6 Appetizers to Serve This Summer
From sweet to savory, these bite-sized appetizers will wow your guests at your next backyard BBQ.
BBQ BAcon Wrapped Pineapple Chunks
- Fresh pineapple, cut into chunks
- Thick bacon slices
- Brown sugar
Cut bacon strips down the width, then wrap around pineapple chunk. Spear with toothpick. Lay wrapped pineapple on baking tray, then sprinkle with brown sugar.
Preheat oven to 375 degrees and cook for about 18 minutes. Serve warm, with Hawaiian BBQ Sauce on the side.
Sweet Peach Wrapped in Prosciutto
- 6 oz prosciutto, sliced thinly
- 2 ripe peaches, pitted and chopped into sixths
Cut each prosciutto slice in half widthwise. Wrap each slice around a peach, pressing end-to-end to seal. Then it’s ready to serve!
Cucumber Herbed Cream Cheese Bites
- 1 cup Cream Cheese
- ½ cup fresh, diced herbs (combination basil, sage, chives, etc)
- 1 sliced cucumber
- Basil leaves
In a bowl, mix together the cream cheese and herbs. Use a spoon to add a dollop of herbed cream cheese to each cucumber slice. Top each off with a small basil leaf and lay on a serving tray.
Watermelon, Arugula, And Brie Slices
- ½ cup watermelon, sliced into squares
- ½ cup arugula
- Half of a brie wheel, sliced and no rind
- ½ cup balsamic vinegar
- 3 tablespoons sugar
To make the syrup, pour balsamic vinegar and sugar into a small saucepan. Bring to boil, then simmer about 15 minutes. Then allow to cool.
Lay watermelon slices on a serving tray. Layer with arugula and brie, then skewer with toothpicks. Drizzle the slices with syrup before serving.
Photo Courtesy of My Suburban Kitchen
Stuffed Mini Peppers With Mozz and Basil
- 12 sweet mini peppers
- ¼ lb smoked mozzarella, chopped into 2 inch long, ¼-inch thick pieces
- 12 basil leaves
- 2 tsp olive oil
- 2 tsp balsamic vinegar
Lay each pepper down flat and cut a 2 ½ slit down the middle. Scoop out seed if necessary.
Wrap each mozzarella stick with a basil leaf and insert into the peppers. Brush the stuffed peppers with olive oil, then drizzle balsamic vinegar ino the openings.
Preheat oven to 400 degrees. Place peppers on a roasting pan, then bake for 5-10 minutes. Once the cheese has melted and the peppers have cooked, remove from oven and season with salt. Let cool before serving.
Savory Zucchini Bread
- 3 cups flour
- 4 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp garlic powder
- 1 cup shredded zucchini
- ¾ cup cheddar cheese, shredded
- ¼ cup scallion, finely chopped
- 1 tbsp fresh dill
- 2 eggs
- 1 cup buttermilk
- 4 tbsps butter, melted
Preheat oven to 350 degrees, then grease a 9x5 loaf pan. In a large mixing bowl, combine flour, baking powder, salt, baking soda, and garlic powder. Then add the zucchini, cheese, and scallions.
In another bowl, beat together the eggs, buttermilk, and butter.Pour the wet ingredients into the dry ingredients. Gently combine the mixture, careful not to overstir.
Pour mixture into baking pan and bake for about 50 minutes.
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Chef Tips and Tricks
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.
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