Summer Hosting Recipes: Appetisers and Sharing Snacks
How to make Victoria's summer appetisers
Next in the series of delicious recipes developed for us by Victoria Gray, we have two tasty appetisers for guests to snack on before the main meal, or to enjoy as part of a buffet selection. First, a red pepper and hummus dip, with raw vegetables for dipping. Then we have the recipe for brushetta with homemade pesto and crumbled feta.
Red Pepper & Chickpea Dip
We love this dip as a fresh, healthy, vegetarian option. When it comes to the raw vegetables for dipping, simply use your favourites, as long as they have a bit of crunch. If you've grown some of your own veg this year, this recipe is a lovely way to share your fresh produce with your guests.
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INGREDIENTS - 4 large, sweet red pointed peppers, seeds removed and halved - 1 red chilli, seeds removed and halved - 2 tsp olive oil, plus a little for drizzling - 1 x 400g can of chickpeas, drained and rinsed - 50g whipped ricotta cheese - 2 small cloves of garlic - 1 teaspoon smoked paprika - ½ unwaxed lemon, juice and zest finely grated - Sea salt and freshly ground black pepper
TO SERVE - Raw crunchy vegetables, e.g. heritage carrots, radishes, baby corn |
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METHOD - Preheat the oven to 180C. - Add the peppers, chilli and garlic cloves to a tray. - 2 tsp olive oil, plus a little for drizzling. - Sprinkle with the paprika and drizzle with the oil, then bake for 25 minutes, or until the peppers are soft and the skin is beginning to lightly char. - Remove any charred skin from the peppers and chilli and discard. - Transfer the peppers, chilli and garlic to a food processor and blitz for 10 seconds, then add all the remaining ingredients and blend until smooth. You may need to add a little extra olive oil to get a smooth, silky texture. - Serve with the raw crunchy vegetables. |
Bruschetta with fresh pesto and crumbled feta
This one is a definite crowd-pleaser. Crunchy, salty and a little tangy from the feta, this appetiser is one of our favourites for summer entertaining and pairs perfectly with a refreshing cocktail. To make it vegetarian, simply leave out the parmesan.
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INGREDIENTS - 50g pine nuts, plus extra to garnish - 90g fresh basil leaves, plus extra to garnish - 50g parmesan - 150ml olive oil, plus extra for brushing - 2 garlic cloves - 1 small crusty loaf |
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METHOD - Preheat the oven to 180C. - Lightly toast the pine nuts in a dry pan until golden. - Add the toasted pine nuts to a food processor with the basil, parmesan, olive oil and garlic cloves. Blitz until smooth, season to taste, then set aside. - Slice the crusty loaf into 2cm slices, brush both sides with a little olive oil and bake on a tray for 5 mins. - Remove from the oven and allow to cool. - Top the baked bread with a generous spoonful of pesto, then add the crumbled feta and garnish with a few pine nuts, basil leaves, and serve. |
More of Victoria's recipes: Lemon & Lime Polenta Cake , Baked Tomato Tart
Recipes and styling by Victoria Gray, Wooden Table Productions.
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