Summer Appetizer Recipes

If you're looking for summer appetizer recipes, there are lots of options out there. The best recipes are those that come together quickly, without a ton of fuss or mess.

Caprese salad makes a great summer appetizer.

Below you will find three appetizer recipes that are perfect for summertime. All are portable for picnics or can be served up at your home with a bit of decorative flair. Your guests will love these dishes and so will you!

Nothing says summer like a caprese salad. Fresh basil, tomatoes, and mozzarella cheese are definitely summer superstars and this cool salad will have your guests begging for seconds!

• 5 large heirloom tomatoes, sliced 1/4 inch thick
• 1 pound fresh mozzarella balls, sliced 1/4 inch thick
• 1/4 cup fresh basil leaves
• 4 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• Course sea salt
• Freshly ground black pepper

1. On a large serving platter, arrange tomato and mozzarella slices, layering them in a fan formation.
2. Add basil leaves, stuffing them here and there between the cheese and tomatoes.
3. Drizzle with oil and vinegar.
4. Season with salt and pepper.

Some of the best summer appetizer recipes contain fruit and what goes better with the sweetness of fresh produce than a little salt? You might be surprised just how quickly our guests gobble down these little bites. If you're looking for a little added sparkle, try using decorated toothpicks, like colored ones or those made for sandwiches with the little foil cap. And don't forget to use a nice summer-themed platter for serving.

Fresh fruit is tasty and easy to prepare.

• 1/2 cup fresh pineapple, cut into 1" chunks
• 1/2 cup fresh mandarin oranges, cut into 1" chunks
• 1/2 cup fresh mango, cut into 1" chunks
• 1/2 cup fresh peaches, cut into 1" chunks
• 1/2 cup fresh watermelon, cut into 1" chunks
• 1/2 cup fresh strawberries, cut into 1" chunks
• 1/2 cup fresh sweet cherries, sliced in half
• 1 box of toothpicks
• 1/4 cup light-colored honey
• Course sea salt

1. On a pretty platter, scatter fruit around to make a nice pattern. Try making circles of each kind of fruit or mix them all together.
2. Drizzle the entire platter with a thin ribbon of honey. Make sure to get all of the fruit pieces.
3. Sprinkle gently with sea salt. Make sure not to overdo it!
4. Stick each piece of fruit with a toothpick.
5. Serve chilled.

These stuffed mushrooms are a great summer appetizer. Easy to prepare and serve, you can have them in front of guests in less than half an hour. To maximize the number of bites, try using a greater number of small mushrooms. You can use either white buttons or crimini mushrooms – both will taste divine!

• 20 large white mushrooms
• 2 tablespoons olive oil
• 1/3 cup minced onion
• 3 cloves garlic, minced
• 1/4 cup finely chopped pine nuts
• 1/4 cup cooked white or brown rice, crumbled a bit
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Ground black pepper
• Sea salt

1. Preheat oven to 350 degrees.
2. Clean mushrooms and remove stems.
3. Finely chop stems to add to mixture later.
4. Heat oil in a non-stick skillet.
5. Sauté chopped mushroom stems and add onions, garlic, and nuts. Cook until onions are tender.
6. Remove from heat and add in rice, parmesan cheese, cumin, coriander, and pepper.
7. Stuff mushroom caps, packing firmly but not overflowing.
8. Place mushrooms in baking dish lined with parchment. Sprinkle tops with sea salt.
9. Bake 20 minutes. Serve warm.
10. Can be prepared in advance and cooked just before serving.

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