This upcoming weekend our local Red, White and Blue Festival is taking place. This is always such a fun time. Lots of activities for kids and adults alike. The festival starts with a parade and then over 2 nights there is a lot of great music, food and then it ends with a spectacular (and I mean really spectacular) fireworks show!
So, this week, I am in the mood for some Red, White and Blue!
Even the table doves got in on the act:
Thanks for stopping by. Hope you enjoyed your visit. You can find lots and lots of great tablescapes by lots of great people over at
Today’s Lagniappe: Brie and Fig Tartlets
I found this great recipe using Fillo cups from Athens Foods.
1 4-ounce package sliced prosciutto
1 13.2-ounce wheel of brie cheese, rind removed, cut into 1/2-inch cubes
30 Athens Mini Fillo Shells (2 boxes)
1 10-ounce jar of fig preserves
In a large pan over medium heat, or on a baking sheet in a preheated 375ºF oven, crisp prosciutto. Place on paper towels to cool. Once the prosciutto is cooled, cut it into small pieces.
Place one cube of brie into each Mini Fillo Shell. Spoon a teaspoon of fig preserves over the brie. Bake shells in preheated 375ºF oven for 8-10 minutes until brie is melted.
Remove shells from oven and garnish each shell with small pieces of crisp prosciutto.