Vanessa Contessa Project: Tomato and Goat Cheese Tarts & Pappa al Pomodoro

My cousin and her then-fiance were in town. It was chilly outside, and we wanted something warm and tasty. These tarts were flaky and full of good pesto flavor. I will admit that the tomatoes would have tasted better in the summer, but it didn’t stop us from pairing it with this beautiful, hearty soup:

A chunky, rustic tomato soup with a toasted topping of ciabatta bread, pancetta, and basil. Really comforting on a cold night in Nashville. My lovely guests  seemed to like it pretty okay too. It was so great to have them here! Wouldn’t mind having more guests in the future…hint, hint!

Vanessa Contessa Project: Prosciutto-Wrapped Halibut with Roasted Autumn Vegetables

My best friend, Jessica, joined me for this meal and helped with the prep. This is Prosciutto-wrapped Halibut covered with a Rosemary infused butter/lemon sauce. On the side is a mixture of roasted autumn vegetables – butternut squash, Yukon gold potatoes, carrots, and parsnips.

This was my first time trying parsnips and butternut squash. I am now a fan of both. I also don’t really like fish very much, but this halibut was light and flaky. Plus, the prosciutto added a bit of saltiness with each bite.