There are so many options for how to spend Valentine’s Day, but a fun way to celebrate with all of your friends is with a simple cocktail party - after all, Valentine’s Day is on a Thursday this year! Instead of celebrating just as couples, invite everyone over for drinks and small bites and celebrate together. This is especially great if some of your group is ‘coupled up’ and some of your group isn’t. And the planner-ahead-ers can pop over before their dinner reservation!
I have found when you’re hosting a party that the best thing you can do for appetizers is pick three good ones and go ALL IN! So be prepared to make tons of them because no one will dig into a partially empty buffet. I usually make one batch of each of these per every 10 people. But if you are cheese lovers, then maybe add a little more.
1 wheel of camembert cheese
10 sprigs rosemary
1/2 cup chopped walnuts
2 tablespoons honey
Preheat oven to 450 degrees. Place a bed of rosemary sprigs on a baking sheet and place the unwrapped wheel of cheese on top.
Bake 30-35 minutes until the cheese browns on top. Remove from the oven and let cool 5 minutes.
Move the cheese to a serving dish and discard the cooked rosemary branches. Drizzle the top with honey and sprinkle with walnuts.
Serve with slices of bread or crackers.
I found all of these serving platters at Anko - my new favorite obsession because everything is darling and really well priced. I picked up these pink platters because they’re pink but not PINK. I was friends with a guy who used to call PINK menopause pink because when he was growing up in the south, every woman around 50 years old remodeled her kitchen and added those pink appliances that were so hot for a while. It was the ‘60’s after all. Ever since then I have been super picky about my color pink. I DO NOT WANT menopause pink in my life.
These are not. These are awesome. There are dinner plates and bowls too.
Undoubtably the simplest appetizer you will ever make. Two ingredients; ten minutes; served hot or cold!
1/2 cup pesto
1/2 cup gorgonzola cheese
1 baguette, sliced
In bowl, mix together the pesto and gorgonzola until evenly mixed. Spread on the top of toasted bread. Toast again for 2-3 minutes in a broiler - or serve cold. Delicious either way.
1 packet grape poprocks
slice of lemon
1 tablespoon chambord
Rub the edge of a champagne coupe with the slice of lemon and rim with poprocks. Pour in chambord and top with champagne. Serve quickly!
I love combining new things with my collection of vintage barware. These champagne coupes are from the 1950’s and I adore them. I use them all the time because there is literally never a time when gold rimmed champagne coupes aren’t appropriate. If you can find some yourself, I highly encourage you to grab them! I set them on top of a marble board from Anko. I like to have everything grouped together - the marble is a great landing place for glassware ESPECIALLY if you have marble countertops. The slab creates a spot that’s unique but won’t damage your real marble counters in the event anyone spills.