Roasted Tomato Frittata
Cut tomatoes in half, drizzle with olive oil and roast at 400 until skins are brown and crusty.
After they cool, chop and put tomatoes and juice in a large bowl.
Add crumbled feta cheese, approximately 1/2 of the amount of tomatoes in the bowl.
Add minced garlic, basil (chiffonade), salt and pepper.
Add several well beaten eggs and mix.
Spray mini muffin tins with non-stick spray. Bake in oven at 375 for 12-15 minutes, or until brown and crusty on top.
I helped set up the appetizer table, pictured above by plating the frittatas and the risotto balls.
I thought the appetizer table was beautiful with all the different colors of fruit, cheeses, and pastries.
Later I was assigned to help in the final plating by putting sauces on the foods. A long assembly line was set up in the kitchen where every item was placed in exactly the same place on all the plates and handed to the students who served it to the guests. Keeping everything hot, moving quickly to get it all out at the same time, and getting the right sauces on the various foods was not easy. When it was over we got to sample the food:
Seafood Cake with tropical fruit salsa and smoked shrimp
Turkey Tenderloin with herbed stuffing
Apricot glazed ham with cranberry chutney
Ancho Cocoa rubbed Pork tenderloin with pumpkin seed mushroom pesto and sour cherry and fig compote
Too bad the wine was off limits! I’m sure the guests were not disappointed because everything I tasted was very, very good. In fact, I plan to add the Apricot glazed ham to my Thanksgiving menu.