Fun, Colorful, and Easy Appetizers for Summer
My summer dinner table is always full of color thanks to fresh veggies! I just love it! I’m always so inspired this time of the year – the road side vegetable stands are open and filled with so much beauty! You guys know, I love to entertain (duh), so I recently came up with a summer cocktail menu that includes these Fun, Colorful, and Easy Appetizers! I hope you enjoy and trust me – the appetizers taste as good as they look!
Watermelon Feta Bites
Watermelon and Feta Bites
Ingredients
- Watermelon cut into 1-inch cubes
- Firm block of feta cheese cut into 1/2 – 3/4-inch cubes
- Mint or Basil leaves
- Balsamic Glaze
Instructions
- Thread a mint or basil leaf on a skewer, followed by a cube of feta and a piece of watermelon. Repeat with the remaining ingredients. Store covered in the refrigerator for up 1 hour, if desired.
- Just before serving, drizzle each skewer with balsamic and serve.
Risotto in Lemon Cups
Risotto in Lemon Cups
*Recipe by Giada De Laurentiis
Ingredients
- 2 cups low-sodium chicken broth
- 2 tablespoons butter plus 1 tablespoon
- 1 large shallot diced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 tablespoons grated Parmesan plus 2 tablespoons
- 2 tablespoons mascarpone cheese
- 1/2 a lemon zested and juiced
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 6 lemons for serving
Instructions
- In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.
- In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.
- To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.
Roasted Tomato Bruschetta
Roasted Tomato Bruschetta
Ingredients
For the Tomatoes
- 2 cups cherry tomatoes
- 4-5 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp salt & pepper each
For the Bruschetta
- 1 baguette sliced
- 1 cup ricotta
- 1/2 cup feta cheese
- 1/4 cup Parmesan cheese
- 1 tbsp Italian seasoning
- 1/2 cup fresh basil
- 3-4 sprigs fresh thyme
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 tsp garlic salt
Instructions
- Evenly spread the tomatoes on a cookie tray. Drizzle with olive oil, salt and pepper. Arrange the garlic and fresh thyme on top of the tomatoes. Roast at 400 for 20 minutes.
- Brush the baguette slices with olive oil and garlic salt. Bake as the tomatoes are baking for about 5-10 minutes. Remove from the oven and let cool.
- Place the three types of cheese, seasonings and fresh bail in a food processor. Blend until the mixture has a whipped consistency – about 5 minutes.
- To assemble, spread the cheese on the cooled baguette slices, then pile on the roasted tomatoes. Sprinkle a little more fresh basil on top before serving.
Polenta Bites with Herbs, Peas, and Pancetta
Polenta Bites with Herbs, Peas, and Pancetta
Ingredients
- 1 18 oz tube of pre-made polenta
- 4 tsp olive oil divided
- 1/2 cup parmesean cheese
- 1/2 cup frozen peas thawed
- 1 large shallot minced
- 2 tsp chopped fresh thyme additional for garnish
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 8 oz
Instructions
- Using a sharp knife, trim the rounded ends of the polenta tube (and reserve for another use), slice polenta into 10, 1/4” thick flat slices. Heat 1 TB olive oil in a large skillet over medium high heat. Cook polenta slices for 3-4 minutes per side until browned and crispy, working in batches if needed. Remove to a paper towel lined plate and immediately top each with cheese. Add remaining tsp olive oil to the pan and sauté shallot, rosemary, salt and pepper for 7-8 minutes or until softened and lightly browned. Add pancetta and cook for another 3-5 minutes. Mix in the peas at the end. Pile on about a teaspoon of the mixture on each polenta slice, garnish with fresh herbs of your choice.
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