Food & Wine (August 2008)
For our Dinner with Mom, we wanted a meal that would be light and summery, but full of delicious flavors that would highlight the vegetables in season. And since we were having a few friends over, we wanted a dinner that would lend itself to sharing and fun conversation.
Our solution? Small plates.
By now, tapas are a familiar part of American menus. But the idea of cooking small plates at home can be a little daunting: How will you cook every item you need? How can you ensure it will all be ready at the right time? Won't you spend the entire meal jumping up to prepare the next dish?
As it turned out, our small-plates dinner was a blast, and -- with three sets of hands and a little extra organization -- it was pretty simple to prepare. And it was a fun way to showcase some delicious seasonal tastes.
And there was no better way to kick off the meal than with these delectable beet crostini.