Making Every Moment Simple

During the holidays hosting can get increasingly more challenging. So I’m showing you how to make Friendsgiving and the holidays easy – so you can celebrate stress-free! I don’t know if you have read my About Me portion of the site, but in short my mission for A Table Top Affair is to empower each reader to have confidence in hosting. Not hosting a 500 person dinner with china and 6 piece place setting… just be comfortable opening your home and celebrating the everyday. Because the everyday happens… every day.

We get busier, the foods get more difficult to make, and your reputation is constantly on the line. You feel like people are judging every single move you make. So I partnered with the Company Club in Downtown Bentonville to bring easy to the holidays. I want to share it with you here!

5 Things You Didn’t Know You Could Do At Friendsgiving

1. Plastic Silverware – use it!

Don’t be afraid to use plastic instead of silver or gold or copper or whatever real silverware you have. You can spruce your Friendsgiving up with a simple $5.00 purchase! Trust me it makes clean up super easy and your friends will totally be impressed with how this silverware looks on your table. There is a Hobby Lobby brand that comes in just forks that you can get, but personally I buy Target’s Spritz gold silverware in bulk. For $5.00 you can get 20 place settings!! (This is not an ad, I’m not an affiliate, and yes I do have a huge box full of boxes of this silverware for every party I throw!)

2. Let Linen Napkins make the statement…

While you might use plastic silverware, it is really the linen napkin that will make the statement. You can use plastic silverware, melamine plates, and mason jar glasses… but it’s the linen napkin that will really help elevate any table setting!

Pro Tip: Monogramming your napkins is a fun touch and some places will do it for $1-$2 a napkin!

3. Use a fun wrapping paper as your table runner!

Yes, I said it. At this point in the blog post you are probably saying – this girl likes to do everything for easy clean-up. That’s not it at all… I am all about using what I have around the house and multi-purposing it. I’m also a big fan of not spending money where you don’t need to!

4. Create some height.

I love putting a board on top of a flower box and creating some height on the table. That way I can still decorate under the board, and serve my Friendsgiving spread on top of it!

5. Plate your Dishes

This is probably the question I get the most.

If your dishes are plated how do you serve the food?

Trust me… it makes a statement to have everything plated and with a couple of simple tips – your dinner party will go off without a hitch! When your guests come, ask them to grab a glass and app plate off the table when they are ready. At that point each guest will start to pick a place at the table which will make heading to the table for dinner that much easier later on in the party. Then when they are done with app plates, into the dishwasher they go! When you get ready for dinner have everyone bring both plates (salad and dinner plate). If they don’t want to use one of the plates, ask your guests to stack their un-used plate at the beginning of the line for food. That way all the un-used plates are off the table and you have clean plates to put back into the cabinet! See… easy peasy!

Easy Appetizers (and one dessert) for Friendsgiving and the Holidays:

Fancy Harvest Hummus

Holiday Hummus

Burrata and Pesto

Holiday Cran Apple Spritzer

Turkey Cookies

Presentation is key with food

1. Don’t forget the herbs.

You don’t have to eat the herbs, but they sure do add some beauty, freshness, and make any lame bland dish so much prettier. My favorite is flat leaf Italian Parsley. I always have some in my kitchen because it just helps everything so much prettier!

Pro Tip: Put your fresh herbs in a mason jar of water and stick in the fridge! They will last twice as long.

2. Always Put Something On Top

Whether it is coarse cracked pepper or a fancy pumpkin seed… Always put something on top. It adds personality to the dish and will give dimension to the food and trust me, and your friends at Friendsgiving will love it and I guarantee they say something about it!

3. White is Right – – –

I love colorful dishes and dishes that have designs on them. But white is right. White dishes let the food shine and don’t compete with the colors you have going on. I will say that plain is better than designed or patterned, if you don’t have white. For instance, a solid gray bowl or wooden plate… those are great! Just try to stay away from super busy and crazy graphic plates and bowls.

Hopefully those tips and tricks helped you out for your Friendsgiving that is right around the corner! I would LOVE to answer any questions you might have. Leave them below or tag me in a question on Instagram. Until next time, enjoy the holidays and invite people over. Just one person. You got this!

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Harvest Hummus

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Harvest Hummus

Best hummus you will have this fall that incorporates all of our favorite flavors!

  • Author: Abby Turner
Scale

Ingredients

  • 1 pkg classic hummus
  • 2 thin carrots, diced
  • 1/4c olive oil
  • 1/2c diced butternut squash, not cooked
  • 1/4c chickpeas
  • handful of pumpkin seeds
  • 1/4c chopped parsley
  • 1/2c pomegranate seeds
  • cracked pepper

Instructions

  1. Toss diced carrots and butternut squash in olive oil and place in air fryer (or broiler on high) for 3-5 minutes watching carefully they don’t scorch. 
  2. Spread package of hummus in bowl. 
  3. Layer pomegranate seeds, pumpkin seeds, and chickpeas on the hummus in a line. 
  4. Top with carrots and butternut squash
  5. Finish with chopped parsley and cracked pepper and serve with naan.
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Everything about… Pumpkins!

Anybody else love pumpkins? I love the time period between mid-September and mid-November where pumpkins are everywhere. Yes, I said that correct. Mid-November. When the Christmas Trees are delivered to the local nursery.. I am first in line. But I love pumpkins and this year I decorated with pumpkins from Sarah Frey over at Frey Farms. Sarah’s Homegrown are everywhere and I love the colors and shapes and sizes.

I just love all of the fun personality that pumpkins bring. Sarah’s pumpkins are literally some of the cutest pumpkins I have ever seen and I love knowing that she is the official “Pumpkin Queen”! Did you know that she ships more pumpkins throughout the U.S. than anyone else? Check out this article the New York Times did on her… just remarkable. So needless to say, when I met Sarah in a local boutique in downtown Bentonville (and yes, I recognized her… because who doesn’t fan girl over a pumpkin farmer??) I begged her to work with me on some fun Pumpkin content for you guys!! and yes, this post is sponsored, but it’s more collaborative than anything!

Are you in need of some pumpkin inspiration… keep reading!

Use pumpkins on your tables… like use all of them!

I love using squash with my pumpkins to really make the space fun and festive and colorful!! Pairing it with neutrals and candles elevate the pumpkins and make them really pop on your table!

Pro Tip: Have fun with stacking pumpkins – mix and match colors, shapes and sizes for some fun personality!

Little White and Speckled Pumpkins can be perfect on a place setting!

Literally, put pumpkins everywhere! You can even dab a little paint on them to make them even more festive!

Welcome your guests to your home with pumpkins at your door!

Don’t judge my front porch… my chairs are a little dirty and my pot is an outside pot – thus they are worn. But pumpkins make it all better and super happy and that is what I love about having pumpkins outside my front door!

Pumpkins are perfect for sprucing up your bar cart!

Have fun with your bar cart and pump it up with pumpkins ( see what I did there!) it makes it super festive and do you spy the small little pumpkin on the top shelf?

And duh… pumpkins in food (no brainer)

Click here for all of the pumpkin recipes including hummus, pumpkin bread, pumpkin grilled cheese, and more….

Pumpkin Hummus

Pumpkin Grilled Cheese

Pumpkin Bread

Pumpkin Puppy Chow

How else are you using your pumpkins this fall? I would love to see them! Share your ideas and comments below and tag #Atabletopaffair over on Instagram!

I was paid for this blog post by Sarah’s Homegrown, however, all of the thoughts and ideas are my own.

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Brussel Sprouts Chips with Honey Dijon Dipping Sauce

Brussel Sprouts are always the veggie I am nervous to make. Mostly because it is a polarizing vegetable and they can kind of smell bad. But these Brussel Sprout Chips are amazing with this homemade Honey Dijon Sauce! However, I went for it this year for Friendsgiving. I made it with a Honey Dijon Dipping Sauce and instead of making these with a balsamic reduction or a glaze… I decided to toast these guys with a bit of the stem left so that my guests could use them kind of like an endive.

That makes me think… this dipping sauce would actually be good with Endives and if you are making these at Christmas you could put some Cranberry or Fig jam on the top of the dipping sauce for some color for the dish.

Presentation is everything right?

I actually made these in my air fryer the second time and it cut 10 minutes out of the cook time. I will say.. when I am making food for a lot of people and have several dishes – I really need that extra time that something is cooking so I can move on to prepping something else. I say that to let you know – if you need to use the Air Fryer… you totally can!

3 ingredients for an epic Brussel Sprout Chip:

  • 1 bag of Brussel Sprouts
  • Olive Oil
  • Flaky Sea Salt

This Dijon Dressing really makes a difference!

  • 1/3c Olive Oil
  • 3 tbsp white wine vinegar
  • Juice of 1 lemon
  • 3 tbsp honey
  • 3 tbsp Dijon Mustard
  • 3 tbsp Stone Ground Mustard
  • ¼ tsp dried garlic powder
  • 1 tsp sea salt

Pro Tip: Leave a little bit of the ‘stalk’ on each Brussel Sprout leaf as your separate it from the sprout. This helps with dipping and keeps the Brussel Sprouts from wilting completely up while toasting.

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Brussel Sprouts Chips with Honey Dijon Dipping Sauce

Brussel Sprouts are always the veggie I am nervous to make.  But these Brussel Sprout Chips are amazing with this homemade Honey Dijon Sauce!

  • Author: Abby Turner
Scale

Ingredients

Brussel Sprout Chips: 

  • 1 bag of Brussel Sprouts
  • Olive Oil
  • Flaky Sea Salt

Dijon Dressing: 

  • 1/3c Olive Oil
  • 3 tbsp white wine vinegar
  • Juice of 1 lemon
  • 3 tbsp honey
  • 3 tbsp Dijon Mustard
  • 3 tbsp Stone Ground Mustard
  • ¼ tsp dried garlic powder
  • 1 tsp sea salt

 

Instructions

Brussel Sprout Chips: 

  1. Preheat oven to 375 degrees F
  2. Grease your sheet pan and separate all the leaves off the bottom of the Brussel Sprout.  The best chips are formed when they have a piece of the stem still attached.
  3. Toss leaves in Olive Oil and salt and pepper and place on the prepped sheet pan, be careful and don’t overcrowd them.
  4. Bake for 20 minutes on the bottom rack and then serve with the Dijon dressing!

Dijon Dressing: 

  • Whisk everything together and enjoy!

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Butternut and Apple Bruschetta

Friendsgiving is here and this appetizer is exactly what you need! This Butternut Squash and Apple Bruschetta combines all things perfect with fall and Friendsgiving. Squash, apple, cinnamon, honey… I mean it is perfection in your mouth. I recently made this for a Friendsgiving and my friends were raving about it.

If you make this be sure to share over on instagram with #Atabletopaffair. I would love to see how you are hosting and sharing your food with friends and family this season!

I’m going to dive right into the recipe because why not! That is why you are here, right? You can also find all things Friendsgiving here.

What you need:

Here are the ingredients for the Butternut and Apple Bruschetta…

  • 1 package frozen butternut squash (10 oz.)
  • 1 apple, cut and diced into small pieces
  • 1 French baguette (I like a smaller baguette to make the bruschetta smaller), cut into 12-16 pieces
  • 6 tbsp olive oil
  • 3 tbsp of honey
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp cloves
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 cup feta cheese
  • 10 sprigs of thyme 2 tbsp balsamic vinegar (I like a Pomegranate Balsamic Vinegar)

Now… it’s time for the Pro Tips:

  • Use Frozen Butternut Squash – do not try and dice it yourself 🙂
  • I love using Vibrante’s Pomegranate Balsamic Vinegar – seriously it is the best!! (I’m not getting paid for this!)
  • Get a Feta block – do get it already crumbled. It crumbles better then pre-crumbled.

Check out the recipe – it is super easy and will take you no time at all!

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Butternut and Apple Bruschetta

This Butternut Squash and Apple Bruschetta combines all things perfect with fall. Squash, apple, cinnamon, honey… I mean it is perfection in your mouth.

  • Author: Abby Turner
Scale

Ingredients

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  • 1 package frozen butternut squash (10 oz.)
  • 1 apple, cut and diced into small pieces
  • 1 French baguette (I like a smaller baguette to make the bruschetta smaller), cut into 12-16 pieces
  • 6 tbsp olive oil
  • 3 tbsp of honey
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp cloves
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 cup feta cheese
  • 10 sprigs of thyme
  • 2 tbsp balsamic vinegar (I like a Pomegranate Balsamic Vinegar)

Instructions

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1.     Preheat the oven to broil on high at 525 degrees F.

 

2.     Heat the Butternut squash according to package, but only halfway. 

 

3.     Toss the butternut squash and apples with oil, honey and spices, retain 1 tbsp of salt.

 

4.     Place the French Baguette slices on a greased cookie sheet and top with 1 tbsp of mixture.

 

5.     Sprinkle the remaining tbsp of salt, ½ of the feta cheese and chopped thyme over the top of each slice of bruschetta.

 

6.     Place in oven for 3-5 minutes, watching it so it doesn’t burn.

 

7.     Remove and drizzle with balsamic vinegar and top with remaining feta cheese.

 

8.     Serve and Enjoy!

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Halloween Witch Cupcakes

These Halloween Witch Cupcakes go with a blog about Halloween Parties – but you will love these guys! I made them in conjunction with my little ghost cookies! They are super easy and really fun to make especially if you need a fun Halloween Party activity for kiddos. Go read that blog here.

This Witch is brand spanking new to the blog and I’m just flat out excited about her! 

She is super easy to make and can be made in a few quick minutes! One thing to note… do not even try to make these cupcakes by yourself – I give you permission to buy store bought cupcakes and use those are your base. You know I am all about quick shortcuts! And this is a shortcut that I am telling you to take!

How to make them:

I bought vanilla cupcakes at the grocery store. 

Use half an Oreo (or the full Oreo) with green frosting and a Hershey kiss for the hat.

Plop that right on top of the cupcake and then stick two bendy straws in the back as her legs and feet!

I like to take a sharpie and color black little boots on her because why not right?? You could also dip the straws in bakers chocolate or cut out shoes from paper. Those two options just seem too time consuming 🙂

You can even dress up the hat with sprinkles and I’ve even used a larger pumpkin sprinkle as the buckle on the hat! Just have fun and this is an easy treat to make with your kiddos! 

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Halloween Party for the kiddos

This is the making of a great Halloween Party! A Candycuterie, Ghost cookies, and little witches! No matter who is attending your party – these are the best apps and snacks and desserts to take!

Halloween is right around the corner and you know what that means, all the school parties, potlucks, and don’t forget the Halloween Parties! I was invited to a Discos Not Dead Roller Party here in a couple of weeks! Have you ever heard of a Disco Zombie? Well, now you have!!

But that is not what we are talking about today! Today is all about ghosts, witches, and candy Candycuterie boards! 

I have a confession though… I am not a baker.

Like can’t do it! I’m not good at following specific directions like tablespoons and add this then that.  I just like having feel it out! And that is not baking for me. 

The Ghosts have been on my blog before and are basically Nutter Butter cookies that are dipped in white chocolate with two chocolate chips as eyes! Tell me these aren’t the cutest little ghosts!! 

You can even dress up the hat with sprinkles and I’ve even used a larger pumpkin sprinkle as the buckle on the hat! Just have fun and this is an easy treat to make with your kiddos! 

Lastly this Candycuterie board is about the most fun thing you can do and take to your party! I actually have a video over on my Instagram you can watch of me doing this board, but the key is make sure you have lots of colors! The ghoul mix of M&Ms are purple and green, the white chocolate Twix and Kit Kats and the orange Candy Corn all help spice this board up and give it a lot of personality! 

So there you have it – three easy treats you can take to your Halloween party that don’t break the bank and don’t take all night to make!

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Fall Harvest Salad

This Fall Harvest Salad is one that will warm your hearts and your belly because it includes apples, figs, balsamic vinegar, and candied pecans – the perfect making of fall flavored salad!

I recently noticed a friend of mine post a picture of a meme that complained about recipes on blogs and how it took so long to scroll to the actual recipe due to the storytelling in the front end of the blog post. Therefore, this Fall Harvest Salad Post will dive right into how easy and simple it is to make… and of course the recipe.

Don’t forget to check out my Friendsgiving and Thanksgiving Posts over in party inspiration on the blog – this is a great addition to your Friendsgiving parties!

A couple of notes as you prepare this salad.

First off, the longer the dressing sits on the kale – the more the kale will wilt and it will be easier and tastier when you eat it! Make the salad about an hour before you actually eat it so that it and marinate. The dressing that you make can go on the salad earlier then everything else and can go on hot – it will wilt the salad faster that way.

You can add meat!

One last thing, I really like to get deli ham (cheaper than prosciutto – but you can totally use Prosciutto) and slice it into then strips and fry it on the stove to get it a little charred to add meat to my salad. Totally don’t have to!

The goal of this salad – make it, share with your friends and add what you want. I know some people love pomegranates – add them! If you want to add some pears to your dressing… do that! (there is a note about this in the recipe) Fill your table with friends and enjoy this salad. Oh and send me pics over on Instagram! #Atabletopaffair

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Fall Harvest Salad

This Fall Harvest Salad is one that will warm your hearts and your belly because it includes apples, figs, balsamic vinegar, and candied pecans – the perfect making of fall flavored salad!

  • Author: Abby Turner
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 810 people 1x
Scale

Ingredients

INGREDIENTS:

1 tbls olive oil

1 tbls maple syrup

handful of pumpkin seeds

handful of cranberries*

handful of candied pecans*

1/4 tsp cinnamon

1 14 ounce bag of Kale

1-2 honey crisp apples, thinly sliced

1/2 cup crumbled feta cheese

*Walmart sells an incredible Salad toppings blend – see it here

CIDER VINAIGRETTE

1/3 cup olive oil

1 shallot, diced

2 tbls Balsamic Vinegar (I use a Pomegranate Bals Vin from Vibrante that I love.. Shop it here.)

2 tbls apple cider vinegar

1 tbls fig preserves (the more the better)

1 tbls fresh thyme leaves

kosher salt and pepper

Instructions

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    In a large salad bowl, combine the kale, pecans, and cranberries.

     

  2. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and you can even add red pepper flakes for a nice spice (I do not like this 🙂 ). 

     

  3. Pour the vinaigrette over the salad, tossing to combine – the longer the dressing is on the salad the more the kale will wilt and become softer and sweeter to eat!

     

  4. Top the salad with Pumpkin Seeds, sliced apples, and feta. Eat and enjoy!

Notes

If you love pears, you can slice pears very thinly and add them to the dressing as you are making it on the stove.  This will marinate your pears and make them really soft!  It will also give another texture to your salad – and I’m all about textures in salads!

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Cinnamon and Apple Parfait

It is finally fall and I am embracing it 110%.  Bring on every recipe with cinnamon, apples, nutmeg, pumpkin… you name the flavor and I’m cooking and baking with it.  Hence, this fabulous fall parfait!

I mean putting granola, yogurt, dried cranberries, apples, pumpkin seeds, and nutmeg together – that is just a recipe for the kings in heaven.  

I made this fall parfait recipe last night for my bible study.  I have started doing something new with the women I gather with.  We are gathering around the table because that is the most important part of any group of women that gather to encourage and uplift and pray over each other.  The table is the perfect place for that. 

I love what Romans 8:1 says – There is, therefore, now no condemnation for those that are in Christ Jesus. 

Sitting around a table helps bring vulnerability, openness, and encourage honesty and deeper friendship.  None of those things are negative and all include being stewards of God’s Word.  Check out more inspiration here.

Are you sitting around the table often? Do you enjoy a meal with friends and family regularly?  If not, start.  If you do, what makes those moments special? It’s most likely not the food – it’s the people, the memories, the laughter, and stories. 

But what helps gather people around the table… food!  See you don’t remember what the food is, you don’t remember how good or bad it was – just that there was food.  And in this case – a Fall Parfait!

Last night, I was running short on inspiration and time – so breakfast it was.  I made this epic granola parfait and just threw some things together and viola it was delicious!  

You see, that is the importance in cooking – having the confidence to enjoy throwing things together and tasting as you go! I promise… it’s hard to mess up! 

This granola used a little bit of everything so I hope you try it out and if you make your own version – tag me, I’d love to see it!  

So do me a favor. When you love this recipe as much as I do, will you post about it?  Will you tag me on Instagram or Facebook?  Will you share this post with your friends? I hope you do!

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Cinnamon and Apple Parfait

When seasons start changing, there is nothing better then a Cinnamon and Apple Parfait to start the morning and get you in the Fall spirit. This yogurt and granola mixture will have you happy all day! 

 

The thing about this recipe is it’s not perfect.  Use as much or as little as you want and don’t hesitate to add whatever you want.

  • Author: Abby Turner
Scale

Ingredients

  • Vanilla Yogurt – I used an entire 16 ounce container
  • Nature Valley Granola bites – but use whatever you want! 
  • Roasted Almond slivers
  • Dried Cranberries – 1/2 cup
  • Salted Pumpkin seeds – 1/4 cup
  • Coconut Flakes – sprinkled
  • A drizzle of Honey
  • Apple Slices (1 apple should be enough)
  • 1 tablespoon of Cinnamon and Nutmeg sprinkled on top

Instructions

  1. Fill a bowl with yogurt.  A shallow, but wide bowl works best for a parfait. 
  2. Top the yogurt with granola then Almond slivers and cranberries
  3. Add the coconut flakes and then the pumpkin seeds.
  4. Add slices of Apples
  5. Finally drizzle honey, cinnamon, and nutmeg on the top!

Let me know what you think about this table top and would love to see your creations on Facebook and Instagram – just tag #AtableTopAffair. 

Interested in seeing more of my recipes and entertaining inspiration?  Subscribe to my blog and stop by Instagram and say hey! 

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Fall Boursin Tart

Happy first week of Fall! Super excited to be sharing this Boursin Tart recipe with you today in celebration of good food, cooler weather, and only the best of spices and veggies! I mean what is better than cheese, garlic roasted asparagus, and Boursin cheese on a puff pastry.  Nothing. Absolutely nothing. 

This recipe is simple and easy yet so tasty and perfect for any bunco playing, Bachelorette watching, tailgating, book club of a girl’s night!  In fact, if you don’t have one of those types of girl’s nights planned, I highly suggest you get on that right now. 

I think girl’s nights are somewhat of a forgotten event, and why should they be? Us girls need to stick together and enjoy each other’s encouragement and laughter!  Especially if you are like me and work in an office all day – a girls night is almost needed and can be such a blessing. 

So!  Listen up… make this tart, call some friends, and watch the latest episode of [fill in the blank] or maybe play a game of dominos or Catch Phrase!  It doesn’t matter what you do, just make the tart and enjoy it with your friends. 

Here are the THREE ingredients you need: 1 puff pastry square, Asparagus, Boursin cheese (i love the garlic and herb).

Pro Tip:  Puff Pastry – don’t try and make this… buy it! Asparagus, if you shop at Walmart – purchase the pre cut, already prepped Asparagus, and Boursin Cheese – well that is self-explanatory! 

Oh and one more thing……

Pro Tip #2: I will say that this recipe is best if you roast the Asparagus with a bit of olive Oil prior to putting it on the Puff Pastry, but it is totally not necessary.  However, If you choose to do that – it will add an extra 20 minutes. 

Recipe is simple:  Roast your Asparagus.  Roll out the puff pastry.  Spread your room temp (or 15 second softened Boursin cheese on your puff pastry.  Top with your Asparagus. 

Cook for 20 minutes, or until puff pastry is done.  If you want a nice golden crust you can always brush some egg wash on the puff pastry and top with a little salt – but that is not necessary in this recipe.  Just makes it look a little better. 

Let’s make this thing!  

So do me a favor. When you love this recipe as much as I do, will you post about it?  Will you tag me on Instagram or Facebook?  Will you share this post with your friends? I hope you do!

Let me know what you think about this table top and would love to see your creations on Facebook and Instagram – just tag #AtableTopAffair. 

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Fall Boursin Tart

Super excited to be sharing this Boursin Tart recipe with you today in celebration of good food, cooler weather, and only the best of spices and veggies! I mean what is better than cheese, garlic roasted asparagus, and Boursin cheese on a puff pastry.  Nothing. Absolutely nothing. 

  • Author: Abby Turner
Scale

Ingredients

  • 1 sheet of Puff Pastry
  • 1 bunch of Asparagus – roasted if preferred
  • 1 Package of Boursin Cheese – room temp or slightly melted
  • Egg wash, if desired

Instructions

  1. Set oven to 350 degrees
  2. On greased cookie sheet lay out carefully the Puff Pastry sheet (the more you touch it the less it will rise)
  3. Spread the room temp or slightly melted Boursin cheese on the Puff Pastry leaving a thumb print size border. 
  4. Lay the Asparagus out on the cheese. 
  5. If desired, spread an egg wash on the border of the puff pastry.
  6. Put in oven to 15-20 minutes.  
  7. Enjoy!!
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welcome to my table

I’m Abby, and I’m all about setting the table every day and making a simple dinner with easy recipes to enjoy with friends. The inspiration you’ll find here are simple and meant to encourage you to declutter your table and invite friends over! I spend my days working as a marketer for a retail company and dreaming of dinner time. I really hope that through A Table Top Affair you will find a newfound love for your kitchen and that relationships would be formed around your table.

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