Art of Gracious Entertaining | The Perfect Spring Appetizer

 

The minute the spring sun warms the garden, I’m ready to take my parties outside. Planning a simple but beautiful party or brunch for Mom, a bride you love, or just a “fun time in the garden with friends” is easy.

Chef Lisa Hatfield Torres knows the secret to hosting a successful party is having gorgeous and delicious appetizers. If the food is great, It will make your guests very, very happy.

The perfect appetizer for a Mother’s Day Tea, Bridal Shower or Garden Party? Crostini with bright edible flowers and fresh herbs from the garden.  I’m excited that Lisa is sharing her recipe for crostini with herb cheese and stunning edible flowers with us. Isn’t it gorgeous? Sort of like a garden in your mouth. You don’t have to eat them if you don’t want to, but they are so beautiful!

 

In order to make these beauties, you’ll need pesticide free flowers. You can pick flowers from your garden, but just be sure they are organic, or pesticide free and safe to eat as an edible flower. {Lisa has a list of flowers that are safe to eat} You can also order edible flowers from your produce department in your local grocery store, online, and even Costco has them to order. Lisa ordered hers from Costco, a large box is 39.99.

 

The baguette slices are brushed with good olive oil, and grilled until the bread has a golden crisp crunch.  Each bite of crostini with the cream cheese herb topping is perfectly crispy, pretty, and delightful!

 

SPRING GARDEN CROSTINI  with EDIBLE FLOWERS + HERBS

PREP TIME: 15 mins
COOK TIME: 20 mins
TOTAL TIME: 35 mins

Makes: 24 pieces
INGREDIENTS

1 Baguette {French} Bread.
1 8 oz. package of cream cheese softened
¼ teaspoon celery salt
2 tablespoons each finely minced: parsley, basil, dill, chives
1 box edible flowers
mint and dill pieces to garnish
INSTRUCTIONS
1: Slice the baguette diagonally, Brush with olive oil on both sides.
2: Grill: Any of these options work: A. On a Grill, toast for 15 to 20 seconds on each side, until nicely marked, remove with tongs and set aside. B. Broil, adjust the rack so the slices are 2 inches from the flame and turn when the crostini starts to blacken at the edges. C. Heat your indoor grill pan and flip over after 30-60 seconds once browned and grill marked. Cool the bread on a tray before assembling.
3.Prepare Herb Cheese: In a bowl , stir softened cream cheese, celery salt and herbs. The topping can be made up to a day ahead, covered, and refrigerated.
4. Spread Cream Cheese Herb Topping on each slice of cooled bread.
5. Garnish with edible flowers, mint, and dill or anything you like from your garden or farmers market!

Lisa’s Tips:   Grill marks look great, but it’s more important to get a nice toast on the bread. The herb spread will cover the bread, so don’t be too concerned if they aren’t all perfect. Use a hand mixer to soften the cream cheese quickly, otherwise rest in bowl on counter for an hour to soften, this makes it easier to stir in the herbs and celery salt.

 

Add a few bottles of wine or champagne, some luxury quality olives, and you have a party in the making! Or…pots of tea served in your sterling teapots, mismatched antique French Limoges teacups, a small salad and a decadent dessert and it’s a tea party no one will want to miss.

The decorating details are simple, since your garden provides refreshing greens and colorful flowers there isn’t much to decorate. A simple bouquet of flowers, picked from your border, is all that’s needed to set the stage for a fantastic time with your guests!

I’m so excited that Lisa shared this beautiful appetizer with us. Let us know if you tried it, and if you wowed your guests! Don’t forget to PIN this to your PINTEREST BOARD for inspiration!

 

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