"There are distinct flavors and tastes that we get excited about as we leave summer," says Barbara Sieger, assistant director of catering at Vanderbilt University, Nashville, TN. "You get cozier with bolder flavors, soothing soups (in shot glasses, naturally) and smoked ingredients."
Small bites served in innovative vessels are some of Vanderbilt's catering calling cards: mini cast iron skillets for cornbread, cute little cups of beets and ceramic spoons for a peanut butter concoction that's straight-up fall fabulous.
Here are some autumn appetizer ideas from Sieger:
Roasted Beets with Basil Oil, Lemon Zest & Chives, served in a mini cup
Peanut Butter Cream with Smoked Bacon, Honey Crisp Apple, served on ceramic spoon
Bacon Wrapped Apricot & Fresh Basil, served on a chopstick
- Butternut Squash en Croute with Honey Drizzle and Fried Sage