Stop Blogging and Cook

PART OF VALENTINE’S DAY MENU
TODAY’S POST JAN 13:  WORKPLACE LUNCHES ROCK!

VEGETARIAN - Omit sopresetta
VEGAN – Use aged cheese, omit sopresetta
GLUTEN-FREE – Use gluten-free crackers like Kavli Crispy Thin Crispbread or Wasa Light Rye Crisp Bread

S H O P

SERVES 2

BAKERY
Loaf of crusty bread from the bakery OR crackers like Kavli Crispy Thin Crispbread or Wasa Light Rye Crisp Bread from the grocery

BUTCHER OR DELI
Sweet or spicy sopresetta, sliced thin

GROCERY
Aged brie cheese, or similar
Kalamata olives from the olive bar
High-quality olive oil
Balsamic vinegar

GREEN MARKET
Apples

T I M I N G

TOTAL PREP TIME:  5 minutes

1. Slice apples.
2. Put olive oil & balsamic vinegar in a small, shallow dish.

C O O K  /  P R E P A R E

INGREDIENTS
Bread or crackers
1/4 lb  sopresetta, sliced thin
1/3 – 1/2 lb cheese
10 – 12 Kalamata olives
2 TBSP olive oil
1/4 tsp balsamic vinegar
2 apples, sliced

S E R V E

1. Put olive oil & balsamic vinegar in a small, shallow bowl for dipping bread or crackers.
2. Place cheese, sliced sopresetta, sliced apples & olives on plate w/a small knife for slicing cheese.

W O R K P L A C E   L U N C H

Perfect for a workplace or picnic lunch!