Make-your-own Food Bars | 20something cupcakes

Have you ever met someone who didn’t like guacamole?

I haven’t. Nor do I wish to. That doesn’t sound like the type of person I’d like to be friends with.

And because you are no doubt a guacamole lover, there is no doubt you’re going to love this guacamole bar! You can use this recipe for roasted garlic guacamole or your own favorite, and then create an array of delicious toppings for your guests to add.

You know – the good stuff, like bacon. And cheese.

You can add any garnishes you like. I added two types of onion, and pan-fried corn. There’s nothing I love more than fresh corn, pan-fried in a pat of butter until it’s a lightly crisped golden brown. Except for, that is, adding it to a guacamole bar.

Guacamole Bar

Adapted from Rick Bayless

Roasted Garlic Guacamole:

6 cloves garlic, unpeeled
6 ripe medium avocados
1 tomato, chopped
1/2 cups coarsely chopped fresh cilantro, loosely packed
2 tablespoons fresh lime juice, plus more if desired
1 teaspoons salt

Garnishes:

3/4 cup Mexican queso fresco, crumbled
3/4 cup sliced pickled jalapeños
1/2 cup crumbled crisp-fried bacon
1/2 cup chopped scallion
1/2 cup chopped red onion
1/2 cup corn, fresh or frozen and thawed, pan-fried
1 bag (16-ounce) large, sturdy tortilla chips

For the guacamole: Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop. Scoop avocado flesh into a large bowl. Add the tomato, garlic, cilantro, and lime juice to taste. Coarsely mash everything together. Season with salt. Transfer to a serving bowl and place plastic wrap directly on the surface of the guacamole. Refrigerate until ready to serve. Makes about 4 cups.

To set up the bar: Scoop garnishes into small serving bowls and put the chips in a large basket or bowl. Encourage guests to spoon a little guacamole on a chip and top with garnishes that appeal.

Serves 6 – 8.

One of my favorite ways to entertain is creating a make-your-own food bar for my guests to enjoy.

This works especially well with appetizers and hors d’oeuvres; guests love arriving to a fabulous spread of goodies to choose from. You can take even the simplest idea and kick it up a notch; for example, I once did a crostini bar using two quick spreads made from simple purées, one with roasted red peppers and one with white beans. Main courses work wonders using this method, too: BLT bars, make-your-own pizza parties, and taco bars are a few of my favorites!

Everyone always has a blast putting together their own bites and dishes – no cooking required. And, of course, the set-up always looks so special and inviting.

I’d been wanting to try Ina’s homemade ricotta ever since I first saw it in her newest cookbook, How Easy is That?, and this was the perfect opportunity. Who knew how easy it is to make your own ricotta? All you’re doing is heating some milk and cream, and then adding vinegar (or some other acid) to curdle it as it sits over a sieve.

Because it was my first time doing this, I got a little nervous that the mixture wasn’t becoming thick enough. I added a tiny squeeze of lemon which helped things along, but either way I think it would have set up perfectly.

You can use this ricotta for lasagna or pasta, and you can easily dress it up by adding lemon zest or your favorite fresh herbs. Because I was also making the pea pesto, I opted to leave it plain so we could enjoy the clean flavors on their own.

Homemade Ricotta

Adapted from Ina Garten

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Fresh basil leaves for garnish {optional}

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. If you don’t have cheesecloth, you can use coffee filters – just layer them to cover your sieve.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Next on the agenda was this pea pesto I’ve had my eye on from Giada. I love that it uses frozen peas, making it something you could easily throw together anytime. I upped the garlic, as usual, and we all thought it was packed with flavor. The Parmesan gives it the pesto vibe, but you can still totally taste the springy freshness from the peas.

Pea Pesto Spread

Adapted from Giada De Laurentiis

1 (10-ounce) package frozen peas, defrosted {organic if possible}
4 garlic cloves
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

Once you’ve prepared your spreads, you can make your toasts for the crostini. I sent Daniel to our local bakery for one French baguette and a loaf of whole grain bread – I think it’s nice to get the good stuff for a special set-up like this.

Crostini Toasts

1 French baguette
1 whole grain loaf
Olive oil
Kosher salt
1 garlic clove, peeled

{Or you can use two baguettes, or two whole grain loaves – whatever tickles your fancy}

Preheat oven to 400 degrees. Slice the baguette into 1/4 – 1/2 inch slices, and cut all of the wheat bread slices in half. Place the rounds of bread onto sheet pans, and brush lightly with olive oil. Sprinkle with kosher salt.

Bake in the oven for 7 – 9 minutes, until the tops are lightly browned. Remove pans from the oven. Cut garlic clove in half, and use the cut side to rub the essence of the garlic onto the top of each bread while it’s still warm.

Assorted Toppings

You have the freedom to get creative here. I got the idea of using halved cherry tomatoes from Giada’s recipe, and then I just tossed them in a bit of olive oil and salt and pepper for extra flavor. The prosciutto and pancetta were a no-brainer, simple and delicious. I pan-fried them both, but you could certainly opt to use the prosciutto uncooked.

1 pint cherry tomatoes, halved {heirloom if you can find, the different shades are so pretty}
Olive oil
Kosher salt and freshly ground black pepper
1/3 pound pancetta, chopped
1/3 pound prosciutto, torn into pieces

Toss cherry tomatoes in olive oil, salt, and pepper. Set aside.

Sauté pancetta over medium heat until crispy. Remove to drain on paper towels. If there is a great deal of fat in the pan, you can pour some out, but leave a little in to sauté the prosciutto pieces. Sauté, flipping once or twice, for just a few minutes until crispy.