One of the reasons we always rejoice summer’s onset is that we’re typically able to spend more of our time with friends than we are during the semester – if not during the weekdays for those on the grind, then almost definitely on the weekends. It’s a time to kick back and relax, enjoy a nice cold drink and, most importantly, eat some great food. We’ve come up with a couple summertime recipes that are both easy to cook and enjoyable to share with a crowd of friends and family. Be sure to pick up the most fresh ingredients to make for the best snackage result.

BURRATA/BRUSCHETTA TOAST

• ½ ciabatta loaf (sliced)
• basil pesto (enough to spread on about 6 pieces of toast)
• 1 cup burrata cheese
• 3-4 roma tomatoes
• 2 tablesponn white balsamic vinegar
• 2 tablespoon + 1 teaspoon extra virgin olive oil
• butter
• garlic salt (to taste)
• ½ teaspoon sugar
• fresh basil (chopped)
• balsamic glaze to garnish

1. Slice 1 whole bread loaf into pieces about ½ inch thick. Set half aside – for the Brie Toast.
2. Heat a pan to medium-high heat. Add 1 tablespoon extra-virgin olive oil and butter.
3. Lay slices of bread down for approximately 1-2 minutes each side or until golden brown. Set aside.
4. Finely dice tomatoes and add to mixing bowl.
5. Stir in vinegar, olive oil, garlic salt, sugar and basil. Taste test to see if one ingredient is too overpowering and adjust accordingly. Voilá! Your burrata is done.
6. Spread pesto evenly on toast, then add about 1 tablespoon burrata to each piece of toast
7. Top burrata with bruschetta and garnish with a balsamic glaze drizzle.

AVO TOAST

• 1 multigrain artisan loaf
• 2 large avocados
• 1 teaspoon lemon juice (optional)
• garlic salt (to taste)
• fresh mint (chopped)
• microgreens (optional)
• ½ cup pomegranate seeds

1. Slice 1 whole bread loaf into pieces about ½ inch thick.
2. Heat a pan to medium high heat. Add 1 tablespoon extra-virgin olive oil and butter.
3. Lay slices of bread down for approximately 1-2 minutes each side or until golden brown. Set aside.
4. Half avocadoes and take the pits out, being careful not to cut yourself.
5. Place in mixing bowl and mash to desired consistency. Add lemon juice, fresh mint, and garlic salt.
6. Spread avo evenly across toast and top with pomegranate seeds and microgreens.

BRIE TOAST:

• ½ ciabatta loaf
• 1 triangle of brie cheese (sliced into pieces)
• ½ tablespoon water
• walnuts (chopped)
• honey to garnish

1. Use remaining ciabatta bread slices from the buratta/ bruschetta toast. Heat a pan to medium high heat. Add 1 tablespoon extra-virgin olive oil and butter.
2. Lay slices of bread down for approximately 1-2 minutes on only one side or until golden brown. Set aside.
3. Place slices of brie on top of toasted side. Add water to pan, cover with tin foil or lid. Remove toasts from pan when brie is melted.
4. Sprinkle walnuts on top and garnish with honey drizzle.

ROSE MILK TEA:

• 1 full glass iced brewed black or green tea
• 1 tablespoon agave nectar
• 1 teaspoon rose water (tip: look for this at an international grocery store!)
• ½ cup milk, or desired amount

Mix rose water, milk, and agave nectar into glass of tea.

words&photo_dakota regan