Butlered Hors D'oeuvres Recipe

Prepare and toast crostini

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 3 tbs olive oil, and bake 8–10 minutes until golden and crisp. Let cool on a rack.

Make herbed cream cheese

In a bowl, combine 8 oz softened cream cheese, 1 tsp lemon zest, and 2 tbs chopped dill. Season with 1 tsp black pepper and stir until smooth.

Spread about 1 teaspoon of the herbed cream cheese onto each cooled crostini. Top with a small slice of smoked salmon and a few capers. Arrange on a tray and garnish with additional dill if desired.

Sear the beef

Preheat oven to 400°F (200°C). Cut beef tenderloin into 24 bite-size cubes (about 3/4–1 inch). Season with 1 tsp salt and 1 tsp black pepper. Heat 1 tbs olive oil in a skillet over high heat and sear beef cubes 20–30 seconds per side until browned but rare inside. Transfer to a plate to cool.

Cook mushroom duxelles

In the same skillet, reduce heat to medium and add 1 tbs butter. Add 1 cup finely chopped mushrooms and 1 minced shallot; cook until moisture evaporates, about 6–8 minutes. Add 2 tbs dry white wine and 1 tsp chopped thyme; cook until wine evaporates. Season lightly with salt and pepper. Let cool.

Assemble and bake

Roll out 1 sheet puff pastry on a lightly floured surface. Cut into 24 equal squares (approx. 2.5 inch). Brush the center of each square with a small amount of Dijon mustard (about 1/2 tsp per piece). Place a teaspoon of cooled duxelles and one seared beef cube onto each square. Fold pastry up around the beef, sealing edges with beaten egg and trimming any excess. Place seam-side down on a parchment-lined baking sheet, brush with beaten egg. Bake 12–15 minutes at 400°F (200°C) until pastry is golden and internal beef is medium-rare to medium. Let rest 3 minutes before serving.

Wrap each 1-inch cantaloupe cube with a half-slice of prosciutto. Tuck a basil leaf between the melon and prosciutto. Secure with a toothpick or small skewer. Arrange on a tray and drizzle with balsamic glaze (about 3 tbs total) just before serving.

Assemble each bite by skewering a half cherry tomato, a half mozzarella ball, and a fresh basil leaf on a toothpick. Arrange on a platter. Drizzle with 2 tbs extra-virgin olive oil and 2 tbs balsamic reduction. Season lightly with 1 tsp salt and 1 tsp black pepper. Chill briefly and serve.

Prepare crostini

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with 2 tbs olive oil, and bake 8–10 minutes until golden and crisp. Cool on a rack.

Make chickpea spread

In a food processor, combine 1 cup drained chickpeas, 2 tbs tahini, 1 tbs lemon juice, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp salt, and 1 tbs olive oil. Pulse until a coarse spread forms (do not over-smooth; leave some texture).

Spread about 1 tablespoon of chickpea mixture on each crostini. Garnish with microgreens or chopped parsley (about 1/4 cup total) and a light drizzle of olive oil if desired. Serve at room temperature.