When the pool opens, it’s snack time! As your life stylist, I wanted to share my two all-time favorite poolside treats. They’re perfect for bringing to a friend’s pool party or serving at your own beach soirée.
Mini Caprese Sandwiches
Ingredients
Mini slender 6” fresh sourdough sandwich/baguette rolls (look for these at your favorite bakery!)
Small and slender slices of fresh mozzarella cheese
Tiny slices of heirloom tomatoes (all colors preferred!)
Fresh basil leaves (2-3 per sandwich)
Olive oil
Salt and pepper to taste
Directions
Arrange the mini baguettes on a platter surrounded with basil leaves for a beautiful presentation.
Slice the baguettes down the middle.
Add the tomatoes, cheese, and basil leaves.
Drizzle with olive oil.
Sprinkle with salt and pepper and serve fresh!
Poolside note: The best mini sandwiches like these are found at Lafayette Bakery in Carmel. Pick these up for your next hurrah if you don’t have time to make them!
Mini Breaded Zucchini Sticks
Ingredients
3 small zucchini (cut into 3” sticks — one zucchini can make eight sticks)
1 cup of Panko bread crumbs (seasoned is best!)
1/2 cup grated Pecorino Romano cheese
1 egg
Salt and pepper to taste
Your favorite salad dressing
Directions
Preheat the oven to 425 degrees.
Place a piece of parchment paper on a baking sheet.
Cut the zucchini into eight sticks per zucchini. First, cut in half, then cut those pieces in half lengthwise then each quarter in half. Make sense?
Beat the egg on a small plate.
On another small plate, add the mound of bread crumbs mixed with the cheese.
Dip each zucchini stick in the egg, then roll it through the Panko and cheese mixture.
Place them on the baking sheet.
Salt and pepper all the sticks prior to popping them in the oven for 20 minutes.
Serve with salad dressing or maybe even try pizza sauce! (Not ketchup! Ha!)
These are just a few ideas for a pool party or beach bash. If you’d like more recipe ideas, Just Ask!
Happy Memorial Day Weekend!
