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Recently we posted tips for simplifying your summer party, however we neglected a very major part of the summer party season, the food! Here are some easy and healthy hors d’oeuvres recipes that should be a hit at your summer party.

Simplify Your Summer Party Planning!

Sun-Dried Tomato Tapenade with Crostini

Ingredients

2  cups  boiling water

1  cup  sun-dried tomatoes, packed without oil (about 3 ounces)

1/2  cup  kalamata olives, pitted

2  tablespoons  dried basil

2  tablespoons  fresh lemon juice

1  garlic clove, minced

2  teaspoons  olive oil

72  (1/2-inch-thick) slices diagonally cut French bread baguette (about 2 loaves)

Cooking spray

Chopped fresh parsley (optional)

Preparation

Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3/4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.

Preheat oven to 350°.

Place half of bread slices on a baking sheet coated with cooking spray. Lightly coat bread slices with cooking spray. Bake at 350° for 4 minutes. Turn bread slices over; lightly coat with cooking spray. Bake an additional 4 minutes. Repeat with remaining bread slices. Cool completely.

Garnish tapenade with parsley, if desired; serve with crostini.

Mini Caprese Bites

Ingredients

1  pt. grape tomatoes, halved

10  to 14 fresh small mozzarella cheese balls, cut into thirds*

32  (4-inch) wooden skewers**

1/4  cup  extra virgin olive oil

2  tablespoons  balsamic vinegar

1/4  teaspoon  kosher salt

1/4  teaspoon  pepper

6  thinly sliced fresh basil leaves

Kosher salt and pepper to taste

Preparation

1. Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.

2. Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

*1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.

**Wooden picks may be substituted.

Roasted Garlic, Poblano, and Red Pepper Guacamole

Ingredients

GUACAMOLE:

6  garlic cloves, unpeeled

1  medium red bell pepper

1  medium poblano pepper

1/4  cup  finely chopped green onions

2  tablespoons  chopped fresh cilantro

2  teaspoons  fresh lime juice

1/4  teaspoon  kosher salt

1  ripe peeled avocado, seeded and coarsely mashed

CHIPS:

6  (6-inch) corn tortillas, each cut into 8 wedges

2  teaspoons  fresh lime juice

1/4  teaspoon  kosher salt

Cooking spray

Preparation

Preheat oven to 450°.

To prepare guacamole, wrap garlic cloves in foil; bake at 450° for 15 minutes or until soft. Let cool slightly; remove skins. Place garlic in a medium bowl; mash with a fork.

Preheat broiler.

Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened, turning frequently. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Add peppers, onions, and next 4 ingredients (through avocado) to mashed garlic; stir well.

Reduce heat to 425°.

To prepare chips, combine tortilla wedges, 2 teaspoons juice, and 1/4 teaspoon salt in a large bowl, tossing to coat. Arrange the tortillas in a single layer on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until crisp and lightly browned, turning once. Cool 5 minutes. Serve with guacamole.

Thai Chicken Pizza

Ingredients

20 ounces prepared whole-wheat pizza dough (see Shopping Tip)

1/4 cup smooth natural peanut butter

3 tablespoons water

2 teaspoons reduced-sodium soy sauce

2 teaspoons rice vinegar

2 teaspoons minced fresh ginger

1 clove garlic, minced

1 teaspoon canola oil

8 ounces boneless, skinless chicken breast, trimmed and diced

1 red bell pepper, diced

4 scallions, thinly sliced

2/3 cup shredded part-skim mozzarella cheese

Directions

Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.

Chocolate-Hazelnut Mousse

Ingredients

1/4  cup  sugar

1/4  cup  unsweetened cocoa

2 1/2  tablespoons  cornstarch

1/4  teaspoon  salt

2  large eggs

2  cups  2% reduced-fat milk

1/4  cup  Frangelico (hazelnut-flavored liqueur)

1/2  teaspoon  vanilla extract

3  ounces  bittersweet chocolate, chopped

2  cups  frozen fat-free whipped topping, thawed

2  tablespoons  chopped hazelnuts, toasted

Preparation

Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring well with a whisk.

Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place the milk mixture in pan, and cook over medium heat until very thick and bubbly (about 5 minutes), stirring constantly. Spoon mixture into a medium bowl, and add liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl in a large ice-filled bowl for 15 minutes or until mixture is cool, stirring occasionally.

Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.

Enjoy these recipes and tell us what you think!

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