Easy Appetizers for Summer Parties

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 cookbook.

This hearty dip is a crazy-simple appetizer but also can be the heart of a light supper, served with an assortment of vegetables, cheese, crackers, sliced meat and fruit. The recipe comes from the cookbook Pretty Simple Cooking.

This tangy-sweet condiment is a clever use for slightly jostled or past-peak berries. Serve with a charcuterie board or spoon them over toasted bread with goat cheese, honey and thyme leaves.
 
Related: Throw a Strawberry Party with These Recipes!

Our recipe actually makes two different kinds of tortilla spirals-one flavored with curry powder, the other with garlic and herbs.

These six-ingredient bite-size appetizers taste best warm, so assemble them in advance and pop them in the oven when guests arrive.

White dips don't have to be humdrum. In this recipe from The Vegetable Butcher cookbook, Cara Mangini sautes grated carrot, pine nuts and garlic in olive oil, then stirs the mixture into Greek yogurt.

This simple tapa is served as a bar snack throughout Spain. The quantities are deliberately vague-this is a recipe you can (and should) improvise. Make it with ripe local tomatoes and the nicest olive oil you can afford for the best flavor.

Vietnamese summer rolls are a great party food to make with friends. Chef Thai Dan, owner of HaiSous Vietnamese Kitchen in Chicago, shares his favorite method and recipe.

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.

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.

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.

Make this thick and chunky salsa with fresh tomatoes from your garden. Add more jalapeno peppers if you prefer more heat.

This is a dead-simple way to jazz up an ordinary jar of kalamata olives. If possible, give yourself time to chill the olives for two nights for maximum flavor.

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.

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.

This iconic three-ingredient Spanish appetizer is an addictive finger food that's just salty and porky enough to go great with drinks.

You aren't misreading the recipe: This classic Spanish appetizer delivers a lusty punch of roughly one garlic clove for every three shrimp! Serve with a crusty baguette for mopping up the luscious sauce.

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.

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.

Most people think of gazpacho as a cold tomato soup, but the name comes from an Arabic word meaning "soaked bread." Aim to prep it a day ahead, so it's well-chilled and the flavors have time to mingle. Serve as shooters or in bowls.

The name says it all--serve these baked Cajun-spiced wings with plenty of napkins and a cold drink!

The almond-pepper sauce on these two-bite open-face sandwiches is delicious in its own right, especially as a sauce for grilled bread or vegetables. 

Better at room temperature than warm, these carrots are perfect for summer entertaining-a make-ahead dish full of earthiness, creaminess and crunch. 

Sangria is usually made with red wine, but white just says summer, doesn't it? Choose an affordable light and dry variety, such as Spanish Albariño, Portuguese Vinho Verde or Sauvignon Blanc. 

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.

These chips are a fresh and healthy alternative to traditional potato chips. Serve with Caramelized Onion Dip, if you like.

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.

This five-ingredient recipe comes from the bacon pros at Nueske's meats in Wisconsin.

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. 

Kettle chips offer a terrific shortcut to the usual slow-poached potatoes in our version of Spain's famous egg dish. Tasty both warm and at room temperature, the tortilla can be cut into small pieces for an appetizer or into wedges for a light meal with salad and bread.

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.

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.

Jarred roasted peppers hold a bright and zesty filling of tuna, mayonnaise, capers and lemon juice in this Spanish-style appetizer. (The tuna salad is great on its own, too!)

This boozy appetizer warms right on the grill, making it perfect for casual backyard parties. The recipe comes from America's Best BBQ Homestyle, a cookbook featuring recipes from 'cue masters across the country.

Trade bruschetta's traditional tomato for sunny sweet corn in this quick recipe from the cookbook Sweet Corn Spectacular (www.mhspress.org).

Fresh herbs, tomatoes and avocados create a refreshing salsa. Serve with pita or tortilla chips.

This easy appetizer pizza features shredded Gouda and caramelized onions. The recipe comes from Gouda maker Oakvale Farmstead Cheese in London, Ohio.

Coat pork loin strips with a simple apple juice-Dijon mustard glaze, then serve skewers with tangy homemade fruit chutney.

Try this kicky chutney with any meat or on a cheese board, or make a killer grilled cheese sandwich of sourdough bread, chutney and an ultra-creamy cheese like Brie or Havarti.

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.

Garden flavor infuses this refreshing make-ahead white wine cocktail.