Camellia-Inspired Table + Menu with Roasted Rosemary Flatbread

This camellia blooms table inspiration + menu, and Roasted Rosemary Flatbread recipe, is perfect for springtime entertaining!

Table flowers are so easy to style, especially if you’re using a branch or two, and keep the choice of blossoms simple! With our almost 70 degree weather in our backyard last week, I couldn’t help myself. I set the table outside for a small early dinner party, and used our neighbor’s camellia blooms for my inspiration!

So lovely, sweet, stunningly beautiful this time of year. It is a little early for blooms, but with our Oregon burst of sunny days, everything is popping up early this year.

I served an easy Naan bread that I bought from Costco, that I turned into a delicious Roasted Rosemary Flatbread! Delicious!

Set the table.

Target’s $2.99 reversible place mats were perfect for the outdoors.

Dollar Store blue water glasses and white dinner plates. Clear wine glasses that I’ve had for years.

My sister recently helped me with my ironing, so instead of paper napkins (which I love!), I pulled out the cloth.

One branch of camellias down the center.

And a branch off to the side in a galvanized container (from our local Penny & LuLu.)

Q Squared NYC white Peony Appetizer Plates for this simple appetizer, which everyone LOVED.

My sis actually told me about this simple idea–buy the Naan bread from Costco (easy to freeze, too!), pull out a couple pieces, place on a cookie sheet.

Roasted Rosemary Flatbread.

The Naan Bread comes from La Brea Bakery, and here are some other ideas for what to do with this product: It’s the perfect base for creative appetizers and entrees, or as a unique table bread to complement your signature dips and sauces. I also love it because you can cook it in less time, for a softer bread, or more, for more of a cracker texture!

Cover with oil, and flavor-infused oil works, too, such as basil.

Sprinkle with your favorite sea salt.

The only herb doing well in our yard right now is rosemary, so I snipped a few twigs of fresh delight. LOVE the smell and flavor of rosemary.

Bake and serve.

Every bite was perfect with good wine, great friends mingling, and good music playing, relaxing in the sunshine.

Springtime Menu.

Here’s an easy menu for outdoor entertaining:

Appetizer: Roasted Rosemary Flatbread {recipe below}

Soup: Curried Sweet Potato and Quinoa Soup {yummy served with flatbread}

Main Dish: One-Pot Baked Kalamata Chicken Recipe

Side Dish: Onion Shallot Bacon Green Beans

Dessert: Crustless Gluten-Free Chocolate Chip Pie

And, I mentioned it was an early party, right? As soon as the sun went down, it was time to carry all the dishes in and transition to the indoors for dessert!

What’s an appetizer you like to make that you can freeze prior to using?

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Get the Recipe:

Roasted Rosemary Flatbread

Freeze flatbreads ahead of time and defrost for 30 minutes before baking.

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Yield: 6 -8

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Ingredients

 

1x2x3x

• 2-3 flatbreads
• Olive oil
• Sea salt
• Fresh rosemary, chopped

Instructions

 

• Place the flatbreads on a cookie sheet. Drizzle with olive oil (or herb-infused) and brush to smooth over the bread.
• Lightly sprinkle with salt.
• Snip fresh rosemary and sprinkle over the top. Bake at 400 for 12-15 minutes.
• Cool for 2-3 minutes; cut into strips and serve.

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

If you’re looking for a savory appetizer, I created this fabulous Savory Panna Cotta dish for KitchenAid, which I think you’ll love.

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