How-To Hostess, Brittany Gilbert, has easy options for summer entertaining like Jack Daniel’s Country Cocktails, Sonoma-Cutrer Chardonnay and Pinot Noir. She also demonstrates fun ice trays with fruit frozen cubes, skewers of fruit as garnishes and easy appetizers.
Watermelon & Goat Cheese Salad
1 small watermelon, sliced into 1 inch pieces
1/4 cup Goat Cheese crumbles
6 cups Lettuce
Dressing of your choice
Combine watermelon, cheese and lettuce in a bowl and serve with favorite dressing.
1 French bread baguette, cut small slices
2 tablespoons mascarpone cheese
2 teaspoons finely minced shallots
1/4 teaspoon grated lemon rind
1 ounce fat-free cream cheese, softened
1 1/2 tablespoons coarsely chopped fresh basil, divided
1 large ripe peach, cut into 16 wedges
1 ounce prosciutto, cut into 16 thin slices
1. Preheat broiler to high.
2. Lightly coat bread slices with cooking spray; broil 2 minutes on each side or until toasted. Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly among bread slices.
3. Wrap each peach wedge with 1 prosciutto piece. Top each bread slice with 1 wrapped peach wedge. Sprinkle with remaining 1 1/2 teaspoons basil. Serve immediately.