Table Tops for the Summer

Thursday, June 25, 2015

The Summer usually means impromptu get togethers and planned dinners for close friends and family.  I love setting a great table for my guests. What a treat for your guests to see that you have taken the time to make them feel special.
 This table I found on a great blog, It obviously has a beach vibe but you can take notes of the textures being used. I love the natural colors. The shell trimmed chargers are so perfect.

This photo was from an article about fabulous wedding tables. You can take many ideas from these tables. Love the wood tones and flowers. Wedding table settings are so detailed so you can just grab alittle idea here n there for your dinner.

This is from a Williams and Sonoma site. I personally think you can't go wrong with a crisp white tablecloth and great platters and glasses, all simple, yet elegant. You can use seasonal flowers and candles and you are set.

This is a yummy fig appetizer I tried last summer and I wanted to share it with you.


  • 12 firm but ripe figs, preferably Adriatic figs, stemmed 
  • 1/2 to 3/4 cup (4 to 6 oz./125 to 180 g) fresh goat cheese,
      preferably Pennyroyal Farm 
  • 12 paper-thin slices prosciutto 
  • A handful of arugula 
  • Saba for drizzling 
  • Extra-virgin olive oil for drizzling 
  • Freshly ground pepper, to taste 


Preheat a hot fire in a grill for grilling over direct and indirect heat.

Using a sharp knife, make a lengthwise slit in a fig starting at the stem end, cutting about three-quarters of the way through the fruit. Gently open the fig and stuff it with 2 to 3 teaspoons of the goat cheese (the amount that will fit will depend on the size of the fig). Press the sides of the fig together to close. Wipe off any goat cheese remaining on the outside of the fig, then wrap 1 slice of the prosciutto around the fig, making sure the opening at the top of the fig is completely covered by the prosciutto. Repeat with the remaining figs, goat cheese and prosciutto.

Thread a metal or wooden skewer horizontally through the center of each fig. Grill the figs over high heat, with the stem end (the side stuffed with goat cheese) facing up, until the bottom is nicely grill marked, about 1 minute. Using the skewer, turn the fig 180 degrees to form crosshatch grill marks and continue grilling about 1 minute more. Flip the figs so that the stem end is now facing down, move to a cooler part of the grill and cover the grill. This will allow the goat cheese to melt without the figs burning. Continue cooking until the goat cheese is just beginning to melt, about 3 minutes.

Remove the figs from the grill and remove from the skewers. Spread the arugula on a platter and arrange the figs on top.  Drizzle some saba and olive oil on top of the figs, season with pepper to taste and serve immediately. Serves 6.

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