A complete summer meal comes together, courtesy of local caterers | Fort Worth Star-Telegram

Summer entertaining calls for cool inspiration. We called upon four on-the-go area caterers, and asked them for their favorite seasonal dinner party recipes. Together, the dishes -- an appetizer, salad, main course and dessert -- could be used as a complete menu.

So get those invitations in the mail. If you cook it, they will come.

Bruschetta with prosciutto and microgreens

This recipe comes from Chef Todd Brown of TCB Catering, which specializes in one-of-a-kind wine dinners, heart-healthy weekly meals and creative combinations. To take it up a notch, Natalie Brown, TCB's events coordinator, suggests drizzling truffle oil on the finished bruschetta or sprinkling grated buffalo mozzarella on top.

6 tablespoons plus 1 teaspoon extra-virgin olive oil

2 large garlic cloves, minced

2 teaspoons finely chopped fresh rosemary

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

6 large plum tomatoes (about 11/2 pounds), quartered lengthwise

121/2-inch-thick, diagonally cut baguette slices (each 3 to 4 inches long)

2 tablespoons ricotta cheese, divided

Additional kosher salt and ground pepper, to taste

6 thin prosciutto slices, cut in half crosswise

1 teaspoon fresh lemon juice

1 cup microgreens or baby arugula

1. Preheat oven to 425 degrees. Combine oil, garlic, rosemary, salt and pepper in large bowl to blend. Add tomato quarters and toss to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).

2. Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.

3. Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits). Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

4. Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Arrange 2 tomato quarters on top of ricotta. Fold prosciutto halves over and place on tomatoes. Whisk lemon juice and remaining teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.