Summer Solstice Snacks
We've officially entered my favorite season!
I celebrated my birthday this past weekend on the summer solstice, surrounded by delicious food, colorful wildflowers and some of my favorite people. No better way to welcome my mid-30s! It’s wild to think that I started That Cheese Plate at 21. Lately, I’ve been reflecting on how much it all has evolved, from making cheeseboards for friends in my tiny Brooklyn apartment to buying a house in the Hudson Valley and expanding my appetizer repertoire. I've learned that you don't have to stay in the lane you started in. The best creative work often comes from following your curiosity wherever it leads.
Speaking of creativity, my third cookbook has been out in the world now for a little over three months. Writing a cookbook takes a tremendous amount of energy, and what always surprises me is what comes after. You spend years pouring your life into a single project, release it into the world to then face the inevitable question: “…now what?” As someone who loves being productive, I often struggle in that liminal space. Of course I can jump right back into the kitchen, but I also want to make room to reflect, recharge and reconnect with the things that bring me joy. That’s part of the reason I’ve been a little quieter lately, both here and on socials. I’ve been giving myself permission to pause. Slowly but surely, I can feel my creative spark returning. The abundance and energy of summer also seems to help. Let me know in the comments if there’s anything specific you want to see. Would love to hear what you have in mind!
Summer Solstice Snacks
I’m back with some bites, bowls, and boards inspired by I’ll Bring the Apps to create the perfect snacky menu for your summertime hangs!
The Bite: Salami Skewers (Three Ways)
Skewers are one of my favorite hand-held appetizers. They’re easy to serve and every bite comes perfectly portioned with a balance of flavors and textures. Here are three salami skewers to try:
Peppered Salame, mozzarella, basil, balsamic glaze - a skewer inspired by a classic Caprese salad, with a savory kick from the peppered salame.
Calabrese Salame, Parmigiano Reggiano, olives, extra virgin olive oil - bold, salty, and deeply savory, with flavors that feel straight out of an Italian aperitivo hour.
Italian Dry Salame, brie, strawberry, honey - creamy, sweet, and salty all at once, with ripe strawberries and honey softening the richness of the brie and salame.
The Bowl: Green Goddess Pasta Salad
For a heartier appetizer that balances the richness of the salami skewers, this pasta salad brings a welcome dose of freshness to the spread. The crisp vegetables, bright feta and herbaceous finish help cut through the saltiness of cured meats and cheese, while the grilled chicken and pasta make it substantial enough to satisfy hungry guests.
INGREDIENTS
16 ounces fusilli corti bucati
½ cup feta, crumbled
2 medium chicken breasts, grilled and diced
½ cup sliced zucchini, sautéed
½ cup sliced yellow squash, sautéed
¼ cup cooked sweet corn
½ cup diced persian cucumber
¾ cup halved cherry tomatoes
Salt and pepper to taste
Chopped fresh parsley and chives to garnish
DRESSING1/4 cup extra virgin olive oil
½ avocado
¼ cup chopped fresh parsley
3 tablespoons chopped chives
2 tablespoons greek yogurt
Juice from ½ lemon
½ tablespoon red wine vinegar
Salt and pepper to taste
TO MAKE
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes.
Drain and rinse with cold water to avoid sticking. Add to a large bowl and toss with a drizzle of olive oil.
In a food processor, add olive oil, avocado, parsley, chives, greek yogurt, lemon juice, red wine vinegar, salt and pepper and blend. Add more olive oil needed for desired consistency.
In a large bowl, add pasta, feta, chicken, zucchini, squash, corn, cucumber and tomato. Toss with dressing until fully coated and garnish with parsley, chives, salt and pepper.
The Board: Italian Summer Cheese Plate
As you might know by now, I love a well-rounded cheese plate. This one features authentic Italian cheeses from Ambrosi, paired with a variety of sweet and savory accompaniments! Perfect to enjoy al fresco with a spritz in hand.
Follow my Cheese By Numbers method to make this plate.
1 - CHEESE:
Parmigiano Reggiano: Produced in Emilia-Romagna, Parmigiano Reggiano is known for its crumbly texture and rich notes of toasted nuts, brown butter and umami. Aged for at least 12 months, it’s one of Italy’s most iconic cheeses.
Smoked Scamorza: A specialty of Southern Italy, smoked scamorza is a semi-soft cow’s milk cheese with a smooth texture and subtle smoky flavor.
Buffalo Mozzarella: Produced primarily in Campania, buffalo mozzarella is made from Italian water buffalo milk. It’s prized for its fresh, milky flavor and soft, creamy texture. I topped this with lemon zest, basil and olive oil.
Provolone Piccante: Made in Northern Italy, Provolone Piccante is aged longer than Provolone Dolce, giving it a firmer texture and sharper flavor. Expect savory, nutty notes with a pleasant bite.
2 - MEAT: Salami
3 - PRODUCE: Nectarines, Grapes, Castelvetrano Olives, Pepperoncini
4 - CRUNCH: Crackers (more served on the side)
5 - DIP: Honey
6 - GARNISH: Violas, Fresh Basil
That’s all for now! Enjoy the week xo.