So, I delved through the wonderful world of Pinterest. I asked friends for suggestions. I spoke with my friend who hired me (of course). I checked what was available at the store and fresh.
I wanted to share with you the dishes I made.
Here's the menu:
Sundried tomato spread - This is originally a recipe from a friend of my sister's, and it has become one of my staples. It was specifically requested by my friend.
Potatoes with sour cream, bacon, and chives - For this recipe, I omitted the cheese and added in delicious bacon. I also used a medley of red, blue, and yellow potatoes. The blue potatoes were such a bright blue after boiling, they added a festive air to the platter!
Dates with chevre and pecans - Instead of spicing up my own pecans, I used some spicy & sweet pecans from Trader Joe's. I admit, I'm a little obsessed with these.
Pears with truffled gouda, arugula, and prosciutto - Instead of blue cheese in the recipe, I used a gouda with truffles. Wonderful!
Stuffed brussells sprouts - AMAZING!!! I can't stop talking about these... such a fun way to serve a highly under-appreciated vegetable.
Caprese pops - So simple and so beautiful - simply skewer a cherry tomato, a leaf of basil, and marinated mini mozzerella balls, and drizzle with a balsamic glaze.
Mini burger skewers - I spread little squares of sandwich thins with bruschetta topping, then skewered with half a small meatball, a small slice of cheddar cheese, and then the other half of the "bun." They are inspired by this picture..
Garlic stuffed olives with sharp cheddar cheese - This is a very simple appetizer. I got some garlic stuffed green olives, and then skewered them onto little cubes of cheese.
Gorgonzola and walnut spread - I'm not sure if I would make this again, as it was not a huge hit at the party, and I bet it would have been nicer hot - gorgonzola cheese mixed with a little cream cheese and chopped walnuts.
And last but not least -
Rainbow Carrot Leek Tart with Almond Parmesan Crust- this one deserves a post all of it's own. (I'll link here when I get the recipe written up)