Any quick recipes for nice light starters?

Some ideas and recipes would be appreciated. I want something that looks impressive and is quick and easy to make.Any quick recipes for nice light starters?
The traditional quickie starter is of course the Mozzarella and Tomato, with basil oil and balsamic vinegar





Alternitely, go retro with Prawn Cocktail - king prawns on a bed of shredded lettuce and topped with Marie Rose sauce (3tbsp each Tomato Ketchup %26amp; Salad Cream, 1tbsp Lea'n'Perrin, 1 tbsp lemon juice)





Or go real modern with a salad of rocket, slices of smoked salmon and Ruby Grapefruit... and I know that one sounds weird but it really does taste deliciousAny quick recipes for nice light starters?
Baba Ghannouj





(Eggplant and Tahini )


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Description:





Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated





Servings: one appetizer dish





Cooking time: 20 minutes





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Ingredients:





1 large eggplant





1/4 cup fresh lemon juice





4-5 tablespoons tahini





2 cloves garlic





1 1/2 teaspoons of salt





1/4 cup fin chopped fresh parsley





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Instructions:





Remove green leafy part around stem of the eggplant but do not remove the stem.





Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.





Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork





or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.





Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.





Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.






Italian Apetizer





INSALATA CAPRESE


(Tomato and mozarella )


INGRIDIENTS:


2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick


1 pound fresh mozzarella, sliced1/4 inch thick


1/4 cup packed fresh basil or arugula leaves, washed well and spun


dry


1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil


3 to 4 tablespoons extra-virgin olive oil


fine sea salt to taste


freshly ground black pepper to taste





PREPARATION:


On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper





This is the video on how to make Italian Insalata Caprese


http://video.about.com/italianfood/Insal鈥?/a> This apetizer is really delicious and nutritious
try








http://www.bigoven.com/private/Light+Sta鈥?/a>
I think this is perfect...


http://find.myrecipes.com/recipes/recipe鈥?/a>



mozzarella and tomato salad.


just chuck them on a plate nicely with some balsamic vinegar.





mmmm...looks good too. =)





good luck!

vista