Antipasti, starters, finger food etc.

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Updated up to: 31 October 2009

MINI SANDWICHES WITH SUNDRIED TOMATOES AND MARINATED GOAT’S CHEESE

MORTADELLA PARCELS WITH FRESH GOAT’S CHEESE

CROSTINI WITH PEARS, GORGONZOLA, PINE NUTS AND CANDIED GINGER

PARMESAN MOUSSE WITH PEARS IN RED WINE SAUCE

TOMATOES WITH BEANS AND LEEK

MINI QUINOA PANCAKES WITH A SMOKED SWORDFISH ROSE AND MANGO PISTILS ON SPINACH

GRILLED PROSCIUTTO WRAPPED FRESH FIGS

CROSTINI WITH PECORINO SARDO, NEPITELLA AND ‘CHUTNEY’ MADE WITH PEACHES AND CHERRIES

FRIED CHEESE WITH CONCORD GRAPES

ZUCCHINI FILLED TOMATOES

EGG HALVES SERVED WITH A SALAD OF RICE, ZUCCHINI, PLUMS AND BALSAMIC VINEGAR

CROSTINI WITH BALSAMIC VINEGAR BRAISED BRUSSELLS SPROUTS AND GOAT´S CHEESE

TUSCAN KALE AND BEANS ON TOASTED BREAD

RED PEPPER ‘PESTO’

GINGER, WALNUT AND BRUSSELS SPROUT FILLED PUFF PASTRY TWIRLS

VERY VERSATILE BROCCOLI PUREE

BRUSCHETTA WITH ARTICHOKES, OLIVES, SUN-DRIED TOMATOES ON SOFT GOAT’S CHEESE

CHICKPEA FRITTERS WITH RUCOLA

HOT CANDIED TOMATOES

PROSCIUTTO ROSES WITH COFFEE RICE AND SAMBAL OELEK

ROSEMARY AND BALSAMIC VINEGAR MARINATED MINIATURECHICKEN ROLLS WITH CAPERS

QUINOA CRACKERS WITH AVOCADO AND SMOKED TUNA (GLUTEN-FREE)

MOZZARELLA WITH CAPERS, CHILIES AND OREGANO

ASPARAGUS AND PESTO FILLED EGG HALVES

BASIL AND GARLIC MARINATED MOZZARELLA SANDWICH WITH TOMATOES

ZUCCHINI PARCELS WITH HERB INFUSED MOZZARELLA
TUNA AND POTATO TOWERS

MEDITERRANEAN CHICK PEA FRITTERS WITH OLIVES AND SUN DRIED TOMATOES

POTATO CAKES WITH FENNEL SEEDS AND AVOCADO CREAM

PUFF PASTRY POUCHES WITH ROSEMARY SCENTED BLACKBERRY ‘JAM’ AND PARMESAN

SARDINE EGGS WITH CHILI AND GINGER

BRUSCHETTA WITH FAVA BEANS, SHRIMP AND CHILI PEPPER

OVENBAKED MUSHROOMS WITH GREEN BEANS, ALMONDS AND ARGULA

CARAWAY (or CUMIN) CARROTS SWEETLY RESTING ON A BED OF SOFT GOAT’S CHEESE

CROSTINI WITH TOMATOES AND HORSERADISH

FRITTATA ROLLS WITH PESTO OR TOMATO & ONION

CROSTINI WITH ROSEMARY SCENTED LENTIL PUREE AND BLACK OLIVES

EGGPLANT DIP WITH CHICKPEAS AND HAZELNUTS

OVEN ROASTED PROSCIUTTO WRAPPED ASPARAGUS

PEAR BALLS WITH PARMESAN AND TOASTED SESAME SEED COATING

CHEESE AND RADISH SANDWICH WITH AVOCADO AND FAVA BEAN CREAM

PROSCIUTTO BASKETS WITH ROSEMARY AND HONEY SCENTED FENNEL CREAM TOPPED WITH FAVA BEANS

ITALIAN STYLE HUMMUS

EGG AND COUSCOUS SALAD SERVED IN EGG HALVES

SOFT GOAT’S CHEESE SANDWICH WITH RED PEPPER AND BALSAMIC VINEGAR

BEETROOT AND RICOTTA MOUSSE WITH GINGER, THYME AND BALSAMIC VINEGAR SERVED IN RICE BASKETS AND TOPPED WITH APPLE GARNISH

PHYLLO ENVELOPES WITH PEARS, GOAT’S CHEESE AND TOASTED ALMONDS

SAVOURY CASTAGNACCIO WITH SMOKED PANCETTA, RED ONION, PINE NUTS AND ROSEMARY


DEEP-FRIED ANAHEIM PEPPERS WITH TURKEY, LENTIL AND WINTER SQUASH RAGÚ FILLING TOUCHED UP WITH SECHUAN PEPPER

ARTICHOKE AND TUNA CREAM FOR APPETIZERS

GRATINATED POLENTA CUPS WITH SAUTÉED SPINACH AND TALEGGIO

PUFF PASTRY BASKETS WITH ARTICHOKE AND PESTO FILLING

CANAPÉS WITH GREEN BEAN AND LEEK CREAM WITH SAGE AND HAZELNUT TOPPING

MEDITERRANEAN RICE BALLS – GLUTEN-FREE FINGER FOOD

GRATINATED CHERRY TOMATOES WITH HOT AND HERBY MOZZARELLA FILLING

GOAT’S CHEESE, FIGS AND WALNUTS WITH BABY SPINACH

SOFT RICE CAKES WITH ONION, GOAT’S CHEESE AND THYME – Gluten-free

CROSTINI WITH ASPARAGUS CREAM AND SMOKED PANCETTA

CUCUMBER BUNDLES WITH HOT FRITTATA RIBBONS

SMOKED SALMON AND EGGPLANT CROSTINI WITH HORSE RADISH TOPPING

CROSTINI WITH GOAT’S CHEESE AND CARAMELIZED ROSEMARY APPLES

OVEN-ROASTED BUTTERNUT SQUASH STICK WRAPPED IN SPECK

SMALL LASAGNE STARTERS WITH MUSHROOMS AND RICOTTA

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