Keep summer entertaining easy, breezy and cool with tomato bruschetta, fried zucchini blossoms and a Hugo spritz with rosé.
Author, recipe developer and entertaining expert Danielle Kartes is stopping by the TODAY kitchen to make some light, bright and refreshing recipes to beat the summer heat. She shows us how to make a platter of crisp tomato bruschetta with burrata, fried squash blossoms filled with ricotta and a citrusy spritz with sparkling rosé. It I had to pick a favorite food, it would be bruschetta. The crispy, olive oil-fried toast is just incredible.
Add some mortadella and prosciutto, and it's a complete meal. Squash blossoms always remind me of Italy. These crispy, delicate summer snacks are the perfect partner to a spritz or an icy cold pilsner. I love to make them for dinner parties or just to enjoy with my family. The Hugo spritz is taking the world by storm! It is the light, tart effervescent partner to an Aperol spritz. I love the twist of adding a sparkling rose to the spritz instead of club soda.
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