Upscale Menu for Your Baby Shower

You may choose to not cater your upscale baby shower. But not to worry, you can prepare a beautiful baby shower menu and table that will dazzle your guests. This gorgeous fruit carriage may be the centerpiece of your buffet table. No one will know that you did it yourself, unless you tell them, of course!

Menu

Baby Shower Fruit Carriage

Baked Brie and Sourdough Wedges

Goat Cheese Stuffed Cherry Tomatoes

Spinach Feta Bites

Bacon Wrapped Water Chestnuts

Baby Shower Cake of your choice

Baby Shower Fruit Carriage

This makes a beautiful unique centerpiece for your table. Use whatever fruits you desire for the salad. You might consider serving the fruit with the fruit dips that can be found on the 30 Minute Baby Shower Menu webpage or the Make Ahead Menu webpage.

1 watermelon that is more of a long shape than a round shape
1 cantaloupe
strawberries
grapes
1 pineapple
1 honeydew
oranges or grapefruit for wheels
1 pacifier

1. Cut the watermelon half the way down to the center and then cut half way lengthwise to look like a hooded baby carriage.

2. Hollow out the watermelon, but save the fruit to put back in the carriage for the fruit salad.

3. Cut thick rounds of oranges or grapefruit and attach to the base of the watermelon with toothpicks for wheels. You can use the discarded rind to make a handle if you wish and attach with toothpicks.

4. Peel the whole cantaloupe to use as the baby’s head. Cut a small hole and insert the pacifier. Put the whole head inside the hooded part of the watermelon and hold in place with toothpicks.

5. Fill up the watermelon with the remaining fruit to look like the baby is covered with a blanket.

Baked Brie and Sourdough Wedges

2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese

1. Remove the top of the sourdough bread, and hollow out the center. Place the bread on a baking sheet.

2. In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender.

3. Mix in the brie and cook while stirring until melted and well blended.

4. Spoon the brie mixture into the bread. Sprinkle with Parmesan cheese.

5. Broil 10 minutes in a preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.

Goat Cheese Stuffed Cherry Tomatoes

1/4 pound goat cheese
1/4 cup minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 cherry tomatoes

1. Cut the top off each cherry tomato. Use a small spoon to scoop out the pulp to make a hollow shell. Turn cut-side down on paper towels to drain off any juice that may be in the tomato shells.

2. In a bowl combine the goat cheese, basil, salt and pepper. Mix with a fork until well blended.

3. Use a small spoon to scoop about 1 teaspoon of the cheese mixture into a tomato shell.

4. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a lettuce lined platter to serve.

Spinach Feta Bites

10-ounce package frozen chopped spinach (thawed and squeezed dry)
12 ounces feta cheese, crumbled, divided
1/2 cup cottage cheese
4 tablespoons green onions (finely chopped)
1 tablespoon dried oregano leaves
Salt and ground pepper
2 large eggs
48 mini pastry shells

1. Mix spinach with 6 ounces of the feta, cottage cheese, onions and oregano. Season to taste with salt and pepper. Stir in eggs.

2. Spoon the mixture into the pastry shells and sprinkle with remaining feta cheese.

3. Bake on cookie sheet at 325° F until browned, about 20 minutes.

Bacon Wrapped Water Chestnuts

1/2 pound bacon, cut in half
1 (8 ounce) can water chestnuts
1 cup barbeque sauce

1. Preheat oven to 375 degrees F (190 degrees C).

2. Wrap 1/2 strip of bacon around each water chestnut.

3. Dip each wrapped water chestnut into the barbeque sauce.


4. Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.