For starters

I don't know about you, but when we host a dinner party, we like to start off with something to get our guests' tastebuds revved up, but not something so substantial that they lose interest in dinner.
I've found various recipes that work well, but this one is an appetizer I turn to frequently, probably because it contains some of my favourite foods (goat cheese, pine nuts, cream and fresh basil), all in one bite-sized offering. Let's face it, how could anything with those ingredients be bad?
Friends who've tried these have liked how light and fresh-tasting they are. Elegant looking and full of flavour, they're perfect in spring and summer when produce here is at its finest.
I like to call them basil boats, since that's what they look like, but the fancy name is:

Basil Leaves stuffed with Chevre and Pine Nuts
(makes 4 servings)
1/2 cup pine nuts
4 oz. soft chevre (goat cheese) at room temperature
2 tbsp. heavy cream
freshly ground pepper
20 large basil leaves, each about 3 inches long
1 medium tomato, finely diced
extra-virgin olive oil and balsamic vinegar, for drizzling

In a small, dry skillet, toast pine nuts over medium heat, shaking the pan occasionally until golden and fragrant, about three minutes or so. Let cool.
In another small bowl, combine goat cheese and cream, and season with pepper.
Spread 1 tsp. of the goat cheese mixture onto each basil leaf. Sprinkle with pine nuts, pressing them into the cheese. Scatter the diced tomato on top. Drizzle lightly with olive oil and balsamic and serve on your prettiest plate or platter. These are great because you don't need serving plates -- they are one-bite wonders.

Notes: If you don't like to make lots of dishes dirty before your guests arrive, you can make a simpler version of this. Use goat cheese flavoured with pepper instead of adding freshly ground pepper, don't bother toasting the pine nuts (they're fine as they are) and omit the heavy cream. I've made them this way many times and it's much faster and they still taste like a symphony of fresh flavours in your mouth. If you do decide to toast the pine nuts, watch them carefully. They will burn fast if not jostled around in the pan.

We love this appetizer with sparkling wine, such as Prosecco, or lovely and inexpensive Tots, which our liquor store just stopped stocking. It's also nice with a Sauvignon Blanc.
Of course, it goes without saying that everything's lovelier with Champagne, but that's out of reach for me unless it's a really special occasion. Besides, I don't like cluttering up my bubbly with food.
As an added bonus, this is a great appetizer to serve if you have friends with nut allergies, since pine nuts aren't actually nuts. Be sure to check with your allergic friends beforehand, of course.

We started our own herb garden two years ago with great success, but we're having a devil of a time getting basil to grow outside. If anyone has any tips on that, I'd love to hear them, as I am a fresh basil freak.