Nilson Tales Guimarães
A new list of summer appetizers aims to make warm-weather hosting easier and more flavorful. The selections focus on dishes that feature the season’s fresh produce and bright colors, while also being simple to prepare ahead of time.
The recipes include a range of options, from open-faced sandwiches and salads to cold soups and dips. One recipe features tartines with heirloom tomato, blue cheese, and golden beets, described as a mix of crisp bread, creamy cheese, and sweet roasted vegetables. Another option is a whole stalk or bulb salad, made with sturdy vegetables that stay fresh after being dressed.
A zucchini ribbon salad uses shaved raw zucchini tossed with herbs, cucumber, and goat cheese. A rainbow summer beet salad combines beets and tomatoes with olive oil, lime, and dukkah. Hummus toast with tomatoes, feta, and za’atar is presented as a quick option suitable for both lunch and appetizer service.
A roasted red pepper caprese pasta salad mixes classic caprese ingredients with pasta and sun-dried tomatoes. Spring pea gazpacho is a no-cook recipe that can be made ahead and served chilled. Bruschetta with slow-roasted tomatoes and ricotta layers sweet tomatoes and creamy cheese on toasted sourdough. Artichoke and spring pea crostini can be assembled in about 15 minutes using a food processor for the pesto. A white bean and radicchio salad is suggested as a starter or as a side dish for grilled meat or fish.
The list was last updated on May 20, 2026, to include new insights.
