I hosted my first dinner party this past week. I served a roasted butternut squash soup, roasted asparagus, and toasted olive/labneh bread.
The soup was inspired by a recipe that I found in "The Lebanese Kitchen." The recipe calls for apples, but as I hate sweet and savory tastes mixed together, I used a lovely red pepper, instead. I also added in a fresh lemon and garlic, and I didn't measure anything. I kind of hate following recipes. ;) The soup was garnished with slivered, toasted almonds.
The asparagus was washed, spread on a baking sheet, drizzled with olive oil and salt, and roasted for approximately 12 minutes at 375 degrees.
The bread was a loaf of focaccia that I sliced into 1 inch slices. I brushed the tops with jalepeno flavored olive oil and broiled the bread until it was toasted to perfection. I spread labneh on top of the bread, and topped them with sliced olives.
Delicious.
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