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.
Paired with: Coco de Coconut
- 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
- 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.
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
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
1 whole grain baguette
2 small avocados, mashed
1 blood orange, peeled
Coarse sea salt
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
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
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.