Preheat oven to 375°F (190°C). Arrange 24 baguette slices on a baking sheet, brush lightly with 1 tablespoon olive oil, and toast 8–10 minutes until golden and crisp. Let cool on a rack.

Make tomato topping

In a medium bowl combine 2 cups diced roma tomatoes, 2 tablespoons minced garlic, 3 tablespoons extra-virgin olive oil, 1 cup chiffonaded fresh basil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir gently to combine and let sit 10 minutes to macerate.

Assemble bruschetta

Spoon about 1 tablespoon of the tomato mixture onto each toasted baguette slice. Drizzle each with a few drops of balsamic glaze and garnish with a small basil leaf or microgreen. Arrange on a serving platter.

Citrus-Herb Shrimp Skewers

Marinate shrimp

In a bowl combine 3 tablespoons lemon juice, 1 tablespoon minced garlic, 1 tablespoon orange zest, 2 tablespoons olive oil, 1/2 cup chopped parsley, 1/4 teaspoon red pepper flakes, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add 24 shrimp and toss to coat. Marinate 10–15 minutes (no longer than 30 minutes).

Skewer and cook

Thread 4 shrimp per soaked wooden skewer (6 skewers total). Heat a grill pan or outdoor grill over medium-high heat and oil the grates lightly. Grill skewers 2–3 minutes per side until shrimp are opaque and just cooked through. Remove to a platter.

Finish and garnish

Brush the cooked skewers with any reserved marinade (briefly simmer if using leftover marinade for safety) and sprinkle with a little extra chopped parsley and lemon zest. Serve hot or slightly warm with lemon-herb aioli for dipping.

Zesty Avocado Radish Salad (for small plates)

Make dressing

Whisk together 2 tablespoons lime juice, 1 tablespoon olive oil and 1 teaspoon honey until emulsified. Season with 1/2 teaspoon sea salt to taste.

Toss salad

Gently combine 2 cups diced avocado, 1 cup thinly sliced radishes and 2 cups baby arugula in a mixing bowl. Drizzle with the dressing and toss lightly to coat—avoid overmixing to keep avocado intact.

Plate and finish

Divide the salad into 4–6 small portions for happy hour service, sprinkle each with toasted pumpkin seeds and a few microgreens or fresh herbs. Serve immediately so avocado stays fresh.

Bright Dipping Sauces & Garnishes

Prepare sauces and platters

Spoon 1 cup creamy lemon-herb aioli into a small bowl and place on the serving board alongside 3/4 cup marinated olives. Scatter remaining microgreens and any extra basil as garnish so guests can assemble their plates.