When I think of summer, a brilliant palette of fruits immediately comes to mind---especially melons, stone fruits and tomatoes. Summer’s temperatures make for lighter eating, so my summertime appetizers are not only visually stunning but are healthy fare. (Note: while there is cheese or meat in a few, their amounts are minuscule.)
Watermelon, arugula & goat cheese
Cut watermelon in circles. Top with arugula, goat cheese and browned pinenuts. Drizzle with balsamic and top with fleur de sel.
Nectarine, prosciutto & arugula
I use white nectarines in this simple stunner. Cut fruit in wedges and wrap with prosciutto and arugula. Sprinkle with drops of a good olive oil.
Olives & cantaloupe
Cut the cantaloupe into small pieces (I use a melon baller). Serve with a back olive on a toothpick.
Peaches, tomatoes, mozzarella & mint
Slice baguette and toast. Add mozzarella, tomato & a peach wedge. Top with a good salt and piece of mint.
Yellow gazpacho shooters:
If I had to pick one favorite summer recipe this one would be it. It’s from the magnificent Sunday Dinners at Luques cookbook.https://www.foodandwine.com/recipes/aspen-2006-yellow-tomato-gazpacho