If I were his Chef: Zlatan Ibrahimovic'

Zlatan Ibrahimovic' is usually called "Ibra" for short and, ease.

I first fell in love with him my first time in Roma, October 2006. In the window of a downtown sports shop, he graced a poster with his former Juventus teammates Fabio Cannavaro, Gianluca Zambrotta, and Gianluigi Buffon in bianconeri (white-black) jerseys. None of the (gorgeous) men were smiling but, the visual oozed sex appeal and about took my breath away.

"He's just ... flippin' beautiful" is my favorite way to describe him. He is one of the world's most creative, and spectacular (football/soccer) players. When asked how he does his Ibracadabra magic week in and week out, he humbly admits that he even surprises himself sometimes. He left Italy's championship Internazionale Milan club this week to join Barcelona, recent European club champions. 75,000 supporters showed up to welcome him to Spain. He now sports a #9 jersey, my favorite number - how did he know?

The son of parents from Croatia and Bosnia, he was born and raised in Sweden, and plays for his homeland's national team when duty calls (the photo is him as a child, and in Sweden's jersey). He proudly considers himself 100% Swedish.

He began playing professionally for local clubs in Sweden as a teenager. Since then he spent 2 years playing in Holland, and 5 more in Italy. International fame can be distracting, so he has arm tattoos of his family's birthdates, so he can "remember to buy the presents". The 'feminines' are on the left, "closest to the heart, you know, the most emotional," he says. The 'masculines' are on the right, which include his two sons.

These little ones sport bright blond hair, and favor their mother Helene. She is stunning and, one of the most successful and powerful businesswomen in Scandinavia. Ibra rightfully thinks she's brilliant, and loves admitting that anything she prepares in the kitchen is fantastic. (He doesn't cook but, their 3-year-old is already learning with his mama.) She is also more than 10 years his senior which ... clearly proves that he has exquisite taste. I have to love him even more for that.

If I were his Chef, I would offer something that celebrates his arrival in Spain, and honors his stellar career and home life at the same time. I've divined a classy, global tour of flavors that begins in Sweden and lands in Barcelona. Spicy-sweet tapas and a high-end sparkling beverage are what I'd love to set on the table.

Tapas - “small bites” - are a famous Spanish signature. The savory snacks originated as toppings for bread slices that covered wine glasses (tapas means “covers”) to keep fruit flies at bay.

My Swedish meatball and sausage crostini are topped with a spiced plum chutney. Farmers markets have overflowing, amazing varieties of plums right now. Meatballs are sometimes served with cranberry sauce in Sweden - he’ll get the idea! From the time he was a child in Rosengard (a ghetto-esque, immigrant community in Malmo, Sweden), he has cleverly kicked the football with a host of international teammates, and still does. This recipe borrows culinary influences from Scandinavia, the Mediterranean, and anywhere one believes chutney originated (rumor says India, Russia, Arabia, Caribbean...). He'll feel right at home.

To drink, Cava is Spain’s version of French Champagne, and comes from the region of Catalonia where Barcelona is located. Floating elegant slices of white peach or nectarine in a delicate flute of sparkling white or pink Cava ... adds an incredibly romantic touch that is perfectly worthy of this man, who is truly a champion of the world's most beautiful game.

Crostini of Swedish Meatball, Sausage, and Spiced Plum Chutney for Ibra

Make chutney:
1 lb fresh firm plums (mixed varieties: black, red, pluots, etc); pitted, diced
1/2 cup golden raisins
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup apple cider vinegar
1 tsp pumpkin pie spice
OR
1/2 tsp cinnamon
1/2 tsp nutmeg (freshly ground is preferred)
Combine all ingredients in medium saucepan or skillet. Bring to a boil. Reduce heat to low, and simmer for 40-50 minutes, stirring occasionally. Chutney is ready when liquid is reduced and mixture is thick and sticky. Cool to store and refrigerate in glass container; chutney is best made one day in advance; cover and chill. Serve room temperature. Yields about 2 cups.

Prepare sausage and make meatballs:
1/2 lb. spicy sausage links - lamb, pork, or chicken; grilled; set aside, keep warm
1/4 cup chopped sweet onion, sauteed in 2 Tbsp olive oil
1/2 lb. good-quality ground beef; about 15-20% fat recommended
1/4 cup bread crumbs
1 egg
1/2 tsp freshly ground nutmeg
Sea salt and white pepper, to taste
Combine all ingredients for meatballs with clean hands. Form generous tablespoons of mix into small flat patties (yields about 12). Pan fry in medium skillet over medium-high heat for about 2-3 minutes each side. Remove from pan, place on paper towels to absorb remaining fat; keep warm.

Prepare crostini:
1 baguette, cut in 1/2" slices
Grilled sausage, sliced
Swedish meatballs
Plum chutney
Greek-style yogurt, plain, optional
Hungarian paprika, optional
Toast baguette slices. Top alternately with sausage slices and meatballs; finish with plum chutney. To really doll up the global twist, garnish with a bit of yogurt and sprinkle with paprika. These ingredients would also make incredibly delicious little mini-sandwich "sliders"! Yields about 24 tapas.