The Unofficial Guide To Boujee Appetizers: Recipes Included!

Since I’ve been in culinary school—I’ve taken a wide range of different classes from basic skills, baking, and now garde manger ( which I like to explain to people that it’s essentially “boujee appetizer class” and I LOVE it. I think it is by far my favorite class thus far. My Chef really lets us do things on our own (within reason) which definitely helps strike my creativity! We’ve done a whole variety of things in this class which is awesome because it’s like you’ll never know what you’re going to be doing next Saturday. Some highlights: I’ve learned how to make homemade gluten free pasta–which has always been a goal of mine but never had the determination to just go and do it at home. One day we made sorbet and that was super fun too– I had never used an ice cream machine before and was blown away ( science, man ) I made a strawberry balsamic basil sorbet, and I must say, it was out of this world! And just this past Saturday, I deboned a whole chicken and made a filling to stuff it with–I gotta say this was a little frustrating, but once you get the hang of it, it’s kinda fun! Kinda felt like a surgeon lolz

Annnnnnnnnd let us not forget: the canapes AKA boujee appetizers ;) These are awesome to make–because they don’t really require any cooking (SO EASY) and look super fancy on a plate! I’ve made quite a few in this class and I always always get comments or messages about them on insta so I thought I’d share my three faves that are guaranteed to knock your socks off! (and make your friends think you’re a boss ass chef)

***DISCLAIMER: I don’t typically do things exactly to recipe so the measurements might not be 100% accurate, be sure to taste as you go!

Cucumber/Goat Cheese/Smoked Salmon


  1. Cut the cucumber into (medium thickness) slices
  2. Make your filling– A half package of goat cheese (about 6 oz), salt and pepper to taste, 2 teaspoons lemon juice, 1/2-1 teaspoon garlic, 1 tablespoon dill (maybe add some cold water, if consistency isn’t quite like a spread)
  3. Top with small slices of smoked salmon
  4. Add dill sprig for garnish


Cucumber/Cream Cheese/Prosciutto


  1. Cut cucumber into (medium thickness) slices
  2. Put a dollop of cream cheese on each slice
  3. Thinly slice prosciutto on each cucumber slice
  4. Garnish with chiffonade (finely cut) basil
  5. Drizzle balsamic glaze and top with a sprinkle of sea salt and black pepper
  6. ENJOYYY :)


Polenta/Prosciutto/Pesto (MY FAVE)


  1. Make the polenta: 1 cup of cornmeal into a boiling pot of water/ continue to stir until thickened/ add 3 tablespoons of butter / add 1/2 cup of shredded parm / 2 tablespoons garlic / salt and pepper to taste / spread out on a pan and place in the freezer to harden for at least 30 minutes / Cut into wedges: egg wash and flour each wedge and pan fry on the stove with some oil! They will have a golden brown crust when they are ready :)
  2. Make the pesto: 2 cups of greens any of these will do–>(basil, parsley, arugula, cilantro, spinach) / 2-3 cloves garlic / 1/4 cup of nuts any of these will do–> (TOASTED pine nuts, almonds, pecans, walnuts, cashews) / 1/2 cup parm / 1/4 cup EVOO / salt and pepper to taste / Throw all of it in a food processor and pulse until a creamy consistency!
  3. Julienne (thin slices) bell pepper ( I used yellow and red ) saute in a pan with olive oil until soft!
  4. Cut prosciutto into small slices!
  5. Pan fry the polenta wedges, spread them with the prepared pesto, top with the       sauteed peppers, a couple small prosciutto slices, and a sprinkle of fresh parm!
  6. ENJOYYY :)


If you’ve ever wanted to be super EXTRA and FANCY with your appetizers–here’s your chance! Hope you all enjoy and if you try them out– let me know!!







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