Makes 8 - 10 bellinis
When we celebrated my dear friend Rachel Lostombo’s birthday, we organized a gourmet Italian picnic which we enjoyed at Wolf Trap park in Virginia, while listening to Melissa Etheridge and Pat Benatar.
When Rachel’s friends arrived at my house before we carpooled to the concert, I greeted them with these peach-mango bellinis and Caprese bites on colorful toothpicks with balsamic-olive oil and crushed red pepper dipping sauce. At the Italian picnic we also enjoyed prosciutto and cantaloupe bites, Italian salami and cheeses, orzo and arugula salads, olives, artichokes and other traditional Italian antipasto, and Rachel's favorite, Stella D'oro cookies for dessert.
These bellinis are fruity and bubbly and go down oh-so-smoothly. They would also be an elegant addition to a Sunday brunch. The peach-mango syrup would also be divine drizzled over vanilla ice cream or turned into grown-up ice pops. It's also delicious mixed with...