My Favorite Cheese Board | Easy Appetizer

When I'm having some girlfriends over for a drink before dinner, or maybe we're having an afternoon playdate this has been my go-to snack.  It is a little different than a typical cheese board - a little more simple.  It is homemade parmesan biscuits (Barefoot Contessa), shards of white cheddar (also very Barefoot Contessa), blue berries and Boursin covered in honey (so good!).  

I present them all of a big pine Bread Board to make it feel rustic and casual.  It is a very help yourself sort of presentation.  This large board is part of a Set of 3 Aged Pine Bread Boards in my store - they've just been restocked.  

I have the boards all over my house - not only in the kitchen, but also in my mudroom.  I use them for staging photos for the store, a tray for drinks and, of course, cheese boards.

When we moved into our kitchen, it felt very brand new (which was great) and I wanted to give it a little bit of rustic aged charm.  Just putting these boards leaning on the wall of the baking counter was the perfect solution.  Instant patina.  

The Parmesan Crackers are a favorite Barefoot Contessa recipe.  You can make them in advance and keep them in the freezer.  You make the dough into a log, then slice it off for baking.  They are so tender, salty and crumbly.

I bake the crackers on a Large Baking Sheet ($10) lined with Parchment Paper ($10 for 100).  It is naturally non-stick + no clean-up.

This is sort of a hack/shortcut recipe - it is soooo good.  I first had it at a tennis match.  We usually play tennis then stay after for drinks and nibbles.  A friend brought this one night and we all went crazy.  You literally just pour honey over Boursin.  It is delish with the parmesan crackers.

With a cocktail, there is nothing better than a really great piece of cheese.  I use a pairing knife to create little chunks of the cheese.  The rough texture seems to add to the yumminess.  

  

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Holiday Cocktail Party Favorite Recipes | Easy Appetizers

'Tis the season for cocktail parties.  While Thanksgiving is all about the big sit-down dinner, Christmas seems to be more about the cocktail parties.  I put together this list of my favorite appetizers from years past.  Some are from my catering days, when December was my craziest time of the year and the parties were sort of fancy and refined.  Some are new recipes that we've become fond of now that we're in that kid-friendly entertaining phase of our lives where cocktail parties are really Open Houses with kids running around.

Crab Stuffed Mushrooms

The filling is like the center of a crab rangoon - so yummy.

How to Build a Bountiful Cheese Board

Sometimes this is the only thing I make for a party!

Beef Tenderloin with Horseradish and Soft Rolls

This is how to turn appetizers into a meal.  Everyone will oh-and-ah.  Such a treat.

Mini Lobster Rolls

Again, a little bit-sized luxury that everyone will go crazy for and feel completely spoiled.

Baked Fontina Cheese

This is a Barefoot Contessa Recipe that is so-so goey and good.  You cube up cheese with garlic and herbs then bake it in the oven for 10 minutes.  It comes out goey and delicious.  Great with bread and apples.

Goat Cheese & Caramelized Onion Tarts

These were a staple in my catering days - ladies and gents love.

Thyme Mushroom & Burrata Toasts

I LOVE this.  It is great to serve before dinner, too.

Chocolate Fudge Topped Cream Puffs

This was my top-secret, easiest ever sweet bite for cocktail parties... they start with store-bought frozen cream puffs ; )

Browse all of my Appetizer Recipes, here >

Grilled Prosciutto, Fresh Mozzarella Garlic Toasts with Fresh Basil | Easy Summer Entertaining Recipes

Prosciutto & Fresh Mozzarella
on Grilled Garlic Toasts

makes 24 toasts
1 baguette
2 cloves of garlic, peeled
3 tablespoons of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped

Prepare the bread by slicing it into thin slices.  Grill bread just before serving.  You can do it under the broiler in your oven, or on the grill.  Brush the bread with olive oil on one side.  If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes.  Be careful not to burn!  If grilling, also grill the bread for 1-2 minutes.  When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece.

If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray.  If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto.  Then, top each with a slice of fresh mozzarella.  Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt.  Remove from the grill or broiler and top with salt, pepper and fresh basil.

Ready to go on the grill along with some artichokes (Grilled Artichokes recipe here).

The toasts have been grilled, now I'm ready to top them with prosciutto and cheese.

Hot from the grill - these are great as an appetizer or as part of dinner... like deluxe cheese bread.  I often serve them when we're having a vegetarian soup or pasta, then Mike feels like we've had something hearty with meat.



I like to serve these with another grilled appetizer favorite - Grill Artichokes with a Lemon Caper Aioli.  Both make great appetizers or as a side with a steak, grilled fish or kebabs.

To find more of my Entertaining Essentials, stop by my store of specially selected favorites.

Fall Squash & Goat Cheese Dip with Garlic Toasts

Everyone loves a good dip.  For most of us, dip recipes are at the center of our entertaining repertoires.  For the Pumpkin Harvest Fall Entertaining Workshop, I made this hot, creamy goat cheese dip that features squash... and my favorite part - a squash bowl.

The dip is great, but the garlic toasts were really the star in my workshop.  I toast a sliced baguette them for 2 minutes under the broiler, then rub them with a raw clove of garlic.  You won't believe how good.

creamy goat cheese
Squash Dip
  
2 blocks of cream cheese, softened
4 ounces of goat cheese, softened
3 green onions, minced
2 cloves of garlic, minced
1 teaspoon of sea salt
1/2 teaspoon of cracked pepper
1 small hubbard squash

Cut a hubbard squash in half.  Place both pieces of the squash on a baking sheet.  Roast in the oven for 30 minutes at 400 degrees.  Leave one half to use as bowl.  Scoop out 1/2 cup of flesh from the other piece of cooked squash.  Mash it with a fork.  Set aside.

In a mixer fitted with a paddle attachment, combine cream cheese, goat cheese, green onions, garlic, sea salt, pepper and 1/2 cup of cooked, mashed squash.  Mix until combined.  Spoon mixture into the ‘bowl’ piece of the squash.  Place it on a baking sheet and bake for 20 minutes at 350 degrees. 

Baked Goat Cheese Drizzled with Honey | Easy Appetizer

I'm not a huge horsd'oeuvres person.  In fact, if you come to our house for dinner, you'll likely find a bottle of open wine, a bowl of nuts and some sort of crostini.  In the Summer, I serve the crostini with a bowl of fresh tomatoes, basil & delicious olive oil.  In the Winter, I like something a bit heavier like a hot spinach dip (an oldie but a goodie).

Recently, Mike and I branched out of our regular dining routine and headed to a new "hot spot" in town...  I say that because we normally go to dark and cozy bistros that have been around for years instead of the new trendy place.  Hard to break old habits.  We had a fabulous meal, but my favorite part was our appetizer - Baked Goat Cheese drizzled with Honey, sprinkled with fresh Thyme, Cracked Pepper & Sea Salt.  It was served with warm grilled bread.  I could've eaten the entire thing.  And almost did.  

I love how simple it seemed - ingredients and preparation.  It has been our go-to snack this month.  It is salty, sweet, tangy and the perfect thing to schmear on toast.

Baked Goat Cheese
with Honey

Get my Printable Recipes, here.

Soft Goat Cheese
Honey
Fresh Thyme
Sea Salt
Cracked Pepper
Baguette
Olive Oil
Garlic

Prehead broiler in oven to 400 degrees.

In a small oven-proof bowl or ramekin, spread soft goat cheese. 

Prepare baguette by slicing into thin pieces.  Place on a baking sheet and drizzle with olive oil.

Just before serving, bake under broiler in oven for 5-8 minutes, just until slightly warm.

At the same time, toast the bread under the broiler as well for 2-4 minutes until browned on the edges.

Remove bread from oven and rub with a raw clove of garlic that has been cut in half. 

Drizzle honey on warm goat cheese.  Sprinkle on fresh thyme leaves, sea salt & fresh cracked pepper.

 

When I first started my catering business I wrote all of my favorite recipes in a little blue journal book so I'd have them with me all of the time.  Over the years I've shared a couple of recipes from this little journal, but not all.  Truthfully, when I started this blog (forever ago...?) I was a burnt out on all of those recipes I'd made hundreds of times.

Now, after a four year break from the catering business, I am ready to dive back in to some of those old favorites, because after all, they were really great recipes for entertaining.  This Chocolate Molten Cake recipe was one of my first and best go-to's as a caterer.  I always served it at dinner parties - with great success.  The ingredients and supplies are humble - chocolate chips and a cupcake pan!  They work great for parties because the batter is made in advance, then baked right before dessert and served warm.

I made these last year for a friends dinner.  While the recipe makes 6-12, they work great in the freezer.  Just bake all of them together, then freeze the leftovers.  You can reheat in the microwave for just 30-60 seconds.

Now, onto the recipe, perfect for any celebration....

Chocolate Molten Cakes

makes 6 medium cakes or 12 small individual cakes

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2 tablespoons of butter, melted
2 tablespoons of cocoa
......

3/4 cup of butter
12 ounce of chocolate chips
1/2 cup of heavy cream 
5 eggs
3/4 cup sugar
2/3 cup of flour

Prepare cupcake pans by coating the inside of each with melted butter by swirling it around.  Then sprinkle the insides with cocoa, coating completely. 

To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream.  Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth.  When chocolate has cooled slightly, stir in eggs, sugar and flour.  Pour into prepared cupcake pans.  Refrigerate for 1 hour (at least) and up to a couple of days.

Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny.  You can insert the tip of a knife to test.   You just want a bit of the very center to be a thick pudding like texture.   Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.  

Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.

 

Melting chocolate with the butter and cream this way is so easy - microwave! 

The pans buttered and cocoa-ed while the chocolate is in the microwave.

Perfectly melted. 

You can fill them almost all the way to the top - they don't puff too much. 

Cooling for 5 minutes to help them continue to set. 

Top with a sheet pan... 

Ready for the flip... 

Mid-Flip 

So, so good.  You really must try them. 

10 seconds later...

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Here is the easy-to-pin strip!

 

Our home is officially freshened for spring.  This season, I am embracing blues and fresh greens with plenty of pots full of lush plants.  I have vases full of daffodils and pitchers with tulips, buckets of blooming branches and planters planted with topiary.  Most importantly, the windows are open, the sprinklers are running (we need some rain!), the mornings and evenings are chilly, but the afternoons are warm.  We are ready for time in the garden, hosting friends for casual dinners and family for spring holidays.  Welcome, Spring!

Shop the Spring Home Collection >

This collection features new custom block prints for Spring with my favorites, blues and greens.  There are pillow covers, table runners, napkin sets, tea towels and fabric yardage for your special projects.  

This table is set with a row of potted tete a tete (mini daffodils) in Small Rustic Pots down a Green Lily Runner.  I love the aged finish these pots have, they truly look like weathered antiques.  Creamware Platters hang in the background - one of my reasonless favorites.

The front door is holds a Hanging Basket full of forsythia for now.  In a couple of weeks, it will change to cherry blossoms.  Our front steps are set with two Planters from the Large Medallion Set (that comes with one this size, and one larger).  The larger two are on our back porch.  

The Rattan Baskets (set of 2, nesting) are back in stock.  The larger of the set is a permanent fixture on our ottoman, always filled with various reads and toys ; )

Now onto the pillow covers.  The pillow covers!  Here, the Privot Berry 22" square cover is paired with the Light Blue Leaf Rectangle cushion cover.

Light Blue Leaf Collection

Light Blue Leaf 22" Square Cover, $42

Light Blue Leaf Rectangle Cover, $32

Napkins, Set of 4, $32

Tea Towel, $8

Napkins, Set of 4, $32

Rustic Pot, Medium, $15

Tea Towel, $8

Privot Berry Pillow Cover Collection, $32-42

Privot Berry Pillow Cover Collection, $32-42

Privot Berry Napkins, $32

Cupcakes on the smallest of the Bread Board Set.

Tea Towel, $8

This green color turned out a little brighter than I had intended, but I think it feels fresh and springy!

20" Square Pillow Cover

24" x 14" Rectangle Pillow Cover

Napkins, Set of 4

Runner, 108 x 20"

Watering Pitchers, $18-32

Tea Towel

Planter Boxes

 I am so thrilled with these.  The smaller (Petite Medallion Planter, $45) is an 8x8x8" cube, and holds a 6" potted plant perfectly.  The larger (Petite Orchard Planter, $80) is a 12x14x12" cube that holds an 8-10" potted plant.  I am using these indoors right now for topiary, but will likely move them outdoors with boxwood and some sort of trailing flower in a couple of weeks.

I love how they add a stateliness to any area, like our entry.

Petite Medallion Planter, $45

Potted Gardenia Topiary in the Orchard Planter that will move outside once summer is here, with a large watering can... to help me remember to keep it watered ; )

Petite Orchard Planter, $80

I love these "short" flower buckets.  They are the perfect size to plop in a potted herb from the grocery store, or in which to keep my cleaning supplies or packets of seeds.  I've even used them to keep a bottle of wine chilled for an outside party.

You might remember seeing these Tall Floral Buckets in the photos of my Workshop/Pop-up Shop.  They come as a set of 3 for $84 (various sizes, this being the largest).  I have a lot of plans for them - umbrella stand, hanging on pegs to hold gardening tools, blooming branches, and, of course, flowers.

Here, Mr. poses for his picture with the set of all three of the Tall Buckets (that come as a set) are pictured together.

Chatham Blue Wrap

I have three new colors of wraps for this season, beginning with an all-time favorite, Chatham Blue Wrap.  This goes with everything, including my signature dark jeans with white shirt.  I wear it with workout clothes and a puffer vest during the week and throw it over my shoulders with a blouse for every other occasion.  I love these!

Privot Berry Wrap

I can't wait to pair this with white jeans.  It would look great with white on white, a bight coral top or a light blue shirt (another favorite of mine).  This is definitely going to become a staple.

Goldenrod Wrap

This is my springy wrap.  I've mentioned that I don't own too many colors in my wardrobe.  This pale yellow brings a springy feel to any outfit.  I'm picturing it with a navy pencil skirt and cream silk blouse for Easter.

New Stitched Ribbon Collection

I've added a new collection of ribbon this spring.  I love the simple, stitched look of this ribbon.  The colors are beautiful, and it will add a homemade touch to any gift, napkin or bundle of flowers.

Lemon Cupcakes topped with Swiss Buttercream, recipe coming later today.

Striped Cupcake Wrappers in fun spring colors.  I have used the blue and yellow for the cupcakes above, and will save the other colors for other occasions.

All of the supplies can be found, here, in the Baking Supplies Collection.

Kraft Windowboxes

Bread Board Collection

Creamware Platters

Willow Hanging Basket

 

Classic Cream & Sugar

Gold Frames & Botanical Prints Collection

Le Pens + Tablets Collection

Le Pens + Tablets Collection

Dinner Planning Tablet 

Grocery Tablet

Clear Bottle Collection

Market Totes

I'll be sharing some step-by-step blog posts for some of the projects featured in this collection today and tomorrow.  In the meantime, enjoy browsing the Spring Collection : )

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