4 cold summer appetizer recipes to satisfy your taste receptors during the summer season

Summer is the season for alfresco dinners that drag on into the night, accompanied by delicious crudités aperitifs. However, what we like less is the arduous task of figuring out the menu each time we host one of those hearty meals. We want the dishes to be fresh and interesting, prepared with seasonal products and without too much effort. To save your life, so we’ve scoured cookbooks to find a cold summer appetizer that you’ll want to cook all season long without getting bored.

4 suggestions for cold summer appetizers to enjoy without delay

These easy summer recipes are absolutely perfect for any of your family gatherings. Whether you want something fancy, healthy, or super simple, we’ve got options for everyone. Are you still hungry?

Quick cold starter idea: Bruschetta with strawberries and balsamic vinegar


  • 1 baguette bread cut into 2 cm slices
  • 1/4 cup plus 2 teaspoons extra virgin olive oil
  • 2 cups of ricotta
  • 2 teaspoons of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 2 cups of chopped strawberries
  • 2 tablespoons finely sliced ​​fresh basil
  • balsamic vinegar for serving


Preheat the oven to 200 ° C.

Place baguette slices on a medium-sized baking sheet and drizzle or brush with 1/4 cup olive oil. Bake until bread is toasted, about 10 minutes. Let cool.

In a medium bowl, combine the ricotta cheese with salt, pepper, and 2 teaspoons of oil. Spread the ricotta mixture liberally on each toast, then top with strawberries. Garnish with basil and drizzle with balsamic vinegar. Serve.

Note: Also, check out our shrimp bruschetta recipe proposals!

Cold Starter for Summer: Bacon and Cobb Salad Sushi


  • 10 slices of bacon
  • 1 avocado
  • 1/2 cups of corn
  • 1/2 cup cherry tomatoes, cut into wedges
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup crumbled blue cheese
  • 1/2 cup shredded lettuce
  • 1/2 cup cooked grated chicken
  • dressing for dipping


First, preheat the oven to 200ºC.

Then, on a large baking sheet with a rack placed on top, line up 5 slices of bacon side by side. Lift one end of every second slice of bacon and place another slice on top. Put the slices back. Next, lift the opposite bacon slices and place one slice on top. Put the slices back. Repeat the weaving process until you have 5 strips by 5 strips. Bake in the preheated oven until the bacon is cooked through but still flexible, about 25 minutes. Let cool slightly.

Meanwhile, in a small bowl, mash the avocado until only small pieces remain. Stir in the corn and cherry tomatoes, then season with salt and pepper to taste.

Sponge the bacon with paper towels to drain off the fat and transfer it to a piece of plastic wrap.

Spread a thin layer of the avocado mixture over the bacon, top with blue cheese, grated lettuce, and grated chicken.

Starting at the bottom, roll up tightly, then slice. Serve with dressing for soaking.

Note: If you do not know the technique of wrapping sushi, read our dedicated article!

Original cold summer starter recipe: Cheese ball with pickles and dill


For the cheese ball:

  • 450g cream cheese, softened at room temperature
  • 1 cup of grated cheddar cheese
  • 1 cup of grated mozzarella
  • 1/2 cup chopped dill pickles
  • 1 tablespoon finely chopped dill
  • 1 tablespoon of pickle juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of paprika
  • kosher salt
  • freshly ground black pepper

For the coating:

  • 8 slices of bacon, cooked and finely chopped
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons finely chopped dill


In a large bowl, combine cream cheese, cheddar, mozzarella, pickles, dill, pickle juice, garlic powder, and paprika until well combined; then season with salt and pepper. Form a large ball with the mixture.

Prepare the coating: In a shallow bowl or plate, combine the bacon, cheddar, and dill.

Roll the cheese ball in the mixture until completely coated and serve.

Easy cold starter for summer: Tortellini skewers


  • Kosher salt
  • 250 g tortellini
  • 230 g mozzarella balls, cut in half
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • 1/4 teaspoon dried oregano
  • a big pinch of red pepper flakes
  • 120 g thinly sliced ​​salami rings
  • 1 cup of pesto sauce for dipping


In a large pot of salted boiling water, cook tortellini according to package directions. Drain, transfer to a large bowl, and let cool. Add the mozzarella and mix with olive oil, vinegar, oregano, and pepper flakes.

Fold the salami in four. Spit a piece of mozzarella, a piece of salami, and 4 tortellini on each skewer. Serve with pesto.

Source: delish.com