Full of Grace
We love receiving, it's not a novelty. Not by chance, the theme today is to open creativity to create good and new appetizers at the time of receiving.
SMOKED SALMON WITH HERBS
We chose a ceramic plate to display slices of smoked salmon, under a base of sour cream, which can also be a toast, seasoned with herbs. The result is in the creativity of the arrangement.
LEMON BUTTER WITH CELERY
We created a flavored butter with lemon, decorated with slices of celery, always with a edible flower to finish.
HUMMUS WITH ROMA
We know that presentation is everything, to make this hummus, we made a bowl with olive oil and romaine seeds.
TH & MUSSA COOKS
If you haven't thought of what to do, we have more ideas for you.
We joined Musa Cooks, Madu for the intimates, to create three entries, beautiful to see, delicious to eat and easy to prepare.
01 | Butternut Carpaccio
Ingredients
1 butternut in thin slices
1 burrata
Manjerico or parsley leaves
Lemon
Pepper
Sauce: lemon sicilian + oil + salt
To Serve
Arrange the butternut on the plate, shred the burrata on top, add the leaves, the raspas, the pepper and finish with the sauce.
02 | Feta & Olives
Cut the feta cheese into cubes, place fresh olives and finish with olive oil.
Other combinations we love: cheese + olives, or feta with melon and celery.
03 | Melon, goat cheese and parma
Ingredients
Balls of melon
Goat cheese type chevre
Parma ham
Manjerico or parsley leaves
Finalize with olive oil.
Serve with salt and pepper.
It's great to swap the melon for peaches and goat cheese for buffalo. We also love it with arugula.
OUR CONTENTS
The contents we are talking about and you may not have seen it yet.
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