Make it Antipasti

Prosciutto-wrapped melon, tangy, salty olives, Caprese salad with Creole tomatoes and fresh basil and all sorts of yummy cheeses —antipasti like these make the perfect summer dinner in Louisiana because of their assertive flavors and their ability to hit the table largely without heat. This not only a perfect cocktail meal, but it suits children well. You’d be surprised how adventurous kids get when they have a chance to explore diminutive pick-ups packed with flavor.

The range of goodies on an antipasto platter often includes marinated veggies, cheese, smoked and cured meats, olives and small salads, all of which pair well with Prosecco or your favorite sparkling wine. It’s easy to overlay a Louisiana flair on this Italian tradition by incorporating a dish of cracklin’, smoked sausage and Creole mustard and pickled local produce. Create overnight squash pickles with fresh summer squash and zucchini steeped in a 24-hour brine. Or cook down peeled chopped fresh eggplant with garlic, tomatoes and thyme for a savory spread for pita chips. Create a deconstructed muffaletto station that allows a guest to stack provolone, mozzarella, Italian meats and olive salad on a personal slice of French bread. Finally, stuff figs or peaches with mascarpone cheese and top with shavings of good chocolate.