Say cheese
An array of paired cheeses served on standing stylish forks, styled by The TomKat Studio.
Photo courtesy Ten22 Studio
Ricotta Crostini
Slice loaves of French bread into 2cm slices. Toast in oven. Once they have cooled a bit slather them with ricotta and garnish with a selection of combinations below – or your own.
Hard-boiled egg and chives; cucumbers, mint and dill; smoked salmon and dill, leeks caramelized in butter; strawberries and aged balsamic vinegar; extra-virgin olive oil, lemon zest and sea salt; radishes and sea salt; smoked salmon and dill; blueberries and honey; cucumbers, mint and dill; hazelnuts and apricot jam; tomatoes and basil pesto
Photo courtesy HonestlyYum
Bacon-Wrapped Apricots with Sage
Ingredients:
24 small fresh sage leaves
24 large dried apricots
8 slices bacon, cut crosswise into thirds
2 tablespoons maple syrup
toothpicks, for serving
Method:
Heat oven to 180°C. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
Bake until the bacon is beginning to crisp, 6 to 8 minutes per side.
Remove from oven and brush with the syrup. Serve with toothpicks.
Photo by Con Poulos
Pears with Blue Cheese and Prosciutto
Ingredients:
3 pears each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup rocket
Block blue cheese, cut into small pieces
100 mg thinly sliced prosciutto, cut in half lengthwise
Method:
In a large bowl, toss the pears and lemon juice.
Layer a slice of pear, a rocket leaf and a piece of cheese on a piece of prosciutto and roll up.
Photo by Mikkel Vang
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