There is something about this time of year that makes me want to open the doors, set a beautiful table, and invite people in. Hosting and entertaining are some of my favorite ways to bring people together, and I believe even the simplest gathering deserves a little something special.
Recently, my husband received a beautiful bottle of Louis Roederer Collection 245 Brut Champagne as a gift. With entertaining season upon us, I thought it would be lovely for an aperitif. I’m enjoying mocktails these days, but you certainly can’t let a beautiful bottle like this go to waste!
So I paired it with a little something delicious: avocado and sweet pea toast on sourdough, topped with juicy sun-dried tomatoes and crispy shallots.
The pairing is all about balance. The creamy avocado meets the Champagne’s bright acidity and delicate bubbles. The sun-dried tomatoes bring sweetness and umami, while the crispy shallots add texture and a savory bite. Every sip refreshes the palate for the next bite.
And what’s an aperitif without a beautiful drink?
Here are two versions of one of my favorites: the traditional Hugo Spritz and a refreshing elderflower mocktail.
Avocado & Sweet Pea Toast with Sun-Dried Tomatoes and Crispy Shallots
Creamy, savory, and a little tangy, this simple appetizer is perfect for entertaining. The combination of avocado, sweet peas, and sun-dried tomatoes makes a lovely topping for golden toasted sourdough.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 appetizer portions
Ingredients
- 4 slices sourdough bread
- 1 ripe avocado
- ½ cup sweet peas, thawed if frozen
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped sun-dried tomatoes, drained if packed in oil
- 1 small shallot, thinly sliced
- 1 tablespoon olive oil, plus extra for brushing the bread
- Salt and freshly cracked black pepper, to taste
- Fresh mint or microgreens for garnish (optional)
Instructions
- Toast the sourdough: Lightly brush bread with olive oil and toast in a skillet or oven until golden and crisp.
- Prepare the avocado and peas: Mash the avocado with lemon juice, salt, and pepper. Lightly mash the sweet peas, leaving some texture, and fold them into the avocado.
- Thinly slice the shallot to add on top of the avocado toast.
- Assemble: Spread the avocado and sweet pea mixture generously over each slice of toasted sourdough.
- Finish: Top with chopped sun-dried tomatoes and fresh shallots. Add a drizzle of olive oil and freshly cracked black pepper.
Entertaining Tip: Cut each toast into smaller pieces for an elegant appetizer platter.
Traditional Hugo Spritz
A light, floral aperitif with elderflower, fresh mint, lemon, and bubbles. I’m giving this classic a little twist by using Champagne instead of Prosecco.
Ingredients (1 serving)
- 3 oz Louis Roederer Collection 245 Brut Champagne
- 1 oz St-Germain elderflower liqueur
- 1–2 oz sparkling Italian water
- Fresh mint leaves
- 2 lemon slices or a lemon wedge
- Ice
Instructions
- Fill a large wine glass with ice.
- Add St-Germain and sparkling Italian water.
- Pour in the chilled Champagne.
- Add fresh mint and lemon.
- Give it a gentle stir and serve immediately.
Elderflower Hugo Mocktail
All the floral, refreshing flavors of a Hugo Spritz without the alcohol. Elderflower syrup takes the place of St-Germain, while sparkling Italian water brings the bubbles.
Ingredients (1 serving)
- 1 oz elderflower syrup
- 4–5 oz sparkling Italian water
- Fresh mint leaves
- 2 lemon slices or a lemon wedge
- Ice
Instructions
- Fill a large wine glass with ice.
- Add the elderflower syrup.
- Pour in the sparkling Italian water.
- Add fresh mint and lemon.
- Stir gently and enjoy!
A Little Something for Everyone
Whether you’re pouring Champagne or mixing a mocktail, the beauty of entertaining is making everyone feel included.
You don’t need a holiday, an elaborate menu, or a special occasion to gather around the table. Sometimes all you need is a beautiful drink, something delicious to share, and good company.
Because life is always better when we set the table with love.
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