On the other hand, it’s … simple.
Occasionally, I want to put on a show and impress people.
Luckily, beautiful appetizers dont have to be expensive or take long.
Trim off the root, just below where the radish becomes a point.
Place the butter in a mason jar or container with the dill.
Using a stick blender, combine the two until the dill is completely incorporated.
Youll have a pale green whipped butter.
Use a butter knife to place a swipe of butter on each radish.
Sprinkle on additional dill or flaky salt if youd like.
Slice the baguette into slices, no more than 12 inch thick.
You want a consistent, well-blended texture.
Spoon a tablespoon of the blended mixture onto each crostini, and spread out.
From the remaining half, place one artichoke heart on top of each crostini.
If theyre particularly large, slice them in half.
Season with salt and pepper.
Lay out the cucumber rounds on your serving dish.
You should aim for 24 rounds, total.
In a bowl, mix the sour cream and mayonnaise together, combining well.
Spoon a small dab of the mixture onto each cucumber round with a spoon.
Rinse and dry the precooked shrimp by setting them on a dry paper towel.
Once dry, season them each with salt and pepper, lightly.
Place one shrimp atop 12 of the cucumber rounds.
On the remaining 12 rounds, place half of a folded piece of roast beef.
you’re free to garnish each with a chive or two, or a sprig of dill.
