10 No-Cook, Zero-Effort Snacks

Stay stylish, even in a "heat event."

Sauble Beach, with its white sand and clear, blue water, is one of Ontario’s more touristy and popular beaches. It’s about 3.5 hours from Toronto and 20 minutes from our cottage.

Ah, July in Southern Ontario.

The time of year when, just days ago, we were overjoyed at the arrival of summer, and now collectively kvetching about the heat. The humidity. It’s too hot to cook.

It’s true. Toronto, where I live, is currently experiencing a “heat event.”

This used to be called a heat wave, but I believe that term is no longer en vogue. Now these temperature spikes are “events.” Like something to which you should send invites, such as weddings and funerals.

The good thing about events is they do come with a head’s up. I generally advise three months as a respectable timeline for big ones like holiday dinners and big-ticket birthday parties. Four weeks for highly coveted summer weekend bashes, and a week or two for garden variety pool parties and barbecues.

However, when it comes to heat events, Environment Canada only gives a couple of days. But, if you’re paying attention, that’s enough time to get your act together to load the fridge with all kinds of salads to take the pressure off cooking when the heat-induced lethargy kicks in. (See the bottom of this post for my recent post on sturdy salads. Long may pasta and potato reign!)

For those caught unaware, don’t panic. There is always a simple and easy answer of no cook. And today I provide you with a few options. Ten of them, to be exact.

Last summer, I posted a pool side feast of veggies and a bunch of store-bought dips on my Instagram. I wrote a catchy little line about how easy it was to throw together from the fridge for a perfect beat-the-heat dinner. A friend commented, “I dunno... That looks like a lot of chopping…”

This isn’t the photo in question, but one of many assembled dinners of summer.

You guys are killing me here.

OK. Challenge accepted. You want no-cook, zero-effort bites, that are enticing, delicious, and you will be proud to serve.

(Closes eyes. Pinches fingertips and thumb together. Exhales slowly…)

Sure thing, guys. I got you.

Buvette Beans

I call these Buvette beans after the famous wine bar in Paris of the same name. They serve these small plates of white beans with olive oil and salt, and they are perfection. I’ve adapted my version, but I think it still contains the joie de vivre of Buvette’s.

• 1 284ml jar Corona beans (I use the Le Conserve della Nonna brand – not sponsored.)

• Maldon salt

• Lemon zest

• Extra virgin olive oil

Drain, but don’t rinse the beans. Pour into an attractive shallow serving bowl, sprinkle with Maldon, lemon zest and a drizzle of olive oil.

Gilda Skewers

Spain is the King of small bites. Tapas, pintxos, call them what you want, but the Spaniards know how to eat well when the heat is on. Exhibit A is the Gilda, a tangy skewer that’s considered the very first pintxos to come out of the Basque region. Traditionally it’s made of Manzanilla olives, an anchovy, and a pickled Guindilla pepper on a toothpick for the easiest snack ever, but, you will not be subjugated to the Spanish Inquisition should you create your own flavour combo.

• Pickled onion x salami x olive

• Roasted red pepper x Manchego x pickled jalapeno

• Pickled green bean x tuna x cornichon

• Sundried tomato x mini bocconcini x marinaded artichoke

• Guindilla pepper x prosciutto x pickled garlic

Parmesan with Truffle Honey

Last year a friend gave me a jar of the best truffle honey I have ever tasted. I am now pumping the brakes on its use as I’m having trouble finding the same brand (it’s Maison Pébyere, if anyone has a lead for purchase in Canada.) Anyway, truffle honey drizzled on whipped ricotta is other-worldly, but since we are talking about ZERO effort snacks, just break off chunks of good quality parm and liberally drizzle with truffle honey.

Radishes with Salted Butter

If anyone has a lock on chic cocktail hours, it’s the French. A long-standing apéro treat is simple radishes with soft, salted butter. This sounds utterly bizarre to Canadians, but try it, I think you will love it. The soft, creamy butter tempers the bite of the radish for a simply decadent snack.

Ideally you will get the white-bottomed Breakfast radish, but if not, don’t sweat it – you’re sweaty enough. Wash your radishes well to free them from any clinging dirt, and if the green leaves look good, leave them on for a bit of dramatic presentation. Leave your butter at room temp for an hour to soften, scatter the radishes across a serving plate, dollop a mound of butter into a side bowl, and scatter with flakes of Maldon salt. Bon appetite.

Cherries on Ice

I feel like this is really having a moment. This highly Instagramable snack is super pretty, but also highly practical; keeping your cherries over an ice bath keeps them firm and crisp and lift the flavours. Just fill a bowl with ice and place your washed cherries on top. That’s it. That’s the Tweet.

Proscuitto e Melone

When you say it in Italian, it sounds way fancier. This simple salty-meat-and-sweet-fruit combo harkens to the 90’s … but actually dates as far back as the 1890’s. It came back into fashion again in the 1960’s and really found its groove in the 80’s. But it’s a classic for a reason.

Burrata with Olive Oil and Summer Peas

Sure, you can always plunk a snow globe of fleshy burrata in the centre of the table and call it a day. But with the teensiest extra effort you can elevate your burrata to something really impactful and elegant.

Place a burrata in the centre of a shallow bowl. Cut it down the middle and separate the sides slightly to allow some of the centre to ooze tantalizingly. Drizzle some good quality extra virgin olive oil over the top, sprinkle with a bit of salt and lemon zest, and drop some fresh market peas over the top. Serve with crostini.

Cucumber Smoked Salmon Bites

This does seem a bit 1980’s country club, but I kinda dig 1980’s country club. (Maybe make it a whole theme for your cocktail hour: serve white wine spritzers and project Dallas episodes on a screen. I’m liking where this is going …)

Slice rounds of cucumber and spread with cream cheese. Lightly pile smoked salmon on top and fleck with a few cranks of freshly ground black pepper and a few dill fronds if you have enough energy.

Spicy Pineapple Wedges

Slice your pineapple into spears or thin wedges. Sprinkle with Tajin and a squirt of lime. You’re done.

If you don’t have Tajin – a citrus/chili spice from Mexico – mix together salt, pepper, a touch of cayenne, chili powder and cumin and sprinkle over the pineapple.

Bomba Crostini

If you read the last Weekender (also linked below if you want to catch up), you know I am obsessed with Calabrian bomba sauce right now. A spicy blend of eggplant, onion, pepper and porcini mushroom, I can eat this by the spoonful. But, putting out a jar of bomba with a spoon stuck in it, does not make for a sophisticated gathering. Do the right thing and spread it on crostini.

Thanks, as always, for reading. I’m grateful you’re here.

If you know others who might want to hear my party tips, recipes, cocktail ideas and wine pairings, why don’t you send them this issue? Also, subscribing is currently free, so make sure you make this official and sign up, no strings attached.

By the way, when it’s too hot to cook, it’s too hot to sweat the wine pairing. Luckily ice-cold bubbles and rosé works just fine with all of the above. 🥂

Stay cool.

Erin