Hosting a party? Make it look like a caterer did all the work with a few tips and tricks from Head Chef Kelly Retherford, Black Plate Catering, and Kierra Winston, Sales Representative, Black Plate Catering.

Oh, and here are some tasty recipes, too, that are sure to impress your guests!

Berry Bruschetta
 – 1 Baguette 
 – 1 pt Strawberry
 – 1 pt Blueberry
 – 1 pt Raspberry 
 – 1 pt Blackberry
 – Oil, Salt, Pepper to taste 
 – Tulip Tree Nettle Cheese

Cut Baguette on a bias, lay on sheet pan, top with oil salt and pepper cook for 7-10 min at 375 degrees
Top with Nettle Cheese evenly of crostini. Arrange fruit on crostini.    
 – Balsamic Reduction
       1.  Medium size stainless steel saucepan 
       2.  Add 1 cup Balsamic Vinegar
       3. Reduce by 1/2 to 2/3 
       4. Add 1 to 2 tbsp sugar 
       5. cool 
Top the brushetta with balsamic reduction 

Watermelon Salad with Lime and Basil
1 sm/med seedless watermelon 
1/2 red onion thinly sliced
16 fresh basil leaves
1/2 cup of crumbled feta 
2 Tbsp of extra virgin olive oil
1 Tbsp of fresh lime juice w/zest
Kosher salt and black pepper to taste  

   – peel watermelon and cube Around 8 Cups
   – thinly slice red onion
   – chiffonade basil
   – crumble feta 
   – drizzle with lime and oil 
   – sprinkle with salt and pepper 
   – toss about 4 to 5 times 
   – top with garnish 

To learn more, visit: 

www.blackplatecatering.com
https://www.facebook.com/BlackPlateCatering/  
https://www.instagram.com/blackplatecateringindy/