cinderellasapron 
Today we are making 6 mouthwatering Summer Party Appetizers! These are perfect for pool parties, cookouts, beach days, or even as lite bites on a hot summer evening. We’re making: Berry Brie Crostini, Hot Caprese Dip, Mini Corn Dog Bites, Calamari with Lemon Parsley Aioli, Fruit Salsa with Cinnamon Chips, and Air Fryer Jalapeno Poppers!
Berry Brie Crostini
Ingredients
- 1 baguette, sliced into 1 inch thick toasts
- 8 ounces brie cheese, rind removed, and sliced
- 1 cup mixed berries (we like raspberries and blackberries)
- 1 TBSP honey
Instructions
- Preheat the oven to 375 degrees.
- Place the toast pieces on a sheet pan, and bake for about 5 minutes, or until toasted.
- Top with a slice or two of brie cheese, and 3-4 berries.
- Bake an additional 5-7 minutes, or until brie is melty and berries begin to pop.
- Drizzle with honey, and serve.
Hot Caprese Dip
Ingredients
- 1 baguette, sliced in 1 inch pieces
- 8 ounces fresh mozzarella, sliced in thin rounds
- 1 Roma tomato, seeds and pulp removed, diced
- 1 TBSP olive oil
- 1 tsp garlic powder
- salt and pepper, to taste
- 2 TBSP fresh basil, minced
Instructions
- Preheat oven to 375 degrees, and bake baguette slices on a sheet pan for about 5 minutes, or until toasted.
- Grease a small casserole dish. Place a layer of cheese. Top with tomatoes, and remaining cheese. (It will not cover completely).
- Drizzle with oil, and season with garlic powder, salt and pepper.
- Broil for 5-7 minutes, or until melted and bubbling.
- Sprinkle with basil, and serve with crostini toasts.
Mini Corn Dog Bites
Ingredients
- 1 box Jiffy corn bread mix
- 5 hot dogs, sliced into 5 pieces each
- 1 egg
- 1/3 cup milk
- 2 TBSP oil
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 375 degrees.
- Combine the dry corn bread mix with the egg, milk, oil, and garlic powder.
- Divide the batter into a greased mini muffin tin.
- Press a hot dog piece into each mini muffin tin.
- Bake for 10-12 minutes, or until golden brown.
- Allow to cool in the muffin tin for 5 minutes before removing. Serve with ketchup and mustard!
Fried Calamari with Lemon Parsley Aioli
Ingredients
- 1 pound squid calamari tubes, cut into 1/3 inch rings
- 1/2 cup milk
- 3/4 cups flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp black pepper
- vegetable oil, for frying
Lemon Parsley Aioli
- 1/2 cup mayonnaise
- 2 TBSP lemon juice
- 2 TBSP olive oil
- 1 clove garlic, minced
- 2 TBSP parsley, minced
- salt and pepper, to taste
Instructions
- Soak the calamari rings in milk for 30 minutes.
- Meanwhile, combine the flour, cornmeal, salt and pepper in a bowl.
- Heat 2-3 inches of oil in a deep walled skillet to 350 degrees. Drain the calamari from the milk, and toss into the flour mixture.
- Using a spider or slotted spoon, shake off the excess flour, and place calamari into the hot oil. Cook for about a minute, or until golden brown.
- Place on a towel lined sheet pan to drain.
- To make the Lemon Parsley Aioli, combine the mayo, lemon juice, olive oil, salt, pepper, garlic, and parsley in a bowl. Use as a dipping sauce for the calamari.
Fruit Salsa with Cinnamon Sugar Chips
Ingredients
- 6-8 flour tortillas
- 1/3 cup sugar
- 1 tsp cinnamon
- 2 peaches, peeled and finely diced
- 2 cups strawberries, diced
- 1 cup blueberries, diced
- 1 TBSP lemon juice
- 2 TBSP honey
- 2 TBSP basil, minced
Instructions
- Preheat oven to 350 degrees. Lightly brush tortillas with oil, or spray with an oil spray.
- Combine the sugar and cinnamon. Sprinkle on the tortillas, and rub in. Cut the tortillas into triangles.
- Place the tortillas on a parchment lined sheet pan in a single layer. Cook 10-12 minutes, flipping half way. Cool.
- Combine the peaches, strawberries, and blueberries. Add the lemon juice, honey, and basil. Stir, and refrigerate for 30 minutes. Serve with chips.
Air Fryer/ Baked Jalapeno Poppers
Ingredients
- 6 jalapenos, halved and seeded
- 4 ounces cream cheese, at room temperature
- 1/2 cup cheddar cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and pepper
- 6 slices bacon, cut in half
- 2 TBSP maple syrup
- 12 toothpicks, soaked in water for 30 minutes
Instructions
- Combine the cream cheese, cheddar cheese, garlic powder, smoked paprika, salt and pepper in a bowl.
- Fill the inside of each jalapeno half with the cheese mixture. Wrap a piece of bacon around each, and secure with a toothpick.
- Place in an air fryer basket in a single layer. Brush with maple syrup.
- Air fry at 375 degrees for 10-12 minutes, or until browned and bubbling.
Notes
To bake in the oven, preheat to 375 degrees. Bake for 15-20 minutes on a sheet pan, until golden brown.
