Last week, we took you through the ins and outs of how to handle cocktails at a holiday party. This week, we’re giving you two incredibly easy, incredibly delicious appetizers to serve along with them.
Watch below for Chef Tonia Wilson’s tips, and don’t miss the recipes (if you can call them that!) at the bottom of the page.
Baked flatbread with jam, cheese, prosciutto and arugula
Use any kind of flatbread you like, naan, pita, whatever.
Spread very thinly with jam – Chef Tonia likes apricot or fig jam, but even raspberry will do the trick.
Drop quarter size dollops of cheese onto the bread. Gorgonzola or a blue variety is awesome you can also use goat cheese or any meltable cheese if you’re not a blue cheese person.
Melt in the oven for up around five minutes at 400 degrees. Bread should start to brown and cheese be thoroughly melted.
Garnish with puddles of prosciutto and top with arugula.
Slice and serve!
Mediterranean goat cheese with sun-dried tomatoes, olives and capers
- 1/3 cup sun-dried tomatoes
- 1/2 cup olives – pitted, any kind you prefer
- 1 tablespoon Capers (jarred is fine)
- 1/2 teaspoon fresh thyme (or fresh basil, or oregano)
- 3 tablespoons olive oil
- 1 teaspoon finely grated orange or lemon zest (optional)
- 250 grams or ½ cup goat cheese – on a serving platter
Chop tomatoes and olives and toss into a small mixing bowl.
Add capers, herbs and olive oil. Mix.
Add zest. Mix.
Pour over cheese, saturating the surface of the cheese.
Serve with a spreading knife and your favorite crackers, small baguette slices or crisp bread.
Chef Tonia Wilson is the former head chef at the Canadian Embassy in Rome where she once hosted a gala dinner for the Queen of England. She is a certified Prud’homme® Beer Sommelier, and currently writes for the LCBO’s Food & Drink and VIVA magazine. She has appeared on the Food Network, CBC and City TV, as well as the Gambero Rosso Network in Italy.
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