Entertaining
Patio happy hour

Patio happy hour

Tortilla chips topped with melted cheese, served with a refreshing homemade fruit salsa? Now that’s a good start to the evening!

Rocking a sweet-and-salty combo

This is a combo that’s as old as time! Honestly, is there any better way to enjoy sweet-and-salty than by joining fruit with cheese? Mozzarella and Swiss pair perfectly with the acidic and sweet flavours of blueberries and strawberries. Fruit salsa is usually made with a combination of lemon or lime juice and onions or shallots, and can be mixed and matched every which way. You could even replace the berries in this recipe with mango and pineapples, or peaches and raspberries.

Photographe: David De Stefano

 

A salsa bar? Si!

Serving salsa or dip is a great way to round out your cinq-à-sept spread. Expecting a big crowd? Then set up a salsa bar! In addition to our recipe, whip up a bowl of guacamole and a fine herb-and-cheese dip. You’ll have something for everyone!

Nachos with Summer-fruit salsa

Preparation: 20 minutes
Resting: 30 minutes
Cooking: 5 minutes
Cost per serving: about $4.00
4 servings

125 mL (1/2 cup) blueberries, coarsely chopped (or sliced in two)
125 mL (1/2 cup) strawberries, chopped
125 mL (1/2 cup) corn kernels
1 large, fully-ripened tomato, finely diced
1 shallot, chopped
22 mL (1 1/2 tbsp) lemon juice
30 mL (2 tbsp) chopped fresh cilantro
10 mL (2 tsp) chopped fresh mint
Ground black pepper, to taste
2 L (8 cups) multi-coloured nachos
125 mL (1/2 cup) black olives, sliced
375 mL (1 1/2 cups) grated mixed cheese (mozzarella and Swiss)

1. Mix the first nine ingredients in a bowl. 2. Let rest 30 minutes in the refrigerator. 3. Preheat the oven on broil. 4. Spread the nachos in an oven dish, garnish with the olives and grated cheese. 5. Brown in the oven until the cheese is melted and golden. 6. Serve with the fruit salsa.

What to drink with tortilla chips?

For an original pairing, opt for fruit coolers. Smirnoff Red Sangria is a delicious drink of red-berry notes, and Palm Bay offers refreshing notes of blueberry. Easy to serve and with just the right amount of kick, both coolers are made using hundred-percent vodka. You could also crack open a bottle of Crémant – its fine bubbles will awaken your taste buds at the start of a meal. This Wolberger, crémant d’Alsace, with its notes of peach and apple, pairs perfectly with our suggested recipe.

Smirnoff Ice Red Sangria

$3.30

Smirnoff Ice Red Sangria

Spirit-based cooler473 mlCanada
Smirnoff Ice Red Sangria

Smirnoff Ice Red Sangria

$3.30

Spirit-based cooler473 mlCanada, QuebecSAQ code : 13586531
Not available onlineSee quantity in stores
Palm Bay Vodka Soda Blueberry Açai

$14.40

Palm Bay Vodka Soda Blueberry Açai

Spirit-based cooler6 X 355 mlCanada
Palm Bay Vodka Soda Blueberry Açai

Palm Bay Vodka Soda Blueberry Açai

$14.40

Spirit-based cooler6 X 355 mlCanada, OntarioSAQ code : 13586451
Not available onlineSee quantity in stores
Wolfberger Crémant d'Alsace

$20.05

Wolfberger Crémant d'Alsace

Sparkling wine750 mlFrance
Wolfberger Crémant d'Alsace

Wolfberger Crémant d'Alsace

$20.05

Sparkling wine750 mlFrance, AlsaceSAQ code : 00732099
  • Grape variety(ies):
  • Pinot blanc, 
  • Pinot gris, 
  • Riesling
Not available onlineSee quantity in stores

Découvrez d’autres recettes de salsa:

Salsa verde

250 ml (1 cup) stale bread
1 small garlic clove, minced
5 ml (1 tsp.) Dijon mustard
Juice of 1 lime
500 ml (2 cups) coriander, washed and stemmed
80 ml (1/3 cup) olive oil

1. Blend the salsa verde ingredients in a food processor, slowly adding the olive oil to make an emulsion. 2. Season with salt and pepper.

Fresh salsa

160 g (2/3 cup) strawberries, chopped
15 ml (1 tbsp.) capers, chopped
45 ml (3 tbsp.) red onion, chopped
15 ml (1 tbsp.) vodka
15 ml (1 tbsp.) olive oil
Ground black pepper to taste

1. Combine all ingredients except salmon in a bowl.

Peach and mango salsa

125 ml (1/2 cup) peach, peeled, pitted and cut into 1 cm (3/8 in.) dice
125 ml (1/2 cup) mango, peeled and cut into 1 cm (3/8 in.) dice
30 ml (2 tbsp.) red onion, thinly sliced
1/2 jalapeno pepper, seeded, finely chopped (or to taste)
15 ml (1 tbsp.) fresh coriander, chopped
30 ml (2 tbsp.) olive oil
15 ml (1 tbsp.) lime juice
5 ml (1 tsp.) nuoc mam (fish sauce)

1. In a bowl, mix together all the salsa ingredients. Stir gently. 2. Cover and refrigerate for about 1 hour, so all the flavours meld well.

 

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