If you like exploring new tastes, try using red-pepper hummus, whipped cream cheese with chives or a mixture of mayonnaise and Dijon mustard as the “glue” for your appetizers.
Рубрика: Hors d’oeuvre
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Honey-Glazed Curry Shrimp
Every cocktail party needs a standout, outré dish to rouse the taste buds. Enter these chic shrimps, skewered and lacquered in a spicy-syrupy blend of honey, curry and sambal. A splash of fish sauce adds unexpected depth in the form of mouth-puckering umami (more like “ooh, mommy!”). After these flavour bombs crash the party, your guests will be ready to celebrate from prawn till dawn.
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Devilled Eggs
As finger food fare, devilled eggs have never gone out of style. We’ve seen high-low twists pop up on bar and restaurant menus from Vancouver to Miami. Our fancyish reboot, with a simple garnish of microgreens or wafer-thin radish slices, proves that it doesn’t take much to refresh a classic.
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Fried Chickpea Polenta
Also known as garbanzo beans, chickpeas are used in many different ways all across Italy. We decided to use chickpea flour, transforming it into a “polenta” called panissa. Mixed with broth, garlic and salt, then chilled to set, the finger-like strips are fried until golden brown. Paired with a glass of prosecco or a beer, they’re more addictive (and better!) than fries.
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Fava Bean and Ricotta Toasts
Fava beans, a staple of Abruzzo, Puglia, Campania and Sicily, are especially found in the cuisine of southern Italy. With a fresh, sweet flavour similar to peas, this flat green bean has an outer skin that you can peel and remove before eating. Playing to their punchy side, we pile them on top of a pillowy ricotta cheese for the perfect contrast to the crisp toast.
