Sophisticated. Simply Irresistible.

What the eyes see, 
the senses follow.
When you host with love,
The experience is immortalized. 



Maya Angelou said, 'I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.'


This is a quote i carry with me all my life. Try to treat people with respect and remember the repercussions that words inevitably can have. But that sentiment isn't reserved just for specific occasions. 

Before I moved into my cramped Toronto semi-detached dwelling, I loved hosting parties. I still do, but I find that I can't prepare the full meals that I'd like and seat 10 people around the dinner table. Heck, I can barely get enough people around my living room. 

So the last few times, I've been leaning towards a more simpler (yet sophisticated and modern) way of entertaining. My current love...amuse-bouche. 

These ingle, bite-sized hors d'oeuvres, are fairly easy to construct and visually appealing to the eye. I'm also home décor enthusiast, so I usually am shopping around some of my fave places like Linen Chest, Pier 1, Homesense and Urban Barn, looking for platters, plates and other hosting accessories. 

Assembling a few creative amuse-bouche sensations has been fun and well received, but I am never satisfied with the status quo. For every new party, there must, be something new and fresh for the guests to try. After all, it's a bit about showing off and leaving a lasting impression.

Here's a recipe for Zucchini Saffron Bruschetta courtesy of Appetizers by DK Books. 


Ingredients
1 small baguette
olive oil
2 garlic cloves
2 zucchinis
pinch of saffron threads
1 tbsp lemon juice
salt and freshly ground pepper

1. Preheat broiler. Slice baguette thinly on an angle, drizzle with olive oil  and grill until crisp on both sides.
2. Use 1 garlic clove to run gently over the crisp bread.
3. Dice the zucchinis and chop the other garlic clove finely. Heat a little oil in a pan and sauté zucchini and garlic for 5 minues 
4. Add a pinch of saffron and cook until the vegetables start to turn golden. Ass 1 tbsp lemon juice or more to taste, then season and use to top bruschetta. Garnish with lemon zest and basil or mint leaves scatter over. 

Purchase Hors d'Oeuvres by DK Books. 

For 6 Crostini ideas for Hors d'Oeuvres see Sukasareads: Sophistication made accessible at Home

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