fourth of july party!

A few weeks ago, Chad and I decided to celebrate the Fourth of July with a last-minute party for some friends at our house! We kept it super casual and low-key, and I made a selection of quick, simple appetizers that people could nosh on before we all got in the pool. It was the perfect way to spend a holiday, and it made our mid-week day off so much more special!

I've gotten so much use out of these beautiful Noritake serving platters -- they seriously go with everything, and they're just the right size to lay out mini bites for a group! These are a mix of patterns from the Metaal and Evening Glow patterns, along with their beautiful Rockford goblets! I use these absolutely all the time -- there's something very sophisticated about using actual china for parties, I'm not sure I'll ever be able to go back to plastic plates and paper cups!

I'm putting some of the recipes below! The cake was just from a mix -- I know, it's sacrilege to admit it, but we decided to have people over that morning and I wanted something super quick and easy. We also grilled fish and meat on our backyard grill, but I didn't get any pictures -- next time!

And if you guys want to check out more Noritake China, use the coupon code SUGARLAWS for 15% off any order on their website!

Tomato and Nectarine Crostini

INGREDIENTS

1 baguette, cut into 1/2-inch slices

3 plum tomatoes, diced

3 nectarines, diced

2 tbsp olive oil

Flaky sea salt

Ground pepper

DIRECTIONS

Toast the baguette slices until slightly golden. In a separate bowl, mix together the tomatoes, nectarines, olive oil, and sea salt. Top each baguette slice with a spoonful of the mixture, and sprinkle with black pepper.

Corn and Kale Salad

INGREDIENTS

4 ears fresh corn, husks removed

2 cups kale, washed and cut into about 1-inch strips

1/2 cup freshly grated parmesan cheese

3 tbsp olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp flaky sea salt

Ground pepper

DIRECTIONS

Boil the corn for about 10 minutes and allow to cool. Cut kernels off cobs and place into a mixing bowl. Blanche the kale for 30 seconds in simmering water, and add to the corn. Add lemon juice, sea salt, pepper, olive oil, garlic powder and parmesan cheese, and mix together. Server warm or at room temperature.