Easy Appetizers for Summer Parties
Marinated Garlicky Tomatoes [1]
Cara Mangini spoons these luscious tomatoes over crostini that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices. The recipe comes from The Vegetable Butcher [2] cookbook.
Five-Way Margarita [6]
Switching a few ingredients in our 10-minute limeade drink opens new options. Go for Original Limeade, So Strawberry, Blue Lagoon, Pomegranate or the nonalcoholic Designated Driver.
If you love nachos with your margaritas, bite into our Nachos Grande--loaded with cheese, beans, and a variety of other toppings.
Nachos Grande [8]
Stuffed Party Pinwheels [11]
Our recipe actually makes two different kinds of tortilla spirals—one flavored with curry powder, the other with garlic and herbs.
Zucchini-Tomato Cups with Blue Cheese [15]
These six-ingredient bite-size appetizers taste best warm, so assemble them in advance and pop them in the oven when guests arrive.
Turkish Carrot Yogurt Dip [19]
White dips don't have to be humdrum. In this recipe from The Vegetable Butcher [2] cookbook, Cara Mangini sautes grated carrot, pine nuts and garlic in olive oil, then stirs the mixture into Greek yogurt.
Mama Carolla's Bruschetta [23]
All our favorite Italian flavors—garlic, tomato, basil and cheese—meet in this crunchy appetizer. The recipe is from Mama Carolla's Old Italian Restaurant in Indianapolis.
Cheddar-Basil Mini Scones [27]
These savory scones taste best warm, but you can make them in advance. Just wrap them in foil and freeze them for up to a month. To reheat, place the wrapped, frozen scones in a 350 degree oven for about 25 minutes.
Marinated Cheese Cubes [31]
Pantry ingredients turn ordinary Monterey jack into a deli-style party snack that tastes even better when you make it ahead. You can prep it three days in advance.
Devilishly Good Deviled Eggs [35]
A hint of curry and some chutney elevate these deviled eggs to spectacular. Spoon the filling into a sandwich-size clear plastic bag and snip a corner for easy piping.
Smoked Turkey Tartine with Stone Fruit Salsa [39]
"Tartine" is just fancy for "open-face sandwich." And this one's a delight, with a smear of lemon-pepper goat cheese, thinly sliced turkey and a confettilike tumble of peaches, plums and basil. Pair them with a lettuce salad for a light lunch. Or, to serve as an appetizer, slice them crosswise into strips.
Best Salsa [43]
Make this thick and chunky salsa with fresh tomatoes from your garden. Add more jalapeno peppers if you prefer more heat.
Best Salsa [44]
Napa Cabbage Spring Rolls [47]
"Spring rolls are a great way to utilize fresh vegetables as they become available at the market," says Kevin Shinn, chef-owner of Bread and Cup in Lincoln, Nebraska.
Rosy Stone Fruit Sangria [51]
We raided both the fruit bowl and the liquor cabinet for this sparkling make-ahead party drink, marrying citrus and stone fruits with brandy, orange liqueur and rosé wine. (You can use either a sweet wine, such as White Zinfandel, or a more dry variety, like a French or Spanish import.)
Cucumber-Feta Dip [55]
A garnish of pomegranate seeds and mint gives spark to this refreshing dip; it's a healthy choice you'll be glad to have in your recipe box year-round. Serve with pita chips, crisp breadsticks or vegetables.
Cucumber-Feta Dip [56]
Cucumber Bites with Herbed Cheese and Salmon Mousse [59]
The recipe makes half the bites with pink salmon mousse filling and half with white herbed cheese. If you like, streamline by choosing just one filling and doubling its ingredients. This recipe comes from Annie Marshall of the Indianapolis-based blog Everyday Annie.
Sparkling Berry Lemonade [63]
This fizzy pink drink is a kid-friendly, real-fruit alternative to bottled pop. For an adults-only version, add two tablespoons of rum, tequila or citrus-infused vodka to each serving or 1 to 1 1/4 cups to the batch.
Ricotta and Parmesan Spread [67]
Fresh herbs season this ridiculously simple spread from BelGioioso Cheese in Wisconsin. It keeps well in the fridge and is delicious with cherry tomatoes or other vegetable dippers, as well as crackers or baguette slices.
Minty Pea Soup [71]
Don't mix this bright green soup up with its split pea cousin. Infused with minty flavor and served chilled, it's a refreshing way to kick off a meal.
Minty Pea Soup [72]
Banh Mi Bruschetta [75]
The toppings for Banh Mi, a popular Vietnamese sandwich, give bruschetta an update with cucumber, sliced ham and soy sauce.
Banh Mi Bruschetta [76]
Roasted Jalapeno Gazpacho [79]
Going to the trouble to roast a single pepper might seem unnecessary, but it adds a unique depth of flavor to the chilled soup. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Sauteed Swiss Chard and Pine Nut Bruschetta [83]
If you’ve never tried Swiss chard (a dark leafy green similar to kale and spinach), this pretty appetizer makes a good introduction. Garlic, red onion, currants, vinegar and honey balance its earthiness. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Fresh Vegetable Chips [87]
These chips are a fresh and healthy alternative to traditional potato chips. Serve with Caramelized Onion Dip, if you like.
Feta, Honey and Date Spread [91]
This spread can be made ahead and stored in the fridge up to 3 days. For a flavorful dipper, brush pita wedges with olive oil and sprinkle with salt and thyme before toasting in oven.
Bacon-Stuffed Mushrooms [95]
This five-ingredient recipe comes from the bacon pros at Nueske’s meats in Wisconsin.
Mediterranean Eight-Layer Dip [99]
We've seen a lot of dips through the years, but we've never forgotten this one -- juicy veggies, tangy olive tapenade and feta piled on a thick layer of hummus. We like to make it ahead and serve it with warm toasted pita wedges. Originally published: December 2005.
Arugula Pesto [103]
Peppery arugula pinch-hits for basil in this memorable pesto from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska. Try it as a spread on baguette slices or as a pasta sauce.
Arugula Pesto [104]
Honeyed Lemonade Tea Punch [107]
Using Darjeeling tea imparts floral notes beyond what you find in ordinary black tea, which makes it a more interesting base for this refreshing, honey-laced drink. Keep the punch virgin, or add a tablespoon of vodka, gin or bourbon to each glass.
Honeyed Lemonade Tea Punch [108]
Parmesan-Crusted Goat Cheese with Basil Oil [111]
This beautiful and unusual recipe makes one small cheese ball, but easily doubles or triples to make multiple for a party. The recipe comes from Indiana-based Annie Marshall of the blog Everyday Annie.
Quick-Pickled Cherries [115]
Next time you serve a cheese or charcuterie board, swap the olive jar for a dish of these ruby cherries. Their piquant flavor comes from steeping in a brine of cider vinegar, cloves, cinnamon and orange peel. (The flavor intensifies over time; we like them best when they steep 3 to 5 days.)
Quick-Pickled Cherries [116]
Bourbon Brie [119]
This boozy appetizer warms right on the grill, making it perfect for casual backyard parties. The recipe comes from America's Best BBQ Homestyle [120], a cookbook featuring recipes from 'cue masters across the country.
Bourbon Brie [121]
10 Open-Face Sandwiches [124]
We made most of our savory sandwiches on mini party bread, found in the cracker aisle. You can also trim crusts and cut shapes from thin sandwich bread.
Left to right, starting on top row:
1 Brie, strawberries, basil
2 Mayonnaise, hard-boiled egg, chives, bacon
3/4 Pimento cheese, green olives/Hummus, roasted red sweet pepper, mint
5 Boursin cheese, cucumber, lemon zest
6 Cream cheese, smoked salmon, red onion, capers
7 Apples, mixed blue cheese and cream cheese, pecans
8 Mixed cream cheese and horseradish, roast beef, cherry tomatoes
9 Butter, radish, cracked black pepper
10 Pound cake, lemon curd, raspberries
Sweet Corn Bruschetta [127]
Trade bruschetta's traditional tomato for sunny sweet corn in this quick recipe from the cookbook Sweet Corn Spectacular (www.mhspress.org [128]).
Sweet Corn Bruschetta [129]
Avocado-Feta Salsa [132]
Fresh herbs, tomatoes and avocados create a refreshing salsa. Serve with pita or tortilla chips.
Avocado-Feta Salsa [133]
Zucchini Appetizer Bites [136]
So simple! Slice raw zucchini and spread with semisoft cheese that comes flavored with garlic and herb. Sprinkle with chopped olives and snipped chives.
Mustard-Glazed Pork Skewers [139]
Coat pork loin strips with a simple apple juice-Dijon mustard glaze, then serve skewers with tangy homemade fruit chutney.
Black Bean Salsa [143]
This salsa does double duty as a tortilla dip or a meat topper. Serve with a slotted spoon over grilled pork, smoked bratwursts or sausages, grilled chicken or salmon.
Black Bean Salsa [144]
Cucumber White Sangria [147]
Garden flavor infuses this refreshing make-ahead white wine cocktail.
Cucumber White Sangria [148]
Fresh Corn, Tomato and Chipotle Chile Salsa [151]
Homemade salsa bursts with freshness thanks to straight-from-the-garden corn, tomatoes and sweet peppers. Chipotle chiles add a hint of heat alongside the tangy lime juice. It's like a bite of summer when scooped up on corn chips. You can also serve it with grilled meat or poultry.
Gouda and Red Onion Pizza [155]
This easy appetizer pizza features shredded Gouda and caramelized onions. The recipe comes from Gouda maker Oakvale Farmstead Cheese in London, Ohio.