Filed under antioxidants, appetizers, blog friends, cheese, cocktails, dessert, entertaining, fruit, great meals, in season, Recipes, salad, vegetables, whole foods, whole grains, wine
A recipe for a grilled vegetable flat bread caught my eye while paging through Martha’s Everyday Food and like most recipes that catch my eye, I added it to the never-ending “list.” But with my recent grocery bill woe’s and a loaf of bread already in the cart I decided that this would be a situation where a carb is a carb and it would be just as good on bread as it would a tortilla. I’ll end up with the tortilla version eventually because it just looks too delicious to pass up, but this was just as good on some chewy/crunchy bread and also made a great salad topping the following day.
The concept, like most of my recipes, is a simple one: grill a bunch of vegetables, top some great, grainy bread with them and finish with some feta crumbles if desired. Or, if you’ve already got some leftover grilled vegetables you know just how to use them!
Grilled Vegetable Crostini
- 2 small zucchini
- 1 yellow squash
- 1 fennel bulb
- 2 Portabella mushroom caps
- 1/2 red onion
- 1 small head of radicchio
- crumbled feta cheese
- loaf of bread
Cut up vegetables in pieces to grill. Spritz with olive oil and season with salt and pepper. Grill vegetables in batches, flipping over after a few minutes one one side and removing after a few minutes on the other side, until slightly charred. Set aside to cool and then chop up vegetables in about 1 inch pieces.
Slice bread and spritz with olive oil. Grill bread if desired. Top bread with vegetable mixture and sprinkle with feta cheese.
By no means am I claiming to be an expert, but throwing and attending cocktail parties is one of my favorite things to do! I think it has a little to do with my love for hors d’oeuvres but it can also be easy to build a healthy meal with cocktail party fare, while enjoying delicious food and great company.
Choosing the Menu:
Choosing your Cocktails:
Setting Everything Up:
- Fresh flowers are a must!
- Set aside a specific bar area: glasses, bottle openers, wine, pitcher of signature cocktail, ice, etc.
- Have 2 or 3 different food areas so the guests can mingle
- Area of plates, napkins and necessary utensils
- Choose things that can be made ahead and don’t need to be served immediately as they will be sitting out for a few hours
- Make everything as much ahead as you can and give yourself an hour for last minute things that will come up (they always do)
- Make a great playlist
- Have your friends help!
Make sure to have fun! That is the whole point after-all, isn’t it?
What are your tips for throwing a great party?
A few years back, I met the tasters sister Amy at a great little wine bar in Chicago and one of the items that we had was butter with various salts. I’ve never forgotten how delicious it was and I’ve been building my salt collection ever since. When the truffle salt made its way into my collection, I knew I was ready for my own butter and salt experience.
The concept is simple and the preparation is minimal – simply sprinkle the salt over pieces of high-quality butter and serve with bread or crackers. Wine is optional but highly recommended 😉 Although I love red, I think a crisp white would pair beautifully with the saltiness and creamy butter.
Left to right: Truffle Salt, Himalayan Sea Salt, Smoked Sea Salt, Citrus Sea Salt