5 EASY SUMMER FARM TO TABLE APPETIZER RECIPES

As the warm sun shines and gardens burst with vibrant colors, summer presents the perfect opportunity to embrace the farm-to-table movement. This culinary philosophy emphasizes the use of fresh, locally sourced ingredients, allowing us to savor the true essence of the season. With an abundance of ripe fruits and vegetables readily available, summer is the ideal time to create delectable appetizers that celebrate nature's bounty.

In this collection of 5 easy summer farm-to-table appetizer recipes, we highlight the delightful flavors and textures that come from using fresh produce. From juicy watermelon, in our watermelon, feta and mint salad cups, kiwi goat cheese bruchetta and crispy jerk sweet onion and mango flat bread to succulent peaches and ginger salsa and blue corn chips and to satsify our sweet tooth our recipe for fresh berry and chocolate cream cheese pizza., these ingredients not only enhance the flavor of our dishes but also support local farmers and sustainable practices.

These recipes are designed to be simple yet impressive, making them perfect for casual gatherings, picnics, or family barbecues. Each dish showcases the vibrant colors and flavors of summer, allowing you to indulge in the freshest tastes while enjoying the sunshine. Join us on this culinary journey as we explore five delightful appetizer ideas that will elevate your summer dining experience and inspire you to connect with the local food movement. Get ready to savor the season in every bite!

Recipe 1.

Sungold Kiwi and Goat Cheese Bruchetta

For the Bruschetta:

  1 French baguette or ciabatta, sliced into ½-inch thick slices

 1-2 tablespoons olive oi

1 clove garlic, halved

For the Topping:

  4-5 Sungold kiwis, peeled and diced

  4 oz goat cheese, softened

1 tablespoon honey (optional)

  Fresh basil leaves, torn or chopped

  Salt and pepper, to taste

  Balsamic glaze (for drizzling, optional)

Prepare the Bread:

  Preheat your oven to 400°F (200°C).

  Arrange the slices of baguette on a baking sheet. Brush each slice lightly with olive oil.

  Toast in the oven for about 5-7 minutes, or until they are golden and crispy.

  Once toasted, rub the cut side of the garlic on each slice for added flavor.

Make the Topping:

  In a bowl, combine the diced Sungold kiwis and goat cheese. If you like a little sweetness, drizzle in some honey.

  Add torn basil leaves and season with salt and pepper. Mix gently to combine.

Assemble the Bruschetta:

  Spoon the kiwi and goat cheese mixture generously onto each toasted slice of bread.

  Drizzle with balsamic glaze if desired.

Serve:

  Serve immediately, garnished with extra basil leaves if you like. Enjoy your refreshing and flavorful bruschetta!

This combination of sweet Sungold kiwis and creamy goat cheese makes for a unique and tasty appetizer. Enjoy!

Recipe 2.

Ginger Peach Salsa with Blue Corn Chips

For the Salsa

  3 ripe peaches, peeled, pitted, and diced

  1 small red onion, finely chopped

  1 red bell pepper, diced

  1 jalapeño pepper, seeded and minced (adjust to taste)

  2 tablespoons fresh ginger, grated

  2 tablespoons fresh lime juice

  1 tablespoon honey (optional)

  ¼ cup fresh cilantro, chopped

  Salt and pepper, to taste

Prepare the Ingredients:

  Peel and dice the peaches, chop the red onion and red bell pepper, and mince the jalapeño pepper.

 Grate the fresh ginger.

Mix the Salsa:

  In a large mixing bowl, combine the diced peaches, red onion, red bell pepper, jalapeño, and grated ginger.

  Drizzle in the fresh lime juice and honey (optional).

  Add the chopped cilantro, and season with salt and pepper to taste.

  Gently mix all the ingredients until well combined. Be careful not to mash the peaches.

Chill and Serve:

  Let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.

  Serve it with blue tortilla chips, This can also be served with grilled chicken, fish, or as a topping for tacos.

Recipe 3.

Crispy Flatbread with Jerk sweet onion and mango glaze

For the Flatbread ( You can also use store bought prepared flat bread)

-

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons olive oil

¾ cup warm water (more or less as needed)

For the Jerk Sweet Onion Topping

2 large sweet onions, thinly sliced

2 tablespoons olive oil

1 tablespoon jerk seasoning (can be wet or dry I prefer to use wet for this recipe ) (adjust to taste)

Salt and pepper, to taste

For the Mango Glaze

1 ripe mango, peeled and diced

1 tablespoon honey or maple syrup (optional)

1 tablespoon lime juice

Pinch of salt

Prepare the Flatbread

  In a large bowl, combine the flour, salt, and baking powder.

  Add the olive oil and warm water gradually, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth.

  Divide the dough into small balls (about 6-8) and roll each ball out into thin rounds.

  Heat a skillet or griddle over medium-high heat. Cook each flatbread for about 2-3 minutes on each side, or until golden and crispy. Keep warm.

Prepare the Jerk Sweet Onion Topping

  In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 10-15 minutes.

  Stir in the jerk seasoning, salt, and pepper, cooking for an additional 2-3 minutes. Remove from heat.

Make the Mango Glaze

  In a blender or food processor, combine the diced mango, honey (if using), lime juice, and a pinch of salt. Blend until smooth.

Assemble the Flatbread

  Spread the jerk sweet onion topping evenly over each crispy flatbread.

  Drizzle the mango glaze over the top.

Serve:

Recipe 4.

Watermelon, Cucumber and Feta with Mint Salad Cups

For the Salad:

  4 cups watermelon, cubed (seedless)

1 cucumber, diced

  1 cup feta cheese, crumbled

  ¼ cup fresh mint leaves, chopped

  Juice of 1 lime

  Salt and pepper, to taste

For the Salad Cups

  2 large cucumber (for the cups)

  Optional: additional mint leaves for garnish

Prepare the Salad

  In a large bowl, combine the cubed watermelon, diced cucumber, crumbled feta cheese, and chopped mint leaves.

  Drizzle with lime juice, and season with salt and pepper to taste. Gently toss everything together to combine.

Create the Salad Cups

  Cut the 2 large cucumbers in half lengthwise. Using a melon baller or a spoon, scoop out the seeds and some of the flesh to create a hollowed-out cup.

  Repeat with the other halves to create four salad cups

.

Assemble the Cups

  Spoon the watermelon cucumber feta salad into the hollowed-out cucumber cups.

  Garnish with additional mint leaves if desired.

Serve:

  Serve immediately as a refreshing appetizer or salad. Enjoy the vibrant flavors and textures!

Recipe5

Fresh Berries with Chocolate Cream Cheese Pizza

For the Pizza Crust:

1 pre-made pizza dough (store-bought or homemade)

- 1 tablespoon olive oil (for brushing)

For the Chocolate Cream Cheese Topping

8 oz cream cheese, softened

½ cup powdered sugar

½ cup chocolate hazelnut spread (like Nutella)

1 teaspoon vanilla extract

For the Fresh Berry Topping

1 cup strawberries, hulled and sliced

1 cup blueberries

1 cup raspberries

1 cup blackberries

Optional: fresh mint leaves for garnish

Prepare the Pizza Crust

  Preheat your oven to the temperature specified on the pizza dough package (usually around 425°F or 220°C).

  Roll out the pizza dough on a floured surface to your desired thickness.

  Transfer the rolled dough to a baking sheet or pizza stone. Brush the top lightly with olive oil.

Bake the Crust

  Bake the pizza crust in the preheated oven for about 10-12 minutes, or until golden brown and cooked through. Remove from the oven and let it cool slightly.

Make the Chocolate Cream Cheese Topping

  In a mixing bowl, combine the softened cream cheese, powdered sugar, chocolate hazelnut spread, and vanilla extract. Mix until smooth and creamy.

Assemble the Pizza

  Spread the chocolate cream cheese mixture evenly over the baked pizza crust.

  Arrange the fresh berries on top in a decorative pattern.

  Pizza canbe chilled and Garnish with fresh mint leaves if desired. Serve