27+ Irresistible Summer Hors D’Oeuvres Recipes for Every Occasion

Summer is the season for outdoor gatherings, casual get-togethers, and light, fresh food.

Whether you’re hosting a backyard barbecue, attending a garden party, or simply enjoying a cozy evening with friends, nothing sets the tone for a great time quite like a platter of delectable hors d’oeuvres.

These bite-sized snacks not only look beautiful but also offer a perfect balance of flavor, freshness, and fun.

In this post, we’re sharing 27+ summer hors d’oeuvres recipes that will leave your guests talking long after the last bite.

From tangy shrimp skewers and crispy crostini to creamy dips and vibrant salads, these appetizers are designed to be easy to prepare, full of flavor, and ideal for warm weather.

These recipes are perfect for those lazy summer days, and they’re sure to impress at any gathering!

So, whether you’re a seasoned chef or a novice in the kitchen, you’ll find something in this collection that will make your summer parties shine.

Let’s dive into these refreshing, light, and mouthwatering hors d’oeuvres that bring out the best of the season’s produce!

27+ Irresistible Summer Hors D’Oeuvres Recipes for Every Occasion

With summer in full swing, it’s the perfect time to get creative with your hors d’oeuvres and delight your guests with a variety of delicious, easy-to-make bites.

From the bold flavors of grilled shrimp skewers to the refreshing taste of cucumber bites, these 27+ summer hors d’oeuvres recipes are guaranteed to impress.

Whether you’re looking for something light and healthy or a bit indulgent and flavorful, there’s a recipe here for every taste and occasion.

So, the next time you host a summer gathering, make sure to serve these simple yet sophisticated appetizers.

Grilled Peach and Burrata Crostini

Sweet, smoky grilled peaches paired with creamy burrata cheese make for an irresistible appetizer.

Layered on a crisp toasted baguette and finished with a drizzle of balsamic glaze, this crostini balances summer’s finest flavors in one perfect bite.

Ingredients:

• 1 French baguette, sliced into ½-inch rounds
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 8 oz burrata cheese
• Fresh basil leaves, torn
• Balsamic glaze (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Lightly brush peach halves with olive oil and place on the grill, flesh side down. Grill for 3–4 minutes or until charred. Remove and slice thinly.
3. Toast baguette slices on the grill for 1–2 minutes on each side until golden and crisp.
4. Top each toast with a spoonful of burrata, a slice or two of grilled peach, and a few torn basil leaves.
5. Drizzle with balsamic glaze and season with salt and pepper to taste.

These crostini are as beautiful as they are delicious, offering a refined blend of creamy, fruity, and herbaceous notes.

They make an ideal starter for any summer soirée or wine pairing.

Chilled Cucumber Cups with Spicy Crab Salad

Crisp cucumber cups filled with zesty crab salad deliver a cooling, protein-rich bite perfect for hot days.

The natural freshness of cucumber pairs effortlessly with tender crab, spicy sriracha, and citrus, creating a light yet luxurious hors d’oeuvre.

Ingredients:

• 2 large cucumbers
• 6 oz lump crab meat (drained and picked through)
• 2 tbsp mayonnaise
• 1 tsp sriracha (adjust to taste)
• 1 tsp lime juice
• 1 tbsp finely chopped chives
• Salt and pepper to taste
• Microgreens or chives, for garnish

Instructions:

1. Peel cucumbers in alternating strips and cut into 1-inch thick rounds. Use a melon baller or small spoon to scoop out the center of each round, leaving the base intact to form a “cup.”
2. In a bowl, combine crab meat, mayonnaise, sriracha, lime juice, and chopped chives. Mix gently and season with salt and pepper.
3. Spoon the crab mixture into each cucumber cup.
4. Garnish with microgreens or additional chives. Chill until ready to serve.

These cucumber cups are refreshing and elegant, making them perfect for al fresco entertaining.

Their clean flavor and beautiful presentation are sure to impress at any garden party or brunch.

Watermelon Feta Skewers with Mint and Lime

Combining juicy watermelon with salty feta and fresh mint, these skewers deliver a dynamic burst of flavor.

A squeeze of lime adds just the right amount of zing, making these mini skewers an addictive and hydrating summer nibble.

Ingredients:

• 3 cups seedless watermelon, cut into 1-inch cubes
• 8 oz block feta cheese, cut into ¾-inch cubes
• Fresh mint leaves
• Zest and juice of 1 lime
• Honey for drizzling (optional)
• Mini skewers or toothpicks

Instructions:

1. On each skewer, thread one cube of watermelon, one mint leaf (folded if large), and one cube of feta.
2. Arrange on a platter and drizzle lightly with lime juice and a touch of honey if desired.
3. Sprinkle with lime zest just before serving for added brightness.

Simple yet sophisticated, these watermelon feta skewers are a staple of summer entertaining.

Their vibrant colors and refreshing taste make them a standout choice for poolside gatherings or cocktail hour.

Caprese Skewers with Pesto Drizzle

These bite-sized Caprese skewers bring together the classic combination of fresh tomatoes, mozzarella, and basil.

Topped with a rich pesto drizzle, they provide a refreshing and savory bite that’s perfect for outdoor gatherings.

Ingredients:

• 1 pint cherry or grape tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• 2 tbsp basil pesto (store-bought or homemade)
• 1 tbsp balsamic glaze (optional)
• Salt and pepper to taste
• Toothpicks or small skewers

Instructions:

1. Thread a tomato, a mozzarella ball, and a basil leaf onto each skewer. Repeat for all the skewers.
2. Arrange the skewers on a platter and drizzle with basil pesto.
3. If desired, drizzle with a bit of balsamic glaze for an extra layer of flavor.
4. Season with salt and pepper to taste and serve immediately.

These Caprese skewers are both visually stunning and bursting with flavor.

The fresh ingredients make them light, while the pesto adds a depth of flavor that takes them to the next level. Perfect for a summer cocktail party or a picnic!

Shrimp Cocktail with Mango and Avocado Salsa

A twist on the classic shrimp cocktail, this version features a tropical mango and avocado salsa.

The sweet and tangy salsa complements the savory shrimp, creating a refreshing, bite-sized appetizer that’s perfect for a beach party or summer brunch.

Ingredients:

• 12 large cooked shrimp, peeled and deveined
• 1 ripe mango, peeled and diced
• 1 avocado, diced
• ½ small red onion, finely diced
• 1 small jalapeño, seeds removed and finely chopped
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a medium bowl, combine the diced mango, avocado, red onion, and jalapeño.
2. Add the lime juice, salt, and pepper and gently stir to combine.
3. Arrange shrimp on a serving platter and top each with a spoonful of the mango and avocado salsa.
4. Garnish with fresh cilantro before serving.

This dish is light, tropical, and packed with flavor.

The sweet mango and creamy avocado contrast beautifully with the briny shrimp, making it an elegant and easy-to-eat appetizer for any summer event.

Mini Crab Cakes with Lemon Aioli

Crispy on the outside and tender on the inside, these mini crab cakes are a seafood lover’s dream.

Paired with a zesty lemon aioli for dipping, they make a flavorful and satisfying hors d’oeuvre for any special occasion or gathering.

Ingredients:

• 8 oz lump crab meat, drained and picked through
• 1 egg, beaten
• ¼ cup breadcrumbs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• Olive oil for frying

For the Lemon Aioli:

• ½ cup mayonnaise
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together crab meat, egg, breadcrumbs, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, salt, and pepper. Gently combine to form a mixture that holds together but is not overly dense.
2. Shape the mixture into small, bite-sized patties.
3. Heat a few tablespoons of olive oil in a skillet over medium heat. Fry the crab cakes in batches, cooking for 2–3 minutes per side, until golden brown and crispy.
4. For the aioli, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper until smooth.
5. Serve the mini crab cakes with a side of lemon aioli for dipping.

These mini crab cakes are a fantastic choice for a summer gathering, offering the perfect combination of crispy exterior and tender, flavorful interior.

Paired with the tangy aioli, they’re sure to be a crowd-pleaser.

Roasted Red Pepper and Hummus Stuffed Mini Bell Peppers

These vibrant mini bell peppers are stuffed with a creamy, tangy hummus and roasted red pepper filling.

The sweet peppers contrast beautifully with the savory filling, making for a refreshing and colorful appetizer.

Ingredients:

• 12 mini bell peppers, tops cut off and seeds removed
• ½ cup hummus (store-bought or homemade)
• ½ cup roasted red peppers, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the mini bell peppers in olive oil and season with salt and pepper. Roast them on a baking sheet for 10-12 minutes, just until they begin to soften.
3. In a bowl, mix the hummus with the roasted red peppers and fresh parsley until well combined.
4. Once the peppers have cooled slightly, stuff each one with the hummus and red pepper mixture.
5. Serve immediately or chill until ready to serve.

These stuffed mini bell peppers are as colorful as they are delicious.

The sweet peppers and creamy hummus filling offer a satisfying contrast, making them an ideal choice for a light, fresh summer appetizer.

Prosciutto-Wrapped Asparagus with Lemon Parmesan Dip

A simple yet sophisticated hors d’oeuvre, these prosciutto-wrapped asparagus spears are roasted to crispy perfection and paired with a tangy lemon parmesan dip.

The salty prosciutto enhances the earthy asparagus, creating a delightful bite.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices prosciutto, halved lengthwise
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lemon Parmesan Dip:

• ½ cup Greek yogurt
• 2 tbsp grated Parmesan cheese
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wrap each asparagus spear with a slice of prosciutto and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 10–12 minutes, or until the prosciutto is crispy and the asparagus is tender.
4. While the asparagus roasts, prepare the lemon parmesan dip by combining Greek yogurt, Parmesan cheese, lemon zest, lemon juice, honey, salt, and pepper in a small bowl.
5. Serve the prosciutto-wrapped asparagus with the lemon parmesan dip on the side.

These prosciutto-wrapped asparagus spears are savory and light, and the lemony dip adds a refreshing tang that perfectly balances the richness of the prosciutto.

Ideal for an upscale appetizer at your next gathering.

Smoked Salmon and Cream Cheese Cucumber Bites

For a refreshing, light bite, these smoked salmon and cream cheese cucumber bites are an elegant choice.

The cool cucumber provides the perfect base for the creamy, tangy cream cheese and the smoky, salty salmon, making these a classic yet modern hors d’oeuvre.

Ingredients:

• 2 large cucumbers
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tsp lemon juice
• 4 oz smoked salmon, thinly sliced
• Fresh ground black pepper to taste

Instructions:

1. Slice the cucumbers into ¼-inch thick rounds and arrange them on a platter.
2. In a small bowl, combine the cream cheese, chopped dill, and lemon juice, mixing until smooth.
3. Spread a thin layer of the cream cheese mixture onto each cucumber slice.
4. Top each cucumber bite with a piece of smoked salmon.
5. Garnish with extra dill and a few cracks of black pepper before serving.

These smoked salmon cucumber bites are light and refreshing, with a perfect balance of creamy, smoky, and fresh flavors.

They are ideal for a brunch, shower, or any elegant summer gathering.

Bacon-Wrapped Dates with Goat Cheese

These savory-sweet bites combine crispy bacon, creamy goat cheese, and the natural sweetness of dates for a mouthwatering appetizer.

The combination of textures and flavors makes them irresistible and perfect for any party.

Ingredients:

• 12 Medjool dates, pitted
• 4 oz goat cheese, softened
• 12 slices bacon
• Toothpicks for securing
• Fresh thyme leaves (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Stuff each date with about a teaspoon of goat cheese.
3. Wrap each stuffed date with a slice of bacon and secure with a toothpick.
4. Arrange the bacon-wrapped dates on a baking sheet and bake for 15-20 minutes, or until the bacon is crispy and golden.
5. If desired, garnish with fresh thyme leaves before serving.

These bacon-wrapped dates are a true crowd-pleaser, offering a mix of smoky, savory, and sweet flavors.

They’re rich and satisfying, making them a perfect appetizer for any cocktail party or special occasion.

Avocado and Tuna Tartare on Crispy Wontons

This elegant and fresh hors d’oeuvre features creamy avocado and a zesty tuna tartare, served on crispy wonton chips for added crunch.

The dish combines rich, clean flavors that are sure to impress your guests.

Ingredients:

• 1 ripe avocado, diced
• 8 oz sushi-grade tuna, finely diced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• ½ tsp sriracha (optional, for spice)
• 1 pack of wonton wrappers
• Olive oil for frying
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions:

1. In a bowl, combine the diced avocado, tuna, soy sauce, sesame oil, rice vinegar, and sriracha (if using). Gently mix until combined. Set aside.
2. Cut wonton wrappers into triangles and fry in hot oil until golden and crispy. Drain on paper towels.
3. Spoon a small amount of the avocado and tuna mixture onto each wonton chip.
4. Garnish with sesame seeds and chopped green onions before serving.

These avocado and tuna tartare bites are fresh, crunchy, and full of umami, offering a sophisticated twist on traditional sushi flavors.

They’re perfect for a light and flavorful appetizer that still feels indulgent.

Fig and Prosciutto Rolls with Balsamic Glaze

Figs and prosciutto are a classic pairing, and this simple yet elegant appetizer showcases their flavors beautifully.

The sweetness of the figs is complemented by the salty prosciutto, and a drizzle of balsamic glaze adds a touch of acidity and depth.

Ingredients:

• 12 fresh figs, halved
• 12 slices prosciutto
• Balsamic glaze (store-bought or homemade)
• Fresh basil leaves (optional)

Instructions:

1. Cut each fig in half, removing the stem if necessary.
2. Wrap each fig half with a slice of prosciutto and secure with a toothpick.
3. Arrange the wrapped figs on a serving platter and drizzle with balsamic glaze.
4. Garnish with fresh basil leaves if desired.

These fig and prosciutto rolls are simple but packed with flavor.

The rich sweetness of the figs pairs perfectly with the salty prosciutto, while the balsamic glaze adds a tangy finish that makes these bites truly memorable.

Greek Salad Skewers

These vibrant Greek salad skewers are a fresh and easy-to-prepare appetizer that captures the essence of Mediterranean flavors.

With juicy tomatoes, crisp cucumber, salty feta, and a hint of olive tapenade, these skewers are bursting with bright and refreshing flavors.

Ingredients:

• 1 cucumber, cut into 1-inch chunks
• 1 pint cherry tomatoes
• 4 oz feta cheese, cut into cubes
• ¼ cup kalamata olives, pitted and halved
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers

Instructions:

1. Thread the cucumber, cherry tomatoes, feta cheese, and olives onto each skewer, alternating ingredients.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the skewers just before serving.
4. Serve immediately or chill until ready to serve.

These Greek salad skewers offer a burst of flavor in every bite.

They’re light, refreshing, and easy to eat, making them the perfect appetizer for any Mediterranean-inspired meal or summer gathering.

Sweet Potato and Black Bean Crostini

These sweet potato and black bean crostinis bring together the earthiness of roasted sweet potatoes, the heartiness of black beans, and the richness of avocado.

Topped with a zesty cilantro-lime dressing, they make for a delicious and satisfying vegetarian appetizer.

Ingredients:

• 1 large sweet potato, peeled and cut into small cubes
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 French baguette, sliced into ½-inch rounds

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. While the sweet potatoes roast, toast the baguette slices on a baking sheet in the oven for 5-7 minutes until golden and crisp.
4. In a bowl, combine the black beans, avocado, cilantro, and lime juice. Season with salt and pepper to taste.
5. Once the sweet potatoes and baguette are ready, top each crostini with a spoonful of the black bean and avocado mixture, and finish with a few roasted sweet potato cubes on top.
6. Serve immediately or chill until ready to serve.

These sweet potato and black bean crostinis are a perfect combination of savory and creamy, with the roasted sweetness of the potatoes adding depth to the fresh, zesty topping.

They’re a great vegetarian option that everyone will love!

Zucchini Fritters with Tzatziki Sauce

Light, crispy, and full of flavor, these zucchini fritters are an ideal summer hors d’oeuvre.

Paired with a creamy, refreshing tzatziki sauce, they make for a perfect bite-sized snack that’s full of fresh garden flavors.

Ingredients:

• 2 medium zucchinis, grated
• 1 egg, beaten
• ¼ cup breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• Olive oil for frying

For the Tzatziki Sauce:

• ½ cup Greek yogurt
• 1 tbsp cucumber, grated and excess water squeezed out
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a bowl, mix the zucchini with egg, breadcrumbs, Parmesan cheese, dill, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet and flatten into fritters. Fry for 2-3 minutes on each side, until golden brown and crispy.
4. For the tzatziki sauce, mix together the Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper in a small bowl.
5. Serve the fritters warm with the tzatziki sauce on the side for dipping.

These zucchini fritters are crispy on the outside and tender on the inside, making them the perfect bite-sized appetizer.

The cool, creamy tzatziki sauce provides a refreshing contrast to the savory fritters, making them an ideal choice for any summer occasion.

Grilled Pineapple and Shrimp Skewers with Coconut Lime Sauce

These tropical shrimp and grilled pineapple skewers are bursting with bold, refreshing flavors.

The sweetness of the pineapple pairs perfectly with the smoky shrimp, while the coconut lime sauce adds a rich, creamy finish to every bite.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 ripe pineapple, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

For the Coconut Lime Sauce:

• ½ cup coconut milk
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, toss the shrimp and pineapple cubes with olive oil, paprika, salt, and pepper.
3. Thread the shrimp and pineapple onto skewers, alternating between the two.
4. Grill the skewers for about 2-3 minutes on each side, until the shrimp is opaque and the pineapple has nice grill marks.
5. While grilling, prepare the coconut lime sauce by whisking together coconut milk, lime juice, honey, cilantro, and a pinch of salt in a small bowl.
6. Drizzle the coconut lime sauce over the skewers just before serving, and garnish with additional cilantro if desired.

These grilled pineapple and shrimp skewers are a perfect balance of sweet, smoky, and creamy flavors, making them an ideal appetizer for a summer barbecue or tropical-themed party.

Tomato Basil Bruschetta with Balsamic Glaze

This classic Italian appetizer is made with fresh tomatoes, aromatic basil, and tangy balsamic glaze, all atop a crispy slice of toasted baguette.

It’s simple yet bursting with summer flavors, making it a crowd-pleaser for any event.

Ingredients:

• 1 French baguette, sliced into ½-inch rounds
• 2 cups ripe tomatoes, diced
• ¼ cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Balsamic glaze, for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes, until golden and crisp.
3. In a bowl, combine the diced tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper.
4. Spoon the tomato mixture onto each toasted baguette slice.
5. Drizzle with balsamic glaze for an extra layer of flavor and serve immediately.

This bruschetta is light, vibrant, and bursting with fresh flavors, making it a great choice for a quick appetizer at any summer gathering.

The balsamic glaze adds a sweet and tangy finish that elevates the dish.

Spicy Sriracha Deviled Eggs

These deviled eggs are given a spicy twist with the addition of Sriracha, adding a kick to the creamy, tangy filling.

Topped with a sprinkle of smoked paprika and a dash of fresh cilantro, these eggs are sure to be a hit at your next gathering.

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp Sriracha sauce (adjust to taste)
• 1 tsp white wine vinegar
• Salt and pepper to taste
• Smoked paprika, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 10-12 minutes. Once done, remove the eggs, cool, and peel them.
2. Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a small bowl.
3. Mash the yolks with mayonnaise, Dijon mustard, Sriracha sauce, white wine vinegar, salt, and pepper until smooth.
4. Spoon the yolk mixture back into the egg whites or use a piping bag for a more polished presentation.
5. Sprinkle with smoked paprika and garnish with fresh cilantro before serving.

These spicy Sriracha deviled eggs offer a bold twist on a classic favorite, perfect for those who enjoy a little heat.

They’re a fun and flavorful addition to any summer party or picnic spread.

Lemon Herb Marinated Olives

These marinated olives are a perfect appetizer for a Mediterranean-inspired spread.

The bright flavors of lemon, garlic, and fresh herbs infuse the olives, creating a savory, aromatic snack that’s great for nibbling before a meal.

Ingredients:

• 2 cups mixed olives (green and Kalamata work well)
• 2 tbsp olive oil
• Zest of 1 lemon
• 2 garlic cloves, smashed
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the olives, olive oil, lemon zest, garlic, thyme, rosemary, and parsley.
2. Toss everything together until the olives are well coated.
3. Let the olives marinate at room temperature for at least 30 minutes, or for up to a few hours, to allow the flavors to meld.
4. Before serving, season with salt and pepper to taste.
5. Serve in a small dish with a spoon or cocktail picks for easy snacking.

These marinated olives are simple yet packed with flavor, making them a perfect addition to any appetizer table.

They’re easy to prepare ahead of time, making them a stress-free option for your summer gatherings.

Cucumber and Hummus Bites with Feta and Mint

These refreshing cucumber and hummus bites are topped with creamy feta and fresh mint, creating a cool, crunchy, and savory bite that’s perfect for a light summer appetizer.

Ingredients:

• 1 cucumber, sliced into ¼-inch rounds
• ½ cup hummus (store-bought or homemade)
• ½ cup feta cheese, crumbled
• Fresh mint leaves, chopped
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Slice the cucumber into ¼-inch rounds and arrange them on a platter.
2. Spoon a small amount of hummus onto each cucumber round.
3. Top with crumbled feta cheese and a sprinkle of chopped mint.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately for a refreshing and satisfying bite.

These cucumber and hummus bites are cool, creamy, and full of fresh flavors.

They’re light and easy to eat, making them perfect for a garden party, brunch, or outdoor event.

Grilled Zucchini Rolls with Goat Cheese and Sun-Dried Tomatoes

These grilled zucchini rolls are filled with creamy goat cheese and tangy sun-dried tomatoes.

They’re light, savory, and have a slight smokiness from the grilled zucchini, making them a great appetizer for a summer barbecue or casual gathering.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 4 oz goat cheese, softened
• ¼ cup sun-dried tomatoes, chopped
• 1 tbsp fresh basil, chopped
• Olive oil for grilling
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Lightly brush the zucchini strips with olive oil and season with salt and pepper. Grill the zucchini for about 2 minutes on each side until tender but still slightly firm.
3. In a small bowl, combine the goat cheese, sun-dried tomatoes, and basil, mixing until smooth.
4. Spread a spoonful of the goat cheese mixture onto each grilled zucchini strip.
5. Roll up the zucchini slices and secure them with toothpicks.
6. Serve immediately, or chill until ready to serve.

These grilled zucchini rolls are a delicious, light appetizer with a lovely combination of creamy goat cheese and flavorful sun-dried tomatoes.

They’re perfect for a vegetarian option at any summer gathering.

Caprese Salad Skewers

These Caprese salad skewers are a bite-sized version of the classic Italian dish, combining the creamy richness of mozzarella, the sweetness of cherry tomatoes, and the fresh flavor of basil.

A drizzle of balsamic glaze ties it all together for a delicious and refreshing appetizer.

Ingredients:

• 1 pint cherry tomatoes
• 1 pack fresh mozzarella balls (ciliegine), drained
• Fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste
• Wooden skewers

Instructions:

1. Thread the cherry tomatoes, mozzarella balls, and basil leaves onto the skewers, alternating between the ingredients.
2. Arrange the skewers on a platter.
3. Drizzle olive oil and balsamic glaze over the skewers.
4. Season with salt and pepper to taste.
5. Serve immediately for a light and refreshing appetizer.

These Caprese salad skewers are a simple yet elegant appetizer, perfect for a summer party or barbecue.

The combination of sweet tomatoes, creamy mozzarella, and fresh basil makes them an instant crowd favorite.

Grilled Peach and Burrata Crostini

These grilled peach and burrata crostinis are a perfect balance of sweet, creamy, and savory flavors.

The warm grilled peaches are paired with rich burrata cheese on crispy toasted baguette slices, making for an elegant and delicious bite.

Ingredients:

• 2 ripe peaches, sliced
• 1 French baguette, sliced into ½-inch rounds
• 1 ball burrata cheese
• 2 tbsp honey
• 1 tbsp olive oil
• Fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Lightly brush the peach slices with olive oil and grill them for 1-2 minutes on each side until grill marks form and they become slightly tender.
3. While the peaches grill, toast the baguette slices in the oven at 375°F (190°C) for 5-7 minutes, until golden and crispy.
4. Spread a generous amount of burrata cheese on each crostini.
5. Top with grilled peaches, drizzle with honey, and garnish with fresh thyme leaves.
6. Season with salt and pepper to taste and serve immediately.

These grilled peach and burrata crostinis are an ideal combination of sweet and savory flavors, making them a perfect choice for a summer appetizer.

The honey adds a touch of sweetness, while the creamy burrata provides a rich contrast to the smoky peaches.

Crab and Avocado Salad Cups

These crab and avocado salad cups are an elegant and refreshing way to serve seafood.

The creamy avocado pairs beautifully with the sweet, tender crab meat, and the addition of lime juice and cilantro gives the dish a bright, zesty finish.

Ingredients:

• 1 lb fresh lump crab meat, picked over for shells
• 2 ripe avocados, diced
• 1 tbsp fresh lime juice
• 1 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
• 1 small cucumber, diced
• Salt and pepper to taste
• 8-10 small endive leaves or mini lettuce cups

Instructions:

1. In a large bowl, combine the crab meat, diced avocados, lime juice, olive oil, cilantro, and cucumber.
2. Gently toss the ingredients together until well combined.
3. Season with salt and pepper to taste.
4. Spoon the crab and avocado mixture into individual endive leaves or lettuce cups.
5. Serve immediately as a light, elegant appetizer.

These crab and avocado salad cups are a delightful way to enjoy seafood while keeping things light and fresh.

They’re perfect for a summer gathering, offering a cool and flavorful bite that’s both satisfying and refreshing.