I wanted to share the recipes for a few of the appetizers from the event I catered on Monday. Classic summer flavors (blueberry pie, BLTs and cheeseburgers) in small bites. Any of these would make the perfect addition to any Father's Day or Fourth of July celebrations. Mini Blueberry Pies (makes at least 12)
For the Almond Crumble Topping4 tablespoons butter, cut into small cubes 1/2 cup brown sugar, 1 cup flour 1 cup sliced almonds
In a mixing bowl, combine butter, brown sugar, flour and almonds. Continue cutting butter into the mixture until a crumb-like texture forms. Set aside in the fridge until ready to use.
Preheat oven to 425 degrees Fahrenheit. On a clean surface, roll out the first pie crust. Using a drinking glass (like one you use to drink juice out of in the morning) cut out 12 small circles. You will need to go to the second pie crust to complete all 12. Once all 12 all cut out, grease a 12-cup muffin pan and gently press a crust cut-out into each cup. They may not go all the way up the sides of the muffin cup, mine did not.
Next, place a small dollop of blueberry preserves into each cup and then toss 5-6 blueberries in each cup as well.
Pull your almond crumble mixture out of the fridge and sprinkle some on top of each mini pie. Enough to cover most of the filling.
Bake for about 14 to 18 minutes or until the crust edges are just starting to turn golden and the filling is bubbling. Let cool for 3-4 minutes, then very gently remove each mini pie and place on a wire rack if you want them to cool more. You can serve them warm or at room temperature.
Classic Cheeseburger Sliders (makes 20-24)
*For the shallots. Peel and slice 1 shallot into little rings. In a very small pan, melt 1 tablespoon of butter and add your shallot rings. Cook over low heat for about 20 minutes until parts start to take on a golden color.
In a medium sized bowl, mix together your ground beef, Worcestershire and a sprinkle of salt & pepper.
Preheat a greased skillet or grill pan over medium-high heat. Using an ice cream scoop, measure out your sliders. Roll each into a ball, then flatten out and pinch in the middle slightly using your thumb and forefinger. Toss the mini burgers on your pan for about 2-3 minutes per side, depending on how you want them cooked.
Squeeze a dollop of ketchup onto each bun half, top with a piece of lettuce, slider patty, piece of cheddar and then take a toothpick and scoop up a couple shallot rings and push into the top to hold it all together.
BLT Crostini (makes 24-30)
*For the garlic. Preheat oven to 400 degrees. To roast the garlic, slice off the top of one clove of garlic (so just a little of most cloves are showing) and set on a sheet of aluminum foil. Drizzle liberally with olive oil and fold the aluminum foil inward to create a little packet. Place the garlic packet in the oven and roast for about an hour. (Feel free to roast multiple heads of garlic at once. There are tons of delicious uses for it. Mix it into pasta, spread on top of crostini, etc.)
For the crostini. Prep all your veggies & mix in the roasted garlic cloves into the mayonnaise. (Just scoop or squeeze the cloves out and mash a little bit.) On each bageutte slice, spread a little bit of your garlic mayo, then top with a leaf of the baby arugula, tomato half and a piece of bacon.
Then pop into mouth and enjoy!