Tent-To-Table Snacks To Savour Under The Stars

Planning a camping trip is an art, but packing your cooler doesn’t have to be too. 

Thanks to Canada’s first-of-a-kind Whipped Feta Dips, you can leave the sugary snacks and processed foods behind and enjoy healthier and more delicious summer snacks to savour under the sun! 

Created by Canada’s feta experts, Tre Stelle, these dips come in two delicious nut-free flavours: Pesto and Roasted Red Pepper and are ideal for spreading on bagels and dipping with chips or veggies. 

Enjoy straight out of the cooler or serve alongside your favourite ghost stories, these dips are made with 100% Canadian Dairy and free from artificial flavours so there’s nothing spooky about these ingredients! 

For those who prefer to make camping a glamping trip, avid camper and lifestyle fitness expert Karen Michelle Moreira created a few healthy and delicious tent-to-table snacks that you can easily pack and prep on your next trip. —Vita Daily

Tomato Crostini with Pesto Whipped Feta

Ingredients:

• 1 package Tre Stelle Pesto Whipped Feta
• 1 baguette, sliced ½ inch, toasted
• 1-2 shallots minced
• 1 cloves garlic minced
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 tablespoons balsamic glaze (or balsamic vinegar)
• 1 pound ripe cherry tomatoes, cut in quarters
• 2 tablespoons julienned fresh basil leaves, plus extra for serving
• 1-2 tablespoons toasted pine nuts, optional

Slice your baguette diagonally and set aside. Option to toast baguette lightly in a pan or in the oven for 3-5 minutes. Combine shallots, garlic, and balsamic vinegar in a medium bowl. Next whisk in olive oil, salt and black pepper. Add in tomatoes, stir and set aside for 10 minutes. Stir in the basil and taste for seasoning. To assemble the crostini, spread each slice of bread with a generous amount of Pesto Whipped Feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and top with the pine nuts. Sprinkle with extra basil and serve.

Smoked Salmon & Roasted Red Pepper Whipped Feta Pinwheels

Ingredients:

• 2 burrito style spinach wraps (or can use any burrito size wrap)
• 4-6 ounces Tre Stelle Roasted Red Pepper Whipped Feta
• 2-3 cups spinach
• 4-6 ounces smoked salmon

Lay out both wraps and evenly spread the whipped feta onto each one, leaving about a half inch of room around the edges. Top your tortillas with spinach followed by the smoked salmon. Tightly roll up each wrap, tucking in the ends as you go. With a small serrated knife cut the edges off each wrap, and then cut each one into ½ inch rounds. Assemble as-is or stick a toothpick into each pinwheel to serve.