The biggest challenge with small plates/appetizers/tapas for parties is keeping them warm. While most look adorable in bite sizes, unless you have some help in the kitchen doing the heat-plate-serve routine, many are a lost cause on the buffet table.
By Shuchi Mittal
I made these for a little celebration we had last weekend. Who would’ve thought something so quick and easy would steal the show!
The biggest challenge with small plates/appetizers/tapas for parties is keeping them warm. While most look adorable in bite sizes, unless you have some help in the kitchen doing the heat-plate-serve routine, many are a lost cause on the buffet table. And let’s be honest, no host wants to spend the party in an apron! Well, these just may be a ‘tiny’ solution. Crunchy and tasty even when cold, the combination of simple egg salad, pepper salsa and fresh cucumber was definitely a keeper.
I’ve still got my thinking cap on for ways to keep the food warm. Till then, these shall float my boat.
- 1 large cucumber, halved lengthwise, seeds and a bit of the centre removed
- 1 egg, boiled
- 1 teaspoon mayonnaise
- ½ teaspoon paprika
- 1 teaspoon fresh herbs- I used a mix of mint & cilantro. You can also use dill/basil
- ½ red pepper
- 1 teaspoon red onion, finely chopped
- 1 teaspoon jalapeno, finely chopped
- 1 teaspoon fresh coriander, finely chopped
- ½ teaspoon lemon juice
- Salt & pepper
- Mash the egg and mix with mayonnaise, paprika, herbs, salt & pepper and keep aside.
- Grill the red pepper in a 375 F oven for 10-15 minutes, till it’s soft and the edges begin to brown.
- Cool, finely chop it and mix with the onion, coriander, jalapeno, lemon juice, salt & pepper to make the salsa.
- Put a layer of this red pepper salsa inside the scooped out cucumbers.
- Top with a layer of the egg salad.
- Cut into 1 inch pieces and serve immediately.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.