I love this time of year because you can entertain with great flair on a beer budget and no one will know it is not ‘champagne costs’.
These delectable morsels are probably one of my top favorites to serve (and eat) all who enter throughout the holiday season. If you are hosting a wine and cheese – this is it! If you are having an Open House – this is it and if you are now hosting your own ‘lead-in to Christmas’ dinner, this is definitely IT!
- 1 wheel of Brie (size depends of how many guests you are having)
- fresh basil leaves
- small carton of cherry tomatoes, cut in half
- bacon jam (recipe on this site)
- party piks
Serve brie in small wedges, rind side down. Tear a small basil leaf (or portion of one) to fit top of cheese. Add a cherry tomato half, cut side up and spear with a party pick.
Add a small dollop of bacon jam on top and simply plate. These will disappear before you get to say “Try these”.!
Beyond anything…..sooooooo yummy!
Greek Salad Skewers To Wow Family And Friends
This makes a show-stopping way to truly impress family and friends alike. They are simple (can be made the day before, covered and in the refrigerator until ready to serve).
- 1/2 English cucumber cut in 1/2 inch slices, peel on
- 1/2 red onion, cut in 3/4 inch squares
- 24 cherry tomatoes
- 1 container of Feta cheese, cut in 24 small triangles, 1/2 inch thick
- 24 pitted black olives
- 24 small skewers
Using thin bamboo skewers (buy in bags – they have a curly end) thread all onto skewers, making each one the same, keeping the cheese on the top and the cherry tomato the first on.
Dressing
- 1/2 tsp. garlic, finely chopped
- 1/2 tsp. dried oregano
- pinch of sugar
- 2 tbsp. fresh lime juice
- 3 tbsp. olive oil
In a small bowl, combine all the ingredients together, whisking to incorporate. Cover and refrigerate until ready to show off, just a little.
Drizzle the dressing over the skewers and serve. Oh,by the way, serve with ice cold beer or, if wanting to stay Mediterranean, make a Sangria.
Chevre, Cucumber and Tomato Salad
I love the taste and texture of a good Chevre…..now add fresh, chilled cucumber and cherry tomatoes and you can enjoy a wonderful flavour explosion.
- 8 oz. chevre
- pinch of finely chopped chives and parsley
- 1 garlic clove, minced
- salt and pepper to taste (a pinch each is great)
- 2 English cucumbers
- 1 dozen cherry tomatoes
- 1/3 cup julienned fresh basil leaves
- 1 tsp. balsamic vinegar
- 1 tsp. avocado oil (great for your heart and arteries)
Slice the cucumbers into 1/2 inch medallions and scoop the seeds from the centre. Slice the tomatoes in 4 lengthwise and combine with the oil and vinegar mixture.
Place a small ball of the chevre in the centre of each medallion and top with a tomato piece and basil.
Tasty and another terrific way to start off the party; add a signature drink, some good friends and the evening begins. I always try to have a hot and cold starter.
You pick, your choice….
Tomato Florets
Company is coming and you want to offer up a different but tasty hors d’oeuvres. This will make about 18 so judge accordingly as to amounts required.
- 1/3 cup pepper Boursin cheese, softened
- 1/4 cup finely chopped basil
- 18 very thin slices of Genoa salami
- 18 grape tomatoes
- 18 long, fresh chives
Stir the cheese and basil together until well blended.
Put 1/2 tsp. of the cheese in the center of the salami. Press a tomato, with the stem down, into the cheese and wrap the salami around it. Put the bundle on its side while you wrap the long chive, CAREFULLY, around and tie it off. Make sure you leave the tomato exposed.
If you are making this ahead of time, simply cover with plastic wrap and chill in the refrigerator. To get ready to serve, on the counter and leave until it reaches room temperature -should be about 15 – 20 minutes.
No one will believe their eyes when you pass the plate and see the pretty flowers you prepared.
Yummy!
Victor’s Bruschetta
At a dinner at Suzanne and Victor’s just before we left on our cruise, we had this “Bruschetta” and believe me, it is so easy and so-so good! We have made this twice since and not a tomato is left behind and fingers seem to attack the dish for the cheese that might be left behind. (Even Suzanne and the girls tried it and LIKED it).
- 2 pints of cherry tomatoes
- balsamic vinegar (the best you can afford)
- olive oil
- basil, chiffonade fashion (fresh, not dried)
- Baguette, cut into 1/4 inch rounds and lightly toasted on one side
- grated Parmesan cheese
Turn oven to 425 degrees. Place the tomatoes in rows, close together in a 13 x 9 inch baking dish. Drizzle oil on top of the tomatoes and turn them over to coat. Lightly sprinkle with sea salt. Take some fresh basil chiffonade and sprinkle on top. Bake for 18 minutes.
Take out of the oven, sprinkle some balsamic vinegar and parmesan cheese. Put back in the oven for about 5 minutes and voila….yummy.
The thing to do is place a couple of tomatoes on the toasted round, gently press it down being very careful not to spray everyone and enjoy.
I told you it was simple but oh so good.
