BY KIM MATURO
Once again, The Foodie Collective team and some friends got together for an oyster/house warming party. It had been a while since we all got together to enjoy these little shuckers! While Aurelie had purchased the featured ingredient, 3 delicious types of PEI oysters, a challenge presented itself: how should I put together a menu that would best complement the oysters and please my guests’ demanding taste buds?
Taking the time to plan a menu is key for any friendly gathering. The important things to remember are to have a good variety of dishes to please all and to ensure the food is easy to grab and not too messy to eat. Remember that people will be drinking, so you want to make sure to fill their bellies with something more substantial than just oysters. So, after extensive research and drooling over beautiful images on a number of food blogs, here is my menu:
:: Endive and smoked salmon bouchées
:: Cucumber and smoked salmon bouchées
:: Wild Alaska pollock salad sandwiches
:: Ricotta, honey and prosciutto crostini
:: Asiago cheese dip
:: Caprese bites
:: Shrimp cocktail
:: Cheese and charcuterie platter
:: Fried olives
Yield: 15 crostini
Crusty French baguette
Fleur de sel de Provence
Full fat ricotta
12 slices of prosciutto crudo
- Preheat oven to 350 degrees F.
- Cut the baguette into 15 angular slices and place on a baking sheet.
- Drizzle a little olive oil over each piece and sprinkle with Fleur de sel de Provence.
- Toast bread slices in oven until golden, flipping them over once, then set aside to cool.
- Cover each crostini with a generous amount of ricotta, followed by a drizzle of honey and some cracked pepper.
- Finally, top each crostini with a slice of prosciutto and a sprinkle of chives. Plate and enjoy!
CUCUMBER AND SMOKED SALMON BOUCHÉES
Yield: 12 bouchées
1 package of smoked salmon
2 tbsp of chopped dill
½ cup of sour cream
Juice of ½ a lemon
1 small clove of garlic, minced
Salt and pepper to taste
- Peel and cut cucumber into 1 inch pieces.
- With a melon baller (or a small spoon), remove the centre of each cucumber slice. Ensure not to remove the entire centre as you are trying to make a little cup.
- In a bowl, combine chopped dill, minced garlic, sour cream, lemon juice, salt and pepper.
- Fill each cup with a dollop of the filling.
- Cut the smoked salmon slices in half. Then fold the pieces in half and roll into mini rosettes.
- Place each salmon rosette in a cucumber cup and decorate with a small sprig of dill.