Kick back with your favorite girlfriends for an evening of fancy fun and surprisingly simple treats.
We've broken down the basics of these restaurant-worthy recipes for an easy-to-follow menu that leaves you plenty of time to enjoy the party.
-- Sesame-Crusted Salmon
-- Phyllo Cups
You can make this Italian specialty by drizzling slices of bread with olive oil and baking them until they're crisp. The appetizer comes alive when you serve it with an assortment of crowd-pleasing toppings, shown here. The next five slides highlight steps for whipping up these sophisticated toasts.
To bias-slice a baguette, cut it at an angle with a serrated knife. This gives you slices with more surface area than straight cuts would. Next, we show you the essentials of the bruschetta's olive oil spread.
Arrange the baguette slices from Step 1 on a baking sheet. Using a pastry brush, brush a light layer of olive oil on the top sides of the baguette slices. Although you're technically finished at this point, our four topping mixtures, found in the bruschetta recipe, add irresistible flavors you won't want to miss. Next, we outline the steps to making a Fresh Tomato and Olive Topping.
To begin making a Fresh Tomato and Olive Topping for the bruschetta, remove seeds from cored tomato wedges or halves by holding a tomato over a bowl and using the top of a spoon to scoop away the seeds. The next slide shows perfect chopping techniques.
After removing the tomato seeds in Step 3, you're ready to begin chopping.
To chop tomatoes, core, seed if desired, and cut into narrow slices from stem end to bottom. Holding the slices together, cut across the slices into desired pieces.
The next slide shows you how to begin preparing the onions for the Fresh Tomato and Olive Topping.
Once you've chopped the tomatoes for the Fresh Tomato and Olive Topping, you can start preparing the onions.
First, rinse the onion thoroughly under cool tap water. To start chopping an onion, use a chef's knife to slice off the stem and root ends on a cutting surface.
Next, Step 6 details how to dice an onion.
After completing Step 5, remove the papery outer skins. Cut the onion in half from top end to the root end. Place each onion half, flat side down, on the cutting surface. Make side-by-side vertical slices from stem end to root end. Holding the slices together, cut across the slices, making tiny pieces.
Preparing the olives is the next step to the Fresh Tomato and Olive Topping. We show you how on the next two slides.
The final ingredient for the Fresh Tomato and Olive Topping is ripe olives. To get the pits out of olives, use your thumb to gently crush the long side of an unpitted olive to break it open. The pit will present itself. Our next slide shows the last step in preparing the olives for the bruschetta recipe.
After breaking the olives open in Step 7, pull the sides of the olive apart and the pit will pop out. Now, you're ready to assemble the Fresh Tomato and Olive Topping recipe. Our complete bruschetta recipe includes details on making the three alternative toppings.
This stylish entree dazzles guests without taking away quality girl-time. A quick turn in the skillet keeps the salmon firm and juicy while enhancing the toasty crunch of the sesame. The next three slides take you through the basics of roasting sweet peppers -- one of this recipe's key ingredients.
After prepping the peppers in Step 1, bake at 425 degrees F. for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Letting the peppers steam this way loosens the skin. Next, step 3 shows how to make these peppers recipe-ready.
You don't have to be a pastry chef to master these flaky treats. The next four slides take you through the basics of preparing phyllo shells, and our complete recipe tells you how to make the tempting fillings shown here.
After stacking the phyllo sheets in Step 2, use a sharp knife to cut the phyllo stacks in half lengthwise. Then cut crosswise into thirds, making six rectangles per stack for a total of 12. Now you're ready to bake the phyllo stacks. Our next slide shows you how.