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Dover Post
  • Simple summer appetizers to help you enjoy what’s left of the season

  • I don’t know about you, but my summer seems to have flown by. I feel like Memorial Day was about two weeks ago and here it is the middle of August. But with Labor Day just around the corner, there are still barbecues and beach weekends left to enjoy, so I wanted to share some simple summer appetizers. All of these tasty...
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  • I don’t know about you, but my summer seems to have flown by. I feel like Memorial Day was about two weeks ago and here it is the middle of August. But with Labor Day just around the corner, there are still barbecues and beach weekends left to enjoy, so I wanted to share some simple summer appetizers. All of these tasty treats can be prepared without preheating the oven or firing up the stove burners, so they will keep you and your guests refreshed.
    The prosciutto-wrapped pineapple is intended to be a play on two dishes: Hawaiian pizza and prosciutto-wrapped melon. The idea of Italian ham wrapped around fruit might seem weird, but it’s a delicious salty/sweet combo and the flavors will be very approachable to anyone who is a fan of Hawaiian pizza. Prosciutto can typically be found in a case near the deli with other pre-sliced meats, like salami. Peeling a pineapple may seem intimidating, but really it’s just a matter of cutting off the top and the bottom and then standing the pineapple up and slicing the outer peel off with a knife. When you go to cut the flesh away from the core, if your knife meets resistance just move it closer to the outer edged. You’ll know you’re avoiding the core when your knife slips through with no resistance.
    The caprese dip that I’m sharing today is inspired by classic flavors, but presents them in a new way. Caprese salad is a classic combination of sliced, fresh mozzarella, tomato slices, fresh basil leaves, and a drizzle of balsamic vinegar and olive oil. I’ve taken that classic concept and turned it into a dish that can be served over crispy bread rounds, eliminating the need for a plate and making it perfect for party food.
    My smoked salmon spread is incredibly versatile. It can be spread on cucumber slices, smeared on bagels, used as a filling in tea sandwiches or enjoyed on crackers. This spread is easy to whip up and would be a great addition to any brunch or party. The classic combination of rich, smoked salmon and fresh dill is made into a perfect creamy spread with the addition of some cream cheese and a little cream. This is an easy way to curb a crowd’s bagel and lox craving without breaking the bank, because it stretches a little bit of salmon quite far.
    Unfortunately, I have to tell you all that this will be my last Love at First Bite column. I will be leaving my job here at the Dover Post to return to Virginia, where I will be closer to my family and boyfriend. I’m sad that this venture has been so short lived, but it’s been a great experience. I hope you have gained some knowledge and a few recipes for your arsenal, but mostly I just want to thank you for reading.
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    Prosciutto Wrapped Pineapple
    1 fresh pineapple, peeled, cored and cut into spears
    2 3-ounce packages of prosciutto
     
    Cut your pineapple spears in half vertically and then cut them in half horizontally, so you are left with strips. Take a piece of prosciutto and cut it in half. Then tear each half into two strips. Wrap each strip of pineapple with a strip of prosciutto. Chill for 30 minutes. Serves 24.
     
    Caprese Dip
    3 Roma tomatoes
    2 tablespoons fresh basil, chopped
    8 ounces mozzarella
    Balsamic vinegar
    Olive oil
    1 baguette, loaf of Cuban bread or other narrow, crusty bread
     
    Preheat your oven to 350 degrees. Cut the tomatoes in half and use your fingers scrape out the seeds and liquid. Dice the tomatoes and place them in a bowl. Cut the mozzarella into strips and then into cubes. Add it to the tomatoes and toss in the basil. Stir to combine. Transfer the dip to a serving platter and drizzle with olive oil and balsamic vinegar. Cover and chill for 30 minutes. Using a bread knife, slice the loaf of bread at an angle. Take each slice and brush it with olive oil. Place the slices in a single layer on a cookie sheet and bake for 10 to 15 minutes, until golden and crispy. Serve bread alongside dip. Serves 24.
     
    Smoked Salmon Dip
    3 ounces smoked salmon
    8 ounces cream cheese
    2 tablespoons dill
    2 tablespoons cream
     
    Serving suggestions
    Sliced cucumber
    Toasted bagels
    Crackers
     
    Place the salmon in the bowl of a food processor and pulse until the fish is finely chopped. Add in the cream cheese and pulse until combined. Add the dill and pulse until combined and then do the same with the cream. Place the mixture in a bowl and refrigerate for 30 minutes. Serve the dip with sliced cucumbers, bagels or crackers. Serves 24.
     

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