Hors d’oeuvres

hors-d'oeuvres

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

CRUDITE PLATTER

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

MINI QUICHE  

Spinach and roasted tomato

Corn and leek 

Asparagus and roasted pepper

 

BRIE + APPLE CUSTARD TART

 

MUSHROOM “PURSES”

Sauteed mushrooms, onions, and herbs gathered and tucked inside flaky pastry “purses”

MINI EMPANADAS

Black bean and cheddar

Spinach, ricotta, and asiago cheese

Corn and fire-roasted peppers

Fresh salsa to accompany empanadas

PHYLLO TRIANGLES

Mushrooms, shallots, and herbs

Spinach + ricotta and parmesan

 

As always feel free to pass this along to a friend.

Enjoy!