Appetizers
Practice your knife skills and start slicing for an antipasto smorgasbord.
The Menu: Try a variety of meats (like prosciutto, salami, and pepperoni) and cheeses (such as Parmigiano-Reggiano, montagnolo, and manchego). Pair them with sides like olives, roasted red peppers, pepperoncinis, artichokes, figs, grapes, apples, and artisan bread. Set out sweet chutney, olive oil, and balsamic vinegar as well.
The Dishes: For a more rustic style, serve the meats and cheeses on a cutting board and the sides in decorative bowls.
The Presentation: Create mini sandwiches by topping a slice of bread with cheese and a fig or sweet chutney, or substitute the cheese for meat and drizzle with olive oil.
Entrees
Keep things light with simple dishes for the main course.
The Menu: Create a semi-homemade ceviche that requires no cooking at all. Buy precooked shrimp; combine with diced avocado, store-bought pico de gallo, and cilantro (to taste); and toss with lime juice, salt, and pepper. Then put a unique twist on a soup-and-sandwich combination. Start with a fresh baguette, layer with mozzarella and prosciutto, and drizzle with olive oil. For the soup, take two chilled cantaloupes, dice them, and puree in a blender with salt to taste; then garnish with mint.
The Dishes: Present the ceviche in individual lime green, coral, or bright yellow bowls. Alongside the mozzarella and prosciutto sandwiches, serve the chilled cantaloupe soup in a contrasting colored bowl.
The Presentation: Surprise guests by placing the ceviche in chilled martini or rocks glasses and garnish with a lime. For the sandwiches, cut up in tiny triangles and serve two to a small plate with the chilled cantaloupe soup in a square shot glass.
Desserts
No party is complete without dessert. A fresh, healthy, yogurt-and-fruit combo is the perfect summertime treat.
The Menu: Start with ripe peaches and cut them in quarters. Top with authentic Greek yogurt and drizzle with honey. To indulge your sweet tooth, try an ice cream sandwich -- choose classic shortbread biscuits or amaretto cookies; then layer with Nutella (a chocolate hazelnut spread) and your choice of gelato or ice cream.
The Dishes: Set up two buffet stations (one fruit and one ice cream) for guests to make their own combinations.
The Presentation: Creating a few variations beforehand will really impress guests. For a fun twist, put the peaches on kabob skewers, place over a small bowl of Greek yogurt, and drizzle with honey. Construct a variety of ice cream sandwiches prior to the party, freeze, and serve.
Drinks
Treat guests to a cool, crisp cocktail they'll love.
The Menu: Nothing says summertime more than sangria, and mixing up a pitcher is quick and simple. Start with one bottle of red or white dry wine, add 1 1/2 cups of white rum, sugar to taste (depending on the sweetness of the wine), and finish with slices of summer fruits. Want to get a little more creative? A Bellini bar is sure to be a crowd-pleaser. Whip out the blender again and separately puree frozen fruits like peaches, raspberries, and blueberries, adding sugar if needed.
The Dishes: Skip the punch bowl and present the sangria in an elegant glass pitcher. The Bellini puree should be served in decorative bowls over ice (to stay chilled). Allow guests to pick their puree, add it to the bottom of a champagne flute, and top with prosecco or other sparkling wine.
The Presentation: With small parties, get inventive and layer summer fruits on kabob skewers. Pour the sangria into highball glasses, toss in a fruit skewer, and top with a sprig of mint.
-- Brianne DiSylvester