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
- Slice 1 whole bread loaf into pieces about ½ inch thick. Set half aside – for the Brie Toast.
- Heat a pan to medium-high heat. Add 1 tablespoon extra-virgin olive oil and butter.
- Lay slices of bread down for approximately 1-2 minutes each side or until golden brown. Set aside.
- Finely dice tomatoes and add to mixing bowl.
- 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.
- Spread pesto evenly on toast, then add about 1 tablespoon burrata to each piece of toast
- 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
- Slice 1 whole bread loaf into pieces about ½ inch thick.
- Heat a pan to medium high heat. Add 1 tablespoon extra-virgin olive oil and butter.
- Lay slices of bread down for approximately 1-2 minutes each side or until golden brown. Set aside.
- Half avocadoes and take the pits out, being careful not to cut yourself.
- Place in mixing bowl and mash to desired consistency. Add lemon juice, fresh mint, and garlic salt.
- 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
- 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.
- Lay slices of bread down for approximately 1-2 minutes on only one side or until golden brown. Set aside.
- 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.
- 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