Wedding appetizers served in spoons

Prosciutto with Melon (pictured: starting from bottom left, clockwise)

Toss 1/2 cup each diced cantaloupe and honeydew with 1/3 cup diced cucumber, 2 tablespoons chopped basil, and 1 tablespoon white balsamic vinegar; season with salt, pepper, and red pepper flakes. Let stand 30 minutes. Serve in spoons with prosciutto; drizzle with olive oil.

Gazpacho with bacon

Melt 2 tablespoons butter with 1 crushed garlic clove. Add 1 cubed slice of bread and toast; drain on paper towels. Puree 1 very ripe tomato with 1.5 teaspoons sherry vinegar and 2 tablespoons olive oil; season with salt and pepper. Serve in spoons with croutons, lettuce, and cooked bacon.

Lamb meatballs

Combine 8 oz (230 g) ground lamb, 1/4 cup each breadcrumbs and chopped parsley, 1 grated shallot, 1 grated garlic clove, 1 egg yolk, 1/2 tsp each coriander, cumin, and salt, and 1/4 tsp each allspice and cinnamon. Form into 20 small meatballs. Grill on a greased baking sheet for 4-5 minutes. Stir in 1/2 cup plain Greek yogurt, 1 tsp lemon zest, salt, and pepper. Serve in spoons with the meatballs and pomegranate seeds.

Southwestern-Style Tuna

Cut 1 tuna steak into 1-inch-wide strips; season with salt and pepper and rub with 1 teaspoon ancho chili powder and 1/2 teaspoon cilantro. Fry in olive oil over high heat for 15 to 20 seconds per side; slice. Combine 1/2 cup cooked corn, 1/4 cup each diced grape tomatoes and chopped cilantro, 1 minced shallot, 1 tablespoon lime juice, and salt. Mash 1/2 an avocado with 1 teaspoon lime juice; season with salt and pepper. Serve in spoons with corn salsa, tuna, and sliced ​​serrano pepper.

Patatas bravas

Cook 2 diced plum tomatoes in olive oil until softened, 2 to 3 minutes. Add 1 minced garlic clove, 1/2 teaspoon each chopped thyme and smoked paprika, and a pinch of red pepper flakes; cook 3 to 4 minutes. In a separate skillet, fry 8 ounces (230 g) small diced Yukon Gold potatoes in olive oil until soft and golden, 4 to 8 minutes. Drain on paper towels; sprinkle with salt. Serve the potatoes by the spoonful with the tomato sauce; drizzle with garlic mayonnaise.

Korean BBQ

Whisk together 2 tablespoons soy sauce, 2 teaspoons each dark sesame oil and brown sugar, and 1 minced garlic clove. Add 1 New York strip steak (trimmed and halved lengthwise); marinate for 1 hour. Grill over medium-high heat, turning, 3 to 5 minutes. Let rest for 5 minutes, then slice. Mix 1 tablespoon mayonnaise with 2 teaspoons Korean chili paste. Serve the steak in spoons with hot mayonnaise; garnish with toasted sesame seeds and green onions.

Spicy chicken

Cut 1 large skinless, boneless chicken breast into 20 1-inch cubes; season with salt and pepper. Whisk 1 egg with 2 tablespoons buttermilk. Combine 1/2 cup panko breadcrumbs with 1/4 cup flour; season with salt and pepper. Dip the chicken in the egg, then coat in the breadcrumbs. Deep-fry in vegetable oil at 350°F (185°C) until golden brown, 3 minutes; drain on paper towels. Combine 2 ounces (55 g) melted butter with 1 tablespoon hot paprika and 2 teaspoons hot sauce; season with salt and pepper. Toss with the chicken. Serve with pickles in spoons.

Stuffed shells

Puree 1/4 cup cooked frozen peas with 1/3 cup ricotta, 1 1/2 teaspoons Parmesan, 1/2 teaspoon lemon zest, salt, and pepper. Cook 20 large pasta shells; drain in a colander, reserving 3 tablespoons of the cooking water. Press the pea mixture into the shells. Melt 3 tablespoons butter with the cooking water in a skillet. Add the pasta, cover, and heat through for 1 to 2 minutes. Transfer to spoons. Stir 1 tablespoon chopped mint into the sauce in the skillet; pour the mixture over the shells.

Fried mozzarella

Combine 1 cup bread crumbs with 1/2 cup Parmesan cheese. Dredge 20 mini mozzarella balls (pat dry) in flour, dip in beaten egg, then coat with the cheese mixture. Refrigerate for 20 minutes. Deep-fry in vegetable oil at 350°F (180°C) until golden brown, 3 minutes. Serve with warm marinara sauce; sprinkle with Parmesan cheese and basil.