Starter
Summer Hosting Appetizer & Dessert Platter
40 minServes 8Nutri-Score C€€
C
40 min
40 minSummer Hosting Appetizer & Dessert Platter
what you need
Ingredients
cheesecake (whole, ready to serve)Dairy1 piece
blueberries (fresh, washed)Produce100 g- mint (fresh leaves)Produce10 g
cucumber (sliced)Produce1 piece
feta (crumbled or cubed)Dairy150 g
olive oil (for drizzling)Pantry30 ml
red pepper flakes (to taste)Spices2 g
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g- peaches (cut into wedges)Produce2 pieces
prosciutto (thin slices)Meat120 g
mozzarella (bocconcini or cubed)Dairy150 g
basil (fresh leaves)Produce10 g
red beet hummus (ready-made)Fresh250 g- vegetables for dipping (cut into sticks and florets)Produce400 g
- watermelon (cubed)Produce600 g
red onion (thinly sliced)Produce1 piece
balsamic vinegar (for drizzling)Pantry20 ml
per serving
Nutrition
254kcal
- Carbs
- 26 g
- Proteins
- 8 g
- Fat
- 13 g
what you’ll use
Tools
Skewer ×8
Mixing bowl ×2- serving platter ×2
step by step
Method
- Step 1
Top the cheesecake
- Place the cheesecake on a serving platter.
- Scatter the blueberries over the top and finish with fresh mint leaves.
- Step 2
Assemble the cucumber and feta bites
- Arrange the cucumber slices on a platter and top with crumbled feta.
- Drizzle with olive oil and season with red pepper flakes, salt and pepper.
- Step 3
Make the peach, prosciutto and mozzarella skewers
- Thread peach wedges, prosciutto, mozzarella and basil onto small skewers.
- Repeat with the remaining ingredients and arrange on a platter.
- Step 4
Prepare the veggie tray with beet hummus
- Spoon the red beet hummus into a bowl.
- Arrange the cut vegetables around it on a tray.
- Step 5
Toss the watermelon salad
- Combine the watermelon, red onion, feta and mint in a bowl.
- Drizzle with balsamic vinegar and olive oil, then season with salt and pepper.