Savor the last days of Minnesota’s summer produce with these appetizer recipes

Late summer in Minnesota can be bittersweet for produce lovers.

Just when our favorite veggies are at their peak, farmers markets start sneaking in mums and apples. It feels like fall is tapping us on the shoulder while we’re still reaching for another ear of corn. So, before the season slips away, it’s worth pulling together a few appetizers that let us savor what’s left of summer’s best.

Summer appetizers should be colorful, unfussy and quick enough to make without missing out on the best part — sitting outside while the sun sets. These four recipes do all of that while letting Minnesota’s late-season produce take the spotlight.

Let’s start with BLT Bruschetta. It’s hard to improve on a classic summer BLT, but turning it into an appetizer with a creamy, bacon-laced spread under juicy, ripe, flavorful tomatoes and basil might just do it.

Properly toasting the bread is key; slathering each piece in olive oil before popping them in the oven to toast on both sides gives it a crunch that holds everything together while creating a protective barrier that prevents the bread from becoming soggy. It’s appetizer engineering at its finest.

In my book, though, corn is the king of summer produce, and this time of year, when it’s perfectly sweet and toothsome, I try to fit it into at least one meal a day. Today, it’s Street Corn Guacamole.

It’s also hard to imagine making guacamole any better. But adding a touch of elote, the iconic Mexican street food, is a serious upgrade.

Elote is typically painted in mayo with a dash of chili powder, cheese and lime. To mimic that, I take more corn, mix it with those same ingredients and use it as a delicious topper for a winning party dip. Warning: It disappears fast, so make plenty.

No discussion of late-summer produce would be complete without my favorite summer squash. Zucchini and Feta Fritters are a gift to anyone staring at an overproductive zucchini plant. The secret to these fritters is to squeeze as much water from the shredded zucchini as possible. It may feel like wringing out a wet towel, but it makes the fritters golden and crisp instead of soggy. With loads of herbs and crumbled feta mixed in, they taste fresh and savory — especially when dunked into a lemony yogurt sauce.

And, finally, Spicy Creamy Gazpacho is my final tribute to tomatoes and proof that soup can be a summer star. Soaking bread in the tomato’s juices before blending gives it body, while straining makes it silky smooth. Stirring in olive oil after the soup has been blitzed in the blender prevents any bitterness from developing.

Serve the gazpacho cold with crunchy croutons and crispy pancetta and you’ve got a dish that feels as refreshing as a breeze on a hot day. The soup looks pretty served in little glasses, so it’s as good for a stand-up party as it is for a quiet dinner.

These four appetizers remind us what late-summer produce is all about. So before the sweaters come out and the grills get covered, invite a few friends over, pour something cold and let these bites keep the season alive just a little longer.

A creamy, smoky bacon spread tops crostini, along with arugula and juicy marinated tomatoes for a fun twist on BLTs. From Meredith Deeds.

Directions

In a medium bowl, combine cream cheese, sour cream, mayonnaise, bacon, green onions, garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper. Stir until well combined. Cover and refrigerate until ready to use. (Can be done up to 1 day in advance.)

In a medium bowl, combine tomato, basil, 1 tablespoon olive oil, balsamic vinegar, ¼ teaspoon salt and ¼ teaspoon pepper. Set aside.

Arrange a rack in the upper third of the oven (about 6 inches below the broiling element) and set the broiler to high. Arrange the baguette slices on a baking sheet and brush both sides with olive oil. Broil, turning once, until golden brown and crisp on both sides, 1 to 2 minutes per side (watch it carefully so it doesn’t burn).

Serves 6.

An elote-inspired salad tops creamy guacamole for the perfect late summer appetizer mashup. From Meredith Deeds.

Directions

In a medium bowl, whisk together mayonnaise, 2 tablespoons lime juice, ¼ cup cilantro, chili powder and ¼ teaspoon salt.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add the corn and ¼ teaspoon salt. Cook, stirring occasionally, until the corn is charred in spots, about 3 minutes. Reserve 1 ½ cups of the corn and transfer the rest to bowl with mayonnaise mixture, stirring to combine.

Spoon guacamole into a serving bowl and top with the corn mixture. Garnish with cotija cheese and remaining 1 tablespoon cilantro. Serve with tortilla chips.

Makes about 24 fritters.

Don’t know what to do with all the zucchini coming out of your garden? Give these savory, fresh, herby fritters a try. And don’t miss the creamy yogurt dipping sauce. You’ll want to slather it on everything! From Meredith Deeds.

Directions

Preheat oven to 200 degrees.

In a large bowl, add the shredded zucchini, feta, green onions, 4 tablespoons herbs, eggs, garlic, black pepper and breadcrumbs. Mix together well. If the mixture seems wet, add a tablespoon or two more of breadcrumbs. Cover and refrigerate for at least 30 minutes.

Heat ¼ inch of oil in a 12-inch nonstick skillet over medium heat. Place 2 tablespoons of zucchini mixture into the oil and gently spread out slightly to form a 2-inch patty. (You should be able to fit about 6 fritters in the skillet at a time.) Fry until golden brown on both sides, 2 to 3 minutes per side. Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Repeat with the remaining mixture.

To prepare the dipping sauce, in a small bowl, combine yogurt, milk, remaining 2 tablespoons herbs, lemon zest and juice, and remaining ¼ teaspoon salt.

Serve zucchini fritters with yogurt dipping sauce and lemon wedges on the side.

Serves 6.

Directions

Place the slice of bread in a blender. Cut tomatoes in half and squeeze the juice out over the bread. Pour ½ cup water over the bread and let sit for 10 minutes.

Add the tomatoes, cucumber, onion, chiles and garlic to the blender. Purée until very smooth. Push purée through a coarse sieve into a bowl for a smoother finish. Stir in ⅓ cup olive oil, vinegar and ½ teaspoon salt

Chill gazpacho in refrigerator for at least 3 hours. If the gazpacho is too thick, add water, a tablespoon at a time, until you reach the desired consistency. Taste after chilling and re-season with salt and/or sherry vinegar, if necessary.

While the gazpacho is chilling, preheat oven to 400 degrees.

Serve chilled soup in individual glasses or in soup bowls and garnish with croutons, pancetta and a drizzle of extra-virgin olive oil.