adding fruit to summer appetizers

It’s the season where fruit is abundant and there are great ways to add some sweet to our savory appetizers.


SPICED TURKEY MEATBALLS WITH AVOCADO CREAM SAUCE
Ingredients

1 C. sour cream
1 ripe avocado
1/3 C. cilantro leaves, loosely packed
2 cloves garlic, quartered
2-3 Tbsp. lime juice
3/4 tsp. salt, divided
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/2 tsp. ground black pepper
1 1/2 lb. ground dark meat turkey
1/4 C. minced red onion
Olive oil
1 lb. cherry tomatoes, halved

Instructions:
1. Place the sour cream, avocado, cilantro, garlic, lime juice and 1/4 tsp. salt into a blender, puree until smooth, cover and refrigerate until use.
2. In a small bowl, mix together the remaining 1/2 teaspoon salt, cumin, oregano, paprika, cayenne pepper and ground black pepper, set aside.
3. In a large bowl, mix together the ground turkey and onion, sprinkle meat evenly with the seasoning mixture and mix together to incorporate everything, form into walnut-sized meatballs, set aside.
4. In a large skillet heat up some olive oil over medium high heat, place several meatballs in the pan, but not overcrowded and cook for 6-8 minutes or until meatballs are cooked through, repeat until all the spiced ground turkey is gone.
5. Place a cherry tomato half onto a mini skewer cut side down, then add a meatball and place on a platter that has the avocado cream sauce spread onto it; repeat until all meatballs are on skewered and on the platter.

GRILLED CHICKEN, STRAWBERRY & ARUGULA TOAST

Ingredients
3 C. ripe strawberries, diced
1 small shallot, minced
1 tsp. fresh thyme leaves
1/3 C. balsamic vinegar
1 Tbsp. Dijon mustard
¼ tsp. salt
¼ tsp. ground black pepper
1 Tbsp. honey
1 loaf Multi-Grain Tuscan loaf, sliced and toasted
8 oz. Feta or goat cheese
2 C. Arugula
2 grilled chicken breasts, thinly sliced

Instructions
1. Place the strawberries, shallot and fresh thyme leaves into a medium bowl.
2. In a small bowl, whisk together the balsamic vinegar, Dijon, salt, pepper and honey, pour over the strawberries, toss to coat and refrigerate for at least 30 minutes, stirring occasionally.
2. Add the strawberries, minced shallot and fresh thyme.
3. To serve, spread some cheese on a slice of toast, topped with some arugula, chicken breast slices and top with the marinated strawberries right before serving; repeat with remaining ingredients.

SWEET & SPICY MANGO GRILLED SHRIMP

Ingredients
1 1/2 lb. jumbo raw shrimp, thawed and peeled
4 Tbsp. butter, divided
Salt & Fresh Cracked Black Pepper
3 cloves garlic, minced
1/4 C. sweet red chili sauce
1 Tbsp. rice wine vinegar
1 large fresh mango, diced

Instructions
1. Preheat grill to 350 degrees.
2. Place shrimp on a few paper towels, dab off extra water then place shrimp on mini wood skewers that have been soaked in water.
3. Melt 2 tablespoons of butter and using a pastry brush, spread both sides of the shrimp with melted butter, season with salt and fresh cracked black pepper then place in a shallow 9x13 baking dish, cover and refrigerate until use.
4. Next place the remaining 2 tablespoons of butter in a large skillet over medium heat, add the garlic and cook for 2 to 3 minutes then whisk in the red chili sauce, vinegar and diced mango, simmer for 8 minutes or until mangoes are softened.
5. Meanwhile, grill shrimp skewers on preheated grill for 3 to 5 minutes per side until opaque and pink.
6. Serve grilled shrimp skewers with the sweet & spicy mango sauce.