Summer has finally arrived which means we get to enjoy more time outdoors and enjoy longer days. Summertime is also the ideal months for spending time with friends and family members. If you’re planning a summer party or have been invited to one, food is likely already on your mind. But planning the right menu is easier said than done.
No matter if you’re attending a party on the beach in Florida or planning a memorable evening at a San Diego rooftop bar, starting off the event off right means providing tasty appetizers that guests will love. Here are 4 brilliant appetizer ideas that your guests won’t get enough of.
Caprese Garlic Bread
Who could say no to delicious garlic bread? Add some serious flavor with standard caprese toppings, including mozzarella, tomatoes, fresh basil, and of course a balsamic glaze to finish it off.
Ingredients
- Ciabatta bread, sliced
- 2 cloves minced garlic
- 1/2 cup softened butter
- 1 1/2 cups shredded mozzarella
- 2 large tomatoes, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoon sliced basil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- Kosher salt
Directions
- Preheat oven to 350 degrees F. Mix together garlic, butter, salt, and pepper in a medium sized bowl. Spread mixture onto bread halves and place in the oven for 10-15 minutes, or until bread is lightly toasted.
- Make balsamic glaze in a medium saucepan by combining balsamic vinegar and honey. Simmer until reduced by half. Let the glaze cool.
- Remove the bread from the oven and top with mozzarella and tomato slices. Place bread back in the oven for 5-10 minutes or until the cheese is melted and bubbling.
- Lightly drizzle olive oil and balsamic glaze on each bread half. Garnish with basil. Cut halves into bite-sized pieces and serve warm.
Chicken Avocado Roll-Ups
Who doesn’t love cool bite-sized wraps on a warm summer day? These Chicken Avocado Roll-Ups are not only delicious, they’re easy to make and quite nutritious.
Ingredients
- 2 cup shredded chicken
- 2 avocados
- 1/2 small red onion
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack
- 1 lime, juiced
- 1 chopped bell pepper (red, orange, or yellow)
- 2 tablespoon sour cream
- 2 tablespoon chives
- 4 large (burrito size) flour tortillas
Directions
- Chop avocado and combine in a medium bowl with lime juice. Mash until slightly chunky. Combine chicken, red onion, bell pepper, Cheddar, Monterey Jack, sour cream, and chives. Stir until fully combined.
- Spread layer of chicken avocado mixture onto a tortilla. Leave room around the edges for rolling. Roll the tortilla tightly. Cut the edges off and slice into 1 inch rolls. Repeat for remaining tortillas.
- Place in the refrigerator for 30 minutes. Serve cold.
Bloody Mary Shrimp Cocktail
Who says you can’t eat and drink your booze at the same time? These Bloody Mary Shrimp Cocktail appetizers are sure to be a hit at your next summer event as they combine the traditional Bloody Mary drink with a delicious side of shrimp.
Ingredients
- 1/2 lb. shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- Ground black pepper
- 1 1/2 cup tomato juice
- 1 tablespoon Worcestershire sauce
- 6 oz. vodka
- 2 teaspoon hot sauce
- 1/4 cup Old Bay seasoning
- 1/2 lemon, juiced
- Parsley, for garnish
Directions
- Preheat oven to 400 degrees F.
- Place shrimp in a medium bowl and toss with extra virgin olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, 8-10 minutes.
- In a pitcher combine tomato juice, Worcestershire sauce, vodka, horseradish, lemon juice, and hot sauce. Stir to thoroughly combine.
- Rim shot glass using rim of lemon and dip glass in Old Bay seasoning. Fill glass with cocktail mixture. Garnish with shrimp and chopped parsley.
Homemade Gazpacho
Soup in the summer sounds crazy, right? Wrong! Gazpacho and summer go hand-in-hand. This cold soup will keep your guests cool and refreshed.
Ingredients
- 2 1/2 pound plum tomatoes, cored and chopped
- 1 cup diced English cucumber
- 1/4 cup diced red onion
- 1/2 cup extra virgin olive oil
- 1 clove garlic, chopped
- 4 teaspoon white vinegar
- 1/4 cup sliced green onions
- 1 1/2 teaspoon kosher salt
- Ground black pepper
Directions
- In a food processor combine tomatoes, cucumbers, red onion, olive oil, garlic, white vinegar, salt, and pepper. Blend until well combined. Texture should be smooth with minimal chunks.
- Store in refrigerator for at least 30 minutes. Keep refrigerated until ready to serve.
- Spoon soup into bowls. Drizzle with olive oil and garnish with red onion, cucumbers, pepper, and green onions.
Conclusion
Serving your guests delicious appetizers is a great way to set the tone for what’s to come the rest of the evening. With any of these appetizers, you’re sure to impress your guests’ taste buds the entire evening.
What’s your favorite summertime appetizer? Let us know below in the comments by sharing your favorite recipes.