3 Easy Appetizers for Summer Dinner Parties

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:

1. 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.
2. Transfer the mixture to a small piping bag to pipe into the centers of the egg whites where the yolk once was.
3. Garnish with freshly chopped basil and pickled onions to serve.

For the Mini Caprese Skewers:

1. 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.
2. 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:

1. Slice the melon in half, then remove the seeds from the insides of both halves.
2. Using a a round melon ball disher, scoop out mini melon balls.
3. 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.
4. Repeat until desired amount of skewers. Place in a single layer on a serving platter, then drizzle with honey.
5. Garnish with flaky sea salt to enjoy!