Small Plates for Summer Hosting
Effortless small plates for summer hosting 🍋 heirloom tomato tart, lemon dill meatballs, apple brie + hot honey crostini – summer hosting never tasted so good!
Heirloom Tomato Tart
Servings: 10
Ingredients
- 1 sheet Frozen Puff Pastry thawed
- 6.5 oz. alouette Garlic & Herb Soft Spreadable Cheese
- 2 large Heirloom Tomatoes thinly sliced
- 1 Egg beaten
- Optional Sesame Seeds
- Capers for garnishing
- Fresh Dill for garnishing
- Salt & Black Pepper to taste
Instructions
- Set out the alouette cheese to soften.
- Preheat oven to 400F. Line a large baking pan with parchment paper.
- Add the thawed puff pastry sheet to the prepared baking pan. If needed, gently roll out to an even surface.
- Score the puff pastry to create 1” border along the edges.
- Use a fork to poke all over the inside of the edges.
- Brush with the beaten egg wash, then garnish the edges with sesame seeds.
- Bake for 20-25 minutes, until golden brown and flaky, rotating the pan halfway through.
- Let cool at least 10 minutes before pressing in the center with the back of a spoon.
- Spread an even layer of the alouette cheese, then layer with the thinly sliced heirloom tomatoes. Season with salt and black pepper.
- Garnish with fresh dill and capers to enjoy!
Apple, Brie, & Hot Honey Crostini
Servings: 10
Ingredients
- 13.2 oz alouette Double Crème Brie thinly sliced
- 1 Artisanal Baguette sliced into ½” pieces
- 2 tbsp. Olive Oil
- 1 Honeycrisp Apple thinly sliced
- 1/3 cup Baby Arugula or fresh basil leaves
- 2-3 oz. Thinly Sliced Prosciutto rolled
- ¼ cup Hot Honey
Instructions
- Add the sliced baguette pieces to a baking pan, then drizzle with olive oil.
- Broil for 1-2 minutes, until slightly golden on top, then flip each one over to toast another 30 seconds to 1 minute.
- Layer the crostini with the thinly sliced brie, apple, and rolled prosciutto. Garnish with a baby arugula leaf or basil, then drizzle with hot honey. Enjoy!
Lemon Dill Mini Meatballs
Servings: 8
Ingredients
- 6.5 oz alouette Garli & Herb Soft Spreadable Cheese
- 1 lb. Ground Beef
- ¼ cup Panko Breadcrumbs
- 1 Egg beaten
- ¼ cup Fresh Dill chopped
- Zest and Juice of 1 Lemon
- ½ tsp. EACH: Salt, Black Pepper, Paprika, Ground Cumin, & Garlic Powder
- 2 tbsp. Olive Oil
- Fresh Mint for garnishing
- Lemon Wedges for serving
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, beaten egg, chopped dill, lemon zest, lemon juice, and seasonings. Mix well.
- Roll in between the palm of your hands into mini meatballs.
- In a large skillet over medium high heat, add the olive oil for 1 minute.
- Add the meatballs to sear on both sides for 1-2 minutes, until browned, then reduce heat to medium to cook through, about 4-5 more minutes.
- Evenly spread the alouette cheese on a serving dish.
- Stack the lemon dill meatballs on top of the alouette cheese, then garnish with a drizzle of extra virgin olive oil and freshly chopped mint.
- Serve alongside lemon wedges to enjoy warm!
Cook with me!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Delicious! I wish there were diameter measurements though.