At an event last week, our staff passed around three types of hors d’oeuvres outside in the beautiful summer weather. The first of these were mini caprese salad skewer. These skewers are made with fresh mozzarella, juicy grape tomatoes, and basil; garnished with orange flowers, sliced lime, and drizzled balsamic glaze for bountiful amounts of color.
Continuing with Italian dishes, the bocconcini was made with more mozzarella and delicately wrapped in saline prosciutto with elegantly drizzled balsamic glaze. Presented on a vibrant pink plate with yellow flowers and a sliced lemon, this dish screams summer. The sweet and creamy honey goat cheese that was offered was spread onto a lightly toasted crostini and topped with roasted sweet pea pesto. The blue plate, purple flower, and shredded orange carrot on top of the pesto made this an eye-catching hors d’oeuvre.
Other than the plates that were passed around, this event was set-up with stationary hors d’oeuvres on an exposed-stone surface outside. There was an array of dips that included: hot crab and artichoke, homemade guacamole, spinach and artichoke, and barbecue crab spread. Our chef was also there grilling up some petit beef tenderloin filets, marinated beer and basil grilled colossal shrimp, and grilled chicken strips for the kids. There were also grilled tuscan vegetables such as eggplant, vidalia onion, squash, zucchini, and portobello mushrooms. This summer event wouldn’t be complete without home-style potato salad and fresh jersey corn on the cob offered with sweet butter and sundried tomato butter.
Overall, great food, great weather, and a great event!
