Hors D'oeuvres and Finger Foods for Your Summer Parties. A 4-part series.

Cocktail parties are a summertime favorite. The backyard can usually accommodate more guests than the house. It’s also more forgiving. A red wine spill on your lawn isn’t a big deal. That same spill on your carpet could reasonably result in punitive action.

A good cocktail party includes hors d’oeuvres. People like that but more importantly a little snack tends to curtail drunken foolishness.

Classic Bruschetta

Most people like this one. It looks fresh and colorful. The only downside is that it can be difficult to keep intact, (aka messy). Always serve individual napkins on the side, just in case.

Ingredients

1 loaf French bread
3 plum tomatoes, chopped and seeded
20 leaves of fresh basil, sliced thin
2 cloves garlic, minced
Olive oil to drizzle
Coarse salt

brushetta

Ingredients

Pre heat broiler
Slice bread, about 12 slices
Toast bread under the broiler, keep an eye on it
When it browns, take it out
Brush the slices with olive oil
And spread a small amount of garlic on each one
Toss the tomatoes with basil, a dash of olive oil and a little salt
Place a spoonful of the tomato mixture on each slice of bread and serve

Fried Ravioli

These are a surprising treat. They are crunchy on the outside and gooey in the middle. Some people like to serve them with a warm marinara sauce on the side for dipping.

Ingredients

1 pkg ravioli from the refrigerated section of the market
3/4 c breadcrumbs in a shallow dish
2 eggs
Oil to fry
Marinara sauce, warmed for dipping

Ingredients

Whisk the eggs
Dip the ravioli, one at a time in egg, then breadcrumbs
Heat the oil in a large skillet
Fry the coated ravioli about 1 min per side until golden
Serve immediately with the warm sauce in a bowl for a dipping option.

Mozzarella, Melon and Prosciutto Skewers

Mix and match and make a variety plate. Everyone can find an option that they will love.

Ingredients

1 container of bocconcini (small fresh balls of mozzarella)
1 c each of cantaloupe and honeydew balls. Use a small melon baller
6-8 oz prosciutto, thinly sliced. Preferably prosciutto de Parma

cantaloupe1

Ingredients

Use long tooth picks
Make some combinations of a melon ball wrapped in a small slice of prosciutto (just enough to wrap it, cut off the extra and use it on the next one)
Make some combinations of mozzarella balls wrapped in prosciutto
Make some with a mozzarella ball and a melon ball
Make some with all 3
Pierce the combinations with a tooth pick and serve them as one bite treats on a platter
Include a small bowl for discarded toothpicks.