A great way to start your evening? With a Quebec-made premixed cocktails and corn tortilla chips topped with cheese and a refreshing homemade fruit salsa!
DateApril 30, 2018
With sunny days just around the corner, the excitement for consuming fresh products is palpable! Premixed cocktails are available in a wide variety of flavours and are perfect for a laidback happy hour on your terrace.
This is a combo that’s as old as time! Honestly, is there any better way to enjoy sweet-and-salty than by joining fruit with cheese? Mozzarella and Swiss pair perfectly with the acidic and sweet flavours of blueberries and strawberries. Fruit salsa is usually made with a combination of lemon or lime juice and onions or shallots, and can be mixed and matched every which way. You could even replace the berries in this recipe with mango and pineapples, or peaches and raspberries.
Photography: David De Stefano
A salsa bar? Si!
Serving salsa or dip is a great way to round out your cinq-à-sept spread. Expecting a big crowd? Then set up a salsa bar! In addition to our recipe, whip up a bowl of guacamole and a fine herb-and-cheese dip. You’ll have something for everyone!
Nachos with summer fruit salsa
Preparation: 20 minutes Resting: 30 minutes Cooking: 5 minutes Cost per serving: about $4.00 4 servings
125 mL (1/2 cup) blueberries, coarsely chopped (or sliced in two) 125 mL (1/2 cup) strawberries, chopped 125 mL (1/2 cup) corn kernels 1 large, fully-ripened tomato, finely diced 1 shallot, chopped 22 mL (1 1/2 tbsp) lemon juice 30 mL (2 tbsp) chopped fresh cilantro 10 mL (2 tsp) chopped fresh mint Ground black pepper, to taste 2 L (8 cups) multi-coloured nachos 125 mL (1/2 cup) black olives, sliced 375 mL (1 1/2 cups) grated mixed cheese (mozzarella and Swiss)
1. Mix the first nine ingredients in a bowl. 2. Let rest 30 minutes in the refrigerator. 3. Preheat the oven on broil. 4. Spread the nachos in an oven dish, garnish with the olives and grated cheese. 5. Brown in the oven until the cheese is melted and golden. 6. Serve with the fruit salsa.
What to drink with these chips?
For an original pairing, opt for a fruit cooler such as the Seventh Heaven. Featuring flavours of strawberry and rhubarb, the drink is practical, perfectly balanced and made from genuine spirits. As for the Spritz Les Îles and the alcohol-free Brise Glace by Noroi, their bitter taste and invigorating profile are sure to stimulate your taste buds at the start of any meal.
250 ml (1 cup) stale bread 1 small garlic clove, minced 5 ml (1 tsp.) Dijon mustard Juice of 1 lime 500 ml (2 cups) coriander, washed and stemmed 80 ml (1/3 cup) olive oil
1. Blend the salsa verde ingredients in a food processor, slowly adding the olive oil to make an emulsion. 2. Season with salt and pepper.
160 g (2/3 cup) strawberries, chopped 15 ml (1 tbsp.) capers, chopped 45 ml (3 tbsp.) red onion, chopped 15 ml (1 tbsp.) vodka 15 ml (1 tbsp.) olive oil Ground black pepper to taste
1. Combine all ingredients except salmon in a bowl.
Peach and mango salsa
125 ml (1/2 cup) peach, peeled, pitted and cut into 1 cm (3/8 in.) dice 125 ml (1/2 cup) mango, peeled and cut into 1 cm (3/8 in.) dice 30 ml (2 tbsp.) red onion, thinly sliced 1/2 jalapeno pepper, seeded, finely chopped (or to taste) 15 ml (1 tbsp.) fresh coriander, chopped 30 ml (2 tbsp.) olive oil 15 ml (1 tbsp.) lime juice 5 ml (1 tsp.) nuoc mam (fish sauce)
In a bowl, mix together all the salsa ingredients. Stir gently. 2. Cover and refrigerate for about 1 hour, so all the flavours meld well.