Recipe Roundup: Spring Appetizers

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Recipe Roundup: Spring Appetizers

Bright, crisp spring vegetables only need a light touch to transform into beautiful appetizers. Here are some of our favorite ways to kick off a dinner party this season.

 

English Pea & Ricotta TartEnglish Pea & Ricotta Tart
Here, freshly shelled peas take center stage on a simple puff pastry tart, accompanied by fresh herbs and creamy ricotta cheese.
Vegetable Spring RollsVegetable Spring Rolls
These refreshing rolls make perfect finger food. Change up the filling with whatever ingredients you like, and serve them with chili and peanut dipping sauces.
Cherry CompoteCherry Compote
Quick and easy to make, this vibrant compote goes well with a wide range of cheeses: ricotta, goat cheese or sharp cheddar.
Artichokes with Meyer Lemon AioliArtichokes with Meyer Lemon Aioli
Fresh baby artichokes are delicious when lightly charred on the grill. Serve this appetizer at your first cookout of the season for something unexpected.
Goat Cheese Crostini with Spring Pea PureeGoat Cheese Crostini with Spring Pea Puree
Created by Chef Liam LaCivita, this spring pea puree pairs beautifully with fresh chèvre or cabecou, a soft goat cheese from southern France, and a glass of crisp Sancerre.
Gorgonzola Dip with CruditésGorgonzola Dip with Crudités
Radishes, asparagus and carrots make colorful pairings for this creamy, cheesy dip. Mix it up in the summer and substitute zucchini and sugar snap peas.
Radishes with Butter & Herbed SaltRadishes with Butter & Herbed Salt
There’s a reason this classic French recipe shows up in so many cookbooks — it’s lovely! The radishes should be as fresh as possible, and the salt should be light and flaky.
Ricotta and Pea Crostini with Tarragon and Pink PeppercornsRicotta and Pea Crostini with Tarragon and Pink Peppercorns

This delicately flavored appetizer is a welcome addition to a spring dinner or cocktail party. Whole-grain bread is delicious for the crostini, but a traditional French baguette works well, too.

 

Charred Fava Beans, Mint & AioliCharred Fava Beans, Mint & Aioli
Chef Chris Cosentino discovered this shortcut to shelling fava beans: he charred them in the pod and ate them whole. You’ll love how easy and delicious they are.
Artichoke and Lemon Fritto MistoArtichoke and Lemon Fritto Misto
Begin your meal in the Italian style with crispy morsels known as fritto misto. Here, we fry up fresh artichokes along with thin lemon slices, which add a refreshing tang to the mix.
Mushroom & Goat Cheese BruschettaMushroom & Goat Cheese Bruschetta
These topped toasts look deceptively fancy. All it really takes is a few slices of toasted bread, a slathering of goat cheese, and a topping of sauteed mushrooms — seriously easy and seriously impressive.
Zucchini Blossoms Stuffed with RicottaZucchini Blossoms Stuffed with Ricotta
With a delicate texture and mild flavor, zucchini blossoms are delicious stuffed with many different cheeses — we like them with whole-milk ricotta, but try soft goat cheese, feta or fresh mozzarella, too.

 

One comment about “Recipe Roundup: Spring Appetizers

  1. Tosca- Explore San Francisco Blog

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