The recipe you've linked seems like a great combination of flavors. But I would make a batch first because I sometimes have trouble with phyllo/fillo getting soggy. I would drain the ricotta, and then probably drain the cooked mixture of grease before filling the shells. (Maybe even bake the shells a few minutes before filling.) With all the cheese, the mixture will not be dry, but there's nothing worse than soggy dough. The menu as a whole sounds delicious!

I make a no bake savory mushroom tart that is similar. Shiitake duxelles (shallot, shiitakes, thyme, Madeira). When cooked bind with cream cheese. Pipe into mini tartlet shells. Also works as a stuffing for chicken breast or a rolled egg souffle. The rolled souffle is an excellent summer brunch because it is served cool but requires a fair amount of work in advance.

I don't remember the source of the original recipe, it may have simply developed over time.

I think I would probably buy pepperidge farm tart shells instead of trying to work with the phyllo. I just do not enjoy all the fuss and when it’s baked properly it’s as dry as dust.

I used to make a mushroom and leek strudel with phyllo. But lately I've been making a goat cheese/chard quiche with puff pastry and found that 's much easier to work with. I plan on experimenting with the puff pastry the next time I make strudel.

I dont have a mushroom tart recipe, but I like this one by Michael Chiarello better than the one you posted. It has very good reviews.

I will suggest, again(I know, but I love it) Swiss Chard Torta with pinenuts and raisinsI. t's delicious. I often sub walnuts, since I always have them in the house. You could use mini springform pans. So if you dont already have them, this is an excuse to buy them. Then think of all the wonderful things you could do with them.

I've made these and the family enjoys them: https://www.pillsbury.com/recipes/mushroom-garlic-cream-tartlets/0d944d80-be3f-4ba3-b8b6-2d0490f5e194

You may not want the crescent rolls so you can bake them in phyllo or wonton shells or whatever floats your boat, but the filling is good.

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I've also made these which uses mushroom caps instead of a shell:

Bacon-stuffed Mushrooms

1 lb. fresh mushrooms

2 Tbs chopped onion

2 Tbs butter

1 slice bread torn into pieces

1 c (4 oz) shredded cheddar

1 can (3 oz) *real* bacon bits*

Remove stems and set caps aside. Chop stems. Cook onion & chopped stems in butter until tender. Add bread. Remove from heat and stir in bacon and cheese. Mound filling in caps. Place in shallow baking pan and bake at 400 for 15 min until cheese melts. Serve warm. Makes 15-20.

*You could substitute your own cooked bacon for the real bacon bits, but I find that greasier than the stuff in the jar, but make sure it's the real, not the imitation bacon bits which are yuck.

If you do the stuffed mushrooms, then you can add an artisan bread on the side...

I would not add rosemary to mushrooms - it will overpower the flavor of the mushrooms. I use thyme or thyme plus parsley instead, and think the Michael Chiarello recipe looks better.

Annie,

I would normally serve bread but sliced bread is anathema to me and I don't want to put bread out that needs to be sliced as I normally would, since I am trying to avoid anyone touching anyone else's food. A tart crust is sort of a nod to bread. Plus its ladies only and I know they all like a light meal. The Pillsbury recipe looks good, and hey, I even have wonton wrappers!

Local,

Hmm, blue cheese is a little different in a mushroom tart. Not sure how it would lay with the rest of the menu, but its tempting. Your torta is totally on my list! I was going to make it actually, but I want individual servings and no I don't have individual spring form pans and also, wasn't sure I wanted two dishes with nuts. I cannot buy any more kitchen eqp! Just now a mini food processor arrived. Mine is at the beachhouse. Here, I have a humongous cuisinart and a nutribullet. Neither is good for making a small fresh batch of pesto, let me tell you!

Maire, I love the way streudels look!

KSWL, I am a fan phyllo, i love the texture.

Lisa, oooh, i love madeira w mushrooms, will have to add that

Feathers - I would probably have everything read but not stuff and bake until folks arrive

I love everything about the tarts, except the goat cheese. I would have to take a pass.

I have seen the artisan bread made into dinner rolls so those my be a touch-free option for you.

I know what you mean about touching food...when I had neighbor over for Easter, I made individual appetizer plates as I couldn't deal with everyone reaching and dipping.

I'm with Bunny. I'm sure that you know your audience, but I for one, cannot stand goat cheese. It is one of the very few things that I won't eat but in the last few years it seems to be appearing on every salad, in every restaurant.

I have made this wild mushroom tart several times as a first course. It's from Gourmet magazine.

https://www.epicurious.com/recipes/food/views/wild-mushroom-tart-230762

Yes, thankfully, this is a small group, I know everyone well and we are all foodies. One avoids meat, one hates pizza, and I'm allergic to shellfish!

Second q for peeps - have you ever used "cake croutons" in a parfait?

Yes, I use cake trimmings in parfaits. I like to cube and then oven dry the so they will absorb flavor. Then layer in a couple different things from what you can pull together.

YesterdayI used chopped sugared strawberries ( a bit of grand Marnier here would have been nice) then some impromptu chocolate mousse. Finish with a bit of whipped cream and slices of leftover chocolate truffles from Easter.

A baker's fridge has all sorts of bits and pieces destined for parfaits. Remnants of meringue or dacquoise are nice for crunch.

It's a cross between savory and sweet but so delicious, beautiful and very well received.

Roll out puff pastry to a rectangle, spread to nearly the edges a mixture of half goat cheese and ricotta, layer paper thin pear or apple slices in rows, sprinkle fresh rosemary and chopped walnuts over all and bake til the pastry is done.

Drizzle with honey while warm. Serve cut into squares.

ohhhh that sounds so delicious Bumblebeez

I have run into issues with people who won't eat goat cheese as well...it has kind of a gamey flavor that they don't like.

I love goat cheese, but I had a real shock when I ordered it in France. What we think of goat cheese, which is essentially to me like cream cheese with a tang, is what they call fresh goat cheese. They have many, many kinds of goat's cheese and some of it is quite strong!

I make mushroom tartlets and in general I find them a little bland so I add chopped sundried tomato bits, reconstituted. But maybe that's just me . . .

My husband brought home a bag of these frozen Pepperidge Farm rolls and they were good.

https://www.walmart.com/ip/Pepperidge-Farm-Stone-Baked-Artisan-Rolls-Frozen-French-Rolls-14-oz-Bag/47076348

I feel about mushrooms the way some of you feel about goat cheese. It's hard to please everyone!

No, you can't please everyone...that's why when I have a mixed bunch, I used to serve antipasto as there's always something on the platter people can find that they like: vegetarians don't need to eat the meat; lactose intolerant don't need to eat the cheese; gluten free can avoid the bread sticks; keto can avoid the carbs, etc. But not in the days of covid. Shiver!

That bread sounds yummy....

I think I saw Lydia Bastianich making something like this once online or on TV.

I love Pan con Tomate! Never thought to pair it with gazpacho, but what a great idea.

Nekotish, the only place I've ever had it was paired w gazpacho. I was describing it to someone and said, in a way, its like bruschetta if the topping fell off. So it pairs with things pretty much the way plain bread would, since the flavor is delicate (the ones i had were very light on garlic or none at all).

I've had it as a tapa, and as an accompaniment to a seafood salad, but I could definitely be happy with it as a lunch on it's own. The reference to "bruschetta if the toppings fell off" is spot on! Of course great tomatoes are key...

Local (and Lars) - I made small mushroom tarts from this recipe. this one by Michael Chiarello and they were excellent! I will definitely make them again.

SueB, Love the pasta salad. I made it the night before (left some ingred out so they would not get soggy). I think if I were to do it in advance again, id make extra vinaigrette ... the pasta always soaks it up. Great dish.

And i loved the fruit salad with cake croutons! Just the right degree of sinful.

Not from this lunch, but thought id post it here...I had this dish at a restaurant recently and it was excellent. They used more blue cheese (just crumbled), cand ut the asparagus into bite size pieces. But, yum.

CALIFORNIA ASPARAGUS WITH BLUE CHEESE AND PINE NUTS

• 15MINDURATION
• 10MINCOOK TIME
• 5MINPREP TIME
• 6 SERVINGSSERVINGS

INGREDIENTS

• 1-1/2 tablespoon red or white wine vinegar
• 1-1/2 teaspoon finely chopped shallot salt as needed
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 1-1/2 lb. California asparagus, trimmed
• 3 oz. firm blue cheese, chilled
• 3 tablespoons pine nuts, toasted

PREPARATION

PREPARATION

1 To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in oil; reserve.
2 Blanch asparagus in a frying pan large enough to hold asparagus in one layer.
3 Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
4 Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
5 To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of a shredder.
6 Evenly sprinkle shredded cheese over asparagus; scatter pine nuts over cheese.