Giada De Laurentiis' Fourth Of July Snack Recipes (Access Hollywood Live)

Giada de Laurentiis' recipe for strawberry bruschetta Giada de Laurentiis' recipe for strawberry bruschetta

No Fourth of July party is complete without the food!

Just in time for your Independence Day bash, celebrity chef, Clairol paid spokesperon and “Food Network Star” judge Giada de Laurentiis stopped by Access Hollywood Live to share some of her recipes for the perfect Fourth of July fireworks snacks!

Toasted Coco’Nut’ Mix

(Serves 8)

  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 2 cups raw cashew nuts
  • 1 cup raw shelled sunflower seeds
  • 1/2 cup coconut chips or shaved coconut

Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. In a small sauce pan, heat the oil and maple syrup over medium heat until warmed through. In a medium bowl, add the cashews, sunflower seeds, coconut and salt. Toss with the coconut oil and syrup mixture.Spread the nut mixture on the prepared baking sheet in a single layer. Bake until the nuts are crisp and brown, 18 minutes, stirring halfway through. Let cool before serving or storing. 

Strawberry Bruschetta

  • 3 slices (1/2-inch-thick) rustic white bread
  • 2 to 3 tablespoons unsalted butter
  • 10 strawberries, sliced
  • 3 to 5 teaspoons sugar

Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Spread the butter over the toasts. Arrange the sliced strawberries over the toasts. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.

Apple Chips with Sweet Yogurt Dip

Topping:

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamonground cinnamon1
  • 1/4 teaspoon salt


Apple Chips:

  • 1 red Gala applegala apple1
  • One 6-ounce Granny Smith apple


Dip:

  • 1-1/2 cups plain 2 percent or whole milk Greek yogurt
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Topping:
In a small bowl, stir the sugar, cinnamon and salt until blended.

Apple Chips:
Stand each apple upright. Cut 1/4 inch vertically off the right and left sides of each apple. Set the mandoline or v-slicer for cutting 1/16-inch-thick slices. Place 1 apple, cut-side down, on the slicer. Cut slices until the apple core is exposed. Turn the apple over and cut slices off the remaining side until the core is exposed. Arrange the apple slices in a single layer on one of the baking sheets. Repeat with the second apple.

Using your fingertips, sprinkle the apple slices generously with the topping. Bake until the edges curl and the chips are golden and feel crisp, 40 to 45 minutes. Pull the parchment with the apples onto the work surface and cool completely, 20 to 30 minutes (the chips will crisp more as they cool).

Dip:
In a medium bowl, stir the yogurt, maple syrup, vanilla and salt until blended. Cover and chill until ready to serve. Serve the dip alongside the apple chips.