Delicious Summer Snacks in a Hurry: 4 Simple Recipes
Summer has passed the equator, and fragrant apricots, peaches, watermelons and melons have appeared in the markets. Juicy tomatoes are turning red, smelling pleasantly of prickly greenery and sun. So now is the time to cook everything summery and healthy! Here are watermelon and feta baskets, mini-caprese and two versions of delicious bruschetta!
Mini Caprese
Ingredients
- ½ kg cherry tomatoes;
- a bunch of fresh basil;
- 240 g mozzarella;
- balsamic vinegar for dressing.
Preparation
Cut the tomatoes in half. Cut the cheese into pieces of suitable size. Fold the basil leaves in thirds and thread the snack onto toothpicks in the following order: tomato, basil leaf and piece cheese. Place the appetizer on a tray and lightly drizzle with balsamic vinegar before serving. If desired, you can add a little olive oil.
Watermelon and Feta Tartlets
Ingredients
- 1 watermelon;
- ¾ cup diced cucumbers;
- ¾ cup feta;
- 1 tablespoon red wine vinegar;
- 2 teaspoons olive oil;
- salt and pepper to taste.
Preparation
Cut the watermelon into 5cm thick slices and then use round cookie cutters to cut out small circles. Make cups out of these circles by removing the middle.
The removed part watermelon shred, mix with cucumbers and feta crumbs, add olive oil and wine vinegar. Season with salt and pepper to taste, mix well and put into watermelon cups.
Bruschetta with tomatoes and ricotta
Ingredients
- 450 g cherry tomatoes;
- 1 cup ricotta or cottage cheese;
- ¼ cup finely chopped spinach leaves;
- 2 tablespoons finely chopped basil leaves;
- 1 tablespoon finely chopped green onions;
- 8-10 slices of bread;
- 2-3 tablespoons olive oil;
- 1-2 cloves of garlic (peeled but not chopped);
- salt and pepper to taste.
Preparation
Cut the cherry tomatoes in half, season with salt and pepper and set aside. In a small bowl, mix the ricotta or cottage cheese with the spinach leaves, basil and green onions.
Toast the bread slices in the oven or on a grill pan, rub with garlic and drizzle with olive oil.
Then spread the curd mixture on the bread, put the tomatoes on top and, if necessary, add a little salt and black pepper.
Bruschetta with Peaches, Strawberries and Goat Cheese
Ingredients
- 1 French baguette;
- 10 strawberries, cut into small pieces;
- 3 peaches, peeled and cut into the same size pieces as the strawberries;
- 2 tablespoons balsamic vinegar;
- 1 cup chopped fresh basil leaves;
- about 100 g soft goat cheese.
Preparation
Dry the baguette pieces in the oven or on a grill pan. In a separate bowl, mix the peaches, strawberries, basil leaves and season with balsamic vinegar. Mix well.
Dried bread Spread with goat cheese and top with fruit mix.
Bon appetit!
