Simple Hors d'Oeuvres Everyone Loves
Elizabeth Killgallon of the Sea Island Catering team says, “I always love a light and simple cheese & fruit bite, such as a brie with raspberry brioche, or a mini caprese bite. When you are catering to a group with various palates and preferences, it’s nice to keep it simple, delicious, and classic!” This recipe would fit the bill:
Pear Walnut & Ricotta Crostini
Ingredients:
1-1/4 c. ricotta cheese
Pear slices
Walnut pieces
Coarse salt and ground pepper
Honey
Directions:
Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately. Variations: use apple or peach slices instead of pear; use pecans or sliced almonds instead of walnuts; crumble bleu cheese into your ricotta.
Bacon. As the Straton Hall Events Team says, “Who doesn’t love bacon?!” They recommend cooking it in a mixture of brown sugar and spice for the sweet yet savory simplicity of Candied Bacon. If you feel a need to add other ingredients, The King and Prince Resort’s Executive Chef John Palacio suggests the old standby of bacon-wrapped chestnuts, adding a drizzle of honey and sprinkle of sesame seeds.
Candied Bacon
Ingredients:
1/2 c. packed light brown sugar
1-1/2 tsp. chile powder
20 slices (1-1/2 lbs.) thick-cut applewood smoked bacon
Directions: Preheat over to 400 degrees. Line 2 rimmed baking sheets with foil. In small bowl, whisk together brown sugar and chile powder. Arrange bacon strips on foil and coat with sugar mixture. Bake for 20-25 min., until caramelized and almost crisp. Slice each strip in half for smaller serving portions and transfer to cooling rack with sheet of foil underneath to cool completely. Serve.
