Memorial Day is the traditional kick-off to summer. What better way to invite summer in than with five fresh, easy appetizers? You’ll be the hit of the pool party, the picnic or the parade.
Bite-Size Bacon/Bean Cups
Want to make friends and influence people? Bring these tasty little bacon/baked cups to the next neighborhood party and bask in the love. This is what cowboys would snack on if they had pool parties.
makes 2 dozen
- 2 lbs thin-sliced bacon
- 2 mini muffin tins, 1 rimmed baking sheet
Preheat oven to 350. Lay one muffin tin bottom up and spray with cooking spray. Wrap 3 slices of bacon around each muffin shape, leaving no gaps. Carefully place the second muffin tip on top of the bacon cover muffin tin. Place both tins on cookie sheet and bake for 20 minutes. Remove from oven and drain on paper towels.
Use your favorite baked bean recipe and personalize with diced habenero peppers, barbeque sauce or brown sugar.
Fill bacon cups with beans and serve! Can be made up to 3 days ahead. When ready to use, bring to room temperature. Do not reheat or the bacon cups will collapse.
Nothing is quite as refreshing as a cool cucumber when the weather is warm. Elevate plain cucumber slices with tangy feta and herbs for an easy, summery treat.
- 4 large cucumbers, thickly sliced
- 8 oz. crumbled feta cheese
- 3 T. extra virgin olive oil
- black pepper to taste
- 2 T. finely chopped fresh basil
Mix last four ingredients in a bowl. Scoop out shallow dish in center of each cucmber slice and fill with feta mixture. Refrigerate no more than 24 hours. Serve.
Sliders for a Crowd
These mini cheeseburgers are irresistible to kids and grown ups alike. Make a double or triple batch to be safe!
- 2 lbs. ground beef
- 1 c. bread crumbs
- 1 medium onion – finely chopped
- 6 slices cheddar or American cheese
- dill pickle slices
- 1 package mini Hawaiian rolls
- Ketchup and mustard
Preheat oven to 400. With hands mix bread crumbs, ground beef and onions. Pat mixture into the bottom of a 13 x 9 baking sheet. Bake 30 minutes. Cut meat into squares slightly smaller than the rolls. Top with cheese and return to oven for 1-2 minutes until cheese melts. Place burgers on rolls, top with 2 slices of dill pickles. Serve with ketchup and mustard.
A summery twist on a standard party snack. Spicy, sweet and addictive – tortilla chips have never had it so good.
- 3 C. chopped and seeded watermelon
- 1 large cucumber, diced
- 2 large mango, peeled and diced
- 1 jalapeno pepper, seeded and diced
- 1 small onion, finely chopped
- 1 tsp. sugar
- 1/4 c.fresh lime juice
- 1 1/2 tsp. lime zest
- 1/2 tsp. garlic salt
Gently toss all ingredients together except for garlic salt. Refrigerate for up to 24 hours. Add garlic salt just before serving with tortilla chips.
Three Cheese Tomato Basil Bruschetta
Be sure to eat one of these before you take them out to the crowd – they disappear fast!
- 1 loaf crusty Italian bread
- 2-3 cloves of garlic, halved
- 4-5 large tomatoes, diced
- 1 C. mozzarella cheese, grated
- 1/2 C. Parmesan cheese
- 1/4 C. Asiago cheese
- 1/4 tsp. red pepper flakes
- 1/2 C. olive oil
- 1 C. chopped fresh basil
- salt and pepper to taste
Mix together last eight ingredients and let sit covered, in the fridge at least 2 hours and up to 24 hours.
Slice bread into thin slices and lightly toast under broiler. Rub top of each slice of bread all over with 1/2 clove of garlic. Top with tomato mixture and put under broiler for 3-5 minutes, until cheese is melted. Serve hot.