Spring is here and the days are longer. To celebrate, we threw a cocktail party featuring the farmer's markets' new arrivals. Everything was totally made ahead and served buffet-style, room temp. These swiss chard and sausage frittata bites were a big hit and will now be a go-to recipe for me. (I used sharp white cheddar but otherwise followed the recipe to a T). Also, the combination of English peas, fresh mint, woodsy mushrooms, salty hard ricotta and nutty farro, made for an incredibly refreshing spring salad. Salad Nicoise skewers were another fun new appetizer; pickled quail eggs were perfect for skewering! And Martha's carrot cake cookie sandwiches with cream cheese filling? Much better than a cupcake!
The Menu
swiss chard and sausage frittata bites
artichoke, lemon, bresaola crostini
fig jam, goat cheese, mint crostini
white bean, rosemary crostini
pesto grilled shrimp with cucumber yogurt dip
salad nicoise skewers: grilled albacore, kalamata olives, cherry heirloom tomatoes, pickled quail eggs, snap peas
curried english pea soup shots
grilled carrots and asparagus
fennel slaw
wild mushroom, pea, ricotta, walnut, farro salad
sweets
carrot cake cookie sandwiches with cream cheese filling
lemon pistachio cookies
spring strawberries
chocolate espresso cookies
2 comments:
That salad sounds so perfect for spring; I'm going to make some this weekend. Would love to try the frittata bites and cookie sandwiches, too. Lovely menu!
Annie, you always manage to pull off the most beautiful tables, and scrumptious menus. Everything is lovely! :)
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