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Finger Food: 3 recipes for your garden party

Bon ton at the table with a touch of lightness. In the summer, when it’s hot outside, at the culi- nary level you can take things… in hand. Pick the delicious delicacies that are here to delight your palate; they are at your fingertips.

Figs with honey
and Roquefort cheese
For 4 portions (12 pieces)


• 150 g of Roquefort cheese
• 3 large mature figs
• 4 walnuts
• 1 tablespoon walnut oil
• 1 tablespoon honey
• 1 tablespoon aged balsamic vinegar
• 12 chervil leaves to garnish
• 12 calendula leaves


Cut the Roquefort into cubes. If necessary, peel and cut the figs into large slices after washing them. Finely chop the walnuts. Arrange the cheese on the figs and sprinkle with the wal- nuts. Add the walnut oil, honey and balsamic vinegar. Serve garnished with the leaves of cher- vil and calendula.


Suggested wine Suggested beer
Merano Winery / Kerner “Graf von Meran”
 DOC 2017
This stramineous wine with slightly green reflec- tions wins you over with its soft peach and nut- meg flavours and a long lasting aftertaste. FORST Felsenkeller Beer

This naturally cloudy, unfiltered and non-pas- teurized special beer that is directly filled from the storage tank, surprises with its rounded, full flavoured taste and convinces beer fans with a full-bodied flavour and a pleasant smooth finish.


Olive bread with squid and avocado
For 4 portions (12 pieces)


• Olive bread
• 200 g baby squid
• 2 tablespoons olive oil for cooking
• Salt
• Freshly cracked pepper
• 1 teaspoon finely chopped parsley
• 1 small finely chopped garlic clove
• 12 small slices of avocado
• 12 sprigs of dill for garnish



Clean the squid, wash and dry with paper towel. Cut the body into strips leaving the tentacles whole. Heat the olive oil in a pan and cook the squid for approx. 3 minutes. Season with salt, pepper, parsley and garlic. Cook the avocado slices in olive oil by turn- ing them on both sides for approx. 2 minutes, add salt and serve. Cut the bread into slices and fill with the squid and the cooked avo- cado. Finally, garnish with a sprig of dill and serve.


Suggested wine
 Suggested beer
Merano Winery / Chardonnay “Goldegg”
 DOC 2015This glowing stramineous drop excels with fine roasting flavours, hints of banana and a little va- nilla. It has an elegant and harmonious acidity and a nice finish.  FORST V.I.P. Pils
High quality aromatic hops and a special age- ing process help to produce the appealing hop- py fragrance. The fresh, delicate sensation on the palate, refined elegance in the flavour and compact head make it one of the best Pils beers around.
0% alcohol, 100% taste.


Cocktail with apple juice
(for 4 glasses)


• 4 apples (Granny Smith)
• 1 tablespoon lemon juice
• 40 g sugar
• 1 dash vanilla extract
• 1 small cinnamon stick
• 50 g diced apple to garnish
• 4 apple spheres
• 4 mint leaves



Wash the apples, remove the seeds, cut the peel into quarters and add in the extrac- tor. Boil everything with lemon juice, sugar, va- nilla extract and cinnamon stick. Put the mixture through a fine sieve. Pour the cold juice into the glasses together with the diced apple. Put the ap- ple pearls on a toothpick, add to the cocktail and garnish with mint.


Next to the classic and trendy recipes, finger food fans will also find South Tyrolean delicacies, such as “Krapfen” (doughnuts) and “Knödel” (dumplings) in a bite sized format! The culinary delights were created by the “So-kocht-Südtirol” team, composed of Heinrich Gasteiger, Gerhard Wieser and Helmut Bachmann.