We created this rosemary hors d'oeuvre wreath for a client's pre-lunch get together with three friends today. Our client wanted something compact, as her condo is quite small, and we thought this would fit the bill nicely. On a quiche dish, we layered rosemary branches in the shape of a wreath, and studded it with pistachio-encrusted grape and chevre truffles, parmesan tuile cups with a colourful heirloom tomato salad, and cayenne chocolate-covered bacon strips.
For the chocolate-covered bacon, we fried the bacon until it was nice and crisp, cut it in half while it was still warm (to avoid cracking), and let it cool before dipping it in melted chocolate and sprinkling it with cayenne pepper.
The parmesan tuile cups were made by baking shredded parmesan and draping them over a small glass while they were hot. They'll be filled by the hostess with the heirloom tomato salad just prior to her guests arriving in order to avoid the cups becoming soggy.
Red seedless grapes were covered in chevre, and rolled in crushed pistachios to create little truffles.
What interesting hors d'oeuvres are you serving at your holiday parties this year?
Love,
Ashley, Jen and Alessandra
Love,
Ashley, Jen and Alessandra
