Recipe — Savory Summer Snacks

Hello August and the last month of Summer!

Today I’m sharing three simple recipes of my favorites snacks that are, healthy, delicious and satisfying. These snacks will keep you full for hours and help you keep going through the day …

First, we’ll start with organic and fresh ingredients that are always in my kitchen. I’m often looking for ways to have a productive day without stressing too much about food, eating and especially preparation of things that are not good for my health and that will eventually affect my disposition or mind, mood and energy level.

I like to create pretty, tasteful and colorful food that makes me happy, pleases my eyes as well as tickles my palate.

Have an amazing weekend!

Savory Summer Snacks

Ingredients: Serves 2

• 3 tbsp organic ricotta cheese, room temperature
• ¼ tsp organic black Chia seeds
• 1 tbsp yellow cling peaches in extra-light syrup, chopped + extra slices for topping the toast
• 2 tbsp organic creme cheese, room temperature
• 2 tbsp organic red Spanish onions peeled and finely chopped
• 10 slices cold-smoked salmon, cut into bite-size pieces + chopped capers + arugula for topping
• ½ cup roasted cherry tomato + radish slices and fresh basil for topping
• 2 slices natural Italian salami [I used this salami]
• 7 slices sourdough toasted bread
• Kosher salt and black freshly ground pepper to taste

How to Prepare the Snacks:

1. Preheat oven: 360°F
2. Toast the bread slices on a baking sheet in the oven 10-12 minutes, until golden and crispy.  Don’t forget to flip to brown both sides.
3. In a small bowl, mix the ricotta cheese with black Chia seeds and chopped peaches.
4. Generously spread the ricotta with a spatula on toasted bread. Add thinly peach slices on the top and garnish with pumpkin seeds, chopped lemon balm leaves and a drizzle honey.
5. In another small bowl, mix the creme cheese with a drizzle of extra-virgin olive oil and chopped red onions. Generously spread some creme cheese with a spatula on your toasted bread. Add the smoked salmon on the top and garnish with capers, arugula, thinly sliced lemon, and fresh black pepper.
6. On a baking sheet lay the cherry tomatoes, cut side up, in a single layer, lined up with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper. Roast for 30 minutes. Increase the oven temperature to 400° F and roast the tomatoes until caramelized for about 20 more minutes.
7. Generously spread the roasted tomatoes with a spatula on the toasted bread. Add fresh basil, radish slices and roled Italian salami held in place with a garnish stick.

*Notes:

Feel free to substitute ingredients relative to your own preferences. For example, use peaches in light syrup and no honey.