Sampler Recipe

Prepare zucchini

Trim ends off zucchinis and cut into 3–4 inch sticks about 1/2 inch thick so they are uniform.

Set up dredging

In a shallow bowl whisk the flour with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl beat the egg with 1 tbs water. In a third bowl combine panko and grated Parmesan.

Coat and cook

Lightly coat each zucchini stick in flour, dip into the egg, then press into the panko-Parmesan mixture. Heat 2 tbs olive oil in a large nonstick skillet over medium heat. Add coated zucchini in a single layer and cook 2–3 minutes per side until golden brown and tender (work in batches if needed). Transfer to a paper towel-lined plate and season lightly with remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve with lemon wedges.

Prepare chicken

Cut the chicken breast into bite-sized 1-inch cubes. Pat dry and season with 1/4 tsp salt and 1/4 tsp garlic powder.

Make buffalo sauce

In a small saucepan or microwave-safe bowl, warm the butter until melted, then whisk with the 2 tbs hot sauce and remaining 1/4 tsp garlic powder to combine.

Cook and skewer

Heat a nonstick skillet over medium-high heat. Add the chicken pieces (no additional oil if pan is nonstick) and cook 3–4 minutes, stirring, until cooked through with no pink inside. Pour the buffalo sauce over the cooked chicken and toss to coat evenly. Thread 2–3 pieces of sauced chicken onto each wooden mini skewer (8 skewers total). Keep warm until serving. Serve with blue cheese or ranch dressing for dipping.

Toast baguette

Preheat oven broiler or toaster oven. Brush both sides of baguette slices lightly with 1 tbs olive oil. Arrange on a baking sheet and broil 1–2 minutes per side until golden and crisp; watch closely to avoid burning.

Make topping

In a small bowl combine ricotta, lemon zest, 1/8 tsp salt and 1/8 tsp black pepper. Gently fold in halved cherry tomatoes and most of the chopped basil, reserving a little basil for garnish.

Assemble

Spread about 1 tablespoon of the tomato ricotta mixture on each toasted baguette slice. Garnish with remaining basil and an extra grind of black pepper. Arrange on the sampler platter.

Quick-pickle

In a small jar or bowl stir together 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt until dissolved. Add the mini carrots and cucumber slices, press down so they are submerged, and let sit at room temperature for at least 10 minutes (or refrigerate up to 24 hours). Drain slightly before serving.

Arrange the crispy Parmesan zucchini sticks, mini buffalo chicken skewers, herbed crostini, and pickled quick veggies on a large platter so guests can sample each item. Place lemon wedges and the blue cheese/ranch dressing in small bowls on the platter. Serve immediately while zucchini and skewers are warm.