28 Summer Hors d'Oeuvres for a Crowd (2025)

Table of Contents

Tomato and Goat Cheese Tart Tuna Tartare with Coconut and Jerk Peanuts Patacones (Fried Plantains) with Sea Bass Ceviche Chile-Coconut Watermelon Crudo Mango and Halloumi Fritto Misto Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce Lobster Sliders Vaghareli Corn Flautas with Chutney Crema Calamari with Pickled Peppers and Almond Romesco Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce Zucchini, Corn, and Shrimp Flatbread Texas Caviar Tzatziki Bollitos de Papa y Elote (Potato Elote Bites) Corn Husk–Grilled Goat Cheese with Corn Relish and Honey Grilled Vegetable Flatbread with Smoked Almond Muhammara Tahini-Tofu Dip with Chili Crunch Okra Tempura with Lime "Fonzu" Dipping Sauce Achari Pimiento Cheese Spread Fried Zucchini Blossoms with Prosciutto and Mozzarella Baba Ganoush Mini Wedge Salads with Anchovy Dressing Zucchini and Pepper Gratin with Herbs and Cheese Grilled Oysters with Chorizo Butter Stuffed Jalapeños Roast Beef Summer Rolls Grilled Squash Ribbons and Prosciutto with Mint Dressing Perkedel Jagung (Indonesian Corn Fritters)

We like our summer appetizers light and fresh — think delicately fried fritto mistos, cool ceviches, and irresistible dips. We also want to make sure we've got the right summer entertaining tools to go with the prep. In this summer recipe roundup, we've included seasonal dishes that with just a little prep time showcase peak produce such as juicy tomatoes (hello, honey-tomato bruschetta) as well as a few grilled starters, like shrimp cocktail and halloumi-vegetable skewers, to elevate cookouts. These are our favorite summer hors d'oeuvres to serve all season long.

01of 28

Tomato and Goat Cheese Tart

28 Summer Hors d'Oeuvres for a Crowd (1)

Roasting the tomatoes for this recipe not only concentrates their flavors but also prevents the tart from becoming soggy. Goat cheese does double duty here; it's mixed with the butter in the crust for a bit of tang, plus it's whisked into the creamy herbed ricotta filling. Any variety of tomato will do, so use the freshest and most delicious available.

Get the Recipe

02of 28

Tuna Tartare with Coconut and Jerk Peanuts

28 Summer Hors d'Oeuvres for a Crowd (2)

Chef Nina Compton's bright, lively tuna appetizer is dressed in a tangy sauce that melds the bold flavors of fish sauce, tamarind, and coconut. Jerk-seasoned roasted peanuts add a subtle warmth and crunchy contrast.

Get the Recipe

03of 28

Patacones (Fried Plantains) with Sea Bass Ceviche

28 Summer Hors d'Oeuvres for a Crowd (3)

Winemaker Bibiana González Rave combines shallots with fresh herbs and coconut milk in a mouthwatering sea bass ceviche that brings forth the flavors of her Colombian upbringing. She serves it with smashed, double-fried plantain wafers that act as crispy scoops.

Get the Recipe

04of 28

Chile-Coconut Watermelon Crudo

28 Summer Hors d'Oeuvres for a Crowd (4)

This sweet, spicy, and punchy upgrade to classic slabs of salted watermelon is the palate-pleasing appetizer your cookout guests deserve. Fresh coconut water is much sweeter and has a greater depth of flavor than bottled versions, so crack open a coconut if you can.

Get the Recipe

05of 28

Mango and Halloumi Fritto Misto

28 Summer Hors d'Oeuvres for a Crowd (5)

Seafood and vegetables are often the star of fritto misto; here, Justin Chapple swaps in ripe but firm mangoes and sturdy halloumi cheese, showcasing their incredible versatility. A batter of fizzy club soda, flour, and cornstarch forms a crust that's light but dippable.

Get the Recipe

06of 28

Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce

28 Summer Hors d'Oeuvres for a Crowd (6)

Give shrimp cocktail a seasonal, smoky upgrade with this ideal recipe for summer dinner parties and cookouts. The shrimp are marinated in a bright, lemon-garlic mixture that gets a kick from crushed red pepper. Make sure to pat dry after peeling and deveining them, so they don't water down the marinade; this also helps the shrimp achieve a nice char when grilled.

Get the Recipe

07of 28

Lobster Sliders

28 Summer Hors d'Oeuvres for a Crowd (7)

These lobster rolls are among our favorite things to eat on a summer day. To make them, fresh lobster meat is mixed in a light creamy dressing of mayonnaise and crème fraîche seasoned with finely chopped shallots, dill pickles, tarragon, and lemon zest.

Get the Recipe

Vaghareli Corn Flautas with Chutney Crema

28 Summer Hors d'Oeuvres for a Crowd (8)

The corn in this recipe gets a punch of flavor by being sautéed in oil that has had spices bloomed in it. The spiced kernels are combined with mild cheese, rolled up in tortillas, and deep-fried. Serve the flautas piled high with colorful garnishes alongside a ginger-lime avocado crema for a vibrant summer entertaining staple.

Get the Recipe

09of 28

Calamari with Pickled Peppers and Almond Romesco

28 Summer Hors d'Oeuvres for a Crowd (9)

In this recipe from Florida chef Michael Cooper, crisp, perfectly tender calamari is paired with smoky almond romesco and sprinkled with bright, crunchy pickled peppers for a knockout appetizer.

Get the Recipe

10of 28

Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce

28 Summer Hors d'Oeuvres for a Crowd (10)

Pomegranate's punchy, sweet, earthy notes add long-cooked depth of flavor to cheese and vegetable skewers in just 30 minutes of marination, with pleasantly bitter tahini rounding things out. The pomegranate-tahini marinade goes the extra mile as a final drizzle for the skewers; thinned with fresh orange juice, it supplies the perfect, sweet-savory finish to the dish.

Get the Recipe

11of 28

Zucchini, Corn, and Shrimp Flatbread

28 Summer Hors d'Oeuvres for a Crowd (11)

This festive grilled flatbread recipe is a breeze to put together thanks to its use of store-bought naan as the base. Each of the components cooks separately on the grill, then the flatbreads are assembled and returned to the grill for a few minutes until the bottoms are lightly toasted.

Get the Recipe

12of 28

Texas Caviar

28 Summer Hors d'Oeuvres for a Crowd (12)

Texas caviar mixes black-eyed peas, tomatoes, crunchy bell peppers, jalapeño, and onion with a bright and tangy dressing, all rounded out by a bit of honey and cilantro for a balanced, fresh finish.Served with tortilla chips, it's infinitely snackable.

Get the Recipe

13of 28

Tzatziki

28 Summer Hors d'Oeuvres for a Crowd (13)

Made from a simple combination of Greek yogurt, cucumber, garlic, lemon juice, and dill, tzatziki has many uses in Greek cuisine. We especially like it as an appetizer served alongside toasted pita wedges or crudités.

Get the Recipe

14of 28

Bollitos de Papa y Elote (Potato Elote Bites)

28 Summer Hors d'Oeuvres for a Crowd (14)

Crunchy, cheesy, and a little bit spicy, these potato elote bites are pastry chef Paola Velez's take on bollitos, one of her favorite snacks in the Dominican Republic. She makes a spiced corn filling based on elote, the classic Mexican street food, then wraps it up in spiced mashed potatoes and deep-fries it. Garnished with lime-flavored crema and fresh cilantro, the bites are as pretty as they are delicious.

Get the Recipe

Corn Husk–Grilled Goat Cheese with Corn Relish and Honey

28 Summer Hors d'Oeuvres for a Crowd (15)

Cookbook author and F&W Cooks contributor Andrea Slonecker calls this dish "the perfect pre-dinner snack on a summer evening." To serve, cut a slit in the top layer of the charred husks, top the goat cheese with a drizzle of honey and the corn relish, and enjoy with grilled crostini.

Get the Recipe

16of 28

Grilled Vegetable Flatbread with Smoked Almond Muhammara

28 Summer Hors d'Oeuvres for a Crowd (16)

This showstopping vegetarian snack combines grilled zucchini, peppers, and squash on sangak, a gigantic Persian flatbread. The vegetables are marinated after grilling, which gives you time to whip up the smoky, tangy muhammara and grill the sangak until golden.

Get the Recipe

17of 28

Tahini-Tofu Dip with Chili Crunch

28 Summer Hors d'Oeuvres for a Crowd (17)

Chef Stephanie Izard's cool, creamy dip is incredibly easy to put together — simply roast a head of garlic and whiz it in the food processor with tofu, tahini, tamari, fresh lemon juice, and olive oil. Chili crunch gets swirled on top. Serve it with whatever dippers you'd like.

Get the Recipe

18of 28

Okra Tempura with Lime "Fonzu" Dipping Sauce

28 Summer Hors d'Oeuvres for a Crowd (18)

There are two surefire ways to keep okra's gooey quality in check: high-heat cooking and a dose of acid. This recipe for okra tempura with a zippy dipping sauce incorporates both. The sauce — inspired by ponzu — uses lime juice instead of harder-to-find yuzu and a shortcut of fish sauce instead of steeping in katsuobushi. Scoring the okra from the tip almost all the way to the stem before frying it provides more surface area for the tempura batter to cling to, for extra crunch, while leaving the okra substantial enough to stay tender on the inside.

Get the Recipe

19of 28

Achari Pimiento Cheese Spread

28 Summer Hors d'Oeuvres for a Crowd (19)

Chef Farhan Momin gave this Southern staple a makeover by incorporating his mother’s classic Indian pickling spices into the cheese mixture. Serve this with some crackers, between two slices of white bread or toasted naan.

Get the Recipe

20of 28

Fried Zucchini Blossoms with Prosciutto and Mozzarella

28 Summer Hors d'Oeuvres for a Crowd (20)

In this recipe, delicate zucchini blossoms are stuffed with melty mozzarella and salty prosciutto before being lightly battered and fried into a crispy melt-in-your-mouth treat.

Get the Recipe

21of 28

Baba Ganoush

28 Summer Hors d'Oeuvres for a Crowd (21)

Try this two-hour take on the smoky, creamy eggplant dip that develops flavor as it refrigerates, from recipe developer Liz Mervosh.

Get the Recipe

22of 28

Mini Wedge Salads with Anchovy Dressing

28 Summer Hors d'Oeuvres for a Crowd (22)

These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands. Alternatively, you can serve the dressing and breadcrumbs alongside the lettuce wedges, for easy dipping.

Get the Recipe

23of 28

Zucchini and Pepper Gratin with Herbs and Cheese

28 Summer Hors d'Oeuvres for a Crowd (23)

Chef Daniel Humm uses pleasantly salty Sbrinz cheese to top his gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato, but the recipe also works with Parmigiano-Reggiano.

Get the Recipe

24of 28

Grilled Oysters with Chorizo Butter

28 Summer Hors d'Oeuvres for a Crowd (24)

No shucking necessary: Once the oysters open on the grill, simply top them with chef David Kinch's smoky, tangy butter.

Get the Recipe

25of 28

Stuffed Jalapeños

28 Summer Hors d'Oeuvres for a Crowd (25)

Perfect served with cold beers, these stuffed jalapeños are a great snack for your next get-together. Halved jalapeños are packed with a cheddar and cream cheese filling flavored with garlic, cilantro, and scallions.

Get the Recipe

26of 28

Roast Beef Summer Rolls

28 Summer Hors d'Oeuvres for a Crowd (26)

Vietnamese summer rolls are often filled with shrimp, but former F&W editor Grace Parisi makes hers with roast beef from the deli.

Get the Recipe

27of 28

Grilled Squash Ribbons and Prosciutto with Mint Dressing

28 Summer Hors d'Oeuvres for a Crowd (27)

Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.

Get the Recipe

28of 28

Perkedel Jagung (Indonesian Corn Fritters)

28 Summer Hors d'Oeuvres for a Crowd (28)

Chef Lara Lee's Perkedel Jagung are all about the sweet, tender corn. Packed with fresh or frozen kernels and layers of flavor from fresh ginger and shallots, fragrant makrut lime leaves, and floral ground coriander and cumin, these fried treats are delicious served with a balancing spicy tomato sambal.

Get the Recipe