The two questions always on my mind no matter if I am going to a low key bbq or celebratory dinner party are: 1. What am I going to bring and 2. What am I going to wear?
I love answering these two questions. Often times when I find myself day dreaming throughout the day it’s typically on the topic of what I’ll be cooking later in my kitchen or mindfully shopping my closet – putting together yet another outfit that would seemingly be mismatched and yet somehow it works. I’m big on contrasts. A casual tee with a sleek pencil skirt, oxfords when everyone else (well, woman) are bound to be in heels, or peas drizzled with honey. Wait, what? Back up.
That’s what lead me to this recipe. A lot of day dreaming and a bit of mismatched.
To start, this recipe is delicious. We’ve got a smoothness from tender peas, the fresh summer taste from basil, another dose of smoothness and some salt from the ricotta, brightness and pop from a lemon and to top it all off? A generous spoonful of honey for sweetness. I promise you it works – WELL.
It doesn’t stop there. This recipe is packed with style. The bright green color? Gorgeous. Tiny little basil leaves as accessories? Adorable. And, the contrast – honey for shine. If food had a ‘best dressed’ list this appetizer would go straight to the top.
So, if you’re looking to make a statement show up with a classic white platter of these and the fashion idea that’s been twirling around in your head that you’re just not sure you can pull off. You can and you’ll be the hit of the party. Promise.
- handful of fresh basil
- 3 TBS freshly shaved parmesan
- 1 cup fresh or frozen (defrosted) peas
- 1/3 cup olive oil
- juice and zest of 1/2 a lemon
- sea salt
- good honey
- Pulse together the basil, parmesan, peas, olive oil and sea salt until you have a smooth, yet still slightly 'chunky' consistency. You want to still see bits of peas and chunks of parmesan. Chill for awhile. Toast some baguettes or pick some up at Fresh Market. Spread each baguette with dip, dot with ricotta, drizzle with honey and garnish with basil.
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