I am hoping, sooner than later, to make a trip to Cuba. More planning is necessary in order to make that happen, but I did have the chance to venture through Little Havana in Miami this week. I was feeling very inspired by the culture and decided to channel the style through my fashion. Get the look and details below. xo RCN
When the button down, snap front mini skirt trend emerged this year, I was all about it. However, all minis I fell in love with seemed to be made of fabrications for cooler weather and not the actuality of 85+ degrees. Leather, suede, faux suede, corduroy, and velvet were all my top favs from the beginning. I stuck out my desire to support this trend until now, finally! The weekend weather was dreary and chillier than it has been lately. I was able to put on the faux suede skirt (from Forever 21) and pair it with my Alexander Wang bucket bag, also suede. I paired my burgundy skirt with a fun and bold palm print blouse from H&M. I love the pajama style influence and the not so common color combination for a tropical leaf pattern. The suede skirt and bag, burgundy color and bare legs, topped with tropical leaves allowed me to pull of a fall look this weekend in Florida without it feeling forced. Get the look below. xo RCN
Not only is this recipe delicious, but super simple. You can double or triple as needed if you have a large crowd, or do what I do and serve this as is for a dinner for two. Works great if you are feeding only a few people as an appetizer, especially if you are serving other apps on the menu.
What you need:
1/4-1/2 lb of thinly sliced prosciutto from deli (I love Whole Foods Market options)
1 Bosc pear
1 tsp Olive Oil
1 small bag or box of baby arugula (this will be more than enough)
Balsamic glaze
8 oz Philadelphia Cream Cheese (you will not use entire container)
1 French baguette
Ground pepper to taste
Cut bread into 1/2" slices. Toast in toaster or conventional oven for a few minutes until the bread browns or feels crunchy to the touch. While the bread toasts, cut the pair in thin slices from top to bottom and then halve them. Place olive oil on medium heat in medium size saucepan. As pan heats add pear slices until they cook and are softened. Be sure to turn heat down to low as oil gets hot and be careful the pear edges do not burn too quickly- they do heat up fast! Remove pears from heat. Spread a schmear of cream cheese on toasted baguette slices and then place 1-2 pear pieces on top. Fold and fit a half slice of prosciutto. You can always add a little more meat to each piece once you add the half slices to every piece of bread. Top each slider with a few pieces of baby arugula and then drizzle the balsamic glaze on top. I usually add the glaze in one direction and then add another drizzle on top in the other direction. Lastly, add a crack of ground pepper to taste. Yum! xo RCN
