We've been talking about European foods this week on The Kitchn, and I couldn't help but feature a few of my favorite Mediterranean-style appetizers. This time of year, especially, when fresh tomatoes are everywhere you turn, snacks can be simply made from a little hunk of salty cheese, some good olives, and sliced heirlooms.I find we naturally cook in a very Mediterranean-inspired way at home, always reaching for good olive oil, lemons, nuts, spinach and good cheeses. But what I love about this line-up of appetizers is that they veer towards the hearty side of things and could easily be made into a summer meal as well. Pair the lamb kabobs with a cucumber dill salad and some barley and dinner is served. Serve the halloumi bites with fresh pita, hummus, and a tall glass of beer to put a cap to the workday. Here are a few ideas that I hope may mix up how you typically think about appetizers:
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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