Twenty-somethings: easy romantic picnic for two

November 5, 2:34 AMSan Jose Easy Meals ExaminerMargie Slivinske

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There are still some good weather weekends left before winter arrives - a perfect time before the hectic pace of the holidays to cuddle up for a couple of hours with someone special at your favorite spot. So pack up a basket and grab a blanket big enough for two. This romantic picnic menu only sounds fancy!

Romantic Picnic for Two Menu
Figs Wrapped in Prosciutto
Pear and Brie Handpies
Baguette
Tomato and Mozzarella Stacks
Store-bought Olives
Store-bought Chocolate Brownies
Chilled Split of Champagne*
Half-bottle of Good Cabernet or Merlot*
*Start off with the split of champagne (goes especially well with figs, brie and tomatoes) and end with the half-bottle of good red wine (goes very well with anything chocolate).

See the slide show below for menu item photos of this easy Romantic Picnic for Two.

Grocery List (organized by grocery store sections/aisles)

Produce Section
1 small bunch fresh chives
1 orange
8 dried figs
1 ripe pear
2 Roma tomatoes
1 small bunch fresh basil
Prepared/Condiments Aisle
1 jar olives (recommended: Mezzetta Napa Valley Bistro Olive Antipasto or your favorite olives)
Deli Section
4 very thin slices of prosciutto
Dairy Aisle
1 ball fresh mozzarella
1 wedge brie
(you will need 1 egg so if you don't have this on hand at home, you'll need to buy eggs)
Frozen Foods Aisle
1 package frozen puff pastry
Bakery Section
1 baguette
chocolate brownies
Liquor Aisle
1 split of champagne
1 half-bottle of cabernet or merlot

• Place 8 dried figs in a small saucepan. Add enough water to cover them. Cut the orange in half and squeeze the juice into the pan. Bring to a boil, then reduce the heat to low and let simmer for 8 minutes. Remove the figs from the liquid and set them aside to cool. Discard the liquid.
• Cut each of 4 prosciutto slice in half lengthwise, making 8 long strips of prosciutto. Wrap 1 slice of prosciutto around each fig. Tie 1 chive around each prosciutto-wrapped fig in a knot to secure. Place in a plastic container with a lid. These can be made the night before and refrigerated until ready to pack in the picnic basket.
• Take one sheet of frozen puff pastry out of the freezer to allow it to thaw a bit.
• Wash the tomatoes under cold running water. Using a serrated (bread) knife, slice the tomatoes crosswise into 1/2-inch thick rounds.
• Using a serrated knife, slice the fresh mozzarella into 1/4-inch thick rounds.
• Wash the fresh basil leaves under cold running water and pat dry with a paper towel.
• Lay the tomato slices out in a single layer on a cutting board. Sprinkle each slice with salt and pepper.
• Lay 1 or 2 leaves of fresh basil over the tomato slices.
• Top with a slice of mozzarella cheese.
• Drizzle with olive oil and place in a plastic container with a lid. Refrigerate until ready to pack in the picnic basket. (You can stack these as high as you like; however, for a picnic it's best to just go with one layer of everything as they are easier to transport and handle.)
• Preheat oven to 400 degrees.
• Lay 1 sheet of puff pastry on a cutting board and gently roll or pat with your hands out to 1/4-inch thickness. Using a small, sharp knife, cut the pastry sheet into 8 even squares.
• Slice the wedge of brie into 8 even slices. Lay 1 slice of brie on each pastry square diagonally, toward one corner so that you can easily fold the pastry in half diagonally to make a triangle.
• Wash the pear under cold, running water. Peel the pair, slice in half and cut away and discard the core. Slice each pear half into thin slices. Lay 1 - 2 slices of pear over the brie cheese.
• Break 1 egg into a small bowl, add about 1 tablespoon water and whisk with a fork until well-beaten.
• Dip your finger into the beaten egg and run your finger around the edges of each pastry square.
• Fold each pastry square in half diagonally over the brie and pear to form triangles. Press down slightly with your fingers around the edge of each handpie to seal the edges. Take a fork and poke a few tiny holes in the tops of each handpie.
• Using the remaining beaten egg, spread some lightly over the tops of each handpie. You can use your fingers to do this.
• Place the handpies on a greased baking sheet and place in the oven. Set your timer for 10 minutes.
• Start packing up your picnic basket with the necessary items, such as napkins, a wine bottle opener, a couple of plastic cups and a couple of paper or plastic plates. You can keep it simple or get as fancy as you want with your picnic basket.
• When the timer goes off after 10 minutes, reduce the oven temperature to 375 degrees and set your timer for 15 minutes. The handpies will be a deep, golden-brown when they are done.
• Using a serrated (bread) knife, slice the baguette crosswise into 1-inch thick slices. Wrap the slices securely in plastic wrap to keep them from drying out. When serving the tomato mozzarella stacks at your picnic, place 1 stack on a slice of baguette.
• Continue packing your basket, making sure to pack the olives, the prosciutto-wrapped figs, the tomato mozzarella stacks, the baguette, the brownies, the chilled split of champagne and the half-bottle of wine.
• When the timer goes off, remove the handpies from the oven and allow to cool until you can handle them without getting burned. Stack the handpies on a large sheet of foil and wrap the foil around them securely and place this in your picnic basket as well.

Give your picnic basket one last check to make sure you've got everything (don't forget a wine opener) and head out to a secluded, romantic spot at your favorite local park or one of the beautiful romantic beaches recommended by the San Jose Romantic Getaways Examiner.

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