This weekend a professor-mentor of mine from Boston College came over for a luncheon along with a friend from my graduate student days. It was exciting not only because I care deeply for both of these brilliant and fun women, but also because it was the first time they were seeing my new home. I was excited and nervous in anticipation of their arrival and I started cooking and prepping food hours beforehand. You know a luncheon is fun when.....the food is eaten completely, the champagne flows liberally, and the conversation never ends. Over four hours later, we finally decided it was time to end our lunch date and plan for a near future next time. Appetizers:
To start the luncheon I wanted to prepare some simple, clean, and yummy snacks. I laid out on the table small bowls of carrots, white bean hummus (from Trader Joe's), and my favorite crackers by Mary's Gone Crackers.
For something to warm the belly a little, I prepared a puffed pastry with goat cheese and fig spread. It looks so pretty and was super simple to actually prepare. I purchased puffed pastry dough, rolled it out, cut it into squares and then brushed egg yolk over them before baking them in the oven at 350 for 10-15 minutes (until golden brown). Once out, I spread a bit of fig jam on top and topped it off with a small dollop of goat cheese.
For a small salad, I made a avocado, tomato, chickpea salad. It was truly the hit of the luncheon. In a medium bowl I added, sliced avocado, chopped cherry tomatoes, 1/4 cup of diced onions, and one can of drained chickpeas. I then mixed together this dressing from Naturally Ella and served.