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 TartHere, freshly shelled peas take center stage on a simple puff pastry tart, accompanied by fresh herbs and creamy ricotta cheese. |
 Vegetable Spring RollsThese 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 CompoteQuick 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 AioliFresh 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 PureeCreated 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 CruditésRadishes, 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 SaltThere’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 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.
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 Charred Fava Beans, Mint & AioliChef 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 MistoBegin 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 BruschettaThese 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 RicottaWith 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. |
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