3 Perfect snacks for the pool

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Planning a pool party? Your guests will love these fabulous pool-side snacks.

Planning a pool party? Your guests will love these fabulous pool-side snacks.

Beet Greens Bruschetta

serves 8


  • 3 tablespoons olive oil
  • 1/4 cup chopped onion, chopped
  • 1 cup chopped beet greens
  • 1 medium tomato, seeded and chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh basil, chopped
  • salt, to taste
  • 2 ounces asiago cheese, grated
  • 2 ounces parmesan cheese, grated
  • 1 loaf French bread, cut into 1/2-inch slices

  1. Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until it’s soft and transparent
  2. Add the beet greens, tomato, garlic, salt, crushed red pepper and basil to the pan Continue cooking, stirring frequently, until the greens are wilted
  3. Remove the pan from the heat
  4. Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with the slices of French bread. Toast the bread for 3-5 minutes, until just starting to crisp. Remove from oven
  5. Divide the beet greens mixture evenly among the toasts, spooning onto each one. Sprinkle with the asiago and parmesan
  6. Return the pan to the oven and toast for 2-3 minutes, until the cheese just starts to look melty

    NOTE: The beet green mixture can be made up to a day in advance.

Lime Guacamole

serves 8


  • 3 ripe avocados, peeled, seeded and cubed
  • Juice of 1 lime
  • 1/2 teaspoon crushed red pepper
  • sea salt
  • freshly ground pepper

  1. Combine all ingredients in a bowl. Use a fork to mash until creamy, but with some chunkiness remaining
  2. Serve immediately with tortilla chips

Caprese Bites

serves 8


  • 2 pints grape tomatoes
  • 1 ball fresh mozzarella, cut into 1-inch cubes
  • 1 bunch fresh basil (look for large leaves)
  • olive oil
  • sea salt

  1. Using toothpicks, skewer 1 grape tomato followed by a mozzarella chunk wrapped with a large basil leaf. Continue, until all the ingredients have been used
  2. Drizzle the tray with olive oil and sprinkle with sea salt
  3. Serve immediately, or refrigerate until ready to serve

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