Five Easy Summer Appetizers
DRESS (XL)
host the perfect SUMMER party with these
Five Easy Summer Appetizers
Appy hour, anybody? Summer is my favorite time for outdoor entertaining and preparing easy-to-eat appetizers. I always enjoy offering some easy snacking options for guests and holidays. So today, I’m sharing five easy summer appetizers, perfect for your next gathering! This post was inspired by a post I put together with five other appetizer ideas over the holiday season, be sure to check out that post for more ideas. Let’s dive in!
recipe number one
CUCUMBER HUMMUS BITES
What you need:
Cucumbers
Grape tomatoes
Grumbled feta
Hummus (you’re preferred flavor, I used red pepper)
Black pepper (to taste)
How to make:
Slice cucumbers and cut tomatoes in half
Add hummus to cucumber & top with cut tomato
Sprinkle with feta, top with black pepper & enjoy!
recipe inspired by Noshing in the Nolands
recipe number TWO
VEGGIE PIZZA
What you need:
1 8 oz. can of crescent rolls
16 oz. cream cheese, softened to room temp
1 ranch dress mix packet
diced cauliflower, broccoli, red bell pepper, onion
shaved carrot
How to make:
Preheat oven to 350 degrees.
Roll out crescent rolls onto a baking sheet into a rectangle, and pinch seams together to make one large piece.
Bake until golden brown, about 7-8 minutes. Let cool completely before adding toppings (about 30-40 min)
While your crust cools, prepare your toppings.
Add cream cheese & ranch packet into a bowl and mix well. Add as the “sauce” layer to cooled crescent rolls.
Add diced veggies and shaved carrots, sprinkle with pepper to taste
Cut & enjoy!
recipe inspired by Eating on a Dime
recipe number THREE
watermelon fries +
Coconut lime dip
What you need:
Watermelon
Tajin
1 cup of coconut yogurt
1 lime (to zest and to juice)
1 tbsp coconut sugar
How to make:
Combine yogurt, lime juice from 1 lime, and zest from lime in a bowl. Set aside.
Cut watermelon, removing the rind, into rectangular, fry-size pieces. (You can save the rind to use as a garnish!)
Sprinkle tajin onto the dip.
Serve and enjoy!
recipe inspired by Abbey’s Kitchen
recipe number FOUR
Texas CAVIAR
What you need:
15 oz can of black-eyed peas, drained & rinsed
15 oz can of black beans, drained & rinsed
1 small can of diced Roma tomatoes
1 jalapeno pepper, diced
1 yellow pepper, chopped
1/2 cup red onion, chopped
1/4 cup of cilantro, chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
salt, pepper, cumin to taste
How to make:
Combine all ingredients in a large mixing bowl.
Mix well and chill in fridge for 30+ minutes.
Serve with tortilla chips, add salt and pepper to taste.
recipe inspired by The Pioneer Woman
recipe number FIVE
Mini caprese skewers
What you need:
Marinated mozzarella balls
Grape tomatoes
Toothpicks, I used these!
Balsamic glaze
Basil leaves for garnish
Salt and pepper (to taste)
How to make:
Cut grape tomatoes in half, width-wise.
Add 1/2 of the tomato to the toothpick, followed by the mozzarella ball & another half of the tomato.
Drizzle balsamic glaze, salt and pepper.
Garnish with basil leaves, and serve immediately.
recipe inspired by Mama Loves Food
PARTY ON AND enjoy!
We certainly enjoyed making all of these easy appetizers, have you ever tried them? Please comment if you have tried any of these or what your go-to summer appetizer is.
Thank you so much for reading
xx CMK
other recipes you might like
CUCUMBER LEMONADE MOCKTAIL
WATERMELON & CHILI MARGARITA MOCKTAIL
5 EASY HOLIDAY APPETIZER RECIPES
Photos by Ryan Kell