Although winter snow has *hopefully* passed, spring brings new activities that cause our house to be a bit of a flurry. In the midst of a chaotic schedule, dinners become takeout, table settings become disposable, and entertaining with a four-course meal feels as far out of reach as the colorful leaves that once hung on the trees.
Thankfully, I have found the small-plate dinner provides delicious, beautiful, and easy entertaining. Offering a collection of appetizers sounds like it is a lot of work, but thanks to the spring bringing a flood of delicious garden food, you have a fruit and veggie plate already planned! The beauty of a small-plate dinner (besides the obvious colorful spread), is its ability to be dressed up or down. Oftentimes, I have little time or energy to prepare, so I go to the grocery store and buy pre-made dips, frozen finger foods, cheese, meat and bread. When I plate them all nicely, few know how quickly I pulled it together! On the days I have more time, it is so fun to try new recipes. A favorite of mine is Avocado Deviled Eggs.
Avocado-Deviled Eggs
Ingredients:
- 6 hard boiled eggs
- 1 avocado peeled, pitted and diced
- 3 slices cooked turkey bacon, chopped, divided
- 2 1/2 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 clove garlic, crushed
- 1/8 teaspoon cayenne pepper
- Sea salt to taste
- 1 jalapeno pepper, sliced (optional)
- 1 dash hot sauce, or to taste (optional)
Directions:
1. Slice eggs in half. Scoop egg yolks into a bowl. Add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.
The key to having appetizers served as dinner isn’t the quantity of appetizers, but the variety. Typical American entrees are heavy on the bread and protein. If this reflects your desires, offer 2-3 options of each of these categories. For bread, it can be as simple as a variety of crackers, or you can fancy it up with this Asparagus Tart.
Asparagus Tart
Ingredients:
- 1 sheet puff pastry, thawed
- 4 ounces garlic-and-herb spreadable cheese, such as Alouette or Boursin
- 2–4 tablespoons heavy cream or milk
- Freshly grated Parmesan cheese
- 1 bunch asparagus, trimmed and cleaned
- Olive oil
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten with a splash of milk or cream to make an egg wash
Directions:
1. Preheat your oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Roll out your puff pastry so it’s about an inch bigger on all sides, then pierce the surface, leaving a 1-inch border all around the edges without piercing; place on the prepared baking sheet and set aside.
3. In a bowl, add the spreadable cheese and mix with a couple tablespoons of cream (or a touch more, if needed) to get it nice and creamy. Add the Parmesan and spread it on your prepared puff pastry, leaving the border empty. Lay your asparagus over the top, drizzle with some oil, add salt and pepper and brush the edges of the pastry with the egg wash.
4. Bake for about 20 minutes, or until deeply golden-brown. Cool on a wire rack and serve.
I always include some cured meats in our small-plate spread, but it is not required. A charcuterie board comes with lots of variety. For the nights I am feeling creative, I look up videos on how to make a rose salami. Prosciutto usually makes it onto our boards either plain or wrapped around something. A sure crowd pleaser is to take a juicy cantaloupe, slice it up and wrap it in prosciutto. Serve it like that or drizzle balsamic glaze over the slices!
Prosciutto e Melone
Ingredients:
- 1 cantaloupe – seeded and cut into 8 wedges
- 8 thin slices prosciutto
Directions:
1. Remove the flesh from the rind of the cantaloupe. Wrap each piece of cantaloupe with a slice of the ham. Serve cold.
Whatever plates you choose, enjoy your beautiful, delicious, and easy entertaining!
