“Fake it until you make it” Summer Starters

The other night I went to a fantastic white wine tasting party at a friend’s house. We tasted nine different kinds of wine from three regions – California, France and New Zealand – and ate delicious food prepared by a few of the ladies and me. Instead of small swigs of wine for tasting, we ended up actually drinking nine different glasses of wine which means after the second I can’t really recall ‘tasting’ any ‘hints of melon’ or any ‘slight flavours of pear,’ but I was able to confirm that I hate chardonnay and love sauvignon blanc .

More importantly, I can report that our array of summer starters was a huge hit and they were very easy to make. With only a couple of hours of preparation we managed to serve a party of 16… most of whom thought we had slaved away in the kitchen all day.

Figs wrapped in prosciutto and goats cheese: I learned to make this one last summer in Provence and it is to die for. Cut small figs into fourths (if they are in season and you have particularly large figs, cut them smaller as they need to be bite sized), place a ‘dollop’ of goats cheese on the fig and one raw almond. Wrap the fig, cheese and almond in a thin slice of prosciutto and place on a non-stick baking tray. Broil in the oven for a few minutes and you will have a delicious mixture of flavours that will no doubt be a fan favourite.

Party wraps: This recipe comes from The Food Network in the US and not only is it really easy to do, the colours and presentation look great. Wrap individual mozzarella balls with one basil leaf and a thin slice of roasted red pepper (from a jar is the fastest way and it means they will be really juicy.) Stick a toothpick through them and serve on a platter.

Asparagus, roast beef and English mustard: Pretty straight forward: Buy the already cut asparagus tips. Cut slices of roast beef so that they are about one inch wide and 4 inches long, and spread a thin layer of English mustard over the meat. Wrap the middle of the asparagus with the roast beef and place on a tray with a garnish.

Chicory and hummus: No-brainer, but just a simple way to make your hummus and dippers look like you put in a little more effort. The chicory with hummus is also very refreshing for summer.

Blinis with cream cheese and grapes: This canapé is only recommended in the summer months, and I’d suggest you get the full fat cream cheese to ensure the most flavour. Place the blinis under the grill for a few minutes to brown them a bit, and then allow them to cool. Spread cream cheese over the blini and place half of a sliced grape  on top and voila!

Cucumber, cream cheese and smoked salmon: One of my favourites because it’s so healthy and refreshing. Slice cucumbers, spread a bit of cream cheese over the top and finish it off with a slice of smoked salmon. Top with chives for extra flavour for a delicious carb-free smoked salmon appetizer.

Chorizo crositins: Slice fresh white bread into thin discs and spread with a small amount of butter. Place two or three slices of chorzio on top and sprinkle with parmesan cheese (or smother with gorgonzola cheese, depending on how you’re feeling). Place a small sage leaf on top and put them on a non-stick baking tray. Place them in the oven on 180C for 6-8 minutes and they will be perfect for lining the stomach before your guests start drinking.

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