Erik and I had dinner with friends Mike and Carrie on Friday evening and I couldn’t resist snapping a few instagram pics of the cute tablescape Carrie had set up.

I made a yummy caprese appetizer to start off the meal and the guys enjoyed a specialty holiday Blue Moon Grand Cru that was sent to me by the company. Erik loves blog benefits like this.  And he really liked this beer.  It came in a 750 ml bottle, which I’ve never seen beer in before.  It’s available in stores through December.  I’m pretty sure Erik will be enjoying this beer again soon. 

Carrie and Mike made a huge, delicious dinner. You can tell us Minnesotans have no problems graduating from lighter summer foods to heavy fall/winter, comfort meals. We had porterhouse steaks, fried potatoes, mushrooms/onions and squash. For dessert we had chocolate cake.

It was a perfect Friday evening spent with friends. Carrie and I are both pregnant so we enjoyed each other’s sober company while rolling our eyes at our husbands who had maybe just one too many beverages throughout the night.

Caprese bruschetta

Ingredients

1 baguette (sliced into 1/2 inch pieces)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Fresh basil (about 3 tablespoons, shredded)
1 fresh mozzarella ball, cut into small cubes
1 pint grape tomatoes, cut into quarters
Salt and pepper to taste

Preparation

Preheat oven to 375 degrees. Line the baguette on a baking sheet and drizzle with olive oil. Top with salt and pepper. Toast for about 8-10 minutes.

Combine olive oil, balsamic vinegar, mozzarella, basil, tomatoes, salt and pepper in a bowl and toss.

Spoon mixture onto individual baguette slices. Enjoy!