Seven Classic Starters Recipe

Prepare tomato topping: finely dice the tomatoes and place in a bowl. Add minced garlic, chopped basil, 3 tbs olive oil, 1 tsp balsamic vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Stir and taste; adjust seasoning. Let sit 10–15 minutes for flavors to meld.

Toast bread: preheat broiler or skillet. Arrange 12 slices of baguette on a baking sheet, brush both sides lightly with olive oil, and broil or toast until golden, about 1–2 minutes per side under a broiler or 2–3 minutes per side in a skillet.

Finish: optionally rub each warm toast with the reserved garlic clove. Spoon tomato mixture onto toasts just before serving so bread stays crisp.

Hard-boil the eggs: place 6 eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil, cover, remove from heat and let sit 10 minutes. Transfer to ice bath for 5 minutes; peel.

Halve and remove yolks: slice eggs lengthwise, remove yolks to a bowl and place whites on a platter.

Make filling: mash yolks with 3 tbs mayonnaise, 1 tsp Dijon, 1 tsp vinegar, 1/4 tsp salt and 1/8 tsp pepper until smooth. Adjust seasoning. Transfer mixture to a piping bag or small spoon.

Assemble and garnish: pipe or spoon filling into egg whites. Sprinkle with paprika and chopped chives if using. Chill until serving.

Prepare crostini: toast 12 baguette slices until crisp and slightly golden. Let cool slightly.

Mix spread: stir together 4 oz cream cheese, 1 tsp lemon zest, 1 tbs chopped dill and a pinch of black pepper until smooth.

Assemble: spread a thin layer of cream cheese mixture on each crostini. Top with folded slices of smoked salmon and a few capers. Finish with a small dill sprig or additional lemon zest.

Assemble skewers: thread 1 cherry tomato, 1 basil leaf (folded if large), and 1 mini mozzarella ball onto each toothpick or small skewer. Repeat for all 24 skewers.

Season and dress: arrange on a platter, drizzle with 2 tbs olive oil and 2 tbs balsamic glaze. Sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Serve immediately.

Pat the 12 shrimp dry and season with 1/4 tsp salt and 1/8 tsp pepper.

Heat 1 tbs olive oil and 2 tbs butter in a skillet over medium-high heat until butter foams. Add 2 tbs minced garlic and 1/4 tsp red pepper flakes; cook 30 seconds until fragrant but not browned.

Add shrimp in a single layer and sear 1–2 minutes per side until pink and opaque. Add 1 tbs lemon juice and 1 tbs chopped parsley, toss briefly. Transfer to a warm serving dish and serve immediately.

Preheat oven to 350°F (175°C). In a mixing bowl combine 1 cup squeezed-dry spinach, 1/2 cup chopped artichoke hearts, 4 oz cream cheese, 1/4 cup sour cream, 2 tbs mayonnaise, 1/4 cup grated Parmesan, 1/4 cup shredded mozzarella, 1 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Mix until well combined.

Portion and bake: spoon mixture into 8–10 small ramekins or a single small baking dish. Top with a little extra mozzarella if desired. Bake 15–18 minutes until hot and bubbling and cheese is lightly golden.

Serve: allow to cool slightly, then serve with 24 crackers or toasted baguette slices.

Prepare toast points: toast or lightly butter 12 baguette slices or toast points until golden and set aside to cool slightly.

Assemble: spread a thin layer of softened butter on each toast point, top with 1/2 oz (approx.) pâté per piece. Garnish each with a sliver of cornichon and a few thin slices of red onion. Finish with a crack of black pepper.

Arrange on a platter and serve at cool room temperature so pâté is spreadable.