Aperitif time, a must for the French, especially in summer!

It's finally time to host dinner with family and friends and enjoy the evening in good company and good spirits. And of course, this requires snacks and drinks to whet the appetite before dinner. This is the moment for an aperitif!

The aperitif is usually held in the garden. We sit around the table, chat, drink, laugh, and take advantage of the sunny summer evenings to relax. What could be better than some delicious treats made with seasonal fruits and vegetables?

Here are three simple recipes for a fresh and delicious aperitif time!

Recipe for 4 people

Melon skewers with Parma ham and mozzarella

 

Ingredients

1 honeydew melon

200 g small mozzarella balls

2 Parma hams

4 wooden skewers

And this is how it's done:

• Cut the slices of Parma ham into pieces.

• Drain the small mozzarella balls.

• Remove the peel and seeds from the melons. Scoop out the melon balls with a spoon.

• Place the melon balls, the mozzarella balls and the dry ham pieces alternately on wooden skewers.
• Place the skewers in the refrigerator until ready to serve.

Bruschetta with tomatoes, olives and Parmesan

Ingredients

4 slices of country bread

2 ripe tomatoes

6 black olives

50 g Parmesan

1 garlic clove

1 dash of olive oil

3 tbsp. chopped fresh parsley

Salt, pepper to taste

And this is how it's done:

• Peel and chop the garlic.

• Wash the black olives, dry them, remove the stones and cut them into small cubes.

• Cook the tomatoes, peel, deseed, and cut into small cubes. Place them in a bowl and drizzle with olive oil. Add the diced black olives along with the chopped garlic and parsley, season with salt and pepper, and mix well.

• Cover the bowl with cling film and refrigerate for at least 1 hour before serving.

• Meanwhile, cut the Parmesan into small cubes.

• When ready to serve, toast the country bread slices in a toaster or under the broiler on a baking sheet covered with parchment paper.

• Once the bread slices are toasted, let them cool to room temperature.

• After cooling, place the toast slices on a serving plate.

• Remove the tomato mixture from the refrigerator and spread it on the toast slices. Sprinkle with Parmesan cheese and season with salt and pepper, if desired.

• Serve this tomato, olive and parmesan bruschetta immediately on your plate.

Pear toast with goat's cheese

Ingredients

4 punched out toast bread circles

basil leaves

2 pears

Honey

200 g goat's cheese

1 lemon

2 tablespoons olive oil

pepper

And this is how it's done:

• Squeeze the lemon juice. Add it to the goat cheese along with olive oil and pepper. Whisk until fluffy and creamy.
• Place in the refrigerator.
• Cut the pears into fairly thin quarters.
• Spread a generous amount of goat's cheese on the bread. Add some basil and a few pear slices.
• Sprinkle with some honey and serve.

Bon appetite !