Tapas for Dinner

It's been over 95 degrees for the last fours days in New York City. It's too hot to cook. All you want to do is take cool showers and blast the air conditioning. I also had a lovely visit from my mother here at 312 square feet, but it was way too hot to cook while she was here. Instead, we enjoyed many of my favorite places to eat in the city. Mermaid Inn, New Pastuer and Robin du Bois, were all visited by 312 square feet and Mom. I wanted to take her out to perennial favorite, La Sirene, but we ran out of time!

Octavio came over for a restful Monday night in. Since it was prohibitively hot still, I made a no cooking meal of tapas. Cobbled together from condiments and jars in the cabinet, the meal turned out to be really delicious and would make great cocktail snacks at the next party.

On the menu:
Italian Hot Pickles
Fresh Tomato Salad with Balsamic Vinegar and Fresh Thyme
Toast Points with Goat Cheese and Roasted Red Peppers
Pan Seared Scallops with Lime and Garlic

Toast Points with Goat Cheese and Roasted Red Peppers

Fresh Baguette sliced long and toasted
Chevre or other soft goat cheese
Sriracha or other hot sauce
Clove of Garlic
Salt and Pepper
Extra Virgin Olive Oil

Rub the bread with half of the garlic clove and toast. Spread with goat cheese, drizzle with hot sauce and olive oil. Place the roasted red peppers over it and season with salt and pepper. Serve immediately. Great with Kir!