Apéritif & Summer Snacks

It’s no secret. We love food, wine, and everything delicious. Over the years–and because of this obsession–we have become friends with local chefs, restaurant sommeliers, and customers who have shared their tips on what they like, how they  pair it, and how to cook brilliantly. Lately we’ve been obsessed with the apéritif, that magical pre-dinner appetite-stimulating cocktail usually accompanied by light snacks.  If you come to our house Shawn will usually serve a  Pimm’s over ice or  Campari and soda with a blood orange twist along with the following snacks. Substantially more chic and tasty than beer and nachos or vegetable & dips (at least the majority of the time).
As the month of August flashes before our eyes and we make plans to spend the last days of summer with our favorite people, we thought you could also use some of our latest  food ideas regarding the fine art of the apéritif.    PIMMS


Burrata is made from fresh mozzerella and cream and has a rich buttery flavor. It’s best served room temperature. Scoop out burrata and put in the center of a large serving dish. Lightly drizzle a good EVOO and sprinkle with Fleur de Sel. Let your guests spread burrata on crusty bread, which you can make quickly by slicing up a baguette brushing it with EVOO, toasting in the oven, and adding a sprinkling of FdS. We also like to put out a ramekin of olive tapenade for those who want extra flavor.



 Remove pits from (Medjool) dates and replace with a toasted almond. Sauté in a little EVOO for a couple of minutes to carmelize dates. Sprinkle with Fleur de Sel and serve warm.



Fresh  figs, halve, arrange length-wise on a platter and set aside. In a bowl, combine goat cheese, a drizzle of blueberry jam,  and Fleur de Sel (to taste). Add water, cream, OR milk to thin out consistency. Spoon or use a pastry tip to adorn figs and serve.

fig_drizzle goat cheese

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