20 of Our Best and Brightest Summer Appetizers

It's easy being green with this bevy of flavorful toppings—crisp zucchini, creamy avocado, spicy jalapeño, and fresh cilantro. It's the perfect starter to show off seasonal produce.

This vegan dip gets all of its creaminess from canned hearts of palm, which are pulsed in a food processor along with chopped chives, cilantro leaves, the juice and zest of a lime, and extra-virgin olive oil.

Serve this rich platter of green olives, mixed oranges and tangerines, goat cheese, and rustic Italian bread to kick off an extra-special dinner al fresco. Mix the cheese with good-quality olive oil for tangy, fruity spread.

Shishito peppers, which are mild in heat, become super crispy when grilled or sautéed. Here, we've dry-fried them in a hot cast iron pan to achieve a blistered exterior. They're then layered with bite-sized pieces of melon, cucumbers, and small tomatoes, plus fresh mint and a zesty lime dressing.

No matter when or how you serve it, tomato and bell pepper gazpacho is one of the best no-cook summer dishes. This chilled soup recipe makes about five cups, so you can dish out small individual servings for a crowd.

Get the party started with this spirited fruit appetizer for summer. We have three boozy iterations for you to try—tequila-soaked watermelon, gin-soaked honeydew, and vodka-soaked cantaloupe.

This rich, vegetarian tart is a seriously spectacular appetizer. Parmigiano-Reggiano and Gruyère cheese are mixed into the dough for the galette crust for an even richer bite, then seasonal corn kernels, zucchini, and roasted tomatoes are scattered over the top.

Arrange a stunning antipasto for summer with grilled zucchini, squash, and eggplants, plus assorted cured meats, burrata, goat cheese, and crusty bread.

One of our favorite combinations is that of juicy tomatoes, sweet peaches, and creamy mozzarella—which is why we've arranged them on slices of toasted ciabatta bread with bresaola (cured beef) for the perfect summer appetizer.

Enjoy the ultimate seaside appetizer at home. Crab cakes are formed and pan-fried until crisp, then are topped with freshly fried oysters and served with a briny tomato-cucumber relish.

Whip up a creamy bean spread with canned cannellini beans, garlic, Greek yogurt, and lemon juice. It's spread onto a platter and topped with juicy cherry tomatoes, cool cucumbers, olives, feta cheese, and herbs.

Build your own bite with this super simple and incredibly satisfying summer appetizer. Dip grilled chilled peppers into burrata, spread the cheese on the toast, or layer all three ingredients together.

Save this recipe for when corn on the cob is at its peak in mid to late summer. A ½ teaspoon of ground turmeric enhances the bright yellow color and a dash of cayenne pepper is the color and heat contrast you've been craving.

Every color and flavor of summer shines on this platter appetizer—cocktail tomatoes, mini cucumbers, bell peppers, feta cheese, and pepperoncini peppers.

Wondering how to cook with anchovies? Try them in this fresh and inspired recipe, which combines marinated artichoke hearts, anchovy fillets, parsley, Greek yogurt, and extra-virgin olive oil into one creamy dip.

Sour and savory flavors marry in this seasonal soup that uses fresh sour cherries, cucumbers, and scallions, plus plenty of fresh herbs like cilantro and dill.

Dress up freshly shucked oysters with an acidic sauce made with a spicy Scotch bonnet pepper, peeled carrots, white onion, sugar, and allspice berries.

Fresh, juicy cherry tomatoes shine on top of our easy-to-make focaccia bread. While it only requires 15 minutes of prep work, the dough should rise for at least 12 hours so plan ahead if you want to make this scrumptious summer bite.

This healthy dip is deceivingly indulgent thanks to light and creamy cottage cheese. It's whipped with boiled edamame, cilantro, a serrano chile pepper, and lime juice. Serve drizzled with olive oil and alongside pita or crudité.