Zest up your next summer party with appetizers that can be made largely in advance

Having a plan is important when it comes to summer parties so gatherings can be impromptu while letting hosts enjoy the camaraderie of friends without being confined to the kitchen.

Stefanie Paganini’s recent Summer Open House class at the Loretta Paganini School of Cooking in Chester Township presented 11 dishes in a 2.5-hour time frame, most of which could be done in advance.

Some of the dishes could be made even easier by purchasing ingredients from the grocery store, although some flavor might be sacrificed and the expense could be greater. A prime example was the homemade fig jam in the Crostini with Brie, Prosciutto and Fig Jam appetizer, a dish that was a favorite.

Instead of buying fig jam at the supermarket, dried figs were reconstituted by boiling them in cider and adding orange zest, balsamic vinegar and roasted garlic to thicken. The fig jam can be made more than a week in advance, covered and kept in the fridge, for assembling at the last minute,

Although it’s not necessary, Paganini gently fried the prosciutto to give it a crunchy, bacon-like taste and texture and used a rindless soft brie cheese to spread on crostini. The crostini was created by thinly slicing a baguette on an angle and lightly toasting them before spreading on the brie. Crostini can be frozen and later reheated for five minutes.

“You can also heat the brie if you like by placing it back in the oven for a few minutes before topping it with prosciutto and a dollop of fig jam,” Paganini said.

The festive-looking Pomegranate Jalapeno Guacamole, the group learned, can be frozen, although fresh avocados can’t be, she said. It was another group favorite.

“When the acid-and-fat balance is right, guacamole freezes well and defrosts like a dream,” she said.

Her trick for removing the jewel-like pomegranate arils (seeds) from the fruit was especially welcomed by those who often shun it.

“Cut the pomegranate in half, and place it in a deep bowl of water,” she instructed. “The seeds will come floating to the surface.”

Delicious homemade tortilla chips, much more tasty than store-bought, were made by cutting 16 corn tortillas each into eight triangles, sprinkling with chili powder, garlic powder, ground cumin and paprika before baking them until browned. After cooling, they can be stored for a week or so in a sealed plastic bag, then popped into a hot oven for a minute or two before serving.

“Just before serving with the guacamole, sprinkle them with lime juice,” she said.

Ham and Cheese Puff Pastry Bites can be prepared, then frozen before baking, she said. If they are frozen, lower the cooking temperature to 375 degrees and cook them a few minutes longer than the provided recipe instructs, she said.

“Don’t brush on the egg wash until just before baking,” she said. “And if you make them early in the day before your party, keep them in the fridge covered with plastic wrap and bake them right before serving.

“Puff pastry likes to be cold.”

The puffs were one of the easiest of all dishes made that night, and everyone loved them. They can be varied by choosing different types of sliced ham and cheese.

For more information about classes at the Loretta Paganini School of Cooking, 8613 Mayfield Road, Chester Township, visit lpscinc.com/t/classes or call 440-729-1110.