Appetizers:

Fennel & White Bean Dip : This was definitely a surprise hit. I served it with fennel sticks and rice crackers for dipping.

Fennel & White Bean Dip

Pancetta-Wrapped Dates Stuffed with Manchego & Mint: It’s hard to go wrong with this sweet, salty, crispy, gooey combo. These always disappear quickly.

First Course:

Pomodori al Forno with Burrata & Crostini Bagnati: MAKE THIS DISH. If you make just one thing from this entire menu, this is it. Simple and perfect. I have yet to make this and not have somebody ask me for the recipe.

Main Course:

Pancetta & Herb-Roasted Pork with Fig Jam: This always goes over well. A juicy pork loin slathered with an herb paste and topped with crispy, crunchy pancetta. What’s not to love? The fig jam takes the whole thing over-the-top. Delicious!

Pancetta-Wrapped Pork

Toasted Quinoa with Pistachios & Mint: Nutty, crunchy AND healthy. Also great for leftovers

Roasted Brussels Sprouts with Lemon & Sea Salt:  Simply roast halved brussels sprouts in a 400 degree oven for 15 minutes or so. Toss with lemon juice, freshly grated parmesan cheese and sea-salt & black pepper.

Plated Meal

Dessert:

Selection of cupcakes from Cup Love & a selection of cookies from Vaccaro’s Italian pastry shop