Summer Appetizers

Appetizers are an essential course for any party or gathering and you just cannot do without them. When it comes to hosting a party in summer, you need summer appetizers that are not too heavy on the palate and which is cool and refreshing. As summers are the time when you get the most variety of delectable fresh vegetables and fruits, you can create many appetizer recipes that uses these fresh produce. When you are hosting a cocktail party or a dinner party, you do not want to slave over the hot stove all day, preparing dishes. So the best appetizers are those that can be prepared well in advance and only needs to be grilled or heated before serving them.

Quick Appetizers for Summer

Appetizers that are served in summer should ideally be cold or chilled. This cools down the body temperature and is great for those sultry evenings when you don't feel like eating anything too spicy or hot. One of the best ideas for summer appetizers is to serve chilled soups or gazpacho in small shot glasses. You can also serve ceviche which is a kind of marinated raw seafood or meat dish. Your guests will find this simple fare very refreshing and appetizing.

Simple Gazpacho

Ingredients

• 2 cups cherry tomatoes
• 1 cup tomato juice
• 1 medium cucumber, peeled and chopped
• 1 small red pepper, chopped
• 1 medium red onion, chopped fine
• 2 cloves garlic, minced
• Juice of 1 lime
• 2 teaspoons balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 small jalapeño, chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• Sprigs of basil leaves
• ½ teaspoon ground cumin
• 1 teaspoon Worcestershire sauce

Method

Boil some water in a saucepan and pour it over the cherry tomatoes placed in a bowl. Allow the tomatoes to remain in the water for 5 minutes and then peel off the skins. Now puree the tomatoes in a food processor and add the tomato juice into it. Remove the pureed cherry tomatoes into a bowl and set it aside.

In the food processor, add the chopped cucumber, bell pepper, jalapeño, red onion, minced garlic, extra virgin olive oil, balsamic vinegar, lime juice, ground cumin, salt, Worcestershire sauce and pepper. Process this until you get a thick pulpy mixture. Transfer this mixture into the bowl containing the tomato puree and mix everything until well combined. Chill the gazpacho for at least two hours and pour it into small shot glasses drizzled with a few drops of balsamic vinegar and garnished with a sprig of basil leaf. This is a good cold appetizer for summer which can be served with summer cocktails and your guests are sure to enjoy it.

Ceviche

Ingredients

• 250 g piece of skinless plaice fillet
• 250 g piece of skinless salmon fillet
• Juice of 3 limes
• 1 red onion, finely sliced
• 1 green chili, chopped
• 1 red chili, chopped
• ¼ cup coriander leaves

Method

Slice the salmon and plaice into thin strips with a sharp knife and place them in a single layer over a large platter. Mix together the lime juice, sliced red onion and chillies. Pour this mixture over the fish, making sure that you cover the fish with it. Cover the platter with a cling film and allow it to marinate for an hour in the fridge. Serve this simple seafood appetizer recipe with chopped coriander leaves.

Another great way to serve healthy appetizers to your friends and family is to make a selection of tasty dips that can be served with a variety of breads, tortilla chips and crackers as well as crunchy vegetables. Dips too can be prepared well in advance and you can also experiment with different food combinations. Here are a few dips that you can use for your next party.

Aubergine Dip

Ingredients

• 4 medium aubergines
• 1 clove garlic, crushed
• 1 onion, grated
• 3 tablespoons parsley, chopped
• 2 tomatoes, peeled and chopped
• 4 tablespoons lemon juice
• ¼ tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground pepper

Method

Brush the aubergine with a little olive oil, and roast them in a moderately hot oven for 30 to 40 minutes. Allow the aubergines to cool and peel them. Place the aubergine pulp in a bowl and add the crushed garlic, grated onion, olive oil, lemon juice, chopped tomatoes, parsley, salt and pepper. Mix well with a wooden spoon and serve with bread sticks or chips.

Crab Dip

Ingredients

• 1 can crab meat
• 1 ½ cups cream cheese
• 2 tablespoons mayonnaise
• 2 tablespoons chives, chopped
• 1 tablespoon horseradish sauce
• 2 tablespoons lemon juice
• ¼ teaspoon chili sauce

Method

Mix the sour cream with the crab meat along with the chopped chives, mayonnaise, horseradish sauce, chili sauce and lemon juice. Check seasonings and add more salt if required. Chill the crab dip for at least an hour before serving with crackers.

You can also serve dips made with a variety of oven roasted vegetables like tomatoes and bell pepper as well as different types of beans. Other great cocktail party food are tomato bruschetta, deviled eggs, mini crab cakes, spring rolls and tuna tartar. Also serve cool summer drinks to go with these delicious appetizers. Whatever summer appetizers you serve, make sure that they are presented in the most attractive way.