It so happens that before a feast - a couple of hours, and the table looks... well, not very nice? Or you just don't want to cook basic dishes such as salads and baked goose.
In this case... snacks come to the rescue. Their huge variety allows for a very short time to figure out five or six dishes of different tastes, weight and... direction, so to speak.
My favorite options are on skewers (or banal toothpicks). Because it is convenient to eat them, your hands do not get dirty, you do not have to bother with the design very much, but they look attractive. Plus, tartlets (especially if they are made of shortcrust pastry), at the slightest violation of the technology and storage temperature, begin to get wet, and this is not buzzing.
Let's remember a few options?
The simplest Italian a la caprese. You can cook in two versions: more satisfying (after all, we have winter outside) and lighter.
You will need; tomatoes (cherry is better), some mozzarella cheese, basil, and for those that are more satisfying - chicken breast.
We bake the breast on a grill or a frying pan without oil, after slightly beating it, season with salt, pepper and season with basil. Cut into cubes.
Put on the skewers in turn - half a cherry, a piece of breast, a piece of mozzarella, cover with the other half of a cherry. Take it easy - everything is the same without the chicken.
By the way, the recipe for chicken a la caprese, which will become a wonderful dinner - here
A slightly more sophisticated fusion-style snack
We take: again cherry, quail eggs, lightly salted salmon, lemon, parsley, olive oil, salt and pepper.
In a blender, scroll through a bunch of parsley, add olive oil, lemon juice, salt and pepper to taste.
Now we cut eggs and cherry into halves, salmon into small pieces, and begin to collect an appetizer - half cherry, a piece of salmon, dipping it in a parsley dressing, half a quail egg.
By the way, the salad recipe that formed the basis for this appetizer I have here is salad "Luxury for Sheri"
And here is a very appetizing appetizer with squid
We take: the squid itself, sweet red peppers, cherry tomatoes, suluguni cheese, lemon, garlic, parsley, salt, pepper and olive oil.
First of all, we marinate thawed and dried squid in lemon juice. Then - on the grill or on the grill pan, send sweet peppers, cut into rectangles for one bite. Baked pepper? Squid queue. The main thing is not to overexpose. Cook for no more than three minutes!
Cut the squid into slices similar to pepper.
Parsley, a couple of tablespoons of olive oil, a couple of cloves of garlic, salt and pepper, punch in a blender.
We put on skewers: half a cherry, a piece of squid dipped in a parsley dressing, a piece of pepper, plastic suluguni and - again half a cherry.
Salad recipe, based on which I have a snack here
Bon Appetit!