A great way to start a dinner or cocktail party is with a bit of food to nibble on while loosening up with a cocktail. As a personal chef, and one that often entertains at home, I make food for just this purpose regularly. Here are a few of my favorites to get your next gathering started.

Chunky Basil Pesto

Crushed Basil Pesto
This is a very versatile and simple sauce.

2 cups Basil leaves ; packed tightly
1 cup Parmigiano Reggiano ; grated
1 Clove garlic ; minced
1 cup olive oil
1/4 cup Pine nuts
Salt & Pepper; to taste

Chop basil fine.
Grate fresh parm with microplane.
Toast pine nuts over medium heat until golden. Crush pine nuts so at least each nut breaks.
Mix all ingredients well with a spoon.
Season with salt and pepper.

Morbier Cheese goes well with sliced Baguette and Pesto

Steamed Whole Artichoke

Candied Ginger Aioli Sauce

1/4 cup Mayonnaise
1 tsp candied ginger, minced
1 clove garlic, minced
1 tsp lemon juice
1 pinch Kosher salt
a few twists of freshly cracked black pepper

Mix all ingredients well!

Artichokes make a healthy snack option because they are high in Vitamin E and C and they have no fat and very few calories.
For more information on Artichokes, click here to check out a previous blog we wrote on Steamed Artichokes and Candied Ginger Aioli.

Brie Cheese

Baked Brie en Croûte Recipe

1 sheet puff pastry (Pepperidge Farm)
1 egg, beaten
1 wheel soft brie (8 ounce)
1/4 cup strawberry preserves

We will be posting the instructions today after the show.