What to Cook This Weekend

53 Summer Appetizers to Enjoy With Friends

All the snacks you need to get your dinner parties started.
Overhead view of a baking dish with blistered tomatoes and goat cheese alongside toasted baguette.
Photo by Joseph De Leo, Prop styling by Megan Hedgpeth, Food styling by Simon Andrews

We’ve missed gathering with friends and family, snacking on summer appetizers as the grill heats up. And now that we’re back to throwing dinner parties, we really want to ace that predinner hour, focusing on easy summer appetizers and snacks that encourage everyone to relax and catch up—including the host. These snacks will curb your hunger while still letting you save room for whatever grilling recipes you’ve got on deck. Below you’ll find our favorite little bites for eating right now and all through the warmer months—the best easy summer appetizers for your cookout, including simple dips, many ways to eat tomatoes, creamy deviled eggs, refreshing crudités, and more.

  • Photo of roasted eggplant butter spread on toast with herbs and tomato.
    Photo and Styling by Joseph De Leo
    1/53

    Burnt Eggplant Butter on Tomato Toasts

    Summer appetizers that start with charred eggplant and grilled bread are always delicious, but cookbook author Olia Hercules ups the ante, mixing the luscious eggplant with salt, pepper, and butter. Slather it onto toast that's rubbed with garlic and tomato and you've got the ideal appetizer for a bbq.

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  • Photo by Christina Holmes
    2/53

    Jalapeño Poppers With Smoked Gouda

    Forget about the deep-fried version of this summer snack. When you're thinking about appetizers for a cookout, you want this grilled version, filled with tangy cream cheese and savory smoked Gouda. It's high on our list of the very best appetizers for bbq afternoons.

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  • Gabriela Herman
    5/53

    Grilled Pop-Up Oysters

    When you don't feel like struggling to shuck oysters, just throw them on the grill.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    6/53

    Grand Aioli

    This is elegant snacking—and you can serve it as an appetizer or the full meal.

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  • Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
    7/53

    Tonnato Eggs

    Deviled eggs are a summer picnic tradition. But this version really wows, thanks to a savory, briny tonnato-inspired filling. Top with crispy capers, and salmon roe if desired.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    8/53

    Pimiento Cheese Crackers

    If you've never made crackers before, don't be intimidated. This dough can be formed into a log and stashed in the freezer so it’s on hand for whenever you just happen to need a summer bbq appetizer.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    11/53

    Kue Keju

    These savory Indonesian cookies from cookbook author Lara Lee are perfectly buttery, crumbly, and cheesy. Which means they're essentially the ultimate snack.

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  • Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
    12/53

    Radishes With Crème Fraîche and Furikake

    Crunchy meets creamy, with a touch of savory. And did we mention easy?

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  • Photo by Alex Lau
    13/53

    Shishito Pepper–Pistachio Dip

    Toasty pistachios form the base of this bright green dip, blended with creamy tofu, scallions, shishito peppers, and carrot tops.

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  • Photo by Christina Holmes
    14/53

    Quick-Pickled Charred Vegetables

    These easy pickles are grilled before they're brined, giving you a boldly flavored bite that's perfectly refreshing. Serve with a cheese board for the perfect summer app.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    17/53

    Pickled Shrimp

    These prep-ahead pickled shrimp get their tangy flavor from apple cider vinegar, English-style dry mustard, mustard seeds, coriander seeds, garlic, dried hot red pepper flakes, lemon, and fresh dill.

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  • Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
    18/53

    Flatbread With Avocado and Scallion Salsa

    Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!

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  • Photo by Emma Fishman, Food Styling by Sue Li
    19/53

    Zucchini-Lentil Fritters With Lemony Yogurt

    These crispy zucchini fritters are a great way to use up your backyard zucchini harvest. They take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    20/53

    Tomato Toast with Chives and Sesame Seeds

    Juicy, jewel-toned, peak season tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

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  • Charles Masters
    21/53

    Herbed Feta Dip

    You say dip, we say easy. Get your raw vegetables and pita ready for dunking.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    22/53

    Fried Okra

    It's not summer without okra. This buttermilk-fried version just might be the best we've tried.

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  • Photo by Alex Lau, Food Styling by Andy Baraghani
    23/53

    Muhammara

    When toasted walnuts and broiled sweet red bell peppers come together, everything is beautiful.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    24/53

    Marinated Manchego

    The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

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  • Photo by Laura Murray, Food Styling by Yekaterina Boystova
    25/53

    Ranch Fun Dip

    Change up your dip game by whipping up this crunchy mix, a savory take on Fun Dip, packed with the flavor of pistachios, nutritional yeast, dried dill, onion powder, and salt.

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  • Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    26/53

    Niçoise Toast

    When you serve Niçoise on toast, it's the perfect summer starter. Each piece gets a slick of garlic and vinegar-spiked paprika mayo, which definitely makes everything better.

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  • Photo by Joseph De Leo, Food Styling by Pearl Jones
    27/53

    Smoked Oysters on Toast

    Smoked oysters are succulent and salty—we love them paired with this luscious deviled egg spread.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    28/53

    Onion-Dip Potato Chips

    When you season your own chips, you can dial in the flavors precisely to your taste. Fresh dill and lemon keep this version bright.

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  • Photo by Michael Graydon & Nikole Herriott
    29/53

    Swiss Chard–Tahini Dip

    Don't feel like a pile of greens? Turn your Swiss chard into dip instead.

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  • Photo by Alex Lau, Prop Styling by Kendra Smoot
    30/53

    Pan con Tomate

    This isn't traditional pan con tomate, but it is a really delicious way to eat every heirloom tomato you can get your hands on.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    33/53

    Sea Bream Crudo with Lemon and Olives

    Looking for refreshing appetizer recipes? Raw seafood is the answer. Sea bream is lovely here, but you can also use porgy or snapper.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    34/53

    Spicy Lightly Pickled Cucumbers

    These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they'll be the sleeper hit of your next backyard gathering.

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  • Photo by Danny Culbert
    35/53

    Caramelized Eggplant With Harissa Yogurt

    The air fryer really shines when you use it for vegetables—if you haven't tried it yet, start with this recipe.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    36/53

    Five-Cheese Pimento Cheese

    This just might be the ultimate pimento cheese, packed with cheddar, Parmesan, pepper Jack, cream cheese, and mayo. Pimento peppers, too, of course.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    37/53

    Campechana Extra (Mexican Seafood Cocktail)

    This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

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  • Photo by Alex Lau
    38/53

    Figs with Bacon and Chile

    When you start seeing ripe figs at your local market, pounce on them so you can make this easy—but perfect—appetizer.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
    41/53

    Hummus Tehina

    This isn't just any hummus. It's creamy, silky, luscious, and perfect for any topping you could throw at it.

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  • Photo by Alex Lau
    42/53

    Charred Caprese Sandwich

    How do you improve on a classic Caprese salad? Grill your tomatoes—and then spill them over charred baguette. There's no balsamic vinegar in this recipe—instead, the mix of tomato and mozzarella is brightened with shallots that sit for a moment in a bit of red wine vinegar. Serve with a spritz and a platter of prosciutto or antipasto on the side for an Italian-themed happy hour.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    43/53

    Jammy Eggs With Smoked Paprika Aioli

    This simple summer snack is just as delicious as deviled eggs, but a whole lot easier to make. The condiment on top is a simple jazzed-up mayo—no piping required.

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  • Photo by Alex Lau
    44/53

    Seedy Oat Crackers

    Gather every seed in your pantry or freezer and make these oat-filled crackers. You can prep them up to a week ahead of your summer party, so there's no need for last-minute baking.

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  • Photo by Peter Frank Edwards
    45/53

    Squash Blossom Cheeseadilla

    Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.

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  • Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone
    46/53

    Radishes With Herbed Salt and Olive Oil

    Summertime hors d'oeuvres can be as simple as slicing some radishes in half and mixing up an herby salt for dipping. This one has parsley, tarragon, chives, oregano, and garlic, but feel free to improvise with whatever fresh herbs you have on hand.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton
    49/53

    3-Ingredient Grilled and Fresh Tomato Salsa

    A simple salsa that makes use of your grill. Serve with tortilla chips—and margaritas or palomas. Then whip up some tacos for your main course.

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  • Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou
    50/53

    Mala Fried Peanuts

    Tingly Sichuan peppercorns, white pepper, five-spice powder, strips of chiles, and a little salt and sugar make these peanuts a fantastic snack.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell
    51/53

    Vegan Sour Cream and Onion Dip

    The best plant-based substitute for sour cream? Plant-based cream cheese. When blended, it best approximates the flavor and texture of sour cream. Top the bowl with crispy fried shallots for additional brightness and texture.

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  • Photo by Joseph De Leo, Food Styling by Drew Aichele
    52/53

    A Better Queso

    When Hatch chiles are available, you've gotta make queso. Sprinkle with cilantro just before serving.

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  • Photo by Christopher Testani.
    53/53

    Summer Crudités With Bagna Cauda

    Summer appetizers should feel easy-going, like this flavorful, garlicky dipping sauce that pairs with any vegetables you've got. Head to the market to gather cucumbers, radishes, bitter greens, baby artichokes, fennel, and more, and you can sit and snack for hours.

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