Quick and Easy Summer Appetizers

Keep the kitchen cool this summer while entertaining in style! These make-ahead, easy appetizer recipes are perfect for summer parties.

When it's hot outside and you're entertaining guests, the last thing you want to do is turn on the oven and spend more time in a roasting kitchen than you have to. While the grill is occupied with the main course, make ahead appetizers are the way to go. All you need to do is pull your dishes out of the fridge and serve! Your guests will appreciate some cool and refreshing morsels while you'll be free to mingle and enjoy as well.

Savoury Pita Chips

These chips are so good you can serve them without a dip! If you prefer dipping your chips, however, try these easy dip recipes.

Ingredients:

• 6 whole wheat pitas
• olive oil
• 1/4 cup freshly grated parmesan cheese
• 3 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or aluminum foil; set aside.
2. Carefully split each pita along the edge using kitchen scissors to form two rounds. Cut each round into six wedges. Arrange wedges in a single layer on prepared baking sheets. Drizzle or spray wedges lightly with olive oil.
3. In a small bowl, combine parmesan, basil, garlic powder, salt, and pepper. Sprinkle mixture over the pita wedges.
4. Bake in the preheated oven for about 10-12 minutes, or until golden brown. Cool completely on wire racks and store in an airtight container until ready to serve.

Makes about 12 servings.

Tequila Lime Shrimp

The classic flavours of a margarita - tequila and lime - combine with onion and herbs to make a tasty marinade for this simple shrimp appetizer. To save on preparation time, use cooked, frozen shrimp thawed overnight in the refrigerator.

Ingredients:

• 1 pound fresh shrimp, peeled and deveined, tails on
• 1/2 cup tequila
• 1/4 cup diced onion
• 1/4 cup fresh lime juice
• 1 tablespoon finely grated lime rind
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh parsley

Directions:

1. In a large pot of boiling, lightly salted water, cook shrimp for about 2-3 minutes, or until opaque. Drain and rinse in cold water; drain well. Set aside to cool.
2. In a medium mixing bowl, combine all of the other ingredients and whisk to mix well. Place shrimp in a large zippered freezer bag; pour marinade mixture over shrimp. Seal bag and refrigerate for 2-4 hours, turning bag occasionally.
3. To serve, drain shrimp and discard marinade. Place in a chilled bowl nestled in a larger bowl filled with crushed ice to keep the shrimp cold.

Makes about 12 servings.

Caesar Lettuce Wraps

An appetizer for the low-carb crowd! Using lettuce as a wrap creates a pretty and crunchy appetizer that's suitable for dieters and non-dieters alike.

For each wrap, you'll need:

• 1 large lettuce leaf, any variety, cleaned and patted dry
• 2 thin slices deli turkey
• 1 tablespoon crumbled bacon or bacon bits
• 1 tablespoon Caesar salad dressing
• Sprinkle of parmesan cheese

To make the wraps:

1. Place turkey slices on top of the lettuce leaf. Sprinkle with bacon bits and parmesan cheese; drizzle with dressing. Roll the lettuce leaf and filling and secure with toothpicks.
2. To serve, cut wraps in half or in slices, each section held together with a toothpick. Arrange on a plate or platter.

For more summer appetizer ideas, try Easy Shrimp Cocktail Bites, Dressed Up Deviled Eggs, or Guacamole Stuffed Tomatoes.

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