A Summer Shindig
I know. I know. You blink and all of a sudden it’s over. Summer happens fast for everyone.
That’s why it’s important to take time to celebrate it with people that you love. I’ve been struggling with health issues and thinking lots about how to life my life SLOWER. Normally when I throw a party it’s a big thing, but this time I thought I’d focus on the important stuff.
Good food and good friends
So in today’s post you won’t find my usual decor notes or overly fancy staged photos. But I hope it will inspire you to jump into hosting parties in a way that makes sense for your life. Not every gathering needs to be champagne fountains and roses.
For this shindig, I focused on fresh flavors and fruits that screamed summer.
Isn’t that purdy? This showstopper salad is just three kinds of melon balls and prosciutto roses perched on a bed of arugula, sprinkled with mozzarella balls, and drizzled with a mint vinaigrette. I displayed the fare for this party on old whitewashed boards that let me get a little wild and messy without fear.
This Greek humus board is packed full of hidden goodies including cucumbers, pepperocini, olives, red peppers, garbanzo beans, feta, Greek seasoning, cherry tomatoes, and of course humus. The pita chips are triangles of whole wheat pita broad toasted in the oven and sprinkled with parsley. The more you dig into this board, the better it gets so it’s perfect for folks who like to hover, munch, and chat.
Bruschetta takes a summer twist with these peach basil bites accompanied by goat cheese, drizzled with honey, and adorned with cracks of black pepper. Use fresh peaches to avoid soggy bread. Nobody likes a wet bottom, not even bruschetta.
It’s one of my parties after all so of course there are cocktails. I love sangria for summer parties because it goes down smooth and is packed with fruit to gnosh on when you get to the bottom of your cup. This peach basil version is a sauvignon blanc base with brandy and notes of honey.
Hope you saved room for dessert. This recipe is like a gigantic strawberry shortcake. Layers of coconut cake are drizzled with honey and sandwiched with a ricotta cream and loads of berries. Topped with edible flowers, this is a naked cake that doesn’t put up much fuss but is perfectly happy to accept compliments.
I hope you’re enjoying your summer and making the time to soak up the last days before it’s all sharpened pencils and lunchboxes and back to school too soon. Until next time friends, keep eating dessert first.
Want the recipes from this party? You got it.
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