A recipe for a perfect Friday night

Step 1: Find a park with a free concert. Like Jazz in the Garden.

Step 2: Spread a blanket on the ground and eat delicious appetizers picnic-style while listening to the concert.

Step 3: Return home and grill Marinated Vegetables and chicken for Lemon Oregano Chicken Pasta.

Step 4: Eat dinner at dusk on your back patio with plenty of candles and a bottle of wine.

Crostini with Whipped Feta, Marinated Red Peppers, and Olive Tapenade

adapted from Cooks Illustrated (Sept/Oct 2010, pg 20)

Marinated Red Peppers

2 red peppers

1 medium clove garlic, peeled and minced

1 tablespoon red wine vinegar

1/2 tablespoon olive oil

1 tablespoon sugar

1/4 teaspoon red peper flakes

1/4 teaspoon kosher salt

1. Place whole red peppers under broiler and broil until charred on all sides, turning frequently. Cover peppers with foil and set aside until cool enough to handle (20-30 minutes). Remove stems, seeds, and peels. Chop finely and set aside.

2. In a small bowl, combine chopped roasted peppers, garlic, vinegar, oil, sugar, red pepper flakes, and salt. Place into a decorative container (like a jelly jar) and refrigerate for several hours before serving.

Olive Tapenade

1 jar pitted kalamata olives (about half a cup)

1 medium garlic clove, peeled and smashed

2 tablespoons olive oil

1 small shallot, cut into chunks

juice from half a lemon

1. Place all ingredients in a food processor and process until a rough paste forms. Place into a decorative container (like a jelly jar) and refrigerate until ready to serve.

Whipped Feta

8 oz. Feta cheese

juice from half a lemon

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1. Place all ingredients in a food processor and process until smooth (10-20 seconds). It should have the consistency of softened cream cheese. Place into a decorative container (like a jelly jar) and refrigerate until ready to serve.

Crostini

1 large baguette (french or italian is fine), sliced 1/8 - 1/4 inch thick

olive oil

1 garlic clove, peeled and cut in half

1. Preheat oven to 450 degrees F.

2. Gently rub garlic clove on one side of bread. Brush both sides with olive oil.

3. Arrange bread in a single layer on a baking sheet. Toast until top begins to brown (5-10 minutes), flip over and toast until other side beings to brown (2-4 minutes).

To Serve: Spread a thin layer of feta cheese on toasts. Top with peppers or olive tapenade. This is also excellent with water crackers, if you don't feel like making toasts.