Super Snacks: Big California Flavor

Courtesy of California Grown  •  californiagrown.org

Great snacks don’t just fill the gap between meals—they showcase what California grows best. From creamy Golden State avocados and Real California dairy to peak-season berries and crisp butter lettuce, these recipes prove that a snack can be fresh, flavorful and farm-forward all at once.

This collection of “super snacks” is built for sharing—whether you’re hosting a meeting, packing up a picnic or pouring a glass of California wine at day’s end. Each recipe highlights a standout California crop and turns it into something vibrant, satisfying and just a little unexpected.

Berry crostini with sweet lemon ricotta

Recipe by KC Cornwell

Peak-season California berries shine atop creamy ricotta with honey and lemon. These colorful crostini are light, elegant and perfect alongside a chilled glass of California rosé.

Makes 24 crostini

2 baguettes

Extra virgin olive oil

6 oz. ricotta cheese

3 to 4 tbsp. honey, divided

Zest and juice of 1 lemon

2 pints fresh California berries
(strawberries, raspberries, blackberries, blueberries)

2 to 3 sprigs fresh basil, thinly sliced

Freshly ground black pepper (optional)

Preheat oven to 350°F.

Slice baguettes into 1/4-inch rounds. Arrange on baking sheets and brush lightly with olive oil.

Bake 15 to 20 minutes, flipping halfway if needed, until golden and crisp. Cool completely.

In a bowl, stir ricotta with 1 tbsp. honey and 2 tsp. lemon juice until smooth.

Spread each crostini with ricotta mixture. Top with berries.

Arrange on a platter. Sprinkle with lemon zest and basil.

Drizzle with remaining honey and add black pepper if desired.
Serve immediately.

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Whipped cottage cheese olive and almond dip

Cottage cheese transforms into a silky, protein-rich base topped with warm California olives and toasted almonds. It’s an elegant, nutrient-dense dip that feels indulgent but is packed with wholesome California flavor.

Serves 6 to 8

1 1/2 cups cottage cheese

2/3 cup extra virgin olive oil, divided

1 medium lemon, zested and juiced

3/4 tsp. fine sea salt, divided

1/2 tsp. freshly ground black pepper, divided

1/4 cup slivered almonds

1/2 cup lightly crushed pitted green olives

1/4 cup roughly chopped fresh parsley 

1/4 cup roughly chopped fresh dill

1/2 tsp. red pepper flakes or Aleppo pepper (optional)

For the whipped cottage cheese:

In a food processor, combine cottage cheese, 1/3 cup olive oil, 1 tbsp. lemon juice, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Blend until completely smooth and creamy, scraping down the sides as needed. Spread onto a shallow serving bowl or plate.

For the olive almond topping:

In a skillet over medium heat, toast slivered almonds for 4 to 5 minutes, stirring frequently until golden and fragrant. Transfer to a bowl.

Reduce heat to low. Add remaining olive oil, remaining lemon juice, olives, half the herbs, remaining salt and pepper, and red pepper flakes (if using).

Simmer gently for 8 to 10 minutes to allow flavors to meld.

Spoon the warm olive mixture over the whipped cottage cheese.

Sprinkle with toasted almonds and remaining fresh herbs.

Serve with crusty bread, crackers or fresh vegetables.

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Spicy BLT lettuce cups

Recipe by Meg van der Kruik

Crisp California butter lettuce replaces bread in this fresh take on a BLT. With juicy cherry tomatoes, smoky bacon and a warm mustard-bacon dressing, these cups are bold, bright and naturally low-carb.

Serves 4

1/2 lb. thick-sliced bacon

1 head butter lettuce, washed and leaves separated

6 oz. wedge jalapeño jack cheese,
sliced into bacon-thick slabs

1/2 cup halved cherry tomatoes

2 tbsp. minced chives

Coarse ground black pepper, to taste

2 tbsp. grainy mustard

2 tbsp. hot bacon drippings

Juice of 1/2 lemon

Preheat oven to 400°F. Arrange bacon in a single layer on a sheet pan. Bake 20 to 30 minutes until crisp and golden brown. Transfer to a paper towel-lined plate. Reserve drippings.

Arrange butter lettuce leaves on a serving platter. Place one slab of jalapeño jack and about 1 tbsp. cherry tomatoes into each leaf. Sprinkle with chives and black pepper.

In a small bowl, whisk together grainy mustard, 2 tbsp. warm bacon drippings and lemon juice until emulsified.

Break bacon strips in half and tuck one piece into each lettuce cup.

Drizzle lightly with warm mustard dressing and serve immediately.

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California-fresh herb guacamole with feta

Recipe by Meg van der Kruik

Creamy California avocados meet briny feta and a confetti of fresh herbs for a bright, flavor-packed twist on classic guacamole. It’s a fresh, protein-boosted dip that feels elevated yet effortless.

Serves 8 to 10

8 to 10 small California avocados, halved and pitted

Zest and juice of 1 large lime (or 2 small)

4 tbsp. finely minced red onion, divided

Coarse kosher salt, to taste

6 oz. feta cheese, crumbled 

1 cup leafy green herbs (fennel fronds, basil, parsley, tarragon, thyme, cilantro or a mix)

Flaky sea salt, for garnish

Sliced vegetables and tortilla chips, for serving

Scoop the avocado flesh into a large mixing bowl. Add lime zest, lime juice and 3 tbsp.  minced red onion. Season with kosher salt.

Using a fork or potato masher, mash to your desired consistency—smooth or slightly chunky.

Gently fold in the crumbled feta until evenly distributed. Taste and adjust salt or lime juice if needed.

Transfer to a serving bowl. Top with the remaining tablespoon of red onion, mixed fresh herbs and a sprinkle of flaky sea salt.

Serve immediately with sliced vegetables and tortilla chips.

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• Water guides discussion at global agriculture forum
• Dry conditions push farms to new irrigation strategies
• Study measures regulatory costs for Napa vineyards
• Researchers study ways to control flatheaded borer
• New CDFW director addresses priorities, predators
• National survey shows most farmers can't afford fertilizer
• What options are available to manage citrus thrips?
• Efficient irrigation through smart and informed irrigation purchases
• Going farm fresh: School districts look to growers as they ditch ultraprocessed foods
• Bountiful Finds: A curated collection of goods made by Farm Bureau members
• Super Snacks: Big California Flavor
• Peaches signal arrival of prime fruit season
• The Scenic Route: Pit stops at California farms and ranches
• From auction ring to dinner table: Coalition ensures no junior livestock exhibitor goes without a sale
• Why calling 811 before you dig is essential for California farmers
• Study: Maximize winter cereal yields with less water