I like this dish even more than baked brie (and that’s saying a lot, my friends.) It will certainly garner oooohs and ahhhhhs at a dinner party, but I’d almost prefer it for dinner for just me and Chris with a big ole’ green salad. And I promise you, it’s so much easier than it looks.
The summer appetizer even your guests will happily assemble. Thread your own antipasto skewers ahead of time, or make those diners earn their dinner.
All store bought hummus really needs is (well, first—to be removed from its plastic tub. Please, please, please. 🙏🏻) an artful spoon swirl, a drizzle of olive oil, and a fun and festive topping.
With the Superbowl looming, I’m already thinking about party food. But not baby carrots and store bought hummus with a thousand ingredients. Something that feels homemade. That oozes love because it’s so tasty, so satisfying, and so full of real good stuff.
This recipe is so simple: Put everything in the blender and voila! When choosing your crudité, or dipping vegetables, be mindful to choose organic whenever possible.
I like the earthy flavor, the natural hot pink color. In all its colorful glory, this appetizer is a showstopper.
“Cheese balls” sounds so . . . cheesy . . . which these are, but there’s also a little sophistication tucked inside: crispy, brown-buttered sage. Plus, these balls of goat cheese provide the perfect opportunity to get your creative on: