VIDEO: FRESH ideas for summer entertaining

Published on Thursday, 20 June 2013 11:38 - Written by By Christine Gardner



Caprese Prosciutto Balls



12 slices prosciutto, paper thin

12 grape tomatoes, halved

1/2 pound ball fresh mozzarella

12 basil leaves, cut in half

olive oil and balsamic glaze, for garnish




Preheat oven to 400 degrees. Cut the mozzarella into 1/2 inch cubes. Trim the outside strip of fat from the prosciutto and discard. Cut the strip in half and lay the strips out individually on a clean work surface. Take a cherry tomato half and place a mozzarella cube on top of it and then a basil leaf half on top of that. Holding the stack together place it on top of a prosciutto slice and roll up diagonally. Tuck the corners under and place on a baking sheet so that the tucked under corners are underneath. Repeat with remaining ingredients. Place a toothpick in each ball pushing it all the way through the ball. Place the baking sheet in the oven. Cook for no longer than five minutes. This is just enough to crisp the prosciutto and slightly melt the cheese. Drizzle a platter with streaks of olive oil and balsamic glaze. Place the balls on the platter. Makes 24 pieces.

Recipe by Christine Gardner


Mighty Myste Mint Avocado Dip



6 ounces avocado, scooped out of a medium avocado with a spoon (about 1 cup)

1 cup English cucumber, peeled, halved, seeded and sliced

1 jalapeño pepper, stem end trimmed, rough chopped

1/3 cup Greek yogurt mixed with 2 tablespoons water

1 1/2 tablespoon lime juice

salt & pepper to taste

1/2 cup mint, packed



Combine ingredients in a blender and puree until smooth. Taste for salt and adjust if needed. Transfer mixture to a bowl, cover with plastic wrap. Press the plastic wrap down so plastic is touching the surface of the mixture. Refrigerate until needed. Serves as a dip or spread over tortilla chips and top with grilled shrimp for an easy appetizer.

 Recipe by Myste Snow



Watermelon-Strawberry Sparkler



2 cups watermelon

1 cup strawberries

1 lemon, juiced

2 cups sparkling water or wine

lemon wedges



In a blender combine strawberry, watermelon and lemon juice. Strain into a 2 quart pitcher. Add. Add ice to glasses. Pour drink over ice. Garnish with lemon wedges.

Recipe by Christine Gardner