If you’re like most people, the arrival of spring and summer means plenty of opportunities for entertaining. If you’re anxious for some new grazing recipes to throw in the mix with the old favorites, check out the ones below, submitted by a few of St. Louis’ most high-profile caterers.

Jamaican Jerk Chicken Brochettes

courtesy of Bryan Young of Catering Plus

(photo 1)

6 skinless, boneless chicken breasts

4 limes, juiced

1 c water

2 t Jamaican allspice

1 t brown sugar

2 t dried thyme

1 1/2 t black pepper

1 t ground ginger

2 T olive oil

1 c chopped green onions

1 habañera pepper, chopped (2 if you’re bold)

3 T soy

36 wood skewers soaked in water

Mix all ingredients in a glass or plastic bowl. Cut each chicken breast into six slices. Marinate in mixture for 20 minutes and thread onto skewers. Grill three minuetes on each side and serve. Makes 36 brochettes.

Curried Chicken Naan Bread Pizza

courtesy of Patrick Thirion of Steven Becker Fine Dining

(photo 2)

1 lb. boneless skinless grilled chicken breasts

1 c plain nonfat yogurt

2 t curry powder

1 t ground cumin

1 t ground coriander

1 package pre-washed baby spinach

1 medium red onion, sliced

1 lb shredded pepper jack cheese

4 8-inch naan breads

Mix the yogurt and spices until combined. Spread yogurt evenly over the naan breads then spread baby spinach over the yogurt. Thinly slice the chicken and evenly distribute over each pizza. Finish with the sliced red onion and shredded pepper jack cheese. Bake in a 425-degree oven for 10 minutes or until naan is crisp and cheese is lightly golden and bubbly. Cut into eight wedges each. Serves 10 to 15 as an appetizer.


courtesy of Ian Sherer of Patty Long Catering

(photo 3)

3 T olive oil

1 eggplant (half-pound), cubed

1 t minced garlic

1/2 yellow onion, diced

2 green peppers, diced

1/4 t red pepper flakes

1 c tomatoes, diced

1 t oregano

1/2 t salt

1 T capers

2 anchovy fillets

1/4 c green and black olives, chopped

Saute the first nine ingredients until soft. Before serving, add capers, anchovy and olives. Serve as a spread with assorted toasted breads and crackers.

Antipasto Tray

courtesy of Greg Ziegenfuss of Butler’s Pantry Catering

(photo 4)

For Grilled Marinated Vegetables:

1/2 c virgin olive oil

1/4 c balsamic vinegar

1 T fresh garlic

1 T soy

1 t white pepper

1 T dry Italian herbs

1 zucchini

1 yellow squash, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 pint grape tomatoes

2 portobello mushrooms, sliced

Combine first six ingredients. Toss with sliced vegetables and grill until veggies reach desired tenderness. Chill.

For Tortellini Skewers:

Three-color cheese tortellini, cooked

virgin olive oil

balsamic vinegar

salt and pepper to taste

1 large yellow pepper, grilled and cut into 1-inch squares

1 large red pepper, grilled and cut into 1-inch squares

fresh small mozzarella balls

fresh basil leaves

6-inch bamboo skewers

Toss cooked three-color cheese tortellini in virgin olive oil, balsamic vinegar, salt and pepper. Thread skewers with one tortellini, a piece of grilled pepper, a basil-wrapped mozzarella ball and another tortellini.

Arrange vegetables and skewers on large platter. Add cubed Italian cheeses (asiago, provolone and rotella), sliced meats (prosciutto, capicola, salami and mortadella) and gardiniere, a marinated vegetable salad available at any of the Italian markets on The Hill. Complete the offerings with a variety of pre-made tapenades and slices of fresh crusty bread.

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