I was excited to cater a 4th of July party for my friends Brent and Angie… (ok, it was actually on July 3, but no one is splitting hairs…)
The menu included Caprese slider mini-cheeseburgers with tomato, pesto and fresh mozzarella; California shrimp cocktails with avocado and orange-jalapeno cocktail sauce; cheese and fruit platters, bruschetta three ways with sun-dried tomatoes, olives and blue cheese/honey; a veggie platter with creamy garlic herb dip; and chocolate and vanilla bean mini-cupcakes with raspberries and blueberries.
Here are a few pics to whet your appetite:
fruit and cheese
shrimp cocktails on ice
three-way bruschetta
veggies and dip platter
patriotic mini-cupcakes
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