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Refreshing Italian Summer Spread: A Complete Grazing Menu

Mediterranean Alfresco Grazing Feast

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 16 oz Spaghetti Dried, cooked al dente
  • 1 cup Pesto sauce Store-bought or homemade
  • 2 cups Cherry tomatoes Halved
  • 8 oz Mozzarella balls Drained (bocconcini)
  • 1/2 cup Fresh basil leaves Torn
  • 1 cup Green olives Pitted
  • 8 pieces Mini flatbreads Warmed
  • 1 Lemon Sliced
  • 1 Orange Sliced
  • 1/4 cup Fresh mint leaves For garnish and water infusion
  • 1 tsp Kosher salt To taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the 16 oz of spaghetti according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
  • Toss the warm spaghetti with 1 cup of pesto sauce. Add a splash of pasta water if needed to thin the sauce. Set aside in a large serving bowl.
  • In a separate serving dish, gently combine the 2 cups of halved cherry tomatoes, 8 oz of mozzarella balls, and 1/2 cup of torn fresh basil.
  • Preheat the oven to 350°F (175°C). Place the 8 mini flatbreads on a baking sheet and warm for 5 minutes.
  • Arrange the pesto pasta, tomato-mozzarella salad, warmed flatbreads, and 1 cup of green olives on a large table or grazing board.
  • Garnish the board and prepare a pitcher of ice water utilizing the sliced lemon, sliced orange, and 1/4 cup of fresh mint leaves. Sprinkle the meal with 1 tsp of kosher salt to taste before serving.