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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera Roasted Tomato Starter Recipe This seems too simple to be outstanding but it is one that your guests will rave about............it is very Italian. Tomatoes basil or other herbs chopped garlic 1/4 cup olive oil cooking spray Olives 2 cups brine cured olives 1/4 teaspoon red pepper flakes 3 rosemary sprigs 4 strips orange zest 1/4 cup Marsala or Crinella Glissando if you are feeling extravagant 1/4 cup large capers (optional) olive oil balsamic vinegar Fresh bread, such as Crinella sour dough Cut tomatoes in half. Spray roasting dish with cooking spray and put a little olive oil in the bottom. Arrange tomatoes cut side up . and sprinkle some salt, pepper, olive oil and chopped garlic and herbs on top. Put in oven at 400 degrees and cook until the edges get slightly blackened. This will take about 45 minutes. Next take the olives and rinse off the salt brine. Mix with pepper flakes, rosemary sprigs, orange zests and wine in a baking dish. Cover with foil and put in the oven 20 minutes. Remove foil last five minutes. Drain the capers and dry on paper towels. 5 minutes before the tomatoes and capers are done, heat the olive oil in a skillet and when hot put in the capers, They will puff up when done. On each plate, put a tomato half or two, some olives and capers. Drizzle over some olive oil and balsamic vinegar and serve with crusty bread as a first course. Memorable. Also, you can serve the Baked Feta from the Crinella Family Cookbook with this. Enjoy with our 2005 Sauvignon Blanc.

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