At our garden party, we kept the fare light and simple by focusing on classic, outdoor party foods with a bit of a twist. Snacks, salad and quiche made sense but we wanted to prepare something different than your usual potato salad and deviled eggs. As a subtle nod to the garden theme, herbal and floral notes played a role in our recipes. We served homemade rosemary sea salt crackers with sliced cheddar cheese, watermelon bacon salad, and a ham and cheese quiche. We sipped on rose lemonade (the same that we made for our picnic in the park) and finished the afternoon with a strawberry galette.
