We are in Texas, it’s the middle of May and it’s already 95F (35C) so I’m wanting something cool and light for supper. A couple of light hors-d’oeuvres and a crisp salad are perfect on a hot, humid Texas day.
I just call them Nibbles, it’s easier, because the list of names goes on and on for these small, savory little bites served outside of the meal, in between courses or as the first course. Hors-d’oeuvres, antipasti, appetizers, dim sum, canapés, small bites, amuse-bouche, tapas, crudité, etc. etc. Every cuisine and every culture has their own version of the hors-d’oeuvre.
Hors-d’oeuvres literally means ‘outside of the works’ or ‘outside of the art’ meaning that it is not part of the ordinary set of courses in a meal. But that can be a little confusing, as some of these small bites, such as appetizers, amuse-bouche, antipasti, entremets, are served either as a first course or in between courses as a palate cleanser.
So, whether it’s for a formal event, nibbles for a fun cocktail party or just a quick easy cold supper on a hot day. They are some of my favorites.
Mozzarella, Cherry Tomatoes & Basil
- 10 Fresh Mozzarella Balls
- 10 Cherry Tomatoes
- 10 Fresh Basil Leaves
- ¼ Cup Fresh Parsley, Chopped
- ½ Cup Balsamic Vinegar, reduced by half
-Chop the fresh parsley, roll the mozzarella in it to coat
-To make a flat stable surface, slice a very thin piece off the bottom of the mozzarella. This keeps them from toppling over.
-Skewer the tomato, place a basil leaf on top of the mozzarella and skewer the cheese and basil as straight up and down as possible
-Place the balsamic vinegar in a small saucepan, bring to a boil and reduce by half. This should only take 1-2 minutes at the most.
-Either dribble the Balsamic vinegar over the Nibbles or serve the vinegar in a bowl on the side
Smoked Salmon Cucumber rolls with Crème Fraiche & Caviar
I love Caviar, luckily for me, there are some very affordable caviars available both in the stores and funnily enough on Amazon! Try my Cedar Smoked Salmon recipe, this hors d’oeuvre is the perfect way to use cold leftover Cedar Smoked Salmon.
- 4 Ounces Smoked Salmon
- 1 Large Cucumber
- Crème Fraiche
- Fresh Dill
-Use a vegetable peeler to slice thin strips of cucumber
-Flake the salmon, lay a slice of cucumber flat on the work surface, place 1 tablespoon of salmon on one end of the cucumber, roll the cucumber slice up tightly.
-Place about ½ teaspoon of Crème Fraiche on top of the roll
-Place about ½ teaspoon of caviar on top of the Ccrème Fraiche
-Garnish with a sprig of fresh dill
Pears with Prosciutto, with Rosemary Goat Cheese and Figs
One of my favorite food combinations are rosemary, goat cheese and figs, they are a match made in Heaven. For this Nibbles, I pair Prosciutto, Bosc pears, fresh rosemary, goat cheese, arugula, and fig preserves. Gorgeous and delicious, your family and guests will love them.
- 1 Bosc Pear, cut into 12 slices
- 1 Lemon, juice
- 12 slices Prosciutto
- 4 Ounces Goat Cheese
- 1/3 Cup Fresh Rosemary, chopped
- Fig Preserves
- Fresh Baby Arugula
-Bosc pears don’t brown quickly when sliced, but if you’re are making them in advance, sprinkle the cut pears with lemon juice
-Cut pear in half, remove stem, flower end and core with a melon baller
-Cut pear into 12 equal slices lengthwise. Set aside
-Remove rosemary leaves from the stem and finely chop
-Cut goat cheese into 12 pieces and roll in the chopped rosemary, set aside
-Roll the prosciutto into cigar shapes, set aside
-Put 2 baby arugula leaves with each pear slice
-Press the goat cheese around the pear slice and arugula where the core was
-Wrap a piece of arugula around the base of the pear so that the pear slice stands upright
-Place ½ teaspoon of fig preserves on the goat cheese.