Patriotically Palette Pleasing Appetizers for Fourth of July
STOCKTON, Calif. -- The Fourth of July is quickly approaching and it's time to start planning your menu. Whether you're hosting or going as a guest, you'll need a few different, incredibly tasty and easy to munch side dishes. In honor of , The Roundup is serving up appetizer recipes that are sure to set-off fireworks for your taste buds. These dishes are the ultimate start to your all-day eating fest. Here's to you, America!
4th of July Potatoes
2 pounds of mini red, white and blue potatoes
6 cloves of garlic, minced
3 tablespoons olive oil
Salt and pepper, to taste
Wash potatoes and place in a mixing bowl.
Coat potatoes with the minced garlic, olive oil, salt and pepper.
Grill potatoes for approximately 20 minutes, until tender, turning frequently
Top of these delicious potatoes with a dollop of butter and pair them with a perfectly grilled steak or chicken breast!
1, 8-ounce mozzarella ball
1/4 cup basil, whole fresh leaves
1 tablespoon kosher salt
Extra-virgin olive oil
Cut eggplant horizontally into 1/4 inch rounds.
Toss sliced eggplant with kosher salt and let sit for 30 minutes to remove excess moisture.
Wipe eggplant dry with paper towels and brush both sides of the slices lightly with olive oil.
Place your eggplant on the grill and cook approximately 4 to 5 minutes per side, until golden brown.
Cut tomatoes and mozzarella in 1/4 inch round slices.
Place one slice of eggplant on a plate and stack with one tomato slice, one mozzarella slice and 1 to 2 basil leaves.
Drizzle with olive oil and balsamic vinegar and season with pepper.
Bacon-Wrapped Jalapeno Poppers
24 jalapeno peppers
24 slices of pepper jack cheese
3, 8-ounce Italian sausages, precooked
12 pieces of bacon
Slice peppers in half lengthwise, down the stem.
With a spoon, scrape out the seeds and fibers, leaving the pepper clean.
Stuff peppers with one slice of cheese, folding it inside.
Cut sausages into four pieces lengthwise and stuff one piece of sausage into each pepper and press closed.
Cut bacon slices in half, wrap each slice around a jalapeno and secure with a toothpick (grill tip: Soak your toothpicks in water for about 30 minutes prior to putting them on the grill to prevent burning).
Place poppers on the grill for 20 to 25 minutes, turning occasionally, until bacon is crisp and peppers are tender.
Remove from grill and place on a serving platter.
Patriotic Colada Cocktail
1/2 fresh pineapple
1 tablespoon oil
2 teaspoons sugar
1 cup rum, plus 1 tablespoon
1/2 cup blueberries
1/2 cup half and half
1/2 cup coconut water
1 cup ice
Strawberries for garnish
Peel pineapple, remove core and cut into spears.
Place spears in a zip-lock bag with the oil, sugar and 1 tablespoon of rum.
Toss well and let sit for 15 minutes.
Grill each side of the pineapple until caramelized.
Remove them from the grill and put them in the freezer for about 30 minutes.
Once the grilled spears are slightly frozen, place them in a blender and blend until smooth.
Add blueberries, rum, half and half, coconut water and ice, blend well.
Rim glasses with coconut and garnish with a strawberry.