A few ideas for you ~~ and a hint of what I might bring to the 4th of July BBQ we’re going to.
Peach Salsa
This recipe is so simple, and delicious! There’s a peach shortage this year due to the February deep freeze, and my beloved Georgia peach truck that I usually buy 50+ pounds of peaches from, is not coming to New England this summer. I’m not sure what my peach source will be, but when I DO get some peaches, here’s one thing I’ll do with them:
Blanch the peaches before chopping. Chop all of the solid ingredients to a small and consistent size, suitable to fit on a tortilla chip. Then mix with lime juice, lemon juice, peppers (green, red, yellow and orange), red onion, jalapeño, cilantro, salt and pepper. I add the avocado at the end. Delicious when served immediately, more delicious the next day.
Fruity Kebabs
This is so easy, it hardly needs explanation! Peel kiwi and cut in to quarters. Wash/dry strawberries and raspberries, chunk pineapple. Skewer and chill. Melt semi-sweet chocolate and drizzle. Keep chilled until served.
Boursin Tapenade
As with most of my recipes, measuring is not required. Just adjust the quantity of the various ingredients to suit your taste. All solid ingredients should be chopped, quite small~~Black olives, green olives, capers, sun-dried or fresh tomatoes, then add minced garlic, basil, salt, pepper. Add a little bit of olive oil, and stir well.
Platter with two rounds of store-bought Boursin cheese. Gently spread tapenade to cover most of the cheese rounds, and with some overspill on to the plate. Serve with assorted crackers, plain preferred so as to not compete with the robust flavor of the tapenade and Boursin. Enjoy!