WEDDING AND BRIDAL SHOWER APPETIZER RECIPES

Is there anything more magical than a wedding or bridal shower? Okay, maybe the wedding! But with Weddingstar’s gorgeous Garden Party themed bridal shower supplies, I couldn’t help but feel whisked away to a magical backyard soirée, right in the comfort of my own dining room. Fun fact: 6 years ago, long before I was a blogger, I used these products for my own bridal shower! Who knew that so many years later I would be working alongside Weddingstar to share these products I’ve grown so fond for? Look at me, getting all mushy over here.

Okay, maybe a couple throwback photos are called for in this case…

I spy two Weddingstar products! While the Floral Kimono Robe in White is no longer available, the Pink one is, as well as several other colours and styles! And did you see the bride sign on the table? It’s still available here!

Seriously beautiful, right? That watercolour blush floral has me swooning! Speaking of showers, my friends at Weddingstar commissioned me to create some appetizers perfect for the special occasions in your life, such as bridal and wedding showers, and I was more than happy to rise to the occasion. Case in point:

Finger sandwiches, dessert kabobs, crostini and dip, and extra special personalized cookies… this party had it all! And I am thrilled to share all of the recipes with you in this post, along with the products I used and just where I got these special cookies…!

Let’s get started!

TEA SANDWICHES

TURKEY & HAVARTI

INGREDIENTS

  • Fresh french bread
  • Turkey deli meat
  • Creamy havarti cheese slices
  • 1/2c. mayonnaise
  • 1tbsp. dijon mustard
  • 1tbsp. minced garlic in oil
  • 1 tsp. chopped rosemary
  • Green leaf, little gem or butter lettuce

(sauce makes two sandwiches)

METHOD

Mix mayonnaise, mustard, garlic, and rosemary, and spread over two slices of bread. Top with 3-4 slices of folded turkey, 1 havarti slice, and a handful of lettuce leaves. Top with second slice of bread, and cut sandwich into quarters or strips. Garnish with extra rosemary, and serve immediately.

EGG SALAD

INGREDIENTS

  • Fresh french bread
  • 6 large, free range brown eggs
  • 1/2c. mayonnaise
  • Fresh dill 
  • Green leaf, little gem or butter lettuce
  • S&P, to taste
  • Optional: 2tbsp. celery and/or pickles

(filling makes 3 sandwiches)

METHOD

Place eggs in a saucepan and fill with water until covered 1 inch above eggs. Bring to boil and boil 12 minutes. Drain, and douse with icy cold water until eggs are cool to the touch. Peel eggs and rinse in cold water. Drain, pat dry with a towel, and chop eggs (or mash with a fork). Stir in mayonnaise, salt and pepper, and celery/pickles if desired. Refrigerate a minimum of 2 hours, or overnight.

Spread a dollop of mayo onto two slices of bread, a generous amount of egg salad, fresh dill, and a handful of lettuce. Top with second bread slice, and cut into quarters or strips. Serve immediately.

TUNA SALAD

INGREDIENTS

  • Fresh french bread
  • 1 can sustainably sourced chunk tuna
  • 1/2c. mayonnaise
  • 1/2c. celery
  • 1/2c. pickles
  • Fresh dill
  • Green leaf, little gem or butter lettuce
  • Pepper, to taste

(filling makes 2 sandwiches)

METHOD

Drain tuna, and mash in a bowl with a fork until fluffy. Add mayo, celery, pickles, dill and pepper, and stir until well blended. Refrigerate a minimum of 2 hours. If refrigerating overnight, drain any liquid that has separated, add a spoonful of mayo, and stir. Spread a dollop of mayo onto two slices of bread, top with tuna salad, a handful of lettuce, and top with second bread slice. Cut sandwich into quarter or strips, garnish with fresh dill, and serve immediately.

CUCUMBER

INGREDIENTS

  • Fresh french bread
  • 1/2 long English cucumber (refrigerated)
  • 1/2c. sour cream (substitute for vegan mayonnaise if choosing plant-based)
  • Juice of 1/2 a lemon
  • Fresh dill
  • 1tsp. minced garlic 
  • Pepper, to taste

(spread makes 2 sandwiches)

METHOD

Peel cucumber, and slice into 1/4″ rounds. Whisk together sour cream, lemon juice, fresh dill, and pepper, and spread onto two slices of bread. Arrange 2 layers of cucumber slices onto one bread slice, and top with the second slice. Cut into quarters or strips, garnish with a cucumber slice, dill, and a sprinkle of pepper, and serve immediately. Best served cold, so make sure to refrigerate your cucumber!

RAINBOW VEGGIE

INGREDIENTS

  • 1/2 long English cucumber
  • 2 Radishes
  • 1/2 Carrot
  • Lettuce
  • Microgreens
  • 1/2c. Cream cheese (swap for vegan mayonnaise or hummus if choosing plant-based)
  • 2tsp. Finely chopped Basil
  • 1tsp. Minced garlic 
  • Juice of 1/2 a lemon
  • Lemon zest 

(spread makes 1 sandwich)

METHOD

Slice cucumber and radish into 1/4″ rounds, and use a peeler to make carrot ‘ribbons’. Mix together cream cheese, lemon juice, sprinkle of lemon zest, basil, and garlic. Spread generously onto two slices of bread, and top with cucumber, radish, carrots, a handful of lettuce, and microgreens. Top with second bread slice, and cut into quarters or strips. Serve immediately.

SALMON DIP

INGREDIENTS

  • 3 cans sustainably sourced wild pink salmon or 1c. smoked salmon (or a combination of both!)
  • 1c. Light/whipped cream cheese (or 1/2c. full fat cream cheese, 1/2c. mayonnaise)
  • Juice of 1 lemon
  • 1tbsp. lemon zest
  • Splash of Tabasco
  • Salt, to taste

Serve with:

  • Grainy crackers
  • Crostini 
  • Breadsticks
  • Warm baguette
  • Celery
  • Carrots
  • Cucumber
  • Radish 

Garnish with dill and a lemon slice

METHOD

Strain salmon, and fluff with a fork until well minced. Combine all ingredients in a mixing bowl and stir until well blended. Use your food processor for an extra fluffy whip (but it tastes great as is as well!). Refrigerate a minimum of 2 hours, or overnight for best results. Garnish with dill and a lemon wedge, and serve alongside small bites.

CREAM PUFF DESSERT KABOBS

INGREDIENTS

  • Cream puffs (3 per skewer)
  • Strawberries (2 per skewer)
  • Blackberries (2-3 per skewer)
  • Mint leaves

Optional:

  • icing sugar
  • chocolate drizzle

METHOD

Thaw cream puffs in the fridge 2 hours before serving. Thread ingredients on skewers, alternating with mint leaves, and arrange on a platter. Serve immediately.

BONUS IDEA: PERSONALIZED COOKIES

Support a local small maker by serving up personalized cookies! I commissioned these beauties from Beach Blue Kitchen in Vancouver, B.C.

Sammy did an amazing job at matching the cookies with the Weddingstar decor I featured in this post!

Please visit Weddingstar over on IG, and give them a follow today! Don’t forget to visit me as well, and let me know what you thought of this post. I hope it serves you well for your next gathering! Enjoy 10% off your next Weddingstar purchase with the code JAMIE10, and don’t forget that shipping is free in North America over $125! The possibilities are endless with Weddingstar, and I am delighted that I get to show you how.

xo, Jamie

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