As a result, on nights that we don\u2019t go out or order in, we\u2019ll just throw together something simple like Caesar salad with homemade dressing and grilled chicken or arugula salad with lemon and parmesan. Tasty, but nothing exciting to blog about. Our favorite simple supper, however, is prosciutto, fresh mozzarella, tomato, basil, and a nice baguette, all arranged on a cutting board for easy noshing. We slice the baguette into little rounds and just pile on whatever toppings we choose. It\u2019s fun, easy, and requires absolutely no cooking.<\/p>\n

On truly lazy nights, we\u2019ll get by with supermarket mozzarella, prosciutto, and baguettes. They\u2019re not the greatest but they\u2019re passable in a pinch. However, when Josh took our friend from Singapore to Chinatown for some banh mis, and he very thoughtfully picked up some fresh mozzarella and burrata from Di Palo\u2019s.<\/p>\n

One night I convinced Josh to stop at Amy\u2019s Bread and Sullivan Street Bakery after work for some baguettes, so we could do a side-by-side comparison. Unfortunately, by the time he got to Amy\u2019s bread they had run out of regular baguettes so we had to settle for whole wheat. Not a big deal. He did manage to get a regular baguette from Sullivan Street, so while we couldn\u2019t do an exact comparison, we did have a nice variety for dinner that evening.<\/p>\n

$\"Whole$

Whole wheat baguette from Amy's Bread on top, regular baguette from Sullivan St. on the bottom<\/p><\/div>\n

We rounded out the meal with some decent Citterio prosciutto that we picked up for cheap at Costco, basil from our windowsill, a nice ripe cantaloupe, also from Costco, and some super sweet cherries.<\/p>\n

$\"A$

A simple yet tasty dinner<\/p><\/div>\n

The last time we had burrata from Di Palo\u2019s<\/a><\/span><\/span>, it was imported burrata. This time Josh got the domestic burrata, which still had great flavor but it wasn\u2019t as milky or creamy on the inside as the imported variety.<\/p>\n

$\"Burrata$

Burrata innards<\/p><\/div>\n

Both baguettes were delicious. Fortunately the whole wheat one from Amy\u2019s Bread wasn\u2019t too wheaty in flavor, since I usually don\u2019t like whole wheat bread. It had a subtle nuttiness to it, and a slightly firmer chew, but otherwise it was just as good as a regular baguette. The one from Sullivan Street Bakery had a nice airy and chewy interior, though I wished the crust was a bit more crispy. Not a big deal, we can just pop it in the oven for a quick toast next time. I really liked both baguettes, and while the location of Amy\u2019s Bread is much more convenient, I\u2019d happily make the trek down to Sullivan Street Bakery once in a while for some delicious bread.<\/p>\n

$\"Baguette$

Baguette cross sections<\/p><\/div>\n

The addition of the cantaloupe was a nice change of pace for us. It\u2019s no wonder that prosciutto and melon is a classic pairing. The super sweet melon and the salty sweet prosciutto were simply divine together.<\/p>\n

$\"A$

A classic pairing of prosciutto and melon<\/p><\/div>\n

I\u2019m sick of the hot weather but I\u2019ll be sad when the summer is over and my excuse for not cooking will no longer be valid. But even though we won\u2019t have super sweet ripe summer tomatoes and fruit available when the weather gets cooler, I’m sure we’ll still have many lazy nights when we’ll have a simple feast of prosciutto, mozzarella, and tasty fresh baguettes.<\/p>\n

$\"It$

It just doesn't get better than this<\/p><\/div>\n

Amy’s Bread<\/a> (multiple locations)
\n672 9^{th<\/sup> Ave. between 46^{th<\/sup> and 47^{th<\/sup> St.
\nNew York, NY<\/em><\/p>\n}}}

Sullivan Street Bakery
\n<\/a>533 West 47^{th<\/sup> St. between 10^{th<\/sup> and 11^{th<\/sup> Ave.
\nNew York, NY<\/em><\/p>\n}}}

Di Palo’s Fine Foods
\n<\/a>200 Grand St. between Mulberry and Mott St.
\nNew York, NY<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"