Summer cocktail bites

stuffed summer cherry tomatoes

Ricotta-stuffed summer cherry tomatoes {Photo: Vadim Daniel}

It’s summer time and it’s the weekend so in my book, it’s the only excuse that I need to throw a cocktail party for my friends. Even though the thought of making small bites might be daunting to some of you, these bites are easy and quick to make. They will only take a few minutes of your time so you can spend the rest of the time with your guests. They are also beautiful and delicious and I guarantee that your guests will love them. With the warm temperatures also comes the need to have lighter, more summery food.



  • 20 cherry tomatoes (yellow and red)
  • 1/2 cup ricotta cheese
  • A few sprigs of fresh thyme
  • Olive oil
  • Sea salt In Cuisin pita crisps


  1. Mix the ricotta with salt, pepper and some fresh thyme
  2. Scoop out the inside of the tomatoes with a small spoon
  3. Stuff the tomatoes with the ricotta mix, place on a pita crisp for a textural contrast and drizzle with olive oil and black pepper

Time saving trick: You can prepare the tomatoes and the ricotta mix ahead of time and place them in the fridge. Fill them up just before the party starts.

Smoked salmon bites

Smoked salmon bites {Photo: Vadim Daniel}



  • Smoked salmon
  • 2 packages cream cheese
  • Capers
  • Sea salt In Cuisin pita crisps
  • Chives


  1. Place some smoked salmon on a pita crisp
  2. Top with some cream cheese and garnish with a caper and some cut chives
cocktail party recipes

Truffled mushroom canapés {Photo: Vadim Daniel}



  • 1/2 lb Shiitake mushrooms (or any other mushroom of your choice)
  • 1 French shallot
  • Truffle oil
  • 1/4 cup shredded taleggio cheese (or more to taste)
  • 1/4 cup ricotta cheese
  • Sea salt In Snax pita crisps


  1. Sauté the mushrooms with the shallots until the mushrooms are cooked and the shallot is translucent, about 10 minutes
  2. Drizzle with salt, pepper, truffle oil and taleggio cheese and mix well
  3. Place a bit of the mushroom mix on a pita crisp, top with a small dollop of ricotta, some freshly cracked black pepper and decorate with some cut chives if desired

Time saving tricks: You can cook the mushrooms ahead of time and save the mix in the refrigerator. When you are ready to serve, just pop them in the microwave for a minute to warm them up

Photos: Vadim Daniel

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