I never know what to bring when someone asks me to make an appetizer. I don't do fried things well... and I don't do pastry well. So if it's 70-something degrees out, I skip the rustic tart and bring vegetables. From left to right: radishes, fennel, hard-boiled quail eggs, heirloom carrots, broccoli.
Three dips/spreads: clockwise, from left, shredded radishes with lowfat creamed cheese and salt, caramelized onions with equal parts greek yogurt and sour cream, beetroot pesto with toasted walnuts, orange zest, honey, and olive oil. I made a beet cake for dessert. It was delicious. No picture!!! I'll have to make it again.
1 comment:
Lovely!
That beetroot pesto sounds intriguing.
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