Prosciutto, Mozzarella, Parmesan and Dijon Mustard Pinwheels
Artichoke, Spinach and Mozzarella Pinwheels
I made sure to include one of Kara’s favorite tapas from her years living in Spain:
Pan Con Tomate1 baguette thinly sliced
3 cloves garlic
3 vine ripe tomatoes cut in halves
salt and pepper
Preheat the oven to 375 degrees Fahrenheit. Place the bread slices on a lined baking sheet and drizzle with EVOO, salt and pepper. Toast the bread in the oven until crispy and slightly golden, 5-7 minutes. When still hot from the oven, rub the toast with a sliced clove of garlic and then rub a tomato half on top, allowing the sweet pulp and juices to soak into the warm toasts.
Feta Cheese topped with Fig and Walnut Compote (always need a Greek flair)
Assorted cheeses (including Manchego, of course), Spanish Olives, Sliced Prosciutto and Chorizo, and an array of baked toasts and crackers (including Italian Crostini Crackers and Trader Joe's Raisin Rosemary Crisps)
A Crudites Fan of Green and Gold identically sliced matchstick vegetables (keeping in mind the upcoming color scheme of the wedding) with Kalamata Olive Hummus
A Tivoli Light Illuminated Bar in my tiny kitchen with local beers and wines, a pitcher of pre-made Cosmos shaken on ice to order, and Knob’s Creek and Ginger Ale for our male friendsAt the end of the evening, we celebrated Patrick’s timely birthday with a gigantic cookie cake inspired by Patrick’s favorite treat. In a large circular pan, I baked a Blondie batter chock full of dark and white chocolate chunks, toasted almonds and touches of orange frosting. It was a fun and festive evening all around...looking forward to the year ahead!