This recipe for feta artichoke pizza came about once again from my “no ingredient left behind” rule, which stipulates that if I buy something for a recipe and don’t use all of it up, I need to figure out another recipe that uses up the rest of whatever it was. In this case, I had a lovely hunk of feta cheese in the fridge, and a bowl of cheery, sweet cherry tomatoes on my counter. And so my mind goes where it frequently does in “no ingredient left behind” situations, and that is directly towards pizza. Visions of pizza topped with feta cheese and pan-roasted cherry tomatoes began dancing in my head, and in the vision it was topped with marinated artichoke hearts and fresh chopped thyme and drizzled with olive oil. THE VISION HAD TO HAPPEN.
I have an enormous crush on antipasto. Or what I consider antipasto, which (with apologies to all my Italian friends out there) means a giant platter of cheese and smoked meats and veggies that you are encouraged to snack on to your hearts content. However, as I understand it, traditional antipasto usually includes a few things that I don’t like. Olives. Roasted red peppers. PICKLED MUSHROOMS. So I decided to go rogue and build an antipasto full of only things I like, and since I am breaking all kinds of antipasto rules anyway, to turn it into a salad. Because, why not?
The Southern husband and I have been trying to work more seafood into our suppers lately. We are fabulous beyond fabulous when it comes to shrimp recipes, and not too shabby on the scallop and lobster front too. But there’s something about regular old fish that always seemed to stump me…until now. I now realize that the key to making fool-proof, creative, scrumptious fish was in my kitchen the whole time. Yup, that roll of parchment paper in my drawer has changed my life, seafood-wise.
Okay, so for me this one started with the pretty skewers. I was looking for pretty toothpicks for some recipe or another that I can’t even remember now, and I couldn’t find anything besides plain old run of the mill toothpicks. The perfectly straight, non-festive variety. And at some point I mentioned this to my mother, who of course knew the exactly place to find exactly the adorable little skewers I had in mind. After that, there was nothing to do but turn my next antipasto into antipasto skewers!