One good solution is pumpernickel. Apart from its splendid name, it's not too dry, works really well with lots of other flavours, and looks good as well. Here's a plate I prepared earlier... Cream cheese (in fact I used some boursin I'd made) with tomato and basil, and provolone with tarragon leaves.
I think this photo looks amazingly retro, pure 1950s. It's the colours and the way they contrast. Pumpernickel is very good with smoked salmon, too.
Another lovely word, and a great thing to start with, is guacamole - avocados are easy to get now. Mine is a made-up recipe. I don't put chile or tomato in it, I love the pale green colour and they spoil it. I make it all in the food processor, but rough fork-mashed is good too. The main thing is to taste it as you go.
Guacamole
Finely chop at least 2 cloves of garlic (we like more) and add:
Flesh of 2 large or 3 smaller ripe avocados (they should be soft but not brown, or at least not TOO brown - you can cut out the dark bits)
Strained juice of 1 large lemon (but you may well want more)
A little olive oil (but you don't want it too sloppy to work as a dip or spread)
Salt
Process till smooth, or mash together, taste, add more salt and/or lemon juice if needed. Serve with corn chips or crackers, and black olives are good as well.
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2 comments:
I have a very similar silverbeet leaf plate, as seen under birthday cakes on my blog.
Nibbles at our house don't usually happen, or if they do, then I don't do an entree. One or t'other, but not both.
Snap! Great minds shop alike... I make nibbles do instead of an entree too, unless we're having something warming like soup. I just have this compulsion to feed people as soon as they start drinking. I hate those 5.30 functions where there's plenty of booze and no or not enough food.
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