Last night we were off to the Happy Valley racetrack for some casual bets and a few beers. It was fun to see such a turnout for the races—young and old—including a vibrant ex-pat scene.

After the races, we were whisked over to a Spanish tapas restaurant in Hong Kong called Fandango where our friend knew the chef. Although a little indulgent with the traditional Spanish atmosphere featuring armored knights and a singing duo of guitarists, we enjoyed their delicious tapas—albondigas, potatas bravas, prawns in garlic and oil as well as a chicken paella and roast suckling pig.

[1. c. lynn; 2. yeelonger; 3. Ed Eats]

I love taking clients to the Gramercy Park Hotel for meetings because the cocktails are delicious and the environment is opulent and luxuriously filled with art. Last week during fashion week, I ended up on the roof for cocktails and little plates. One of my favorite plates that we had was a grilled flatbread with melted cheese, prosciutto, arugula, and honey.

It's so easy to pull together and recreate at home for a nice lunch with a glass of bubbly or for an easy cocktail party snack.

INGREDIENTS

Whole wheat flatbread

A meltable cheese like fontina

Prosciutto, thinly sliced

Baby arugula, washed and dried

Clover or orange flower honey

Preheat the broiler. Cut the flatbread in half and throw in the toaster. Once toasted lightly, crumble cheese on top and pop under the broiler for 3 or 4 minutes (you could also throw this on the grill for a minute or two). When the cheese is starting to melt, remove from the oven and cut into strips. Lay one slice of prosciutto on top and then place some arugula on top of that. Drizzle a teaspoon of honey over the flatbread and serve immediately.