Sebastien Centner's Tips on Savouring Your Own Soirée

Make Sure to Play at Your Own Party!

Yield: 12 canapés

Ingredients

6 cherry tomatoes
12 cubes of mozzarella, or cherry bocconcini
1/2 cup basil pesto sauce
12 wooden skewers

Directions

Cut cherry tomatoes in half and mozzarella into cubes. Prepare pesto sauce. Skewer half tomato and mozzarella cube (tomato on top). Dip mozzarella cubes into pesto sauce and serve.

Watermelon & Feta Salad

Yield: 6 Servings

Ingredients

1/4 watermelon
3/4 Ib feta cheese
1 oz aged Balsamic Vinegar
1 bunch fresh whole mint

Directions

Peel and dice watermelon into 3/4 inch cubes, removing all white pith.
Dice feta cheese into 3/4 inch cubes.
Pick leaves from, and coarsely chop 1 bunch mint.
Toss all ingredients together in a bowl and season with freshly cracked black pepper from a pepper grinder and Balsamic.

Optional: create a dipping bar and add an assortment of crostini and breadsticks including hummus, marinara, and pesto for dipping.

Raspberry/Blackberry Fromage Blanc Cocktail

alt

Yield: 4 cocktail desserts

Ingredients

1 pt raspberries
1 pt blackberries
1 cup crème fraiche
1 cup raspberry coulis
3 oz cassis liqueur
4 sprigs mint garnish

Directions

Layer glass with berries, alternate with crème fraiche, and fruit coulis.
Splash with cassis liqueur and garnish with mint leaves.

Dive in and plan your next cool poolside party, it's easier than you think!

Until next time Entertain well and entertain often.

Sebastien

Sebastien Centner, The Entertainer
		About the author:
		Sebastien Centner is the Director of Eatertainment Special Events and Catering, a Toronto- based company with a rich 25 year history.
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