A delicious starter for your dinner party

I've had a few people ask me about dinner parties, and how to create a great menu, and execute it on the night without being stuck in the kitchen all evening!
The answer to a great dinner party is: Don't try a recipe for the first time, thinking all will go well. (Unless you are particularly lucky ... something will go wrong!!) So to you Karl @ Salon One ... don't serve deep fried béchamel starters, unless you have practised beforehand!
If you want to be flashy, get organised! Put a menu together that can be prepared in advance, and finished off at the last minute. The trick to a good dinner party is organisation.
It is a common belief that the chef has a little tipple out the back of the kitchen while cooking. While this may be true, don't go overboard. Traditionally dinner is served between 7-9pm, not 10-12pm, unless you are Europeans!
Don't try and do it all yourself, get yourself a Sous-chef (2IC) and work together!
So for the next three weeks, I thought I would put a dinner party together. This week's a great starter. Baked brie wrapped in prosciutto with warm pear and walnut rocket salad with fig balsamic and avocado oil dressing.
The brie that I used was a 1 kilo round that can be cut into 12 large triangles. Try gourmet food stores for something similar.
Wrapped Brie in Prosciutto
4 brie wedges
1 packet prosciutto
Breadcrumbs
Rocket salad with pear and walnuts:
1 bag rocket
1 large pear - sliced
1 70g packet of walnuts
2 tbsp butter
Fig balsamic and avocado oil
Method

Wrap brie in prosciutto, and then wet cheese with a little water. Roll in breadcrumbs. Bake on tray lined with baking paper at 200°c for eight minutes, or until cheese is soft and squishy.
Pear and walnut salad: Melt butter in pan. Add pear and sauté for 5 minutes. Add walnuts. Cool slightly before mixing with rocket. Place in centre of plate, drizzle with fig balsamic and avocado oil, place cheese on top, and serve with toasted ciabatta bread.
Prepare in advance: Wrap and breadcrumb cheese. Leave in fridge till ready to cook.
Toast ciabatta bread; reheat for 2 minutes in oven.
Organise all other ingredients in one place, so you can quickly put salad together and serve.
www.lemongrasscatering.co.nz