Perfect Pairings for Your Summer Cocktails
● By Melanie Heisinger
What could be better than sipping a cocktail while enjoying the sunshine and warm weather? Only a cocktail in one hand and a tasty appetizer in the other!
If you need some inspiration for easy, delicious nibbles to complement your summer cocktails, here are a few ideas.
Prosciutto-Basil BaguettePairs well with a Peach Donkey Cocktail
Slice a small baguette diagonally into half-inch-thick slices.
If you’d like to give the bread a little crunch, lightly brush both sides of each slice with olive oil and toast on a baking sheet in a 400-degree oven until pale golden, and then let cool.
Top with fresh basil leaves and very thinly sliced prosciutto.
Drizzle with olive oil and season with salt and pepper.
Summer SalsaPairs well with a Watermelon Tequila Cocktail
In a medium bowl, combine 2 diced peaches, 2 diced medium tomatoes, half of a diced red onion, and a few tablespoons of chopped parsley.
To give your salsa a kick, finely dice a jalapeno pepper (remove the seeds and pith).
Add the juice of one lemon, a couple tablespoons of olive oil, and salt and pepper to taste (start with about 1/4 teaspoon of each). Stir gently to combine.
Serve with your favorite chips. (Make a double batch; it’s also delicious with grilled chicken and fish!)
Caprese on a StickPairs well with a Descanso Beach Smash
Halve a pint of cherry tomatoes (the more colorful, the better) and thread each tomato half, a basil leaf, and a small mozzarella ball onto toothpicks.
Drizzle with olive oil and sprinkle with salt and pepper.
A tasty variation: melon, prosciutto, and mozzarella drizzled with balsamic vinegar.
Greek Salad BitesPairs will with a Cucumber Lemonade Cocktail
Separate romaine hearts or endive leaves and arrange on a large platter.
Drizzle your favorite Greek dressing down the center of each leaf.
Top with chopped cucumber, grape tomato halves, chopped black olives, and crumbled feta.
Season with freshly ground pepper.
In a food processor, pulse 1/4 cup of walnuts or cashews. Add 10 dates (pits removed), a teaspoon of vanilla, and 1/4 cup of unsweetened shredded coconut and pulse until the mixture comes together.
Transfer the date mixture to a medium bowl. Put 1/4 cup of coconut into a separate shallow bowl. Use a cookie scoop to make even-sized balls, and then roll with your hands.
Roll each ball in the coconut, gently pressing the coconut into the date mixture.
Let them firm up in the fridge for about an hour.
Serve in mini paper cupcake liners.