As September is the unofficial start of Fall, what better way to celebrate the upcoming change of seasons than with a Fall fete and a table doused in dreamy fall colors? In an attempt to capitalize on all of the fresh fall produce hitting the shelves, like figs and butternut squash, I decided to host some friends over for a little appetizer party. On the menu, I whipped up a bevy of Tillamook cheddar puff pastry flatbreads and paired each creation with a different wine. Each flatbread has a unique twist, so keep scrolling for all of the recipes below! This is how to host a fall fete with appetizing appetizers.
How to Host a Fall Fete
I rarely plan a dinner party with a complete menu in mind. I typically like to go to the grocery store and let the ingredients drive the inspiration. I do, however, recommend having a flavor palette in mind. This time, I turned to the rich earthy flavors that are cropping up across grocery stores right now. Think of earthy flavors as rich fig, succulent mushrooms, persimmon bitter broccolini, artichokes, and butternut squash.
Since this is a “fete,” I decided to break out the linen table runner and my favorite linen napkins. Mirrored votives helped add a “romantic” glow to the table and the casual family-style service offset any formality. We chose ethereal flowers and some seeded silver dollar eucalyptus to line the table, accenting it with leftover vegetables and fruit from the meal itself.
The mood was set, and we were ready to move onto the eating portion!
I’m a huge fan of premade puff pastry dough. It’s easy to thaw, makes an excellent presentation, and adds a little flair to a typical flatbread style appetizer. Plus, when you give each flatbread a unique shape and cut it asymmetrically, it almost becomes edible art to arrange on a table.
Each flatbread got a flavor persona too that was highlighted by the Tillamook Farmstyle Thick Cut Cheddar Cheese Shredded.
In the mushroom and caramelized red onion flatbread, the puff pastry was coated with Dijon mustard and garlic, then layered on our shitake mushrooms and onions and finishing with a smattering of Tillamook Sharp White Cheddar Shreds.
For our fig and prosciutto flatbread, we highlighted the richness of the fruit with Tillamook Medium Cheddar Shreds and finished it with a drizzle of balsamic glaze and fresh thyme. This one reminded me of eating a charcuterie board, but everything is contained in one bite.
And lastly, my personal favorite, the artichoke and broccolini flatbread bursting with tons of Tillamook Sharp White Cheddar Shreds and finished with fresh parsley and thyme. The umami of the marinated artichoke and the bitterness of the broccolini were terrific together.
So you may be thinking “Why use Tillamook shreds for these flatbreads?” Well to put it simply, Tillamook worked hard to create the perfect melting cheese for your appetizer endeavors! I am continually impressed that these shreds don’t get oily when I cook with them, and they melt so perfectly and evenly. This high-quality cheddar does it all when it comes to making masterful appetizers. I love that I can rely on it to create perfect flatbreads, time after time!
To recreate these recipes at home, click here to see what Tillamook products are available near you and find our recipes below.