posts","id":"bayareabites_868","meta":{"index":"posts_1591205157","site":"bayareabites","id":"868","score":null,"sort":[1203778800000]},"guestAuthors":[],"slug":"best-supporting-meal","title":"Best Supporting Meal","publishDate":1203778800,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s1600-h/dip4.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s320/dip4.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a higher status in the entertaining world. I have attended everything from cozy gatherings to large weddings where only small plates were served. This is always fine with me, as I love variety and a dinner made up of appetizers offers just that.\u003c/p>\n\u003cp>In honor of \u003ca href=\"http://oscars.com/\">Oscar \u003c/a>night Sunday, I wanted to share a couple of my own favorite quick and easy small plate recipes. Although I think I’ve only seen one movie up for the Best Picture award (this is the sad state of movie-going affairs in our house after our two favorite babysitters left for college), I see Sunday as an excuse to curl up on the couch with a couple of my favorite hors d'oeuvres and a glass of wine while my daughters comment on the red carpet fashions.\u003c/p>\n\u003cp>The first recipe is for a white cannellini bean dip. This is my standard appetizer when we have unexpected guests--I can make it in less than five minutes and always have all the ingredients on hand. It’s similar to hummus in texture, but has more Italian than Middle Eastern seasonings. You can make it with or without hot pepper sauce, so you can customize the spices to your own taste. I like to serve this dish with \u003ca href=\"http://en.wikipedia.org/wiki/Bruschetta\">bruschetta\u003c/a>, but crackers, pita chips, or bread sticks would work just as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s1600-h/datesonaplate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s320/datesonaplate2.jpg\" border=\"0\">\u003c/a>\u003cbr>\nThe second recipe was created by mistake. I wanted to try out a new appetizer recipe but forgot to look at it and write down the ingredients before I went to the store. I knew the general idea was stuffed dates, but that was it. After wandering around the store and picking out ingredients for the varied dishes I was making that evening for guests, I went home and saw that other than the dates, my groceries didn't include any of the required ingredients. After a good laugh with my husband about my inability to take a list with me to the grocery story, I immediately got to work to see if I could concoct something with what I had bought. I had some goat cheese on hand for a salad, but decided to use it instead as a stuffing for the dates because I thought the velvety rich texture would counteract the sweet denseness of the fruit. I had also gone to the deli section to buy \u003ca href=\"http://en.wikipedia.org/wiki/Prosciutto\">prosciutto \u003c/a>for sandwiches the next day. I had plenty, so decided to use a few slices in the hopes that the salty flavor of the cured ham would accent the other sweet and creamy flavors. After tasting one of my new creations, I realized each flavor was too distinct. In the hopes of melding the tastes of dates, cheese, and cured pork together, I set everything in a 350-degree oven for about five minutes. The result was what my friend Jeff called “pork candy”: goat cheese oozing into the sweet date meat with a crisp salty finish. Just the thing when watching those starlets ham it up on the red carpet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cannellini Bean Dip\u003c/p>\n\u003cp>Ingredients\u003cbr>\n1 can cannellini beans drained and rinsed\u003cbr>\n1/4 cup olive oil\u003cbr>\n1/2 - 3/4 teaspoon salt\u003cbr>\nDash of pepper\u003cbr>\n2 Tbsp chopped fresh parsley\u003cbr>\n2 Tbsp lemon juice\u003cbr>\nA few dashes of hot sauce\u003cbr>\n1/4 cup cooked or raw red onion\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Place all the ingredients in a food processor and puree.\u003cbr>\n2. Taste and add more salt, pepper, lemon juice or hot sauce as desired.\u003cbr>\n3. Place in a bowl and drizzle the top with olive oil and a sprig of parsley.\u003cbr>\n4. Serve with bruschetta, crackers, pita chips, or bread sticks.\u003c/p>\n\u003cp>Note: I am not a big fan of raw onion so I like to sauté the red onion in a drizzle of olive oil for a minute or two before I add it to the rest of the ingredients. If I get an exceptionally sweet onion, I’ll skip the sautéing process.\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\u003cp>Pork Candy (a.k.a. Stuffed Dates with Goat Cheese and Prosciutto)\u003c/p>\n\u003cp>Ingredients\u003cbr>\n12 fresh dates\u003cbr>\n2 ounces goat cheese\u003cbr>\n6 slices of prosciutto cut in half\u003cbr>\nOlive oil\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Pit dates and remove stems.\u003cbr>\n3. Spoon enough goat cheese into each date to fill the centers.\u003cbr>\n4. Wrap dates with between a quarter to a half slice of prosciutto each (depending on the size of the dates).\u003cbr>\n5. Lay stuffed and wrapped dates on a baking tray.\u003cbr>\n6. Drizzle with olive oil.\u003cbr>\n7. Bake for 5 minutes, or until prosciutto crisps up.\u003cbr>\n8. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207784194,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":839},"headData":{"title":"Best Supporting Meal | KQED","description":"Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"868 http://blogs.kqed.org/bayareabites/2008/02/23/best-supporting-meal/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/23/best-supporting-meal/","disqusTitle":"Best Supporting Meal","path":"/bayareabites/868/best-supporting-meal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s1600-h/dip4.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s320/dip4.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a higher status in the entertaining world. I have attended everything from cozy gatherings to large weddings where only small plates were served. This is always fine with me, as I love variety and a dinner made up of appetizers offers just that.\u003c/p>\n\u003cp>In honor of \u003ca href=\"http://oscars.com/\">Oscar \u003c/a>night Sunday, I wanted to share a couple of my own favorite quick and easy small plate recipes. Although I think I’ve only seen one movie up for the Best Picture award (this is the sad state of movie-going affairs in our house after our two favorite babysitters left for college), I see Sunday as an excuse to curl up on the couch with a couple of my favorite hors d'oeuvres and a glass of wine while my daughters comment on the red carpet fashions.\u003c/p>\n\u003cp>The first recipe is for a white cannellini bean dip. This is my standard appetizer when we have unexpected guests--I can make it in less than five minutes and always have all the ingredients on hand. It’s similar to hummus in texture, but has more Italian than Middle Eastern seasonings. You can make it with or without hot pepper sauce, so you can customize the spices to your own taste. I like to serve this dish with \u003ca href=\"http://en.wikipedia.org/wiki/Bruschetta\">bruschetta\u003c/a>, but crackers, pita chips, or bread sticks would work just as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s1600-h/datesonaplate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s320/datesonaplate2.jpg\" border=\"0\">\u003c/a>\u003cbr>\nThe second recipe was created by mistake. I wanted to try out a new appetizer recipe but forgot to look at it and write down the ingredients before I went to the store. I knew the general idea was stuffed dates, but that was it. After wandering around the store and picking out ingredients for the varied dishes I was making that evening for guests, I went home and saw that other than the dates, my groceries didn't include any of the required ingredients. After a good laugh with my husband about my inability to take a list with me to the grocery story, I immediately got to work to see if I could concoct something with what I had bought. I had some goat cheese on hand for a salad, but decided to use it instead as a stuffing for the dates because I thought the velvety rich texture would counteract the sweet denseness of the fruit. I had also gone to the deli section to buy \u003ca href=\"http://en.wikipedia.org/wiki/Prosciutto\">prosciutto \u003c/a>for sandwiches the next day. I had plenty, so decided to use a few slices in the hopes that the salty flavor of the cured ham would accent the other sweet and creamy flavors. After tasting one of my new creations, I realized each flavor was too distinct. In the hopes of melding the tastes of dates, cheese, and cured pork together, I set everything in a 350-degree oven for about five minutes. The result was what my friend Jeff called “pork candy”: goat cheese oozing into the sweet date meat with a crisp salty finish. Just the thing when watching those starlets ham it up on the red carpet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cannellini Bean Dip\u003c/p>\n\u003cp>Ingredients\u003cbr>\n1 can cannellini beans drained and rinsed\u003cbr>\n1/4 cup olive oil\u003cbr>\n1/2 - 3/4 teaspoon salt\u003cbr>\nDash of pepper\u003cbr>\n2 Tbsp chopped fresh parsley\u003cbr>\n2 Tbsp lemon juice\u003cbr>\nA few dashes of hot sauce\u003cbr>\n1/4 cup cooked or raw red onion\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Place all the ingredients in a food processor and puree.\u003cbr>\n2. Taste and add more salt, pepper, lemon juice or hot sauce as desired.\u003cbr>\n3. Place in a bowl and drizzle the top with olive oil and a sprig of parsley.\u003cbr>\n4. Serve with bruschetta, crackers, pita chips, or bread sticks.\u003c/p>\n\u003cp>Note: I am not a big fan of raw onion so I like to sauté the red onion in a drizzle of olive oil for a minute or two before I add it to the rest of the ingredients. If I get an exceptionally sweet onion, I’ll skip the sautéing process.\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\u003cp>Pork Candy (a.k.a. Stuffed Dates with Goat Cheese and Prosciutto)\u003c/p>\n\u003cp>Ingredients\u003cbr>\n12 fresh dates\u003cbr>\n2 ounces goat cheese\u003cbr>\n6 slices of prosciutto cut in half\u003cbr>\nOlive oil\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Pit dates and remove stems.\u003cbr>\n3. Spoon enough goat cheese into each date to fill the centers.\u003cbr>\n4. Wrap dates with between a quarter to a half slice of prosciutto each (depending on the size of the dates).\u003cbr>\n5. Lay stuffed and wrapped dates on a baking tray.\u003cbr>\n6. Drizzle with olive oil.\u003cbr>\n7. Bake for 5 minutes, or until prosciutto crisps up.\u003cbr>\n8. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/868/best-supporting-meal","authors":["5016"],"categories":["bayareabites_752"],"tags":["bayareabites_710","bayareabites_713","bayareabites_709","bayareabites_712","bayareabites_716","bayareabites_715","bayareabites_714","bayareabites_711"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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