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Simple Summer Entertaining + a Recipe!

June 8, 2010

by Emily


While I was apparently out-of-town, stuck in my climate-controlled office, or oblivious to the beads of sweat forming on my forehand during my short walk from my house to the garage (approximately eight feet), the pleasant spring that sprung back in March officially transformed mutated into an evil, humid monster I like to call Summer in Houston. Sigh.


I am doing my best to make the most of summertime, regardless of the extreme weather conditions.  And, you know what?  It isn’t so bad.  I think summer entertaining is especially fun, because let’s be honest, it is too hot outside to be stuffy inside.  So the other evening, I had a couple of long, lost girlfriends over for a simple, summery “snack” dinner and some catch-up.


We all contributed to the spread, and it was especially scrumptious because it was simple, no fuss – we had a fabulous cheese board (including a “truffle tremor” wedge (!), brie, and manchego), fresh berries, zucchini muffins, the fab Roasted Almond Ricotta Pesto with Olive Crostini I blogged about before, and some fun Lemon Goat Cheese and Zucchini Tartlets (see recipe below). 

We had plenty of Carr crackers and baguette slices, honey and fig preserves to pair with the cheeses, and a refreshing bottle Sauvignon Blanc.  OK, maybe more than one, I don’t know.  What made this evening even simpler is that nothing was difficult to make and can all be at least prepped in advance.  Easy!


So the best part about summer entertaining, in my opinion, is the fact that I barely have to do any real entertaining – sharing silly stories over some simple foods and a crisp white wine is all that is really needed for a memorable gathering of girlfriends!

Lemon Goat Cheese & Zucchini Tartlets
inspired by this post on Smitten Kitchen

1 puff pastry sheet, divided into four squares
1 lemon
4 ounces goat cheese, at room temperature
A few fresh basil leaves cut into small slivers
1 small yellow zucchini, thinly sliced
1 medium green zucchini, thinly sliced
2 + tablespoons of olive oil
Salt and pepper, to taste

Preheat oven to 425°. Unfold slightly thawed puff pastry sheet and cut into quarters. Place individual pastries on baking sheet and use a fork to prick around the outside edges of each square.

In a small bowl, stir goat cheese with the juice of half of the lemon. Season with salt and freshly ground pepper to taste and spread the mixture over each pastry square. Scatter fresh basil slivers over the cheese.

Arrange your zucchini rounds in rows covering the goat cheese spread, overlapping them slightly. Drizzle the remaining lemon juice from the second half of the lemon on top of the zucchini and then drizzle with olive oil.  Season with additional salt and pepper, to taste.

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2 Comments leave one →
  1. June 8, 2010 11:48 am

    LOVE the Table….

    everything looks so yummy!

  2. Catherine permalink
    June 8, 2010 11:17 pm

    It looks like yall had such a great time! & great food!!!

    I’ll be sure not to miss next time around 🙂

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