Summer appetizers

INGREDIENTS: Cold Cucumber Soup with Mint 
1/2 large cucumber—peeled, seeded and cut into 1/4‐inch dice
8 small radishes, thinly sliced
1 garlic clove, minced
1 tablespoon chopped mint
3 tablespoons chopped dill
2 cups cold plain yogurt
1 cup cold low‐fat milk
2 tablespoons *Sicilian Lemon Balsamic (or fresh lemon juice)
2 tablespoons *Milanese Gremolata Olive Oil
Salt & freshly ground pepper
3 Melon Balls per Serving (12 Melon Balls total)
4 medium‐length skewers

STEPS:
Add the cucumber, radishes and garlic cloves in blender and pulse until smooth.

Whisk the yogurt with the milk, lemon balsamic, dill (save some for garnish) and olive
oil. Stir the vegetables into the yogurt a season with salt and pepper.

Set the bowl over a larger bowl of ice water and stir occasionally until chilled, about
10 minutes. Ladle the soup into bowls. Place melon balls on skewers and place skewers
over bowls. Sprinkle with the remaining 1 tablespoon each of mint and dill over the
melon skewers and serve.

Type of dish: Main
Servings: 4
Prep/Cook time: 30 minutes
Difficulty level: Beginner/Intermediate

INGREDIENTS: Papaya Mango Chutney and Goat Cheese over Garlic Olive Oil Crustinis
Goat Cheese
*Savannah Bee Company Cheese Honey
Mango
Papaya
*Garlic Olive Oil
*Lemon Fused Olive Oil
Chopped Purple Onion
Pinch of *Sea Salt

STEPS:
Chop papaya and mango and toss with *Lemon Fused Olive Oil & purple onion

Slice baguette and drizzle Garlic Olive Oil over slices

Toast slices for a few minutes on either side

Place chutney over crustinis

Sprinkle goat cheese over chutney and then drizzle Cheese Honey over curstinis

Add a pinch of sea salt over crustinis

Type of dish: Side
Servings: 4 to 6
Prep/Cook time: 30 to 45 minutes
Difficulty level: Beginner

INGREDIENTS: Melon and Prosciutto over sliced cucumber
1 medium, ripe cantaloupe (or any ripe melon, including honeydew)
½ pound thinly sliced prosciutto
2 TBS Crushed Mint
*Fused Blood Orange Olive Oil

STEPS:
Peel the melon and discard the rind.

Cut melon in half and scoop out the seeds with a spoon; discard the seeds.

Cut each half into eight ½‐inch‐wide crescents.

Wrap the prosciutto slices around the middle of each melon slice.

Arrange on a platter and drizzle *Fused Blood Orange Olive Oil over contents and
serve immediately.

Type of dish: side
Servings: 6 to 8
Prep/Cook time: 30 to 40 minutes
Difficulty level: Beginner

*indicates products that may be purchased at The Happy Olive

The Happy Olive
314-B De La Mare Ave.
Fairhope, AL 36532
Phone: 251-929-0711
www.happyolive4.com
Hours of Operation:
10:00am – 5:00pm
Monday- Saturday

The Happy Olive is owned by Richard and Vickie Bailey. The shop specializes in providing the absolute best olive oils, balsamic vinegars, gourmet mustards, award-winning olive salads and salts from around the world, as well as extraordinary gift items, including Ronaldo bracelets, pewter, acrylics, and specialty kitchen items. Customer service and education will remain at the basis of all of our products and services. The Happy Olive purchases only the most health-beneficial, natural and organic products and is dedicated to serving our customers with the highest quality products.

After-hours tastings, gatherings and educational sessions are also offered.

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