Catering Adventures: Art Exhibition

• Cuisine d'Eli

It’s been more than six months since the last time, but on Saturday I finally had another catering adventure. This time I made some tasty light bites for the opening of a two-day art exhibition organised by one of my best friends and her father. Honestly, more people should throw parties and ask me to do this kind of stuff! I had a great time, despite not getting to eat much of what I made and having to indulge in some late-night cheese to make up for it. Since pictures speak louder than words, here’s a quick round-up of what was on the kitchen table that day.

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Above is a nice overview photo of what we made:

  • bruschettas with different toppings: mozzarella and tomato or grilled red pepper, prosciutto and nectarine or pear, and goat’s cheese with grilled red pepper.
  • devilled eggs with horseradish, mustard and tabasco (always a firm favourite)
  • little cocktail sausages wrapped in puff pastry (made by my friend, Weike)
  • colourful cherry tomatoes stuffed with soft honey goat’s cheese and dipped in finely chopped red onion.
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A closer look at those bruschettas

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Deviled eggs, sprinkled with some ground paprika.

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The stuffed cherry tomatoes are a bit fiddly to make, but so tasty. And don’t they look lovely?

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And finally another plate full of bruschettas. Although not shown here, the bruschettas with prosciutto and thin slices of perfectly ripe pear was absolutely sensational. That’s probably why they were the first ones to go!

8 thoughts on “Catering Adventures: Art Exhibition”

  1. You have nailed finger food! It all looks so tasty and vibrant. We don’t grow without challenging ourselves, so I think that it’s wonderful that you are taking opportunities like this. I recently cooked dinner for 12 people for the first time. It took so much planning but came together really well. Such fun!

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    1. Thank you so much, love! And you’re totally right about challenging ourselves. And dinner for 12 sounds great! What did you cook? I know cooking for a large group of people (especially when it’s an actual dinner and not just finger food) can be such a puzzle! I cooked a four-course meal for 40 people last year: I had one other person to help me cook and 3 others to help me serve it, but still: that was way too hectic, haha.

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      1. It was Middle Eastern food, heavy on mezze, so I could prepare quite a bit beforehand. I still cooked marinated lamb rump and kaitifi-wrapped prawns on the night. And…I cheated a little and asked everyone to bring a little dessert to share. It was a party for my birthday so I wanted to make sure I had time to socialise as well as serve food.

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