Appetizers

I’m unapologetically obsessed with appetizers — those glorious little bites that steal the spotlight long before the main course arrives. The kind you hover over at a party, promising yourself “just one more” until they mysteriously vanish. Around here, you’ll stumble upon things like Tortilla Pinwheels with Smoked Salmon and Honey Mustard Sauce (salty, smoky, tangy perfection), the summer-sweet elegance of Prosciutto e Melone, or Roast Sweet Potatoes with Avocado Dip — my dangerously addictive, 4-ingredient guacamole situation. These aren’t just snacks; they’re the kind of edible troublemakers that make people ask, “Who made these?” and then insist on the recipe before the night’s over.