Seasonal Hors d’oeuvres
ARTISANAL CHEESE PLATE
A selection of cheeses, grapes, apple, and apricot, with cranberry chutney infused with fresh ginger.
An 8′′ wheel of brie with rose apricot jam and sliced almonds on top wrapped in phyllo and baked
Assorted seasonal vegetables nicely arranged on a platter accompanied by hummus, roasted red peppers, and ricotta or spinach dip.
ROASTED VEGETABLE CAPONATA
Oven-roasted eggplant, zucchini, red peppers, roma tomatoes, onions, olives, and capers in a sweet and sour sauce.
PUFF PASTRY MINIS (4′′ squares)
Beet and goat cheese
Caramelized red onion and mushroom
Seasoned ricotta and artichoke hearts
Spinach and roasted tomato
Corn and leek
Asparagus and roasted pepper
BRIE + APPLE CUSTARD TART
Sauteed mushrooms, onions, and herbs gathered and tucked inside flaky pastry “purses”
Black bean and cheddar
Spinach, ricotta, and asiago cheese
Corn and fire-roasted peppers
Fresh salsa to accompany empanadas
Mushrooms, shallots, and herbs
Spinach + ricotta and parmesan
As always feel free to pass this along to a friend.