Summer is a wonderful time to entertain and enjoy the outdoors with your friends. Serving appetizers and drinks are a great way to entertain when it is hot. You want easy to prepare recipes so you are not in the kitchen for hours and you want to use simple, common ingredients that you usually have in your pantry or refrigerator. Below are a few of my easy to make suggestions.
- 1 tablespoon olive oil, plus extra for the bread
- 1 clove minced garlic
- 2 large tomatoes, seeded and finely chopped
- 1/2 cup finely diced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped oil cured Italian olives
- 1/4 cup finely chopped parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced fresh thyme
- 1 baguette, cut diagonally into 1/4 inch-thick slices
Combine all the ingredients in a large bowl; except the bread slices. Refrigerate until ready to serve.
Lightly grill the bread slices and then brush them with olive oil. Spoon 1 heaping tablespoon of the tomato mixture onto each bread slice and arrange on a serving plate.
Oven Fried Zucchini and Yellow Squash Rounds
- Olive oil cooking spray
- Homemade Marinara Sauce, (see recipe here)
- 2 medium zucchini, ends trimmed
- 2 medium yellow squash, ends and neck trimmed
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ½ cups dried Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Olive oil, for drizzling
Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.
Cut the squash into ¼ inch thick slices.
In a plastic bag, combine the flour, Italian seasoning, salt and pepper.
In a shallow bowl, beat the eggs and milk together.
In another shallow bowl, combine the breadcrumbs and cheese.
Place the squash slices in the bag with the flour and shake until they are coated.
Next, place each slice in the egg and then into the breadcrumb mixture.
Place the squash rounds on the prepared baking pan and drizzle with olive oil.
Bake for 10 minutes. Turn the slices over and bake for another 10 minutes or until crispy.
Serve with warm marinara sauce.
- 4-ounces of cream cheese, quartered
- 1 heaping tablespoon fresh thyme leaves, chopped
- 1 packed teaspoon fresh lemon zest
- 1 tablespoon finely chopped pitted black and green Italian olives
- 2 teaspoons finely chopped sun-dried tomatoes
- Sea salt
- 1/4 cup extra virgin olive oil
- Toasted crostini, pita chips or crackers for serving
Place the cheese quarters in a medium container. Sprinkle the thyme, lemon zest, olives and sun-dried tomatoes over and around the cheese. Sprinkle the cheese with a little sea salt.
Pour the olive oil over the mixture. Squash the mixture with a fork and cover the container. Let the cheese marinate in the refrigerator for a few hours.
Bring the cheese mixture to room temperature about 45 minutes before serving. Put the marinated cheese mixture into a serving dish.
Arrange crostini, pita or crackers around the dish with a couple of small knives for serving.
Serve with fresh celery, radishes, carrots and thin, crispy crackers.
Makes 8 servings.
- 8-ounces canned tuna
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 3/4 cup chopped red onion
- 3/4 cup chopped fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1 tablespoon capers, washed and drained
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Combine the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper in a small bowl.
Place the tuna in a food processor and pulse to break it up.
Turn the speed to low speed and add the olive oil mixture, a little at a time, until the ingredients are thoroughly combined and the mixture is smooth.
Pour into a small serving bowl and chill. Serve with fresh-cut vegetables and crackers on the side.
June 13, 2016 at 8:32 am
They’ve certainly got my appetite going – especially the zucchini rounds.
Marisa Franca @ All Our Way
June 13, 2016 at 9:55 am
You know, I’ve never made a tuna dip and we love tuna!! That is an excellent idea and your other recipes look delicious also. I just finished my cycling class so I’m super hungry! Your oven fried squash looks especially yummy. Great recipes!
June 13, 2016 at 12:09 pm
Thanks Marisa. The tuna makes a great dip for the veggies.
For the Love of Cooking
June 13, 2016 at 12:10 pm
The zucchini rounds would be a big hit with all of us!
June 13, 2016 at 12:44 pm
Oh this made me hungry. I’ve raided my mother’s fridge and told her I am making those zucchini rounds, we have lots of zucchini waiting to be munched. Once again you have wowed with your recipes, Jovina! 🙂
June 13, 2016 at 12:46 pm
Thank you so much. They are a big hit whenever I make them for family or friends.
June 13, 2016 at 4:43 pm
Delicious as always! I’ll have seconds and thirds of these!
Pingback: Easy Summer Appetizers | My Meals are on Wheels
June 13, 2016 at 5:57 pm
Reblogged this on ravenhawks' magazine and commented:
The oven fried yellow squash and Zucchini rounds are a definite winner!
June 14, 2016 at 7:16 am
June 13, 2016 at 10:46 pm
Lovely recipes again Jovina… Bruschettas and tuna dip are on my wishlist now… 😀
June 14, 2016 at 7:16 am
Thank you so much.
Freda @ Aromatic essence
June 14, 2016 at 12:09 am
Such a lovely compilation!
June 14, 2016 at 7:26 am
Thank you so much.
June 17, 2016 at 2:56 pm
Such a good idea to do the squash rounds in the oven. Will try it and the tuna dip this weekend. N.
June 17, 2016 at 3:00 pm
Hope you like the recipes. Thank you so much.
June 19, 2016 at 12:24 am
Great round up of appetisers!!!