The simplest details are stunning because you can really see them. A timber beam stands out from white brick walls. Along the back of the dining area, a built-in bench is dressed up with black and brown velvet pillows.
Greet guests with a sophisticated appetizer of brie, cherry chutney and toasted French baguettes. Biltmore's winemaker suggests pairing this recipe with Biltmore Estate® Blanc de Blancs sparkling wine.
Sweet caramelized onions and plenty of fresh thyme add bold flavor to brighten this hearty dip, inspired by French onion soup. Serve with cheesy baguette as the traditional soup garnish and endive for some pleasantly-bitter contrast to the richness.
This hearty dip has the works: pepperoni, onions and bell peppers stirred into a thick tomato sauce, all topped with gooey melted cheese. Serve in a skillet and let your guests pile their baguette slices high with toppings, deep-dish style.
A covered outdoor room in Atlanta serves as a shady place for dining al fresco and resting, even outfitted with a twin bed. It was designed by Beth Webb. The English country-style space also has a fireplace, beadboard ceiling and blue accents.
By grouping together cheeses with distinctly different tastes (aged, soft, hard or blue), then mixing them with sweet and savory food pairings, a cheese plate can be the standout appetizer of a social occasion. Suggested ingredients: 1/4 pound manchego cheese; 1/4 pound fontina cheese; 1/4 pound goat cheese; 1/4 pound blue cheese; 1/2 pound figs; 1/4 pound prosciutto, thinly sliced; salted crackers; unsalted crackers; olives; herbs; black pepper; one bunch red grapes; one bunch green grapes; baguette; honey; raspberry compote.
Once all condiments, pairings and cheeses have been removed from their packaging and properly prepared for presentation, arrange them all together on an elevated vessel above the crackers, bread and condiments. This will allow the variety of cheeses to stand out as a culinary feature and provide easy access for guests.
Set out a separate knife for each type of cheese.
Label each cheese with suggested accompaniments.
Keep more pungent cheeses on a separate plate so they don't overpower the other cheeses.
Take cheeses out of the refrigerator at least one hour before serving; they'll be more flavorful and easier to slice.
Crunchy garlic bread is just five minutes away! Slim baguettes, quartered, yield excellent results when air-frying. Lightly butter the centers of each piece of bread and add minced (or powdered) garlic. Fry two pieces at 350°F for 5-6 minutes.
Once you've curated your cheeses, it's important to choose versatile accompaniments. Consider a mix of salted and unsalted crackers, as well as shortbreads and baguettes. Dips like honey and raspberry compote are commonly used to counterbalance sweetness or saltiness. For a more polished look, present dips in white ramekins layered on top of wood cutting boards.
Bruschetta is the ideal potluck dinner hors d’oeuvre because its ingredients can be prepared ahead of time and toted in resealable containers for quick on-site assembly. Start with a fresh baguette and experiment with different toppings: caramelized dates, tomato jam or red pepper jelly over goat cheese; salami or crumbled Italian sausage atop fresh pesto; crispy bacon over Boursin cheese; or finely chopped pistachios over honey-topped cream cheese.
More international offerings just outside of Atlanta, the French destination pastry and coffee spot Cafe Vendome has two locations and is filled with expats enjoying some of the best croissants, eclairs, caneles, Madeline, macarons and a French take on the petit fours in the city. Run by an engineer-turned-patisserie owner, Cafe Vendome is the product of extensive research into French bread and pastry-making and a kitchen helmed by a Brittany native. Grab a locally-famous baguette on your way out, or a selection of breakfast pastries to wake up to or just enjoy lunch and pastries in-house.