Light Hors D'oeuvres Recipe
Make Light Hors D'oeuvres Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Salmon Cucumber Bites
Prosciutto Melon Skewers
Herbed Goat Cheese Crostini
Marinated Olive & Cheese Picks
Method
Smoked Salmon Cucumber Bites
- 1
- 2
Make herbed cream cheese
In a small bowl, combine the softened cream cheese, 1 tsp chopped dill, lemon zest, and 1/4 tsp freshly ground black pepper. Mix until smooth and spreadable. Taste and adjust salt/pepper if needed.
- 3
Assemble bites
Spread about 1/2 tsp of the herbed cream cheese onto each cucumber round. Top each with a folded piece of smoked salmon (about 3/4 inch piece). Garnish with a few capers and a sprinkle of remaining dill and black pepper. Arrange on a platter and refrigerate until serving.
Prosciutto Melon Skewers
- 4
Cut melon
Cut the melon in half, scoop out seeds, and slice away rind. Cut flesh into 1-inch bite-sized cubes or small melon balls. Aim for 24 pieces.
- 5
Assemble skewers
Take a small skewer: thread one melon piece, a folded strip of prosciutto (about 1 strip per two skewers or cut to fit), and finish with a mint leaf. Repeat to make 24 skewers. If prosciutto slices are large, tear into smaller strips to wrap neatly.
- 6
Finish
Arrange skewers on a tray and, if desired, lightly squeeze a few drops of lime over each skewer just before serving to brighten flavors.
Herbed Goat Cheese Crostini
- 7
Prepare baguette
Preheat oven to 375°F (190°C). Slice the baguette on a diagonal into 1/2-inch thick slices. Arrange slices on a baking sheet and brush each lightly with olive oil (about 1/2 tsp per slice).
- 8
Toast bread
Bake slices for 8–10 minutes until edges are golden and crisp. Remove and allow to cool slightly.
- 9
Assemble crostini
Spread about 1 tablespoon of goat cheese on each toasted slice. Drizzle a small amount of honey (about 1/2 tsp) over the cheese, sprinkle with chopped thyme, a crack of black pepper, and a pinch of flaky sea salt. Arrange on a platter.
Marinated Olive & Cheese Picks
- 10
Marinate olives and cheese
In a small bowl, combine the olives, cubed cheese, sliced garlic, red pepper flakes, 3 tbsp olive oil, and the rosemary sprig. Toss gently to coat. Let marinate at room temperature for at least 15 minutes or up to 2 hours to allow flavors to meld.
- 11
Assemble picks
Thread one olive and one cheese cube onto each toothpick. For variety, alternate olive then cheese or cheese then olive. Drizzle any remaining oil from the marinade over the assembled picks just before serving.