Monthly Archives: June 2013
|June 30, 2013||Posted by Melissa under Healthy Eating, Produce, Recipes|
When picnicking, it’s good to have appetizers on hand, especially if people are playing games before the meal is served. Fresh vegetables and fruits are low in calories, and they are delicious, too! Potato and tortilla chips are yummy, as well, which makes salsa a natural choice. However, if you’re looking for something a little bit […] continue reading
|June 28, 2013||Posted by Melissa under Healthy Eating, Produce, Recipes|
Once you’ve decided on your picnic entree, it’s time to think of what you want to serve with it. Salads are always the perfect choice. They are easy to assemble, they travel well, and they can be dressed at the picnic site. Fresh vegetables, pasta, and fruit are tasty options to complement your main dish. Baked […] continue reading
|June 22, 2013||Posted by Melissa under Produce, Recipes|
What picnic is complete without a little something sweet? Think things that are easy to transport like muffins, fruit salads, fruit bars, and cupcakes. We have fun recipes that make picnics delightful. Looking for low-maintenance? Blueberry-Lemon Corn Muffins are a snap to prepare (and eat!) Ingredients • paper muffin cup liners • 1/2 stick (1/4 […] continue reading
|June 20, 2013||Posted by Melissa under Cooking, Healthy Eating, Produce, Recipes|
Peanut butter and jelly. Deli meat and cheese. Bacon, lettuce and tomato. These are all super picnic sandwich options. However, we have some amazing vegetable and fruit sandwiches that require only a little prep in advance, with lots of enjoyment at the picnic. These Zucchini, Tomato and Mozzarella Panini are made with fresh vegetables, herbs and melty mozzarella. Yum! Ingredients […] continue reading
|June 18, 2013||Posted by Melissa under Cooking, Recipes|
Sandwiches are perfect picnic foods because they’re portable, they can be hand-held, and we are only limited by our imaginations when it comes to what fillings and breads to use. Mayonnaise and mustard are great sandwich spreads, but have you doctored them up with seasonings or substituted those with your favorite salad dressing, herbed cheese spread, or […] continue reading
|June 16, 2013||Posted by Melissa under Cooking, Produce, Recipes|
In the fourth season premiere of “how to Do florida,” Chef Justin prepared this delicious Florida Sangria. It is refreshing and fruity, and it uses great Florida products! Ingredients 1 lemon 1 lime 1 orange 1 cup strawberries 1 bottle blueberry wine, semi-dry Directions Wash and thinly slice lemons, limes and oranges, without removing the peel. Place in […] continue reading
|June 12, 2013||Posted by Melissa under Cooking, Healthy Eating, Produce, Recipes|
Picnics don’t have to be fussy to be delicious, and even foods that seem fancy can be easy to assemble. Crostini come to mind when I think about fancy foods, but all they are is little toasts. They can be topped with anything from a slice of cheese and a dollop of sweet or savory jam to […] continue reading
Picnics don’t have to be fussy to be delicious, and even foods that seem fancy can be easy to assemble. Crostini come to mind when I think about fancy foods, but all they are is little toasts. They can be topped with anything from a slice of cheese and a dollop of sweet or savory jam to crème fraîche with caviar.
These recipes are light and refreshing, and only require minimal effort at the picnic site. Just have all your ingredients prepped and ready to go. People can top the crostini themselves or someone can assemble them on site. I wouldn’t, however, make them too far in advance because the bread will get soggy.
Cantaloupe Crostini have great flavor and texture – the sweet cantaloupe, the refreshing cucumber, the crunch of the baguette, and the creaminess of the cheese all play well together.
1. Preheat oven to 350 degrees F. Cut baguette into 1/2 inch-thick slices and brush each with olive oil.
2. Toast bread on a baking sheet until golden brown. Spread cheese on toasted bread. Top each with cucumber slices then cantaloupe. Serve immediately.
You may also want to try Crispy Prosciutto and Avocado Crostini. The avocado is smooth and the prosciutto is crispy with a bite of salt. Mashing the avocado right before serving will keep it from turning brown, but if you want to do it ahead of time, add a little lime juice to the avocado. It will change the flavor a bit, but it will keep it green longer.
• 4 ounces thinly sliced prosciutto, torn into 3-inch pieces
• 1 medium baguette, sliced into 1/2 inch-thick rounds
• extra virgin olive oil for brushing
• 2 cloves garlic
• 2 avocados, halved, pitted, and peeled
• freshly ground pepper
1. Preheat oven to 400 degrees F. Arrange prosciutto in a single layer on a baking sheet. Bake until crisp; let cool. Arrange baguette slices on a baking sheet and brush with oil.
2. Bake until light golden brown around edges. Rub bread with garlic cloves. Mash avocados with a fork and season with salt and pepper. Spread avocado on baguette slices. Top each with a piece of prosciutto and serve.
Speaking of playing well together, play around in the kitchen and find your favorite combinations of flavors. Chopped tomatoes, basil, garlic and balsamic vinegar is one of my favorite toppings, and it’s so easy to do. It’s also easy to transport. No matter what combinations you choose, why not try crostini on your next picnic?