This menu makes me dream of owning a villa in Tuscany.  We drank a Spanish Rosé with the appetizers, and a Syrah from California with the pork loin.

If you have a panini press, you will love the simplicity and delicious flavor of the ricotta sandwich.  The sage gets grilled into the bread and makes for a beautiful presentation.  We got the idea from Nancy Silverton’s La Brea Bakery…

Appetizer

Platter of Figs, Grapes, Currants, Cantaloupe and Prosciutto

Sliced English Cucumber with Sliced Peppered Salami

Ricotta Panini with Fresh Sage (recipe below)

Main

Grilled Marinated Pork Loin with Rosemary and Orange

Sides

Gemelli Pasta Salad with Zucchini, Cherry Tomatoes and Fresh Basil

Grilled Romaine with Lemon and Parmesan

Ricotta Grilled Cheese with Fresh Sage
 Ingredients
2 thick slices of country bread
1/2 cup fresh ricotta
6 fresh sage leaves
2 tblsp butter
salt and fresh black pepper

1.  Drain ricotta in cheesecloth in a colander set over a bowl for at least 1 hour.

2.  Preheat panini press on medium-high heat.  Spread butter on outside of both slices of bread.  Spread ricotta and season with salt and pepper. Close to make sandwich.

3.  Press the sage leaves into the bread (it should stick to the butter).  Press the sandwich in the panini maker until the bread is golden and crusty.