Last night I hosted Bunco at my house. I made a ton of new recipes that I can’t wait to share with you. One of them was one of the appetizers I made: Puff Pastry Heirloom Tomato Tart. It was easy to make and tasted fabulous!
Puff Pastry Heirloom Tomato Tart (Serves 6)
Recipe from Food Network Magazine
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour for dusting
8 ounces cream cheese, at room temperature
1/3 cup sour cream
1/2 tsp. finely grated lemon zest
1 tsp. fresh lemon juice
1/4 tsp. sugar
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh chives, plus more for topping
12 ounces assorted small heirloom tomatoes, sliced
1. Preheat the oven to 400 degrees. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9 by 11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
2. Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 tsp. salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.
Friday night I took the kids to see “The Secret Life of Pets”. Cute movie. Afterwards, we had dinner at Mia Francesca. I ordered Scott’s Signature Roasted Half Chicken (garlic, shallots, lemon, olive oil and veggies instead of roasted potatoes).
I went grocery shopping and came home for a snack of cheese and crackers since I was having an early dinner.
Kate came to my house and we went to dinner at Karl Strauss. We split the Spicy Hummus and Flatbread (jalapeño, Kalamata olives, roasted red peppers, red onion and almonds):
Eh. It was just ok.
I had the Ahi Poke (sashimi grade chopped ahi, avocado, tomato, cucumber, red onion, cilantro, tossed in a spicy firecracker sauce, with wonton chips):
I’ve had this before and it’s pretty good.
Then it was off to Cathi’s house to meet everyone and our limo for the Pitbull concert! If you’ve read my blog long enough, you know we like a theme. This time we decided to all wear white (think Pitbull’s white suits) and wear matching aviator sunglasses.
The concert was at the Sleep Train Amphitheater which I had never been to before.
We shared fries and this ridiculously giant pretzel:
The concert was SO fun! He is such a great entertainer!!!
What didn’t suck was eating doughnuts in the limo on the way home. :)
Breakfast on Sunday:
I started prepping for my Bunco in the morning. Then we were off to Petco Park for a Padres Game. One of our friends was throwing out the first pitch so we attended a big party for it.
I had a couple of plates of goodies for lunch:
After we got home, I prepped a bit more before heading to our club for Burger Night.
I had a beef burger, lettuce wrapped with pepper jack cheese, chipotle aioli, red onion, arugula, tomato and sweet potato fries. Yum!
Breakfast was extra early because I had to get my daughter to a camp that’s pretty far by 8AM. Then it was back to get my son to take him to camp. Two and a half hours round trip. Ugh. At least it’s only for a week!
I cooked ALL DAY. I stopped for a quick lunch. Half a turkey sandwich, veggies and ranch dressing:
Finally, it was time for the party to start!
Let’s get to the food, shall we? I made two appetizers. Puff Pastry Heirloom Tomato Tart:
Shrimp Crostini with Dill and Lemon (recipe coming):
I made several salads. When I planned the menu, it seemed so simple. It’s not simple, when you make FIVE salads, apparently. I don’t think I’ve ever chopped so much in my life.
Tomato Feta Pasta Salad (recipe coming):
Gina’s Orzo Salad (recipe coming):
Shrimp Salad (recipe coming):
Panzanella Salad (recipe coming):
Chopped Salad with Garlic Oregano Vinaigrette (recipe coming):
Don’t forget dessert!
S’mores Brownies (recipe coming):
Lemon Cheesecake Squares with Lemon Curd Topping (recipe coming):
Phew! It was a lot of work but completely worth it. The recipes turned out great and I think everyone had a good time. I know I did!
I’m definitely dragging this morning. I got the kids to camp and somehow managed to get through an Orange Theory class.
Today is my 13th wedding anniversary! I’m looking forward to spending a quiet evening with my husband tonight.
Discovered any good salad recipes lately? I think I’m going to always make salads at my Bunco…just not as many. :)
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