Every Southern hostess knows there’s an unspoken rule when it comes to bridal showers: you want your guests to feel both comfortable and a little bit impressed. We may not say it out loud, but deep down, we all want to be that hostess—the one whose table looks straight out of a magazine, whose menu feels effortless yet unforgettable, and whose guests whisper, “She really outdid herself this time.”
So, for this shower, I kept the classics— because no one wants to live in a world without pimiento cheese. Cut them into perfect rectangles (with the crusts removed, naturally) and arrange them neatly on a platter. Then add cucumber rounds topped with Boursin cheese—but skip the piping bag. Roll the cheese into soft, delicate spheres and set them gently on top. It’s sculptural, simple, and undeniably elegant.
For something sweet, I served white-iced cake balls. They’re dainty, elegant, and perfectly poppable—a ladylike little indulgence you can enjoy in one bite without smudging your lipstick. They’re basically the pearl earrings of any bridal spread: timeless, simple, and always appropriate.
But don’t let everything on the table fade into a sea of white; color keeps things lively. Every great Southern hostess knows that part of the fun is introducing guests to something new, and this Persian-inspired citrus salad does just that. It’s a show-stopping centerpiece and dessert all in one—slices of oranges and blood oranges layered with pomegranate seeds and sprigs of mint, finished with soft dollops of whipped goat cheese (or, if you’re feeling sweet, mascarpone or ice cream). It’s bright, fresh, and just unexpected enough to spark conversation.
Being a great Southern hostess isn’t just about setting a pretty table; it’s about celebrating life’s special moments—and few are sweeter than toasting a bride-to-be. Add a little surprise, something your guests didn’t know they needed, and you’ve done your job. In this case, it came with a splash of citrus. Because the secret to Southern hospitality? It’s always a little zest.
Sidebar pull-quote:
“Like the perfect marriage, a well-set spread needs balance—something classic, something sweet, and a touch of surprise.”
Persian-Inspired Citrus & Prosciutto Salad
A bright, jewel-toned showstopper that doubles as a centerpiece and salad—equal parts artful and indulgent.
3 oranges, peeled and thinly sliced
2 blood oranges, peeled and thinly sliced
½ cup pomegranate seeds
¼ cup fresh mint leaves
3 to 4 slices prosciutto, torn into ribbons
4 ounces whipped goat cheese or mascarpone for a sweeter version
Chopped pistachios and flaky sea salt for a savory garnish
Honey or a touch of orange blossom syrup to drizzle for a sweet garnish
On a wide serving platter, arrange orange and blood orange slices, overlapping slightly for a layered effect. Tuck ribbons of prosciutto throughout for subtle saltiness and texture. Scatter pomegranate seeds and fresh mint leaves over top. Add soft dollops of goat cheese or mascarpone using a small spoon. Finish with your chosen sweet or savory touch—both are equally stunning. Serve chilled or at room temperature — it’s meant to look as gorgeous as it tastes.
Yield: 6-8 servings
Hostess Tip: Serve this salad on a flat surface instead of a bowl so every color and texture shines. It’s the kind of dish that makes guests pause before they take a bite — which, in my book, is the mark of a perfect party plate.
White-Iced Cake Balls
Elegant, bite-sized, and perfectly poppable — the pearl earrings of your dessert table.
1 (15.25-ounce) box white cake mix (plus ingredients listed on box)
½ cup vanilla frosting (store-bought or homemade)
1 (12-ounce) package white chocolate melting wafers or almond bark
White sprinkles or edible pearls (optional)
Bake cake according to package directions and let it cool completely. Crumble the cake into fine crumbs in a large bowl. Add frosting a spoonful at a time until mixture holds together like cookie dough. Roll into 1-inch balls and place on a parchment-lined baking sheet. Chill for 30 minutes. Melt white chocolate wafers until smooth, then dip each ball, tapping off excess chocolate. Set on parchment and top with more icing, white sprinkles, or pearls. Let them firm up before serving.
Yield: 2 dozen
Hostess Tip: For a refined presentation, serve in petite candy cups. A little height and shine make even the simplest desserts feel special.
Classic Southern Pimento Cheese Finger Sandwiches
The ultimate bridal shower staple—creamy, savory, and oh-so-Southern.
1(8-ounce) block sharp Cheddar cheese, freshly grated
4 ounces cream cheese, softened
½ cup mayonnaise (Duke’s, naturally)
1 (4-ounce ) jar diced pimientos, drained
¼ tsp cayenne pepper
Salt and pepper, to taste
10 slices soft white sandwich bread
In a mixing bowl, combine Cheddar cheese, cream cheese, mayonnaise, pimientos, cayenne pepper, salt, and pepper until smooth and spreadable. Spread a generous layer on five slices of bread, then top with remaining slices. Trim crusts and cut into neat rectangles or triangles.
Yield: 20 sandwiches
Hostess Tip: Chill sandwiches before slicing for clean, crisp edges. Stack them on a silver tray for that perfectly polished, tea-room look.
Cucumber Rounds with Boursin Cheese
Fresh, crisp, and delightfully elegant — the perfect bite-sized balance.
2 English cucumbers, sliced into ½-inch rounds
1 package (5.2-ounce) Boursin Garlic & Fine Herbs cheese
Fresh herbs (chives, dill, or mint) for garnish
Slice cucumbers evenly and pat dry with paper towels. Roll Boursin cheese into small, smooth balls (about 1 teaspoon each) and gently place one on each cucumber round. Garnish with a tiny sprig of fresh herbs. Chill until ready to serve—best cold and crisp.
Yield: 24 rounds
Hostess Tip: Forget the piping bag. Rolling the cheese by hand feels more natural—and looks effortlessly chic, just how every Southern hostess likes it.
