SOFT & SUBDUED
Dressed in layers of rich white, from oyster and ecru to bisque and ivory, this luminous tableau beams with gentle warmth. Tea lights flicker in mercury glass votives, their glow amplified by silver-rimmed chargers and footed vessels spilling alabaster blooms like roses and anemones. Pale blue velvet place mats and coordinating tumblers give depth to the neutral setting. Even the menu hews to the color scheme, replete with luscious Potato and Green Onion Soup, Scallops with White Wine Parmesan Sauce, Snowball Bonbons, and a tall cake swathed in creamy icing.
White Bean Crostini
MAKES 20
20 (¼-inch-thick) slices baguette or ciabatta
2 tablespoons olive oil
1 (15-ounce) can cannellini beans, rinsed and drained well
¼ cup mayonnaise
½ teaspoon lightly packed lemon zest
1 tablespoon fresh lemon juice
1 tablespoon tahini
¼ teaspoon minced garlic
½ teaspoon kosher salt
Garnish: fresh thyme, olive oil, crushed red pepper
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Arrange baguette slices on prepared pan in an
