You're invited to a Virtual Dinner Party!

Hello friends.

Well.

After all these long weeks sheltering down... can we all just release a big deep exhale, pop those corks off some bottles of wine and have a little pretend break?

Because.

I don't know bout you. But I'm seriously beyond ready for a good old-fashioned dinner party with loud voices and a bright, crowded kitchen and lots of good conversation going on...

Oh. And-of-course we have to have some delicious food, right? 

Well, this is the fun part. 

Because You are invited to participate in a Virtual Progressive Dinner Party organized by none other than everyone's favorite blogger-party-planners, Annie of Most Lovely Things, Cindy of Rough Luxe and MaryAnn of Classic Casual Home. And the best part is that you don't need to bring anything! Just yourself. We've got the food handled. 

This is the menu:

So welcome-and-please-come-in.

I'm just finishing up a few more items for my Cheese board. And this is where I should probably tell you that this course is going to be light on the 'charcuterie' because honestly, I'm not really a meat eater and since I like to pretend that everyone likes what I like, I decided at the grocery store to pick up mostly cheese and fruit. 

If you're curious, this is what I have on my platter:

Grocery list

Fresh Medool Dates

Goat Cheese

Croutons

organic baby tomatoes

fresh basil and garlic

Fresh fruit: grapes and strawberries, cantaloupe

Stilton Blue Cheese

Marinated Fresh Mozzarella Balls-Trader Joes

french baquette

Crackers and Nuts: Roasted and Salted Truffle Marcona Almonds and Walnuts

Olive Tapenade

a few slices of prosciutto

Fig Jelly & honey

And here's what I made for you:

It's not your typical cheeseboard.

But I decided to make a different version since--to be honest--it's only Jim and I here right now, and let's see--how should I say this nicely...neither of us needs a lot of decadent cheese leftover in the fridge...so here's what I did:

I brought home a fresh baguette with the idea of having brushetta on the board ...because it's a favorite of mine. 

(Ok, are you starting to see how I made my cheeseboard selections?)

I sliced it, rubbed it down with fresh garlic and baked one side in the oven. Turned it over and rubbed other side with garlic and finished baking on this side until it was nice and slightly toasted.

And that smell! Yum....

There's a cute little vegetable stand near my house where I buy the sweetest organic tomatoes.

At the last minute I saw this interesting video  

on Half Baked Harvest and I decided to switch from fresh tomatoes to roasted, so I popped this into the oven.

Roasted tomatoes, fresh garlic and basil drenched in olive oil and served next to marinated mozzarella balls and bread slices.

Olive tapenade on the side because it's so easy and yummy.

These fresh marinated mozzarella balls from Trader Joes, marinated in basil, herbs and olive oil are ranked in PopSugar's best cheeses from Trader Joes.

I'm a big fan of Caprese salad, made with great olive oil, and I'll often order one for my dinner, nothing better to me--than these flavors together.

Is this more of a California thing?

Side note: If you have to have toothpicks on the table I think putting them inside a vintage cordial glass is a cute touch.

Crispy prosciutto and cantaloupe

...my touch of charcuterie on the board :)

Oh-here's a delicious old William Sonoma recipe that's always a hit with guests. And it's so simple to make.

 Stuffed Medjool dates with goat cheese.

Put a slit in each date. Remove pits. Fill with goat cheese.

Heat a small pan with a generous amount of olive oil and brown the bread crumbs. I prefer to use my favorite seasoned croutons (crushed of course) instead of plain bread crumbs for added flavor. 

When cool, dip each top of date into crumbs. Pre-heat oven at 375 degrees. 

Place dates on lightly oil baking dish, for 10-12 min until warmed through. Soooo decadent!

Is there anything better than fig jelly and Stilton blue cheese on warm slices of French bread?

Don't worry if you're not a fan there's some honey too, for a light drizzle.

I'm also happy making this my whole dinner. With my glass of wine of course. Are you a sweet and salty person too?

Well, I hope you enjoyed your visit here and I truly wish I could open my front door and have you standing right there. I'd just love to do this in person. 

But hopefully, I gave you a few ideas for your own cheese board.

And now it's time to check out all the delicious courses ahead:

Sheri Silver -White Bean Salad in Radicchio Leaves

Rough Luxe - Kale and Brussel Sprout Salad

Most Lovely Things- Caramelized Shallot Pasta

Stone Gable - Asparagus in Puff Pastry with Brie

Classic Casual Home- Lemon Tart w/Shortbread Crust and Berries

Thank you Cindy and MaryAnn and Annie for inviting me to host this party--it was such a fun idea.

And thank you everyone for stopping by today,

xoxo

Leslie