Please can I have an idea for a starter that is easy to prepare, and either cold or easy to reheat?

[emkana]

I'm going to a friend's house on Saturday, everybody is supposed to bring some food along, I'm doing the starter.
I only have time to prepare something in the morning.
Does anybody have any suggestions?
TIA!

Figs, buffalo mozzarella, tomatoes, rocket, balsamic.

Cut figs in cross shape at top, squeeze their bottoms slightly (!) Arrange with sliced tomatoes and mozzarella on a bed of rocket. Drizzle (hate that word) mozz and figs with honey and then a v small amount of balsamic on leaves and tomatoes. Easy and quite posh.

or... asparagus and proscetto ham (no idea how to spell that!) takes 5 mins. Heat aspar. in butter for +- 4mins. Put ham on plate and arrange aspar on top with 3 facing 1 way, then 2 on top facing opposite direction. Grind a bit of black pepper on top. Looks amazing takes no time at all! Have fun!

or.....peppers (the long chilli shaped ones) stuffed with goats cheese warmed in the oven

Would you blanch the peppers first McDreamy or stuff them raw? That sounds very nice! Another suggestion if you're looking for somthing a little more wintery in the peppers and tomatoes dish in one of Delia's early books - the Winter Collection I think. Easy, cheap and v v tasty!

Oh what lovely suggestions. I have to say, that although its a bit boring I tend to do soup for an easy starter, as you can do it a couple of days ahead. can be difficult to transport though.
If you do decide to go down this route, then take some croutons along, and some grated parmesan and some cream to dress it up a bit the other end.

Or you could always go down the salad route - prepare at home and plate up and dress at friend's house. I made a gorgeous Thai beef salad recently using a Jamie Oliver dressing which went down v well.

No I don't cook the peppers until I am ready to put them in the oven.

I did a lovely prawn starter the other day that went down well, and can be prepared and chilled in advance. It came on a Waitrose recipe card.

Serves 6
Preparation time: 15 minutes
94kcals/0.4g fat/0.1g saturated fat/0.8g salt/16g sugars per serving

Ingredients
3 Galia mini melons
1 red grapefruit
2cm piece fresh ginger, peeled and finely grated
2 tbsp Pure Clear Honey
200g Large Prawns
50g bag roquette

Instructions
Cut the melons in half; scoop out the seeds and discard.
Using a small, sharp knife remove the flesh from both halves and cut into cubes.
Place in a large bowl.
Turn the melon shells upside down on kitchen paper and leave to drain.

Segment the grapefruit over a bowl, to reserve the juice.
First cut a slice off the top and bottom.
Then, using a small, sharp knife or serrated fruit knife cut from top to bottom to remove the skin and pith.
Now cut between the membrane of each segment and remove.
Roughly chop the segments and add to the melon pieces, reserving 2 tablespoons of the juice.

In a small bowl, mix together the ginger, honey and reserved grapefruit juice.
Stir in the melon and grapefruit pieces, and the prawns.

Place a little of the roquette in the base of each melon shell, reserving a few leaves to garnish.
Top with the fruit and prawn mixture, spooning over any remaining dressing.
Garnish with the reserved roquette and serve.

Cook's Tip
Prepare the filling up to 2 hours in advance to allow the flavours to develop. Cover and chill then add to the shells when ready to serve.

This is my favourite starter at the moment and can be prepared well in advance

Smoked Salmon Rolls with Cream Cheese and Red Onion

Ingredients - Serves 4
1 red onion, finely diced
250 g / 10 oz smoked salmon, sliced
50 g / 2 oz cream cheese
2 tbsp crème fraîche
1 tbsp fresh chives, finely chopped
4 slices wheaten bread
Zest of ½ lemon
½ lemon sliced
Seasoning

METHOD :
In a small bowl combine the finely diced red onion with some boiling water and drain off immediately. This softens the raw flavour of the onion. Mix together the cream cheese, crème fraîche and chives and the red onions. Season to taste.

Arrange and overlap 3 slices of smoked salmon. Spread the cream cheese mixture over the top of the salmon. Roll and shape into a neat cylinder or sausage shape. Keep chilled in the fridge until ready to serve. Using a small scone cutter, cut 3 rounds out of the wheaten bread.

To serve :
Slice the chilled smoked salmon into 3 small cylinders and lay them sideways on the brown bread rounds. Garnish with some lemon zest or chives and serve with lemon slices.

Thanks for the lovely suggestions.

Unfortunately one of the people who'll be there won't eat fish/prawns.

I think I might just do a salad.

But will keep the other ideas in mind for another time!!!