Appetizer: Prosciutto Dijon And Gruyere Puffs. Delicate little pastries with an intense mustard flavor. I thought it was a bit on the salty side but I don’t like things too salty. Bob, on the other hand, eats spoonfuls of salt with every meal so he thought they were fine. To each their own.
Entree: Macadamia Nut-Pesto Fettuccine. I thought this dish was a little on the bland side but this is also coming from the girl who has had a cold/allergies for the past week so maybe I’m not a good judge since I can’t really smell anything. The recipe stated that the sauce was creamy but it was not. It could be due to the fact the timing of dinner was off and the pasta had to sit around for a while before being served.
Side Dishes: Summer’s Best Garden Salad, Feta-Stuffed Tomatoes and French Bread. A clean salad with a light tangy dressing. A solid tomato side dish, who doesn’t love feta? And bread is bread. It’s always good.
Dessert: Creamy Fruit and Cake Layers. A really easy dessert to put together and serve. Simple and tasty. You can’t go wrong with fruit, pound cake and vanilla pudding.