Word of advice: serving hors d’oeuvres at a party may sound like the easiest thing to do because you don’t have to make a main dish, but it’s actually the most difficult. Finger foods are super attractive to guests but they can be a royal pain to put together, so if you’re throwing a party and think you’ll get the appetizers together with time to spare, think again. Here’s what I figured out – the easier something is to eat, the more difficult it is to make.
That said, the food was a HIT. Our guests raved about the hummus & veggies, devoured the mini-zucchini pizzas, and the fruit kabobs vanished. We also had two cheese and cracker platters – one of goat and sheep’s cheese, and another with cow cheese. Accompanying the cheeses were Trader Joe’s crackers and Flax Snax for the gluten-free crowd. Topping it off were the gluten-free corn chips, three types of salsa, guacamole, and these mini smoked salmon skewers. Drinks included sparkling lemonade (not sugar-free, I know), champagne, and strawberry-pineapple infused water.
The 150 mini zucchini pizzas we made were made with halloumi cheese which is made from sheep’s milk and browns instead of melts, so the pizzas weren’t messy and held together quite well. They are so simple – a little green zucchini medallion, a slice of roma tomato, some cracked salt & pepper, a piece of basil, and the cheese. Bake them in the oven at 375 degrees and you’ve got mini pizzas! See recipe below.
Perhaps the biggest hit of the party was the hummus trio. I made a traditional mediterranean, a roasted red pepper, and a chipotle hummus that were incredibly easy. Stay tuned for this hummus recipe being featured on Simply Sugar & Gluten-Free very soon!
Mini Zucchini Pizzas
Makes ~30 “pizzas” depending on the length of zucchinis.
- 1 medium zucchini, sliced into 1/4-inch thick medallions
- 2 roma tomatoes, thinly sliced
- Fresh basil leaves, cut into shreds
- 3 oz. halloumi cheese, shredded
- Trader Joe’s Everyday Seasoning, to taste
It’s really so simple I feel silly writing it out…
- Lay zucchini rounds on aluminum covered baking sheet so they’re not touching.
- Put tomato slices onto zucchini. They should fit nicely on top and not go over the edges.
- Sprinkle salt & pepper or Trader Joe’s Everyday Seasoning (my FAVORITE!) all over.
- Top with basil & cheese.
- Bake in the oven at 375 degrees for about 12 minutes. You can try broiling them for 1 minute at the end for a crispy finish!
Question of the Day:What is your go-to party dish to make?
My friends love my hummus and that’s always a great choice because it suits vegans, vegetarians and carnivores alike. Paired with sliced veggies (cucumbers and bell peppers being my favorite) it’s always a win and it tastes SO much better than store-bought. It’s also healthier, because I only use organic ingredients and extra-virgin olive oil, so I know there’s no canola or additives in there like most grocery store hummus dips have.
What about you?