Mellow apéros: easy appetizers for summer entertaining
The apéro is a big deal in France. It's synonymous with getting together with friends or family in a relaxed atmosphere before dinner, generally around 6 or 7 pm. During this gathering, people enjoy drinks accompanied by a light snack. And now that summer is officially here we’ll be having so many more apéros!
So we asked the talent behind Dordogne-based Chateaux Cuisine, private chef Alicia Watson, to highlight a range of easy, yet delicious, apéritifs/amuse-bouche options to wow your apéro guests!
Cucumber Cups
Peel a cucumber and cut into 3cm rounds, carefully scoop out the seeds in each round leaving a small bowl shape. Pat dry with a paper towel.
Fill with any of the following with portions of your choice:
Herbed cream cheese, topped with smoked salmon
Crumbled blue cheese, topped with crushed walnuts
Guacamole - mashed avocado with lime, coriander, chilli and topped with radish slices.
Five Toasted French Bread Toppings
Toast baguette slices with a drizzle of olive oil sprinkle with salt and pepper and then add one (or all of the following toppings), with portions of your choice:
Black olive tapenade - blitz pitted black olives with tinned anchovies, crushed Galicia, salt, pepper and olive oil.
Aubergine caviar - bake 2 -3 aubergines in an oven whole until they are soft, (about 45mins). Scoop out the flesh when cool, blend with crushed garlic clove, chopped parsly and mint, smoked paprika, salt and pepper.
Tomato and basil salsa - finely chop tomatoes discard seeds and remove skins, mix with chopped basil, olive oil and a pinch of salt.
Houmous - blend chickpeas with tahini, crushed garlic, fresh lemon juice and olive oil, salt and pepper.
Foie gras and fig relish - top each toast with a small slice of foie gras and top with fig relish.
Mini Skewers
Charcuterie- saussison, jambon sec, olive, cornichon, cherry tomato
Caprese - mini mozzarella ball, basil leaf, cherry tomato - drizzle with balsamic glaze
Refreshing - feta, watermelon, cucumber - drizzle with Italian dressing
About the author
Alicia Watson is the face behind Chateaux Cuisine; a catering and private chef company based in the Dordogne.
Constantly dedicated to the celebration of life through great food, excellent company, and welcoming hospitality, Alicia has over 20 years professional experience in restaurants, private households, chateaux, villas and chalets.
She only sources the freshest, local and seasonal ingredients to create delicious fine cuisine; and when combined with exquisite service and attention to detail, provides the perfect platform for unforgettable special events in all occasions.