Looking for easy summer snacks and appetizers to feed all those friends and family you finally get to see? Us too! We’ve got you covered with three breezy recipes using Not Just Pesto
Enjoy having people over with our tips and tricks for easy summer snacks and appetizers! Here are a few highlights from the recipes below…
1. Grill your bread! We love to brush sliced baguette with oil and grill on high for about 3-5 minutes until nicely charred. Of course you can throw it under the broiler but there’s just something about those pronounced grill marks and the act of being outside preparing it (most likely holding a beverage).
2. Channel late 90s Food Network with Semi-Homemade: For example, we buy pre-cooked shrimp for our Not Just Pesto Shrimp Tzaziki Salad to speed things up —plus who wants to turn on the stove on a hot day? No thanks.
4. Use store-bought pizza crust for savory pinwheels. Or ask your local shop if you can buy a ball of dough (they say yes!)
4. Not Just Pesto! Slather, swirl, and dip your way to easy summer snack and appetizer greatness.
3 Simple Summer Entertaining Apps
Slice 1 baguette into rounds and brush with olive oil. Char on a hot grill (or grill pan) over high heat for 3-5 minutes until grill marks appear. Meanwhile, add 1 jar of Not Just Pesto to a small serving bowl and place on a large platter along with 8oz burrata. Surround with the grilled bread, drizzle with olive oil, and season with flaky sea salt and black pepper. Slather some Not Just Pesto on a crostini, top with some burrata and enjoy.
Preheat oven to 375 with a rack in the middle position and line a sheet tray with parchment paper. Unroll 1 Storebought Pizza Crust (about 13 oz) and thin out slightly with a rolling pin (to achieve as much surface area as possible without it tearing). Spread the entire surface with 1 jar Not Just Pesto, layeron of 4 oz prosciutto and a layer of 6 oz pre-sliced mozzarella or provolone cheese. Carefully roll the dough as tight as possible and then cut horizontally into ¼ inch thick rounds. Place on the prepared tray and bake for 12-15 minutes until golden brown.
Cut 1 lb cooked large shrimp in half and remove the tails. Add to a large bowl along with 1 English cucumber, quartered lengthwise and thinly sliced crosswise. Add ⅓ cup greek yogurt, 1 jar Not Just Pesto, and the juice of 1 lemon to a medium bowl and whisk to combine. Pour on top of the shrimp and cucumbers and stir to evenly coat. Place in a serving bowl and surround with torn pita, endive lettuce cups, tortilla chips, sliced cucumber…you name it! Top with fresh dill or mint.