26+ Delicious Summer Outdoor Appetizer Recipes to Elevate Your BBQs

Summer is synonymous with outdoor gatherings—whether it’s a laid-back BBQ, a picnic in the park, or a sunset cocktail hour on the patio.

And no summer party is complete without delicious appetizers to kick things off.

If you’re hosting a summer gathering and want to impress your guests with fresh, flavorful, and creative appetizers, you’re in the right place.

In this post, we’ve gathered over 26+ mouthwatering summer outdoor appetizer recipes that are perfect for the season.

From refreshing bites like watermelon feta skewers to smoky grilled shrimp and tangy dips, these appetizers will add flavor and fun to your outdoor events.

Whether you’re looking for light and healthy options or indulgent, comforting choices, we’ve got something for every palate.

So, fire up the grill, gather your ingredients, and get ready to serve up some unforgettable summer appetizers that will have your guests asking for seconds!

26+ Delicious Summer Outdoor Appetizer Recipes to Elevate Your BBQs

With these 26+ summer outdoor appetizer recipes, your gatherings are guaranteed to be filled with flavor, fun, and a touch of creativity.

Whether you’re serving up light and fresh bites or indulging in savory grilled skewers, these appetizers are designed to complement the warm weather and outdoor vibes.

So, the next time you’re planning a get-together, don’t forget to incorporate these recipes into your menu.

Grilled Peach & Burrata Crostini

Juicy grilled peaches and creamy burrata come together in this elegant yet simple appetizer that balances sweet, savory, and smoky flavors.

Ideal for warm summer evenings, this crostini is perfect served alfresco with a crisp glass of white wine. It’s a gourmet touch that’s surprisingly easy to prepare and always a hit with guests.

Ingredients:

• 1 French baguette, sliced into ½-inch rounds
• 2 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 1 ball fresh burrata cheese
• 6–8 fresh basil leaves
• Balsamic glaze (for drizzling)
• Sea salt and black pepper, to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the peach halves and baguette slices lightly with olive oil.
3. Grill peaches for 2–3 minutes per side until charred and tender. Let cool slightly, then slice.
4. Grill the baguette slices for 1–2 minutes per side, until golden and crisp.
5. Tear burrata into pieces and layer on the grilled crostini.
6. Top with grilled peach slices and torn basil leaves.
7. Drizzle with balsamic glaze and season with sea salt and pepper.
8. Serve immediately.

This appetizer is a celebration of summer’s best produce, combining the warmth of grilled fruit with cool, creamy cheese and bright basil.

It’s as photogenic as it is delicious, making it a standout dish for any outdoor gathering.

Spicy Shrimp & Avocado Cucumber Bites

These refreshing bites are packed with flavor, color, and a bit of heat.

Served cold and built on cucumber rounds, this no-cook appetizer is a light and healthy option that’s still satisfying. Perfect for hot summer days when the last thing you want to do is turn on the oven.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 large cucumber, sliced into thick rounds
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional: sriracha or hot sauce for garnish

Instructions:

1. In a bowl, mix shrimp with lime juice, chili powder, paprika, salt, and pepper.
2. In another small bowl, gently mix avocado with a pinch of salt and lime juice to prevent browning.
3. Spoon a small dollop of avocado onto each cucumber slice.
4. Top with a shrimp and a sprinkle of chopped cilantro.
5. Add a tiny dot of sriracha or hot sauce for extra heat (optional).
6. Serve chilled.

These bites are wonderfully refreshing and deliver a kick of flavor without being too heavy.

Their portability and easy prep make them a fantastic choice for picnics, backyard BBQs, or poolside platters.

Watermelon Feta Skewers with Mint & Lime

This vibrant appetizer puts summer’s most iconic fruit front and center.

The sweet juiciness of watermelon pairs perfectly with salty feta and cool, fresh mint. Served on skewers and drizzled with lime juice, these are easy to assemble and even easier to devour.

Ingredients:

• 3 cups seedless watermelon, cut into 1-inch cubes
• 1½ cups feta cheese, cut into ¾-inch cubes
• 15–20 fresh mint leaves
• 1 tablespoon fresh lime juice
• Freshly cracked black pepper
• Small wooden skewers or cocktail picks

Instructions:

1. Thread one watermelon cube, one feta cube, and one mint leaf onto each skewer.
2. Arrange skewers on a platter.
3. Drizzle with lime juice and finish with freshly cracked black pepper.
4. Serve chilled.

Light, hydrating, and full of bold contrast, these skewers are the essence of summer in one bite.

They’re visually appealing, easy to eat with one hand, and a great palate cleanser in between grilled courses.

Caprese Salad Skewers with Pesto Drizzle

Caprese skewers are a modern twist on the classic Italian salad, made portable and picnic-ready.

With sweet cherry tomatoes, creamy mozzarella, and fresh basil, this appetizer captures summer’s simplicity and elegance. A light drizzle of pesto enhances every bite with vibrant flavor.

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• ¼ cup prepared basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• Toothpicks or small skewers

Instructions:

1. On each toothpick, thread one tomato, one mozzarella ball, and one basil leaf.
2. Arrange skewers on a serving platter.
3. In a small bowl, mix pesto with olive oil to thin it slightly.
4. Drizzle pesto mixture over the skewers.
5. Season lightly with salt and pepper.
6. Serve immediately or chill until ready to serve.

These mini skewers are quick to assemble and bursting with flavor.

They’re perfect for outdoor entertaining because they don’t require utensils and look beautiful on any appetizer tray.

Grilled Corn & Black Bean Salsa Cups

These individual salsa cups are packed with zesty flavor and are easy to serve outdoors.

Grilled corn, black beans, and fresh vegetables come together in a citrusy salsa, served in scoop-style tortilla chips or mini phyllo shells for a fun, mess-free appetizer.

Ingredients:

• 2 ears of corn, husked
• 1 can black beans, rinsed and drained
• 1 small red bell pepper, diced
• 1 small jalapeño, finely chopped
• 1 small red onion, finely chopped
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Scoop-style tortilla chips or mini phyllo cups

Instructions:

1. Grill corn over medium-high heat until lightly charred, about 6–8 minutes. Let cool, then cut kernels off the cob.
2. In a large bowl, combine corn, black beans, bell pepper, jalapeño, onion, cilantro, and lime juice.
3. Season with salt and pepper, mixing well.
4. Spoon salsa into scoop chips or phyllo cups just before serving.
5. Garnish with extra cilantro if desired.

These salsa cups are a crowd favorite—colorful, fresh, and satisfying.

They’re great for mingling events and stay crisp longer than traditional chips and dip.

Chilled Melon Prosciutto Wraps

This refreshing bite-sized appetizer combines sweet melon with savory prosciutto for a perfect balance of flavors.

It’s light yet indulgent, ideal for warm weather when you want something hydrating but flavorful. Best of all, no cooking is required.

Ingredients:

• 1 cantaloupe or honeydew melon, seeded and sliced into wedges
• 6 oz thinly sliced prosciutto
• Fresh mint leaves (optional)
• Toothpicks or cocktail skewers

Instructions:

1. Cut melon wedges into smaller, bite-sized pieces.
2. Wrap each piece with a strip of prosciutto.
3. Secure with a toothpick or skewer.
4. Garnish with fresh mint leaves, if using.
5. Chill until ready to serve.

This timeless combination of salty and sweet never fails to impress.

The cold, juicy melon is especially refreshing on hot days, making these wraps an ideal addition to any summer spread.

Spicy Grilled Chicken Skewers with Peanut Dipping Sauce

These grilled chicken skewers are tender, flavorful, and a bit spicy, complemented by a creamy and nutty peanut dipping sauce.

The balance of heat and sweetness makes them a crowd-pleaser, and they’re easy to prepare ahead of time, perfect for a backyard barbecue.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

For the Peanut Dipping Sauce:

• ¼ cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 tablespoons warm water (to thin the sauce)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, mix olive oil, paprika, garlic powder, cayenne, salt, and pepper. Add the chicken and toss until evenly coated.
3. Thread the chicken pieces onto the soaked skewers.
4. Grill the chicken skewers for 4–5 minutes on each side, until golden and cooked through.
5. For the dipping sauce, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and warm water until smooth.
6. Serve the chicken skewers with the peanut dipping sauce on the side.

These skewers are packed with smoky flavors from the grill and a delightful kick of heat.

The peanut dipping sauce brings a rich, creamy texture that contrasts beautifully with the savory chicken. It’s a perfect dish for outdoor dining that’s as easy to eat as it is to make.

Roasted Red Pepper & Hummus Stuffed Mini Peppers

These little stuffed peppers are filled with a creamy hummus mixture that’s spiced with roasted red pepper for a smoky, tangy flavor.

These bites are light but satisfying and can be made in advance, making them a convenient and tasty addition to any summer spread.

Ingredients:

• 10–12 mini sweet bell peppers, halved and seeded
• 1 cup hummus (store-bought or homemade)
• 1 roasted red pepper, chopped (jarred or fresh)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Olive oil for drizzling (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the mini pepper halves on a baking sheet, cut side up.
3. In a bowl, mix hummus, roasted red pepper, lemon juice, parsley, salt, and pepper.
4. Spoon the hummus mixture into each pepper half, packing it in gently.
5. Roast the stuffed peppers in the oven for 15–20 minutes until slightly softened but still vibrant in color.
6. Drizzle with olive oil before serving, if desired.

These stuffed peppers are a refreshing and flavorful option that’s both nutritious and fun to eat.

The roasted red pepper hummus adds a smoky depth that makes these mini peppers irresistible. They’re easy to prepare and always disappear quickly!

Cucumber & Goat Cheese Bites with Honey and Walnuts

These crisp cucumber rounds topped with creamy goat cheese, a drizzle of honey, and crunchy walnuts create a balanced and refreshing appetizer.

With contrasting textures and sweet-savory flavors, they’re light yet indulgent, making them a perfect choice for summer parties or light bites.

Ingredients:

• 2 large cucumbers, sliced into ½-inch thick rounds
• 4 oz goat cheese, softened
• 2 tablespoons honey
• ½ cup walnuts, chopped and toasted
• Fresh thyme or basil for garnish
• Salt and pepper to taste

Instructions:

1. Arrange cucumber slices on a platter.
2. Top each cucumber round with a small dollop of goat cheese.
3. Drizzle honey over the cheese, allowing it to drip slightly down the sides.
4. Sprinkle with toasted walnuts and garnish with fresh thyme or basil.
5. Season with a pinch of salt and pepper to enhance the flavors.
6. Serve immediately or chill until ready to serve.

These bites are simple but luxurious, with the combination of fresh cucumber, tangy goat cheese, and crunchy walnuts.

The sweetness of honey elevates the flavors, making them a sophisticated yet easy-to-make appetizer that will impress your guests.

Zucchini Fritters with Tzatziki Sauce

These crispy, golden zucchini fritters are a perfect way to enjoy fresh summer vegetables. Paired with a cool and tangy tzatziki sauce, they’re ideal for a light, yet satisfying appetizer.

These fritters are crispy on the outside and soft on the inside, making them an irresistible finger food.

Ingredients:

• 2 medium zucchinis, grated
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for frying

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Place the grated zucchini and onion in a clean kitchen towel or paper towels, and squeeze out excess moisture.
2. In a large bowl, mix zucchini, onion, garlic, egg, flour, Parmesan, oregano, salt, and pepper until well combined.
3. Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly to form fritters.
4. Cook for 3–4 minutes per side, until golden and crispy.
5. While the fritters are cooking, make the tzatziki sauce by combining all ingredients in a small bowl and stirring well.
6. Serve the fritters hot with a generous side of tzatziki sauce for dipping.

These zucchini fritters are crispy, savory, and the perfect bite-sized appetizer for summer gatherings.

The creamy, refreshing tzatziki sauce complements them beautifully, making for a delightful and light dish.

Pesto & Sun-Dried Tomato Crostini

This crostini recipe combines the rich, earthy flavors of pesto with the sweet, tangy taste of sun-dried tomatoes.

The crunchy bread base provides a satisfying texture, while the vibrant pesto spread brings freshness to each bite. It’s an appetizer that feels like a treat and looks impressive on any platter.

Ingredients:

• 1 French baguette, sliced into 1/2-inch pieces
• 1/4 cup olive oil
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup toasted pine nuts
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Toast in the oven for 8–10 minutes, or until golden and crisp.
3. Spread a thin layer of pesto on each toasted crostini.
4. Top with chopped sun-dried tomatoes and toasted pine nuts.
5. Garnish with fresh basil leaves and season with salt and pepper.
6. Serve immediately.

The combination of rich pesto, tangy sun-dried tomatoes, and crunchy toasted bread makes for a satisfying bite that’s both fresh and indulgent.

These crostini are easy to prepare and offer a burst of Mediterranean flavors in every bite.

Grilled Halloumi with Lemon & Mint

Grilled halloumi is a fantastic summer appetizer thanks to its firm texture and ability to hold up on the grill.

When grilled, it becomes wonderfully golden and slightly crispy on the outside, while remaining soft and creamy inside. This dish is light, savory, and refreshing, perfect for hot weather.

Ingredients:

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh mint, chopped
• Lemon wedges for serving
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush both sides of the halloumi slices with olive oil and season with salt and pepper.
3. Grill the halloumi slices for 2–3 minutes on each side, until golden and grill marks appear.
4. Transfer the grilled halloumi to a serving platter. Drizzle with lemon juice and garnish with fresh mint.
5. Serve with lemon wedges for squeezing over the cheese.

Grilled halloumi has a unique texture and flavor that makes it stand out.

The lemon and mint add a fresh, bright finish that complements the salty richness of the cheese. These bites are simple to prepare but make a stunning appetizer that’s sure to impress.

Mango Guacamole with Cinnamon Tortilla Chips

A tropical twist on a classic, this mango guacamole combines the creamy texture of avocado with the sweetness of ripe mango, creating a refreshing dip perfect for summer.

Paired with crispy cinnamon-sugar tortilla chips, this appetizer is both sweet and savory, ideal for snacking outdoors.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1 small jalapeño, deseeded and finely chopped
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the Cinnamon Tortilla Chips:

• 4 flour tortillas
• 2 tablespoons melted butter
• 1/4 cup sugar
• 1 teaspoon cinnamon

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the tortillas with melted butter, then cut them into wedges.
3. In a small bowl, mix sugar and cinnamon, then sprinkle over the buttered tortilla wedges.
4. Bake for 8–10 minutes, or until golden and crispy.
5. For the guacamole, mash the avocados in a bowl, then add diced mango, onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix until well combined.
6. Serve the mango guacamole with cinnamon tortilla chips for dipping.

This sweet and savory combination will add a fun tropical flair to your gathering.

The cinnamon tortilla chips are the perfect complement to the creamy, zesty guacamole, making this a standout appetizer for summer get-togethers.

Smoked Salmon & Cream Cheese Cucumber Rolls

These smoked salmon and cream cheese cucumber rolls are an elegant and light appetizer that feels luxurious but is surprisingly easy to prepare.

The crisp cucumber provides the perfect base for creamy, tangy cream cheese and silky smoked salmon, making them ideal for summer gatherings.

Ingredients:

• 1 large cucumber, thinly sliced lengthwise
• 4 oz smoked salmon, sliced into strips
• 4 oz cream cheese, softened
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill sprigs for garnish

Instructions:

1. Use a mandoline or sharp knife to slice the cucumber lengthwise into thin strips.
2. In a bowl, mix the cream cheese with chopped dill, lemon juice, salt, and pepper.
3. Spread a thin layer of the cream cheese mixture onto each cucumber strip.
4. Top with a strip of smoked salmon and roll up the cucumber.
5. Garnish with fresh dill sprigs and serve immediately.

These cucumber rolls are the epitome of refreshing summer fare, with their light, crisp texture and creamy, savory filling.

They’re perfect for snacking by the pool or as part of a more elegant outdoor spread.

Grilled Shrimp Cocktail with Chili-Lime Dip

This grilled shrimp cocktail is a twist on the traditional, featuring smoky grilled shrimp and a zesty chili-lime dip that adds bold, tangy flavor.

This appetizer is perfect for serving at summer BBQs, picnics, or any outdoor event where you want something light yet flavorful.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Chili-Lime Dip:

• 1/2 cup sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon chili powder
• Juice of 1 lime
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the shrimp for 2–3 minutes on each side, or until pink and opaque.
4. While the shrimp are grilling, whisk together all the ingredients for the chili-lime dip in a bowl.
5. Serve the grilled shrimp alongside the dip, garnished with lime wedges.

This grilled shrimp cocktail is smoky and slightly spicy, complemented by the creamy, tangy chili-lime dip.

It’s a fresh, flavorful appetizer that’s light enough for summer, but full of bold flavors.

Grilled Asparagus with Parmesan and Balsamic Drizzle

Grilled asparagus is a simple yet elegant appetizer, perfect for outdoor summer parties.

With a dash of Parmesan and a balsamic glaze drizzle, it becomes a savory, slightly sweet bite that pairs wonderfully with any grilled meats or fresh salads.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for 3–4 minutes per side, until slightly charred and tender.
4. In a small pan, simmer the balsamic vinegar over low heat for about 5 minutes, until it thickens into a syrupy consistency.
5. Arrange the grilled asparagus on a platter, sprinkle with grated Parmesan cheese, and drizzle with the balsamic reduction.
6. Garnish with fresh parsley or basil before serving.

This dish is a perfect blend of smoky grilled asparagus and sharp Parmesan, with the balsamic glaze adding a delightful sweetness.

It’s a quick, health-conscious option that will impress your guests with minimal effort.

Bacon-Wrapped Dates with Goat Cheese

These bacon-wrapped dates stuffed with creamy goat cheese are a crowd favorite for a reason.

The combination of sweet, smoky, and savory flavors is irresistible, making them an ideal appetizer for summer parties and outdoor gatherings. They’re easy to eat with one hand and packed with flavor.

Ingredients:

• 12 Medjool dates, pitted
• 4 oz goat cheese, softened
• 6 slices of bacon, cut in half
• Toothpicks for securing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Stuff each date with a small amount of goat cheese, using a spoon or your fingers to press it inside.
3. Wrap each stuffed date with half a slice of bacon, securing with a toothpick.
4. Place the wrapped dates on a baking sheet lined with parchment paper.
5. Bake for 12–15 minutes, or until the bacon is crispy and the cheese is slightly melted.
6. Serve warm.

The sweet, caramelized dates and creamy goat cheese, combined with the crispy bacon, create a perfect balance of flavors that will have everyone reaching for more.

These are a great choice for a more indulgent, yet easy-to-make appetizer.

Sweet Potato & Black Bean Quesadillas

These sweet potato and black bean quesadillas are a hearty, flavorful appetizer with a perfect mix of sweetness and smokiness.

The soft sweet potatoes pair beautifully with the earthiness of black beans, making these quesadillas both satisfying and filling. Serve with a side of salsa or guacamole for an extra kick.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can black beans, drained and rinsed
• ½ cup shredded cheddar cheese
• 4 large flour tortillas
• 1 tablespoon butter (for cooking)
• Salsa and guacamole for dipping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast for 20–25 minutes, until soft and caramelized.
3. In a bowl, mash the roasted sweet potatoes and mix with black beans and shredded cheese.
4. Place a tortilla in a hot skillet and spread the sweet potato and black bean mixture evenly on top. Place another tortilla on top and cook until golden and crispy, about 3–4 minutes per side.
5. Remove from the skillet and cut into wedges.
6. Serve with salsa and guacamole on the side.

These quesadillas are packed with flavor and offer a great vegetarian option for your appetizer spread.

The combination of sweet potatoes, black beans, and cheese makes for a satisfying bite, while the crispy tortilla provides the perfect texture contrast.

Caponata Crostini

Caponata is a delicious Sicilian eggplant dish that’s rich in flavors from tomatoes, olives, capers, and vinegar.

Served on toasted crostini, this appetizer is savory, tangy, and the perfect start to any outdoor meal.

Ingredients:

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers, drained
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 1 French baguette, sliced into 1/2-inch pieces
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet and toast in the oven for 8–10 minutes, until golden.
2. In a large pan, heat olive oil over medium heat. Add eggplant and cook for 5–7 minutes, until softened.
3. Add onion and garlic, cooking for another 3–4 minutes until fragrant.
4. Stir in diced tomatoes, olives, capers, vinegar, and honey. Cook for 10 minutes, letting the flavors meld together. Season with salt and pepper to taste.
5. Spoon the caponata mixture onto the toasted crostini and garnish with fresh basil.

The mix of savory eggplant, briny olives and capers, and a touch of sweetness from the honey makes this appetizer a standout.

It’s vibrant and packed with Mediterranean flavors—perfect for a summer spread.

Grilled Peach & Burrata Salad Bites

Grilled peaches paired with creamy burrata create a delicious, refreshing bite perfect for a summer appetizer.

The smoky sweetness of the peaches, combined with the richness of the burrata and a hint of balsamic, makes for a beautiful bite-sized treat.

Ingredients:

• 2 ripe peaches, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 oz burrata cheese, torn into small pieces
• Fresh basil leaves
• 2 tablespoons balsamic glaze
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your grill to medium heat.
2. Toss peach wedges in olive oil, salt, and pepper, then grill them for 2–3 minutes on each side until grill marks appear and the peaches soften slightly.
3. Arrange the grilled peach wedges on a platter and top with torn pieces of burrata cheese.
4. Drizzle with balsamic glaze and a touch of honey if desired. Garnish with fresh basil leaves.

These grilled peach and burrata bites are a wonderful balance of flavors—sweet, creamy, and tangy.

They’re light and refreshing, making them a perfect summer appetizer that will elevate any outdoor meal.

Grilled Vegetable Skewers with Lemon Tahini Sauce

Grilled vegetables on skewers are a classic outdoor appetizer, and when paired with a creamy lemon tahini sauce, they become even more irresistible.

The charred vegetables and tangy sauce offer a flavorful, healthy option for your guests.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 oz cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

For the Lemon Tahini Sauce:

• 1/4 cup tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons water (or more to adjust consistency)
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the vegetables onto the soaked skewers, alternating between zucchini, bell peppers, onion, and cherry tomatoes.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 4–5 minutes on each side, until the vegetables are tender and have nice grill marks.
5. While the vegetables are grilling, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and pepper until smooth.
6. Serve the grilled vegetable skewers with the lemon tahini sauce on the side for dipping.

These grilled vegetable skewers are colorful, flavorful, and perfect for a healthy, light appetizer.

The creamy tahini sauce adds a rich, citrusy kick that complements the smoky vegetables beautifully.

Watermelon, Feta & Mint Skewers

These watermelon, feta, and mint skewers are the perfect refreshing appetizer for hot summer days.

The sweet and juicy watermelon pairs beautifully with the creamy, salty feta and the cool mint, creating a light and vibrant dish.

Ingredients:

• 1 small seedless watermelon, cut into 1-inch cubes
• 8 oz feta cheese, cut into 1-inch cubes
• Fresh mint leaves
• Balsamic glaze (optional)

Instructions:

1. Thread the watermelon cubes, feta cubes, and mint leaves onto small skewers or toothpicks, alternating between the ingredients.
2. Arrange the skewers on a platter.
3. If desired, drizzle with balsamic glaze for an added burst of flavor.

These skewers are incredibly simple to make yet pack a punch of refreshing flavors.

The combination of sweet, savory, and minty elements makes them an excellent summer appetizer to cool down your guests.

Grilled Shrimp and Pineapple Skewers

Grilled shrimp and pineapple skewers offer a sweet and savory flavor combination that is perfect for outdoor grilling.

The smoky shrimp and juicy pineapple make each bite a tropical delight, and they’re incredibly easy to prepare.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 fresh pineapple, peeled and cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the shrimp and pineapple chunks with olive oil, honey, chili powder, smoked paprika, salt, and pepper.
3. Thread the shrimp and pineapple onto skewers, alternating between the two.
4. Grill the skewers for 2–3 minutes per side, until the shrimp are cooked through and the pineapple is slightly caramelized.
5. Serve the skewers with lime wedges for squeezing over the top.

These skewers are full of tropical flavors and smoky char, making them an ideal appetizer for summer cookouts.

They’re light, sweet, and savory all at once, making them an irresistible option.

Spinach and Artichoke Stuffed Mushrooms

These spinach and artichoke stuffed mushrooms are a creamy, savory bite that’s perfect for a summer appetizer.

The earthy mushrooms, combined with the rich spinach and artichoke filling, offer a delicious, satisfying snack that’s sure to impress your guests.

Ingredients:

• 12 large mushroom caps, stems removed
• 1 cup cooked spinach, squeezed dry
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine cooked spinach, chopped artichokes, cream cheese, Parmesan, mozzarella, garlic, salt, and pepper.
3. Stuff the mushroom caps with the spinach-artichoke mixture, pressing it in firmly.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 15–20 minutes, until the mushrooms are tender and the stuffing is golden and bubbly.
6. Serve warm.

These stuffed mushrooms are rich and creamy, with the perfect combination of savory spinach and artichoke, making them an indulgent yet light appetizer for summer.

They’re ideal for both casual and more elegant gatherings.