Here are some really quick appetizers using seasonal ingredients like strawberries, peaches and corn.  They are great for summer entertaining and pair perfectly with summer cocktails.

Easy Peach & Prosciutto Bundles
 
Cook time
Total time
 
Makes 10 bundles
Author:
Serves: 10
Ingredients
  • 2-3 medium sized peaches
  • 10 slices prosciutto
  • 10 large basil leaves, rinsed and trimmed
  • Wooden appetizer skewers
Instructions
  1. Slice the peaches into wedges and grill them until soft and there are grill marks. Wrap each peach wedge with a slice of prosciutto and tuck in a basil leaf. Secure the bundle with a wooden skewer.

Easy Seasonal Summer appetizers www.dailytiramisu.com
Summer crostini (Goat cheese, strawberries, honey and mint)
 
Cook time
Total time
 
Makes 10-12 crostinis
Author:
Ingredients
  • 1 Baguette
  • 1 lb fresh strawberries, cleaned and sliced
  • 20 mint leaves, washed and torn
  • ½ cup Goat cheese
  • Honey and balsamic glaze, for drizzling
Instructions
  1. Cut your baguette into ¾ inch slices and toast them until golden brown. Spread goat cheese on each slice, add a layer of sliced strawberries, torn basil leaves and then drizzle with honey and balsamic glaze.

Easy Seasonal Summer appetizers www.dailytiramisu.com
Mini Mexican Street Corn cups served with fresh tortilla chips
 
Cook time
Total time
 
Makes 8 mini cups
Author:
Serves: 6
Ingredients
  • 4 Large flour tortillas
  • 2½ cups Corn (charred in a skillet)
  • 1 Tbsp Mayonnaise
  • 1 Tbsp sour cream
  • 1 clove garlic, crushed or !/4 tsp garlic powder
  • ¼ tsp Ancho chili powder
  • ¼ cup Queso anejo or queso cotija or feta cheese
  • 1 Lime, cut into small wedges
  • Cilantro, for garnish
Instructions
  1. Heat a medium saucepan with 1 litre of oil to medium-high heat. Cut your flour tortillas into triangles that resemble nacho chips. Fry the chips until they are golden brown and crispy. Place on a paper towel-lined plate to drain any excess oil and lightly season with salt.
  2. In a cast iron skillet cook corn until lightly charred. Season with salt and some melted butter.
  3. In a small bowl, stir together the mayonnaise, sour cream, cheese, garlic and ancho chili powder until well combined. Add the corn to the bowl and stir to coat.
  4. Assemble your cups: Fill each mini cup with corn leaving about ½ inch of space from top for other toppings. garnish each cup with more feta cheese, ancho chili powder, lime and cilantro. Serve warm with the fresh tortilla chips.

Happy Summer!
With Love,
Julie
(*All photos were taken by Michael Rao and these recipes were first featured in Lady York Foods Summer 2016 Magazine).