PERFECT PAIRINGS

Hand crafted for your next get-together, we’ve paired our favorite summer cocktails with light and refreshing bites. Each chef-inspired appetizer highlights individual components of our crafted cocktails to emphasize their fresh ingredients. Taken from inspiring bloggers and cooks, these pairings are perfect for your end of Summer soirees.

• 3 cups cubed pineapple
• 1 lb. salmon, cut into cubes
• 3 tbsp. extra-virgin olive oil
• 3 tbsp. sweet chili sauce
• 2 cloves garlic, minced
• 2 tsp. freshly grated ginger
• 2 tsp. toasted sesame oil
• 1/2 tsp. crushed red pepper flakes
• Kosher salt, to taste
• Toasted sesame seeds, for garnish
• Thinly sliced green onions, for garnish
• Lime wedges, for serving

Instructions:

• Preheat grill to medium heat and place wooden skewers in water to soak.
• Skewer pineapple and salmon pieces, alternating, until all are used, then place on a large baking sheet.
• In a medium bowl, combine olive oil, chili sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt.
• Whisk until combined and brush all over skewers.
• Place skewers on grill and cook, flipping once, brushing with any remaining sauce until salmon is cooked through, 8 to 10 minutes total.
• Garnish with sesame seeds and green onions, and serve with lime wedges.

Recipe from Delish.

Ingredients:

• 2 tbsp. extra virgin olive oil

• 2 tsp. grated lemon zest

• 1 tbsp. fresh lemon juice

• 6 ounces soft goat cheese, at room temperature

• 2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

• 12 slices (not paper-thin) prosciutto, halved crosswise

• ½ cup fig preserves

• ½ bunch arugula, trimmed

• Freshly ground black pepper

Instructions:

• In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside.

• In another bowl, mix the goat cheese and garlic together until well blended. Set aside.

• Spread a layer of goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves.

• Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper.

• Roll the prosciutto up around the filling and arrange on a platter, seam side down.

• Garnish with a slice of lemon if you wish.

Recipe from A Family Feast

Ingredients:

• 1 whole grain baguette

• 2 small avocados, mashed

• 1 blood orange, peeled

• Honey

• Coarse sea salt

Instructions:

• Heat oven to 400° F.

• Slice baguette into thin slices (about 1/4 inch thick) and lay slices on a baking sheet in a single layer.

• Once oven has preheated, place baguette slices in the oven and bake until toasted, about 10 minutes.

• Meanwhile, scoop out avocado and mash. If it will be a while before serving, squeeze some lime or lemon juice into avocado mixture to keep it from browning.

• Slice peeled blood orange into thin slices and cut each slice into quarters.

• Once baguette slices are toasted, remove from oven and let cool.

• Spread 1-2 tsp of avocado onto each toast slice.

• Place 1 or 2 orange quarters on top of avocado. Drizzle each piece with honey and sprinkle with sea salt.

Recipe from Lively Table

Ingredients:

• 1/2 loaf flaky french bread sliced

• 2 tsp. extra virgin olive oil, plus extra for toasting bread

• 1 clove garlic, minced

• 1 cup cherry tomatoes, halved

• Salt and pepper to taste

• 1/4 cup fresh basil, chopped

• 4 oz. fresh mozzarella, torn or diced into small pieces

• 2 tsp. flakey sea salt

Instructions:

• Heat oven to 375 degrees F.

• Arrange bread slices in a single layer on a large baking sheet and drizzle with olive oil.

• Bake at 375 F for 5-7 minutes until toasted and lightly browned. Remove from oven and set aside.

• Heat olive oil in a skillet over medium heat.

• Add minced garlic to oil and sauté until fragrant, about 30 seconds.

• Add cherry tomatoes, salt, and pepper to skillet and stir to combine.

• Cook for 1-2 minutes until tomatoes are warmed through and have begun to soften.

• Pour cooked tomatoes into a large mixing bowl.

• Add basil and mozzarella and stir to combine.

• Spread tomato mixture over toasted bread.

• Top with a pinch of flaky sea salt and serve immediately.