Jeff Cox at Organictobe.org just listed a dreamy selection of summer tapas treats that I really must share. I’ve had the stomach flu, or a bug, or food poisoning for the past two days but am feeling much better.

· A small plate of apple slices, bites of cheese, and walnuts.

· A dish of sliced apricots sprinkled with lemon zest.

· Slices of avocado and grapefruit segments, sprinkled with lime juice. Or, avocado slices topped with chopped red onion and a splash of lemon juice.

· Fresh-picked green bean pieces lightly sautéed in butter, skewered on a toothpick with small pieces of bacon.

· Diced roasted beets lightly dusted with nutmeg.

· Custard-berry cubes: Place blackberries in the compartments of an ice cube tray, then fill with vanilla custard and refrigerate until set. The custard-berry cubes are gently pried out of the compartments with a butter knife and served with red raspberries.

· Peach-blueberry bites: Peel fresh peaches and slice them, then cut the slices into small squares. Add the peach bite and a fresh blueberry to a toothpick and splash the skewer with a mixture of freshly squeezed lemon and lime juices.

· Celery stalks cut into 1-inch pieces and the hollows filled with a pungent blue cheese.

· Cherry halves placed in shot glasses with brandy, then chilled before serving.

· Mini omelets: Place a gently beaten egg in a hot skillet, one tablespoon at a time. Add half teaspoonfuls of the following mixture: cooked chopped corn kernels, minced onion, and bits of bacon.

· Peeled cucumber rounds topped with dabs of crème fraiche and sprinkled with torn-up mint leaves.

· Eggplant coins: Long, slender eggplant cut into round slices, then sautéed in olive oil until soft. Add a spoonful of mashed garlic and a small piece of anchovy fillet to each round.

· Fresh figs quartered and marinated in Cointreau, then dusted with the merest pinch of cinnamon before serving.

· A true classic: Fresh fig quartered, then wrapped in prosciutto.

· Mini fruit kabobs made of alternating grapes, diced melon, and strawberries skewered on toothpicks.

· Fine-fleshed white fish cut into ½-inch cubes and soaked in lime juice overnight. The following day, alternate equal-sized cubes of fish and mango on toothpick skewers.

· Melon balls wrapped in prosciutto, held together with a toothpick, then topped with a slice of fresh strawberry.

· Peaches and crushed almonds served in small bowls then drizzled with a splash of Grand Marnier.

· Mini brochettes of plum, apricot, and peach dice skewered on toothpicks and sprinkled with lemon zest.

· Slices of grilled pork tenderloin served atop slices of ripe apples.

· Melted chocolate drizzled over ripe red raspberries, then refrigerated so the chocolate hardens.

· Bits of grilled salmon topped with basil and bacon, served on thin-sliced bread.

· Baby summer squash halved, brushed with olive oil, and grilled. Cut the squash into 1-inch dice and sprinkle with grated Parmesan cheese.

· Hot chiles, salt, and tomato slices wrapped in pieces of red Swiss chard leaves, held together with toothpicks.