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Spread a thin layer of robiolla cheese on lightly toasted crostini and drizzle truffle honey on top
How large of a crowd? I've made this several times to rave reviews, once for 25 people and it doubled easily. I roast the squash in advance, which makes it easier, and I'm sure you could do the onions in advance, too. And I just toasted the bread -- I didn't do the bread in the olive oil, which might make it easier for a crowd, too.
Having said that....if you're doing it for a really big crowd, the "some assembly required" part might be a deal-breaker.
It's about 75 people. This looks great!
To save in prep work, maybe a dip with some sliced baguette or toasted pita. I love this roasted fennel and white bean dip: http://www.food52.com/recipes...
You just need an attractive basket for the bread.
There is nothing wrong with a crudité platter and aoli or homemade hummus...
Seasonaly I'd go with a citrus showdown style fruit salad, melon wrapped in proscuitto, crostins are great option (and endless types).
Even something as simple as some nice rustic fresh bread with dipping options, from herbed/spiced Olive Oil to an easy homemade olive tapenade.
Barbara is a trusted source on General Cooking.
These meatballs have been in my family for (literally) 50 years--and they are always a favorite. Very 1960's, but you can multiply it and serve them with toothpicks--very fun!
Slice a large baguette and toast. Slice a couple of English cucumbers. Whip up herbed goat cheese and salmon cream cheese. Put in separate piping bags and pipe onto cucumbers. Use a nice tapenade on the baguette and also a small slice of roast beef topped with a dollop of horseradish sour cream. Ready made ingredients and easy bases. Other easy ones are caprese and Greek salad skewers. (Grape tomato, motz ball, basil and a crouton in a tooth pick)(square of feta, olive, mini cucumber round and a peppirancini slice)
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