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Maybe some of the below ideas spark your tastebuds:
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Recipe courtesy of Valerie Bertinelli Light rum, Jamaican rum, orange liqueur, fresh lime juice, orange juice, and orgeat syrup are stirred together in a large pitcher and served over crushed ice with a splash of grenadine. This batch-style Mai Tai brings the spirit of a Hawaiian luau to any backyard party, delivering tropical sweetness and rum punch flavor without tending bar all night.
Toasted baguette slices are layered with a briny olive-red pepper-herb spread, mozzarella, provolone, mortadella, capicola, and salami, then finished with more olive spread and fresh basil. These bite-sized bruschetta capture all the bold, salty, meaty flavors of a classic New Orleans muffuletta sandwich in an easy-to-serve party appetizer.
A light, icy dessert made from sugar syrup steeped with fresh basil and brightened with lemon juice. A refreshing palate cleanser that caps off a summer barbecue without breaking the bank.
No-bake brownie bites made with graham crackers, coconut, walnuts, chocolate chips, and condensed milk. Rolled in powdered sugar for a sweet, fudgy finger-food dessert.
