Inspired by the farmers market, these appetizers are great finger foods that are simple with fresh ingredients, as well as quick and easy to make!
Servings: 8+
For the Pesto Deviled Eggs:
- 5 large Eggs, hard boiled
- 1/3 cup Light Mayo, or regular
- 2 tbsp. Basil Pesto, homemade or store-bought
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- Fresh Basil, chopped, for garnishing
- Pickled Onions, for garnishing (optional)
For the Mini Caprese Skewers:
- Cherry Tomatoes
- Mozarella Balls
- Fresh Basil Leaves
- Balsamic Glaze or Traditional Aged Balsamic Vinegar
- Mini Skewer Sticks
For the Prosciutto Melon Skewers:
- 1 ripe Melon
- Prosciutto, thinly sliced
- Mozzarella Balls
- Fresh Mint Leaves (optional)
- Honey, for serving
- Flaky Maldon Salt, for garnishing
- Mini Skewer Sticks
For the Pesto Deviled Eggs:
- Combine the yolks of the hard boiled eggs into a food processor. Add the remaining ingredients. Pulse until smooth and creamy. Adjust to taste with salt and black pepper.
- Transfer the mixture to a small piping bag to pipe into the centers of the egg whites where the yolk once was.
- Garnish with freshly chopped basil and pickled onions to serve.
For the Mini Caprese Skewers:
- Layer the mini skewer sticks with 1-2 large fresh basil leaves, a cherry tomato, and a fresh mozzarella ball. Repeat until you've reached desired amount of caprese skewers.
- Place in a single layer on a serving platter, then drizzle with balsamic glaze. Season with salt and black pepper to taste to enjoy!
For the Prosciutto Melon Skewers:
- Slice the melon in half, then remove the seeds from the insides of both halves.
- Using a a round melon ball disher, scoop out mini melon balls.
- Layer the mini skewer sticks with a folded piece of thinly sliced prosciutto, a melon ball, and a fresh mozzarella ball. Add a 1-2 small fresh mint leaves, if desired.
- Repeat until desired amount of skewers. Place in a single layer on a serving platter, then drizzle with honey.
- Garnish with flaky sea salt to enjoy!