We take our food spread very seriously. But really it's all very simple.
First. We always include a fabulous cheese plate. This one was inspired by the figs that are in season right now. I love love love their color on the tray. And paired with bleu cheese and a crusted bread, it's a fave breakfast, lunch and dinner. I can't be the only one? I love the addition of the salty green pistachios and sweet apricot cheese, both for complimentary flavor and for color. Then take all of it and toss it onto a pretty platter. The mix of organic and formal is what brings it all together so well.
Second. Roasted beet hummus with seeded salt garnish balanced out our table. The veggies and veggie chips are both visually pleasing and the perfect dippers.
Finally. Finish with something sweet. Festive Halloween treats from The Sweet Side were the perfect finishing touch.
The Vampiro cocktail is coming later this week.
Roasted Beet Hummus recipe courtesy of Sally
For roasted beets:
3 medium beets (I used golden this time)
Generous drizzle olive oil
Salt and pepper
For Hummus:
1 can garbanzo beans, rinsed and drained
1/4 cup olive oil
Juice of 1/2 lemon
1 clove garlic, minced
2 tsp. sesame oil OR 1-2T tahini
1/2-1 tsp. salt
Garnish:
Heat oven to 375 degrees. Peel and dice beets into approx 3/4" cubes. Toss with olive oil and salt and pepper in a baking dish and roast until very tender, about 25 minutes. Allow beets to cool, then combine with remaining ingredients in food processor or bowl (if using immersion blender). Process ingredients until smooth, then season to taste with additional salt or sesame oil.
Photos by Kristen Honeycutt.
Thank you to The Sweet Side for providing our sweet treats!
Stay tuned tomorrow for all the decor details from Yay Parties.
Best,
Kirsty
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