A Nantucket Picnic

While on vacation in Nantucket, one of my favorite ways to embrace the end of a summer day, is with a waterside, sunset on the beach picnic with my boys.

Nothing fancy here. Just a simple dinner of Coal Roasted Garlic with a loaf of crusty bread and a plate of Caprese Salad, made from fresh heirloom tomatoes, basil, and mozzarella – all bought from a farm stand down the road.

The sound of breaking ocean waves, the scent of a briny breeze, the feel of warm sand underfoot, the magical light and spectacular colors of a setting sun, combined with the company of my family and simple, rustic fare, there’s simply no better way to wrap up a summer day.

Happy Summer!

Love, Nora

Roasted Garlic

Garlic bulb(s)

Olive oil

Salt

Crusty bread

Cut off the very top of the bulb of garlic, exposing the tips of the cloves.

Place whole garlic bulb in foil, drizzle with olive oil, add a pinch of salt, and close up foil. (To ensure that the garlic remains in an upright position, place garlic in center of foil and close up top portion similar to a “Hershey’s Kiss”.)

Place bulb adjacent to coals and rotate every 10 minutes or so to roast evenly. It’ll take about 40 minutes, depending on the size of the garlic bulb and fire. Check for doneness by opening foil and squeezing garlic. Garlic cloves should have consistency of toothpaste.

(If you are roasting garlic in a conventional oven, place in a 400°F. oven for about 1 hour.)

Serve immediately straight out of the foil. Just scoop out soft garlic cloves with bread knife, spread onto slices of crusty bread, drizzle with olive oil, and sprinkle with salt. Mmmm.

Caprese Salad

Heirloom tomatoes, sliced

Basil

Mozzarella, sliced

Olive Oil

Balsamic Vinegar

Arrange sliced tomatoes, basil leaves and sliced mozzarella on a dinner plate/platter.

Each serving gets drizzled with desired amount of olive oil and balsamic vinegar. Sprinkle with salt.