Bite Size Insalata Caprese
Simply slice off the top part of each cherry tomato, leaving enough of the tomato to fill. With a melon baller, hollow each tomato creating edible miniature cups. Fill each of the tomatoes with diced mozzarella and sprinkle with minced fresh basil. Arrange the filled tomatoes on a serving platter and drizzle a little extra vergine olive ioil over them.
Pear and Brie plate
Slice up a pear, I chose Bartlett because of their beautiful golden tones and their sweetness of course. Don't make the slices too thin, you want to be able to lift them as if they were crackers. Place the slices overlapping one other on a serving platter. Spred over them your choice of BLUE CHEESE or BRIE. Add a few crumbled walnuts and drizzle honey over them. Add a little pinch of black pepper.
Grilled Zucchini Rolls
Slice and grill a few italian zucchine. Grill the slices on both sides untill the grill marks are visible and the slices get soft enough to roll. Allow all the slices to cool down. Spread a little cream cheese and a thin piece of roasted bell peppers and roll up. Use small pieces of chives to decorate. Stand the rolls on a platter and drizzle some rosemary olive oil over them.
Prosciutto Wrapped Grilled Asparagus
This is another super easy appetizer that's sure to make everyone of your guests happy.
Turn on your grill on a medium - high heat. Place all of the Asparagus stalks on a dish after trimming about 1/2 an inch of their bottom. Brush them with a little of olive oil and sprinkle some pepper over them.
Mince one or two cloves of garlic depending on the amount of asparagus you are preparing and add them to a TBS of olive oil and add a drizzle of fresh lemon juice.
Place the stalks on the grill and cook for about 2 minutes per side. Remove from het and once cooled down enough to touch, wrap each stalk of asparagus with a slice of prosciutto. Then place all of the stalks back on the grill for an additional 2 minutes per side.Once you're reday to serve it place the asparagus on a dish and drizzle with the olive oil /minced garlic and lemon sauce prepared. For a more smokey flavor substitute the prosciutto with SPECK..
