Stop off at your nearest authentic Italian deli and get a few lovely prepared bits. Mini Tupperware work well for packing it up.
6 pieces boccocini (small balls of mozzeralla)
small handful ripe cherry tomatoes, cut in half
2 large leaves fresh basil, torn into small pieces
extra virgin olive oil
freshly ground black pepper
small handful cured olives
2 or 3 grilled and marinated baby artichokes
3 ounces soppresata (or your favorite salami)
1. Combine the boccocini, tomatoes and basil in a bowl and drizzle with just enough olive oil to coat. Sprinkle with a pinch of salt and a few grinds of black pepper and pack into one container.
2. Pack the olives and artichokes in separate mini Tupperware and wrap the salami with plastic wrap.
3. Later, unwrap everything and enjoy with your crusty bread.
Originally published on GQ.
1. Bake pie shell according to package directions, let cool. 2. Beat cream cheese in an electric mixer until fluffy, about 3 minutes. Add sweetened condensed milk and beat for another minute to combine. Fold in pumpkin purée. 3. Add next six ingredients and stir until incorporated. 4. Pour...