What is impressive about this menu is that everything tastes wonderful at room temperature; you don’t have to worry about serving things piping hot on the table or at your picnic. You can make a great deal of this menu ahead of time and assemble the sandwiches the morning of your event.
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Menu
Mozzarella and Prosciutto Sandwiches
Chicken Salad with Grapes, Tarragon, and Almonds on Croissant
Grilled Balsamic Vegetable Wraps with Hummus and Goat Cheese
German Potato Salad
Caprese Salad
Fruit Skewers with Fruit Dip
Mozzarella, Pesto and Prosciutto Sandwiches
To make these, I buy high quality prosciutto di parma and fresh mozzarella in water (I like getting mine from either Trader Joe’s or Whole Foods). We are all HUGE fans of Trader Joe’s because they have gourmet items without the gourmet price tag. The combination of the pesto, prosciutto and mozzarella will satisfy all your guests! To save some time I use the Stonewall Kitchen pesto that you can find on Amazon.
Mozzarella, Pesto, and Prosciutto Sandwiches
Ingredients
- 10 ounces thinly sliced prosciutto di parma
- 12 ounces sliced whole-milk mozzarella cheese in water, drained
- 1 lb 4 ounces focaccia bread sliced in half, from Panera or homemade
- 6 ounces pesto (homemade or quality store bought)
- 8 large basil leaves
Instructions
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Spread pesto on the sliced pieces of focaccia bread.
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Lay the prosciutto on half of the slices of bread.
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Top the prosciutto with the sliced mozzarella.
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Top the mozzarella with the basil leaves.
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Place the other piece of bread on top of the basil to complete the sandwich.
Chicken Salad with Grapes, Tarragon, and Sliced Almonds
Your guests will never know that you started with pre-made chicken salad when you serve this version! I find most pre-made chicken salad fairly bland. Adding the grapes, tarragon, and toasted almonds elevates this chicken salad! Find a good quality pre-made chicken salad that does not have any added flavoring so that you can customize it. Make sure that you test to see if the chicken salad needs additional seasoning of salt and pepper.
Chicken salad with tarragon, almonds, and grapes
Ingredients
- 24 ounces pre-made chicken salad, good quality
- 1/2 cup grapes sliced
- 1 tbsp fresh tarragon coarsely minced
- 1/4 cup sliced almonds, toasted
- 1 head of bib lettuce
- 8 croissants, good quality store bought
Instructions
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Combine the chicken salad with the grapes, tarragon, and sliced almonds.
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Cut the croissants in half horizontally.
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Place the bib lettuce on one half of the croissants and then top with 6 ounces of chicken salad.
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Place the top of the croissant on the chicken salad.
Grilled Balsamic Veggie Wraps with Goat Cheese and Hummus
Even your carnivorous friends will devour these wraps! Place all the vegetables on a large sheet tray. Cover with balsamic glaze, salt, and pepper. Toss to ensure vegetables are coated. Let the vegetables marinate while you preheat your grill. Grill the vegetables until they have nice grill marks and are slightly pliable.
Grilled Balsamic Veggie Wraps with Goat Cheese and Hummus
Ingredients
- 6 ounces Asparagus
- 1 yellow squash sliced and cut into planks
- 1 zucchini sliced and cut into planks
- 1/2 red onion, sliced
- 1 bell pepper seeded and quartered
- 1/4 cup balsamic glaze
- salt and pepper
- 4 wraps
- 8 ounce hummus, store bought
- 1/2 cup goat cheese
Instructions
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Combine all the vegetables together with the balsamic, salt, and pepper.
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Preheat your grill and then oil your grates so the vegetables do not stick.
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Grill the vegetables for about 5 minutes on each side or until you get some nice grill marks on the vegetables and they start to soften.
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Spread about 2 ounces of hummus on each wrap.
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Place the grilled vegetables on top of the hummus.
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Top the vegetables with goat cheese and roll up.
German Potato Salad
I love using this recipe from Cooking Light! Cooking Light has been a useful resource when I want to make a lighter dish but not sacrifice on the flavor. I often seek Cooking Light recipes as one of my go-to favorites.
Caprese Salad
This is such a nice salad during prime tomato season! You can also slow roast the tomatoes and put in the salad.
Caprese Salad
Ingredients
- 1 pound small mozzarella cheese balls in water, drained
- 1 pint cherry tomatoes
- 20 fresh basil leaves, hand torn
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic glaze
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Instructions
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Place all ingredients in a bowl and carefully toss together.
Fruit Skewers
We used grapes, pineapple, and watermelon for our fruit skewers. Place fruit on skewer sticks alternating among fruit options. Cut out the fruit to reflect the theme of your party like the trains above. Serve with your favorite fruit dip or dessert hummus.
Nikki’s Fruit Dip
Mascarpone is the richer and smoother cousin of cream cheese! Mascarpone is one of my favorite ingredients, and this recipe lets the mascarpone shine!
Nikki's Fruit Dip
Ingredients
- 8 ounces mascarpone
- 1/2 teaspoon vanilla bean paste
- 1/2 cup powdered sugar
Instructions
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Put all the ingredients into the bowl of a stand mixer and mix on low until incorporated.
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