Gone are the kitschy days when cheese and wine parties were the latest thing. These days delicatessens stock a dazzling selection of European cheeses and there are thousands to try – France alone is supposed to have over 300 varieties of fromage! Why not create a chilled evening of cheese grazing with friends – a relaxed (and cheaper) alternative to the dinner party? We’ve included suggestions of what to drink with each canapé idea – for an even more economical evening, ask friends to bring the booze!

Tortilla with Manchego and Serrano Ham – Spain

Preheat the oven to 200c/gas mark 6. Heat two tablespoons of olive oil to a medium heat in a large frying pan and add the potatoes and onions. Season with salt and pepper and stir to ensure that they are well coated with oil. Turn the heat right down and leave to cook gently for about fifteen minutes, or until they are tender. Beat the eggs in a bowl and add the potato and onion mixture, then the grated manchego and sliced ham then stir well. On the hob, heat a tablespoon of olive oil in a deep baking tray (if you want tortilla squares) or an ovenproof frying pan (if you prefer slices). Wait until the oil has reached a medium-high temparature and then add the egg mixture. Leave the tortilla to cook for 4-5 minutes before transferring to the oven for a further 6-7 minutes. Remove the pan from the oven and leave to cool – its best to wait a while so that the tortilla slices easily. Once cooled, cut into slices or squares and serve.

Best accompanied by: Chilled Sherry

Mini Goats Cheese Tarts with Cherry Tomatoes and Chives – France

Preheat the oven to 200c/gas mark 6. On a floured surface, roll out the pastry and cut into 7cm rounds (or to fit your bun tray). Grease the bun tray with the butter and pop a pastry round into each mould. In a bowl mash the goats cheese until smooth and add the beaten eggs. Mix well. Add the cherry tomatoes, chives, salt and a generous grind of black pepper. Add a spoonful of mixture to fill the pastry cases and pop in the oven for around 20 minutes or until the tarts are golden.

Best accompanied by: A glass of crisp, chilled Pouilly Fumé

Mini Toasts with Pecorino, Fig Jam and Rocket – Italy

6 or seven slices of wholemeal bread, or even better walnut bread

First make the fig jam – this is absolutely delicious and if there’s extra left over, it’s yummy with vanilla icecream too! You can easily make this in advance and put it in the fridge. Mash the figs well and pop them in a pan with the sugar and lemon juice. Bring the mixture to the boil and allow to cook on a high heat for about an hour. Once the jam is cooked, allow to cool before refridgerating. Toast the bread and cut into small rounds using a biscuit cutter or if you don’t one, you can use a glass instead. Spread the rounds with a generous helping of fig jam and add a wedge of pecorino to each. Add some rocket to garnish and finish with a sprinkling of black pepper.

Best accompanied by: An Italian summer favourite – a bellini. Add freshly pureed peach to chilled prosecco: heaven!

Spinach, Feta and Mint Parcels – Greece

Preheat the oven to 200c/gas mark 6. Heat the olive oil in a frying pan and add the spring onions. Cook until softened and then add the spinach to the pan. Cover and cook for 5 minutes, before taking off the heat and allowing to cool for a couple of minutes. Add the feta, beaten eggs, mint, nutmeg, salt and pepper. Cut the filo pastry into 10cm wide strips using a sharp knife. Take a strip and brush with melted butter. Place a tablespoon of the feta and spinach mixture at one end of the strip and fold the end over at a 45-degree angle so that a triangle is formed. Continue folding until you have a sealed, triangular parcel, similar to a samosa. Brush with a little melted butter and cook in the oven for 25 minutes or until the parcels are golden brown. These can be served hot or cold.

Best accompanied by: How about a bit of experimental mixology? Get your shaker out and create a Metaxa-based mojito – it’s a really refreshing (and very drinkable) cocktail.