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.
Salted Fruit Bites
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.
- 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
- 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.
- Drizzle the entire platter with a thin ribbon of honey. Make sure to get all of the fruit pieces.
- Sprinkle gently with sea salt. Make sure not to overdo it!
- Stick each piece of fruit with a toothpick.
- Serve chilled.
Summer Stuffed Mushrooms
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
- Preheat oven to 350 degrees.
- Clean mushrooms and remove stems.
- Finely chop stems to add to mixture later.
- Heat oil in a non-stick skillet.
- Sauté chopped mushroom stems and add onions, garlic, and nuts. Cook until onions are tender.
- Remove from heat and add in rice, parmesan cheese, cumin, coriander, and pepper.
- Stuff mushroom caps, packing firmly but not overflowing.
- Place mushrooms in baking dish lined with parchment. Sprinkle tops with sea salt.
- Bake 20 minutes. Serve warm.
- Can be prepared in advance and cooked just before serving.