Private Event Appetizers & Reception Confections Recipe

Prepare Crostini

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with 3 tbs olive oil. Toast in the oven 6–8 minutes, flipping once, until golden and crisp. Remove and cool slightly.

Make Herbed Spread

In a bowl, combine softened cream cheese, sour cream, lemon zest, lemon juice, and 1 tbsp chopped dill (reserve 1 tbsp for garnish). Mix until smooth and season with 1/2 tsp black pepper and a pinch of salt to taste.

Assemble

Spread about 1 tbsp of the herbed cream cheese on each crostini. Top with a small piece of smoked salmon (about 0.3 oz per crostini). Garnish with a few capers, a sprinkling of remaining chopped dill and snipped chives. Finish with a light grind of black pepper. Serve immediately or hold chilled up to 1 hour.

On each toothpick, thread one cherry tomato, one basil leaf (folded if large), then one mozzarella ball. Arrange skewers on a platter. Drizzle evenly with 2 tbs extra-virgin olive oil and 4 tbs balsamic glaze. Sprinkle with sea salt and black pepper to taste. Hold refrigerated up to 2 hours; bring to room temperature 10 minutes before serving.

Wrap each melon wedge with a 1/2-slice of prosciutto so it covers most of the fruit; if slices are large, cut in half lengthwise. Tuck a fresh mint leaf under the prosciutto on each wedge. Arrange on a platter and, if using, lightly brush or sprinkle with 1 tsp fresh lime juice for brightness. Serve immediately; best within 1 hour of assembly to keep prosciutto tender.

Make Chocolate Ganache

Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat heavy cream over medium until it just begins to simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute. Add 2 tbs unsalted butter and stir gently until smooth and glossy.

Fill Tartlets

Using a spoon or small piping bag, fill each mini tartlet shell about 3/4 full with warm ganache (about 1 tbsp per tartlet). Allow tartlets to set at room temperature for 30–45 minutes or chill 15–20 minutes to speed setting.

Garnish & Serve

Once set, top each tartlet with one fresh raspberry and a very light dusting of powdered sugar if desired. Finish with a tiny pinch (a few flakes) of flaky sea salt on a portion of the tartlets to create flavor contrast. Keep chilled until 15 minutes before serving.

Combine marcona almonds, smoked cashews, and mixed olives in a large serving bowl. Add 1 tsp lemon zest and 1 tsp chopped fresh rosemary; toss gently to distribute. Transfer to smaller bowls for service stations and top with a few extra rosemary sprigs for garnish. Hold at room temperature; replace every 3–4 hours for freshness.