Trio Appetizer Recipe

Prepare and toast crostini

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 24 slices about 1/3-inch thick. Brush both sides lightly with 2 tbs olive oil and arrange in a single layer on a baking sheet. Bake 6–8 minutes, flip once, until edges are golden and crisp. Remove and cool slightly.

Make cream cheese spread

In a small bowl, combine the 4 oz softened cream cheese, 1 tsp lemon zest, 1 tbs chopped fresh dill, 1 tsp lemon juice, and 0.25 tsp freshly ground black pepper. Stir until smooth and season to taste with a pinch of salt if desired.

Assemble crostini

Spread about 1 heaping teaspoon of the cream cheese mixture onto each toasted baguette slice. Top each with a small piece of smoked salmon (about 0.25 oz per slice). Garnish each crostini with a few capers and a tiny sprig of dill or a short strip of lemon zest. Serve immediately.

Prepare phyllo cups

Preheat oven to 350°F (175°C). Lightly brush the inside of each mini phyllo cup with a small amount of olive oil or melted butter (about 1 tsp spread across all cups) to prevent sogginess and encourage browning.

Fill and bake

Divide the 4 oz soft goat cheese equally among 12 phyllo cups (about 1 teaspoon to 1 tablespoon each depending on cup size). Place filled cups on a baking sheet and bake 6–8 minutes, until the cheese is softened and just beginning to turn golden at the edges.

Finish and serve

Remove cups from oven and immediately drizzle each with a scant 1/6 tsp honey (total 2 tsp used across 12 cups). Sprinkle the 1 tsp fresh thyme leaves and the 2 tbs toasted chopped walnuts over the tops, and finish with a light grind (about 1/8 tsp) of black pepper. Serve warm.

Make marinade

In a small bowl, whisk together 3 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, 0.5 tsp minced garlic, 0.5 tsp sea salt, and 0.25 tsp freshly ground black pepper.

Marinate tomatoes

Place 16 cherry tomatoes in a shallow dish, pour half of the marinade (about 1.5 tbs) over them, and toss gently to coat. Let sit at room temperature for 10–15 minutes to macerate.

Assemble skewers

Thread each wooden cocktail skewer with 2 tomatoes, 1 torn piece or small ball of burrata (about 1 oz each), and 2 basil leaves (folded if large), repeating until you have 8 skewers. Drizzle remaining marinade over the assembled skewers or brush each lightly, finishing with an optional small drizzle of balsamic glaze for visual appeal.

Serve

Arrange skewers on a platter and, if using burrata, serve immediately so cheese is creamy. For a chilled option, refrigerate assembled skewers up to 30 minutes before serving; bring to room temperature for 5–10 minutes prior to presenting.