cheesy stuffed garlic bread

Michael Chiarello shares great tips for a simple cheese plate and great wines to make you the most sophisticated, relaxed host around. Throw open the doors and let them come! Gameplan Day Before Party: Mix beginnings of focaccia together, let stand for 15 minutes to rise Make white bean puree for bruschetta, refrigerate Add rest of flour to risen focaccia dough, mix fruit topping Mix half of fruit topping into dough, knead with hands into ball, refrigerate overnight. 2 Hours Before Party: Take focaccia bread dough, mold into baking pan, cover and set aside to rise again. Slice bruschetta for white bean dip, bake in oven Assemble, puree and refrigerate Melon soup. Finish bruschetta by coating with garlic and extra virgin olive oi Bake focaccia in oven till light brown 1 Hour Before Party: Top focaccia with fruit mixture, bake for 7 or 8 more minutes Set up cheese course on tray with fruits, breads, garnishes and crackers. Leave it out to get it to room temperature. Roast and bake almonds Set out wines Wine Recommendation Sauvignon Blanc (New Zealand or California Central Coast); Syrah (Napa, Rhone, or Australian)

Brown Baggin' It

Episode | From: Easy Entertaining with Michael Chiarello

Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh! Gameplan 1 Day Before the Lunch Party: Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock. Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil. Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup. Drain barley and set aside to cool. Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve. Slice and roast zucchini for Frittata and Tomato Sandwich. Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture. Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight. Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside. Chop and cook smoked bacon for Roasted Barley Salad. Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad. Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables. Chop parsley and set aside for Roasted Barley Salad. Morning of the Lunch Party: Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag. Pack toasted bruschetta slices into paper bag. Reheat Roasted Tomato Soup and pour into thermoses. Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container. Pack salt and pepper and chili flakes. Stir reserved parsley into Roasted Barley Salad. Pack up salad. Slice Frittata and pack into container. Pack basil leaves into small container. At the Party: Assemble Frittata and Tomato Sandwiches. Serve Roasted Tomato Soup in mugs. Top with bruschetta slices. Serve Roasted Barley Salad. Eat and Enjoy!