When we think of the holidays, thoughts of Spiral Honey Ham, Creamy Mashed Potatoes, Stuffing, and Assorted Pies come to mind. But have we ever thought about doing something different or out of the ordinary? This year, our team decided to create a holiday menu that can’t be served ‘family-style’ and that swaps the Mashed Potatoes for Asparagus Crostini’s. Are we crazy? Absolutely not. Is it delicious? You know it!

Our holiday spread includes Asparagus Crostini’s, Beef Rolls with Soy Sauce, Ceviche Martini’s, Crab Salad ‘Spoonitizers’, Smoked Salmon Roulade, and last but not least, Raspberry Trifle Shots. Served in individual portions, all of these dishes are fun to eat and are sure to leave your guests satisfied!

One of our favorites from the spread is the Asparagus Crostini’s (pictured below). Easy to make and oh-so delicious, we had to give up the recipe!

Asparagus Crostini’s (24 Servings)


  • 1 bunch medium-thick asparagus, woody ends snapped
  • 4 Campari tomatoes (small round tomatoes)
  • 3/8 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tsp garlic salt
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 cup panko (Japanese bread crumbs)
  • 24 Crostini or toasted bread rounds


1) Preheat oven to 400 degrees and line a baking sheet with foil. 2) Blanch asparagus in boiling water for approximately 1 minute. 3) Coarsely chop the asparagus, place in a food processor and pulse until finely chopped. Transfer to a bowl and mix in mayonnaise, mustard, garlic salt, cheese and bread crumbs. 4) Slice tomatoes ¼” thick. Place 1-2 slices on each Crostini 5) Mound mixture on the Crostini, smoothing the tops and edges and place on the baking sheet. Bake until tops are lightly browned, about 5 minutes. 6) Remove from oven and cool briefly.

Try incorporating small plates at your holiday event this year. You may be surprised by how much your guests love the untraditional twist!