By Sunday dinner at Steve and Patty's. Babcia Rose was there in her usual chair and she ate a full plate and told me the kielbasa I had made was better than last time, which is the closest she ever gets to saying she likes my cooking, and which I received as the compliment it is. She is ninety. She has been eating kielbasa since before my parents were born. She knows kielbasa. If she says mine is better, mine is better.
The twins were wild, which is their current setting, and Babcia Rose watched them with the patient affection of someone who has watched children be wild for ninety years and knows it passes. Owen brought her his plastic truck, held it out for her inspection. She took it, examined it seriously, said something to him in Polish, and handed it back. He appeared satisfied with this interaction. He went back to his truck business.
July is coming and with it the heat that makes Chicago briefly unbearable and completely itself. I love Chicago in July the way you love difficult things that are also right: with your whole chest and no illusions. The lake is warm enough to swim in by the Fourth. The farmers market has tomatoes. The light stays until nine. I can live with the humidity.
I made a cold pasta salad this week that is going to be my summer staple: farfalle, cherry tomatoes halved, fresh mozzarella torn, basil, olive oil, a squeeze of lemon, salt. From the farmers market tomatoes that I bought for four dollars at the Saturday stand. They taste like what a tomato is trying to be. I have been eating this for lunch three days in a row and I am going to eat it three more.
Sunday dinners at Steve and Patty’s are the kind of gatherings where you always want something to set on the table the moment you walk in — something that says I thought about this without demanding all your energy before the meal even starts. With Babcia Rose in her chair and the twins in full chaos mode, I want whatever I bring to be simple and reliable. These appetizers and dips are what I reach for in July: easy enough to throw together before you leave the house, good enough that people hover over the bowl all evening.
30+ Best Appetizers and Dips for Any Party
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 8
Ingredients
- 2 cups cherry tomatoes, halved
- 1 cup fresh whole-milk ricotta
- 4 oz cream cheese, softened
- 2 tablespoons fresh basil, chiffonade
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon lemon zest
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
- 1 small baguette or crackers, for serving
Instructions
- Make the base. Beat the softened cream cheese with a hand mixer or fork until smooth and fluffy, about 1 minute. Stir in the ricotta, lemon zest, olive oil, salt, and pepper until combined. Taste and adjust seasoning.
- Prepare the tomatoes. Halve the cherry tomatoes and toss them in a small bowl with a pinch of flaky salt and a drizzle of olive oil. Let them sit 5 minutes to release their juices.
- Assemble. Spread the ricotta mixture into a wide, shallow bowl or onto a small platter. Spoon the tomatoes and their juices over the top.
- Finish. Scatter the fresh basil over everything and drizzle with a little more olive oil. Serve immediately with sliced baguette or sturdy crackers.
Nutrition (per serving)
Calories: 145 | Protein: 5g | Fat: 10g | Carbs: 9g | Fiber: 1g | Sodium: 210mg