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Summertime Nibbles with Prosecco

Delicious Summertime Nibbles with Prosecco for Your Next Bash

Enjoy these delightful summertime nibbles that pair perfectly with Prosecco for your next gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Appetizers
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shishito Peppers with Avocado Crema
  • 8 oz Shishito Peppers or Padron peppers
  • 1 medium Avocado ripe
  • 1 cup Greek Yogurt or sour cream
  • 2 tbsp Lime Juice to taste
  • 1 pinch Cayenne Pepper omit for milder dip
  • 2 tbsp Olive Oil extra virgin for flavor
  • 1 tsp Flake Sea Salt
  • 1 tsp Aleppo Pepper Flakes for finishing
Sautéed Shrimp with Chermoula Sauce
  • 1 lb Medium Shrimp deveined
  • 3 cloves Garlic minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 cup Fresh Herbs Cilantro, Parsley, Mint
  • 1 tsp Cumin fresh ground preferred
  • 1 tsp Coriander fresh ground preferred
  • 1 tbsp Lemon Juice freshly squeezed
  • 1 tsp Lemon Zest
  • 1 tsp Aleppo Pepper Flakes optional
Corn Toasts with Mushroom and Goat Cheese
  • 8 oz Oyster Mushrooms substitute with cremini or shiitake if necessary
  • 2 cobs Fresh Corn or frozen corn
  • 1 medium Shallots
  • 4 slices Country Sourdough Bread gluten-free works too
  • 4 oz Goat Cheese herbed varieties for extra flavor
  • 1 cup Basil chopped or whole leaves

Equipment

  • mini food processor
  • Cast-Iron Skillet
  • baking sheet
  • skillet

Method
 

Preparation Instructions
  1. Prepare the Avocado Crema by blending avocado, Greek yogurt, lime juice, flake sea salt, and cayenne pepper until smooth.
  2. Blister the Shishito Peppers in a heated skillet with olive oil for 5-6 minutes until charred.
  3. Assemble and serve the peppers sprinkled with flake sea salt and Aleppo pepper flakes alongside the avocado crema.
  4. Toast the country sourdough bread in the oven at 400°F (200°C) for 8-10 minutes.
  5. Sauté sliced oyster mushrooms until golden, then add fresh corn and shallots, cooking until aromatic.
  6. Assemble corn toasts by spreading goat cheese on toasted bread and topping with the mushroom-corn mix and basil.
  7. Sauté shrimp in olive oil with garlic, seasoning with salt and lemon zest until just cooked.
  8. Prepare Chermoula sauce by toasting spices and blending with herbs, garlic, olive oil, and lemon juice.
  9. Serve sautéed shrimp drizzled with Chermoula sauce, paired with baguette slices.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

These summertime nibbles are perfect for any gathering and pair exceptionally well with Prosecco.

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