Love entertaining but don’t want to spend the entire afternoon in the kitchen? At Wimzzi, we’re all for it.

Our secret is simple: start with fresh, seasonal ingredients and give them that little extra something with a carefully selected artisan gem.

A fragrant pistou, some beautiful vegetables, a condiment crafted with care by a local artisan… and suddenly, a very simple starter can look and taste like a restaurant dish.

Here are two easy ideas to recreate at home, both sharing the same philosophy: putting Belgian artisans and Made in Belgium craftsmanship at the heart of the plate.

IDEA NO. 1 — Summer Burrata with Pistou and Orange Fennel Pickles

Serves 4

• 2 generous burratas
• 300 g mixed-colour heirloom tomatoes
• 8 beautiful apricots for grilling – increasingly grown in Belgium too
• 2 to 3 tablespoons of Jeya 5-Herb Pistou
• A few Pipaillon Orange Fennel Pickles
• 1 teaspoon of honey – Belgian, of course
• Fleur de sel
• Pepper
• A drizzle of olive oil
• And why not add a few artisan crackers for extra crunch?

Slice the tomatoes and arrange them beautifully on the plates.

Add half a burrata per person.

Cut the apricots in half and grill them for a few minutes in a frying pan or directly on the barbecue with a little honey, until lightly caramelised. You can also replace the apricots with peaches or nectarines.

Add small spoonfuls of pistou around the burrata and over the tomatoes. Finish with a few orange fennel pickles for an unexpected twist.

Add some fresh herbs, fleur de sel, freshly ground pepper and a light drizzle of olive oil.

Crumble a few artisan crackers over the plate just before serving, or simply serve them on the side.

Serve immediately with good bread.

The result? The sweetness of the grilled fruit and the creaminess of the burrata are lifted by the acidity of the pickles, while the pistou brings a fresh, herbal note. A starter that requires very little preparation but immediately makes an impression.

The Belgian wine pairing: Domaine de Glabais Brut

For this first starter, let’s bring out the bubbles. Domaine de Glabais Brut offers lovely freshness with fine, persistent bubbles.

We particularly like this pairing with creamy burrata: the freshness of the wine lightens the dish, while the bubbles work beautifully with both the acidity of the pickles and the sweetness of the lightly caramelised apricots.

A fresh, summery and festive Belgian pairing, and a lovely contrast with the still white wine chosen for our second starter.

IDEA NO. 2 — Heirloom Tomato and Peach Carpaccio with Goat’s Cheese and Belgian Mustard Dressing

Serves 4

• 4 to 5 beautiful heirloom tomatoes
• 2 peaches or nectarines
• 1 fresh Belgian goat’s cheese
• 1 handful of rocket
• A few walnuts or hazelnuts
• Fresh herbs

For the dressing

• 1 teaspoon of La Lulu, La Moutardente’s organic artisan honey and rosemary mustard
• 1 teaspoon of Belgian honey
• 3 tablespoons of olive oil
• 1 tablespoon of vinegar
• Salt and pepper

Very finely slice the heirloom tomatoes and peaches or nectarines, then arrange them alternately on the plates.

Crumble the fresh goat’s cheese over the top and add a few rocket leaves.

Quickly toast the walnuts or hazelnuts in a dry frying pan, then scatter them over the plates.

Make the dressing by combining the mustard, honey, olive oil and vinegar. Season with salt and pepper, then drizzle gently over the carpaccio just before serving.

Finish with a few fresh herbs.

The result? A fresh and colourful starter where the sweetness of the fruit meets the acidity of the tomatoes and the character of the goat’s cheese. The honey-mustard dressing adds just the right amount of depth and indulgence.

La Moutardente is part of a project to revive Liège’s traditional artisan mustard-making heritage, with a strong ambition to bring mustard production and mustard seed cultivation back to Belgium. The seeds are notably grown organically in Lantin, near Liège. Wimzzi currently offers six mustards from this Belgian artisan.

The Belgian wine pairing: Terre Charlot by Château de Bioul

We particularly like the idea of pairing this starter with Terre Charlot from Château de Bioul.

This Belgian white wine offers notes of lime, apricot, mirabelle plum, fresh herbs and candied citrus. Its generous yet fresh and aromatic profile makes it, in our opinion, a particularly interesting match for the fruit, goat’s cheese and honey-mustard dressing.

The estate recommends it with aperitifs, lightly sauced fish dishes, certain Asian cuisines and cheeses. Based on its aromatic profile, we think it has everything it needs to shine alongside this starter too.

WIMZZI.COM’S SELECTED ARTISAN GEMS

Jeya 5-Herb Pistou

An organic artisan recipe Made in Belgium that celebrates the freshness of aromatic herbs. Jeya pistou is a plant-based alternative to pesto, free from dairy and nuts, and can be used both cold and in cooked dishes.

In our recipe, just a few spoonfuls are enough to bring freshness and balance the sweetness of the burrata and grilled fruit.

La Moutardente Mustards

La Moutardente is, above all, a wonderful story about bringing back a craft that once had a strong presence in Liège: traditional artisan mustard making.

The project is putting Belgian mustard back on the culinary map, notably using mustard seeds grown organically in Lantin, near Liège, and processed locally.

Wimzzi currently offers six recipes, ranging from mild mustard to stronger and more aromatic varieties. For our carpaccio, we chose La Lulu, an organic honey and rosemary mustard with a mild, aromatic and subtly sweet flavour – perfect for a summery dressing.

Pipaillon Orange Fennel Pickles

Pipaillon is an artisan preserve maker based in Brussels, creating organic jams, pickles and condiments in small batches.

Its Orange Fennel Pickles combine the delicate aniseed character of fennel with fruity, tangy orange notes, lifted by Espelette pepper and Timut pepper.

Just a small amount brings freshness, acidity and plenty of personality to a dish.

MAD LAB Artisan Crackers

Serve them whole alongside the plate or crumble them lightly over the dish for an unexpected touch of crunch.

MAD LAB is a Belgian artisan savoury bakery based in Brussels. Its crackers come in a range of creative flavours and are perfect for adding texture to a starter, serving alongside cheese or simply extending the pleasure into aperitif time.

Sometimes, all it takes is one carefully chosen ingredient to transform a very simple plate. These artisan gems all have one thing in common: they are imagined and made by local Belgian artisans.

A delicious way to bring Made in Belgium to the table… and discover just how much gourmet talent Belgium has to offer.

FAQ — Summer Recipes with Belgian Artisanal Products

Which Belgian products can I use to add more flavour to a summer recipe?

To add more flavour to a simple summer recipe, you can use Belgian artisanal products such as herb pistou, vegetable pickles, Belgian mustard, herb-infused honey, organic crackers or flavoured oils. These small Belgian gourmet products can turn an easy recipe into something more original, local and delicious.

Where can I find Belgian artisanal products for cooking?

On Wimzzi.com, you can discover a selection of Belgian artisanal products made by local producers: pistous, pickles, mustards, crackers, honey, gourmet products, discovery boxes and other made in Belgium food products. It is an easy way to cook with local ingredients while supporting Belgian makers and producers.

What easy recipes can I make with made in Belgium products?

You can make a summer burrata with grilled fruit, Belgian pistou and fennel pickles with orange. You can also prepare a carpaccio of heirloom tomatoes and peaches with fresh goat cheese and a vinaigrette made with Belgian mustard. These recipes are simple, fresh and perfect for hosting guests without spending hours in the kitchen.

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