Cool and refreshing, featuring lots of seasonal bounty, these easy and delicious appetizers will go fast at summer parties
Let’s face it, sometimes the best part of a party or gathering are the appetizers (sorry, main course). They’re mostly bite-sized, easy-to-eat, and exciting and delicious. What more can you ask for? So, if you’re planning a get-together this summer, take a look at these recipes below to wow your guests. Or, you can just make them on a random weeknight, appetizers are good for any type of meal!
Fresh ceviche is made for summer. Serve on a tostadita shell or thick tortilla chips for an elegant appetizer.
Sweet summer squash needs little more than butter and basil.
Nothing says summer quite like grilled stone fruit.
This lightened version of a seasonal favorite is still decadent, yet thinner on the batter.
Showcase bounty from the garden or farmers’ market with this elegant party platter.
The ideal foray for the fish-phobic, this smoked fish dip gives lox and bagel vibes, and is super simple to whip up. Serve with rye bread or crackers. It will keep for five days in the fridge.
“Beef satay is the flavor of 19th Street (in Yangon) for me. I remember eating it when I was young in Burma,” says Saw Naing, chef at Ojai’s Dutchess restaurant. At the Dutchess, they grind their own garam masala, but store-bought will work just fine.
A simple garlic-ginger paste creates a flavorful crust on the wings as they grill, so don’t brush off the excess before cooking.
A grilled tartine topped with creamy cheese and fresh ingredients is a sure party pleaser. Make one sweet (below) and one savory to satisfy every craving.
Move over, shrimp cocktail. Set out a seafood platter with this delicious tangy, lemony dipping sauce and watch it quickly disappear.
You can also try making your own potato chips. “It’s important to find a variety of potato that gets crisp when fried,” says Lulu chef David Tanis of this simple yet herbaceous appetizer or side dish. “We sometimes use a Yukon Gold type or Rose Fir. You can try to use small russets, but the only real way to know if they will work is to test a few slices.”
We put two of our favorite foods together for the ultimate appetizer (or dinner–we wouldn’t judge).
The classic melon-prosciutto combo gets a crostini upgrade.
One of our favorite ways to use up a surplus of heirloom tomatoes from the garden (or the farmers’ market)? Slice them up for this gorgeous appetizer.
These vegetarian egg rolls will be a hit with all your guests.
Blistered vegetables were a hit at Diep Tran’s restaurant Good Girl Dinette, in part because grilling vegetables causes their natural sugars to caramelize. Dousing super-fresh produce in fish-sauce-infused scallion oil will make an appetizer that is crunchy, sweet, and salty all at the same time. You can use these techniques to blister pretty much any vegetable in your garden.
A pre-made Cajun spice mix could work in a pinch, or sub Sriracha mayo for the coulis if you want even more kick.
Nutty and sweet, tangy and earthy, this gorgeous dip can be a decadent vegetarian appetizer when served with flatbread, chips, or crudités, but also hearty and flavorful enough to work equally well as a vegetable side dish to meat or fish.
Deviled eggs are a stalwart party appetizer for a reason. Add a Spanish twist in the form of crumbled chorizo, and you’ve got an instant new classic.
For a delicious twist on fresh corn, make these cakes smaller for an appetizer (or full-size for a vegetarian main course).
When some comfort food is in order, use in-season peppers to whip up this crowd-pleaser.
Transport your party guests to the islands with gently flavored poke served atop homemade nori crackers.
Fans of eggplant rejoice! It’s absolutely delicious chopped and combined with two types of onions, garlic, and chipotle for a summery tostada topping.
An easy and colorful bite that combines tangy goat cheese with fresh summer veggies.
Shrimp scampi reinvented in salad form proves a light and refreshing starter for summer.
Lettuce replaces the tortilla in these island-inspired tacos that work well as light appetizers, or when eaten in pairs or trios, as a main course.