Barbara says: “Crisp endive leaves filled with a mixture of creamy goat cheese, walnuts, and fresh herbs are a perfect finger food to serve at all types of parties. This is a basic recipe, but if you like, you can sub in a variety of sweet and savoury ingredients for different fillings and garnishes. 

“Look for red Belgian endive leaves to add even more colour to the platter. Full-bodied whites like chardonnay or viognier go well with these.”

Serves 6-8

Ingredients

• 115g goat cheese, at room temperature
• 55g cream cheese, at room temperature
• 60g walnuts, coarsely chopped
• 1 tbsp fresh lemon juice
• 1 tbsp minced fresh chives, plus more for garnish
• 1 tbsp finely chopped fresh flat-leaf parsley
• sea salt and freshly ground black pepper
• 20-24 green and/or red Belgian endive or chicory leaves (2 or 3 heads)

Method

Place the goat cheese, cream cheese, walnuts, lemon juice, chives, and parsley in a food processor, season with salt and pepper, and blend until very smooth. Transfer to a small bowl (see make ahead).

Spoon the mixture evenly into the endive leaves, garnish with chives (or other toppings and garnishes of your choice), and serve.

Make ahead

The goat cheese mixture will keep, tightly covered, in the refrigerator for up to 1 day. Bring to room temperature before serving.

Barbara says: “It’s amazing how handy a few cans of chickpeas in the pantry can be. You can use them to make hummus or top salads, rice, and grains; plus, these versatile legumes make a great savoury snack when roasted with olive oil, garlic, and a coating of parmesan cheese. They pair well with a red merlot or a white chardonnay.”

Serves 8-10

Ingredients

• 445g can chickpeas, rinsed and drained
• 15g freshly grated parmesan cheese
• 3 tbsp extra-virgin olive oil
• 1 tsp minced garlic
• ½ tsp paprika
• pinch of cayenne pepper
• sea salt and freshly ground black pepper

Method

Arrange the chickpeas on a baking sheet lined with paper towels and let them dry for about 30 minutes. Transfer to a large bowl.

Preheat the oven to 200°C.

In a medium bowl, stir together the parmesan, 1½ tablespoons of the oil, the garlic, paprika, and cayenne until well mixed. Pour over the chickpeas and toss well to coat.

Spread the chickpeas in a single layer on a rimmed baking sheet, drizzle with the remaining 1½ tablespoons of oil, and season with salt and pepper. 

Bake for 20 minutes, stir, and continue to bake until the chickpeas are crisp and golden, about 5 minutes more.

Remove from the oven and transfer to paper towels to drain. Let cool completely. Taste and adjust the seasoning, if necessary, and serve.

Make ahead

The chickpeas can be made up to 4 hours in advance and can be stored in an airtight container at room temperature for up to 1 day.

Barbara says: “Here’s a great way to serve bruschetta: top grilled bread with creamy ricotta cheese, a chunky mixture of black and green olives, capers, and lemon zest and a slice of prosciutto. 

“If you prefer to make it vegetarian, simply omit the prosciutto. An Italian white, such as pinot grigio, or a red chianti will complement the toasts beautifully.”

Serves 6-8

Ingredients

• 100g mixed olives, pitted and chopped
• 1 tbsp extra-virgin olive oil
• 1 tbsp drained capers
• 1 tsp lemon zest
• pinch of red pepper flakes
• 12 slices grilled bread (see note)
• 360g fresh ricotta cheese
• 115g prosciutto, thinly sliced lengthwise

Method

In a medium bowl, combine the olives, olive oil, capers, lemon zest, and red pepper flakes and toss to mix well.

Spread each bread slice with some of the ricotta cheese, top with a spoonful of the olive mixture and a slice of prosciutto, and serve at once.

Make ahead

The grilled bread can be prepared about 1 hour ahead of time.

Note

For perfect grilled bread, prepare a medium-hot fire for direct grilling in a charcoal barbecue or preheat a gas grill to medium-high. 

Cut bread into ½ inch slices or rounds and brush each side with olive oil. Arrange them in a single layer on the grill rack and grill, turning once, until they are golden brown, crispy, and slightly charred around the edges, 2-3 minutes per side. 

Transfer the bread to a platter and rub one side of each slice with the cut side of half of a garlic clove, if desired.

Barbara says: “Meatballs are always very popular at gatherings and it seems like nobody can eat just one. Ricotta cheese is the key ingredient in this recipe because it makes the meatballs quite tender. They’re very good to serve with marinara [sauce] for dipping, or as sliders (see note). Chianti classico and full-bodied zinfandel always complement red meat, and either one would be a good choice to serve here.”

Serves 8-10

Ingredients

• 20g panko
• 60ml whole milk
• 455g minced pork
• 115g whole-milk ricotta cheese
• 8g freshly grated parmesan cheese
• 1 large egg, lightly beaten
• 1 tsp fines herbes or herbes de Provençe
• pinch of freshly grated nutmeg
• kosher salt and freshly ground black pepper
• extra-virgin olive oil, for brushing
• chopped fresh flat-leaf parsley, for garnish
• marinara, for serving (optional)

For the marinara (makes about 790g):

• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 794g can organic peeled and crushed tomatoes
• 1 tsp sugar
• pinch of red pepper flakes
• sea salt and freshly ground black pepper
• 10g chopped fresh basil

Method

In a large mixing bowl, mix together the panko and the milk and let stand for 5 minutes. Add the pork, cheeses, egg, herbs, and nutmeg. Season with salt and pepper and work the mixture together with your hands until it is well incorporated.

Form the mixture into 30 balls that are 2.5cm in diameter and arrange them on a baking sheet lined with parchment paper. Cover and refrigerate until well chilled, up to 2 hours or overnight.

For the marinara, heat the olive oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring frequently, until golden brown, about 2 minutes. Add the tomatoes, sugar, and red pepper flakes and season with salt and pepper.

Increase the heat to medium and bring to a simmer, then lower the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Add the basil and stir. Cook for 5 minutes more. Taste and adjust the seasoning, if necessary. 

Position an oven rack in the centre of the oven and preheat the oven to 220°C.

Brush the meatballs with olive oil and bake until golden and cooked through, turning once halfway through baking, about 12 minutes total. Transfer to a platter, garnish with parsley, and serve with warm marinara sauce (if desired).

Note

For delicious mini-meatball sandwiches or sliders, heat the meatballs in a large saucepan over medium heat with enough tomato sauce to cover. 

Once warm, spoon the meatballs into mini hamburger or slider rolls. Sprinkle with freshly grated parmesan cheese, garnish with parsley, and serve.

Make ahead

The meatballs can be prepared and refrigerated up to 1 day ahead of time. They can also be baked and then stored in the freezer for up to 1 month. Thaw and bake them for about 25 minutes in a 220°C oven.

The sauce will keep, tightly covered in the refrigerator, for up to 1 week and in the freezer up to 1 month.

Edited extract from Wine Time: 70+ Recipes For Simple Bites That Pair Perfectly With Wine by Barbara Scott-Goodman (£17.99, Chronicle), out now