23 Quick Spring Appetizer Recipes for Your Next Gathering

As the sun shines brighter, spring is here, and it's time to try new foods. You've probably heard that spring is the perfect time to refresh your appetizer menu. It's a great chance to use fresh ingredients and make yummy dishes.

Spring ingredients like strawberries, asparagus, and carrots are now available, and they can make your appetizers super delicious. Using seasonal ingredients can elevate your dishes and make them more tasty. Now, let's explore the flavors of spring and find out how we can use them to make amazing appetizers!

1. Fresh Strawberry Bruschetta

Fresh Strawberry Bruschetta is a sweet and savory appetizer perfect for spring.

Ingredients

• 4-6 strawberries, hulled and sliced
• 1 baguette, cut into 1/2-inch slices
• 1/4 cup balsamic glaze
• 1/4 cup fresh mozzarella cheese, sliced
• 1 tablespoon olive oil
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet and toast for 5-7 minutes.
3. In a bowl, mix together strawberries and balsamic glaze.
4. Top toasted baguette slices with mozzarella cheese, strawberry mixture, and basil.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Serve immediately and enjoy.

2. Asparagus and Prosciutto Wraps

Asparagus and prosciutto come together in a simple, elegant wrap.

Ingredients

• 1 pound fresh asparagus
• 6 slices of prosciutto
• 6 large flour tortillas
• 1/2 cup cream cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lay out the asparagus.
3. Drizzle with olive oil and season with salt and pepper, then roast for 12-15 minutes.
4. Meanwhile, spread a tablespoon of cream cheese on each tortilla.
5. Once the asparagus is done, let it cool slightly, then wrap each spear with a slice of prosciutto.
6. Place two to three asparagus spears on each tortilla, depending on size.
7. Roll up the wraps tightly and slice in half.
8. Serve immediately and enjoy.

3. Lemon Herb Dip

Fresh lemon and herbs combine in a tasty dip.

Ingredients

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a medium-sized bowl, combine sour cream and mayonnaise.
2. Stir in lemon juice, parsley, dill, and garlic powder.
3. Season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. Serve the dip chilled, garnished with additional parsley if desired.

4. Grilled Peach and Arugula Salad

Grilled Peach and Arugula Salad is a revitalizing spring appetizer.

Ingredients

• 4 ripe peaches
• 4 cups arugula
• 1/2 cup prosciutto
• 1/2 cup mozzarella cheese
• 1/4 cup balsamic glaze
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Grill peaches for 2-3 minutes per side, or until caramelized.
3. In a large bowl, combine arugula, prosciutto, and mozzarella cheese.
4. Slice grilled peaches and add to the bowl.
5. Drizzle balsamic glaze and olive oil over the salad.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

5. Spring Vegetable Skewers

Colorful spring vegetables, marinated in herbs, grilled to perfection.

Ingredients

• 1 cup cherry tomatoes
• 1 cup mushrooms
• 1 cup bell peppers
• 1/2 cup onions
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. Thread cherry tomatoes, mushrooms, bell peppers, and onions onto bamboo skewers.
3. In a bowl, whisk together olive oil, garlic, and lemon juice.
4. Brush the marinade onto the vegetables.
5. Season with salt and pepper to taste.
6. Grill the skewers for 10-12 minutes, turning occasionally.
7. Serve hot and enjoy.

6. Spinach and Artichoke Stuffed Mushrooms

Spinach and artichoke stuffed mushrooms are a delicious spring appetizer.

Ingredients

• 12 large mushrooms
• 1 (14 oz) can of artichoke hearts
• 1 package of frozen spinach, thawed and drained
• 1 cup of mayonnaise
• 1 cup of shredded cheddar cheese
• 1/2 cup of grated Parmesan cheese
• 1 clove of garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing the stems and scooping out the gills.
3. In a medium bowl, combine the artichoke hearts, spinach, mayonnaise, cheddar cheese, Parmesan cheese, and garlic.
4. Stuff each mushroom cap with the artichoke and spinach mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
8. Serve warm and enjoy.

7. Raspberry Brie Bites

Raspberry Brie Bites are a sweet and savory appetizer perfect for spring gatherings.

Ingredients

• 1 (8 ounce) wheel of brie cheese
• 1 package of frozen puff pastry, thawed
• 1/4 cup of raspberry jam
• 1/4 cup of fresh raspberries
• 1 tablespoon of honey
• 1 tablespoon of fresh thyme

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Cut out small squares of pastry, about 3 inches per side.
4. Place a small slice of brie cheese in the center of each square.
5. Top the brie with a dollop of raspberry jam and a few fresh raspberries.
6. Fold the pastry squares in half to form triangles, pressing edges to seal.
7. Brush the tops of the pastry with a little bit of honey and sprinkle with thyme.
8. Bake for 12-15 minutes, or until the pastry is golden brown.
9. Serve warm and enjoy.

8. Carrot and Ginger Soup Shooters

Delicious carrot and ginger soup in bite-sized portions.

Ingredients

• 2 medium carrots
• 1 medium onion
• 2 inches ginger
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Peel and chop the carrots and onion into small pieces.
2. Grate the ginger using a fine grater.
3. In a large pot, combine the chopped carrots, onion, and grated ginger.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and let simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper.
8. Pour the soup into small shooter cups and serve warm.

9. Caprese Skewers

Colorful Caprese skewers make a perfect spring appetizer.

Ingredients

• 1 pint cherry tomatoes
• 8 ounces fresh mozzarella cheese
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves
• 10-12 bamboo skewers
• Salt and pepper to taste

Instructions

1. Cut the cherry tomatoes in half and the mozzarella cheese into small cubes.
2. Cut the fresh basil leaves into small pieces.
3. Thread a cherry tomato, a mozzarella cheese cube, and a basil leaf onto each skewer.
4. Drizzle the skewers with olive oil and season with salt and pepper.
5. Serve immediately and enjoy.

10. Prosciutto Wrapped Melon

Prosciutto Wrapped Melon is a simple yet elegant appetizer.

Ingredients

• 4 slices of prosciutto
• 1 ripe melon
• Fresh mint leaves
• 1 tablespoon of honey

Instructions

1. Cut the melon into 1-inch slices or balls.
2. Wrap each melon slice or ball with a slice of prosciutto.
3. Secure the prosciutto with a toothpick if needed.
4. Drizzle honey over the prosciutto-wrapped melon.
5. Garnish with fresh mint leaves.
6. Serve immediately and enjoy.

11. Edamame and Mint Dip

Fresh edamame and mint come together in a delicious and healthy dip.

Ingredients

• 1 cup edamame
• 1/4 cup fresh mint leaves
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced

Instructions

1. Boil the edamame in salted water for 3-5 minutes, then drain and set aside.
2. In a blender or food processor, combine cooked edamame, mint leaves, Greek yogurt, lemon juice, salt, black pepper, and garlic.
3. Blend the mixture until smooth and creamy.
4. Taste and adjust the seasoning as needed.
5. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the Edamame and Mint Dip with pita chips or vegetables.

12. Radish and Butter Crostini

Radish and Butter Crostini is a simple yet elegant appetizer.

Ingredients

• 1 baguette
• 1/2 cup unsalted butter, softened
• 4-6 radishes, thinly sliced
• Salt and pepper to taste
• Fresh parsley, chopped
• 1/4 cup grated cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds.
3. Arrange the baguette slices on a baking sheet.
4. Bake the baguette slices in the oven for 5-7 minutes, or until lightly toasted.
5. Spread a layer of butter on each toasted baguette slice.
6. Top each slice with a radish slice and a sprinkle of salt and pepper.
7. Garnish with chopped parsley and grated cheese, if using.
8. Serve immediately and enjoy.

13. Cucumber and Feta Rolls

Cucumber and Feta Rolls are an invigorating spring appetizer.

Ingredients

• 1 large cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 package of filo dough

Instructions

1. Peel the cucumber and slice it into thin strips.
2. In a bowl, mix together feta cheese, chopped fresh dill, olive oil, and lemon juice.
3. Lay a sheet of filo dough on a flat surface and brush with a little water.
4. Place a cucumber strip at one end of the filo dough, leaving a small border.
5. Top the cucumber with a spoonful of the feta mixture.
6. Roll the filo dough into a tight cylinder, starting from the end with the cucumber.
7. Repeat with the remaining ingredients.
8. Serve the rolls chilled, garnished with additional fresh dill if desired.

14. Heirloom Tomato Tartlets

Miniature pastry tartlets filled with fresh heirloom tomatoes.

Ingredients

• 1 package of frozen puff pastry, thawed
• 2 large heirloom tomatoes, diced
• 1/4 cup of fresh basil, chopped
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste
• 1/2 cup of mozzarella cheese, shredded

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of 1/8 inch.
3. Cut out small squares of pastry, about 3 inches per side.
4. Spoon a small amount of diced tomato onto one half of each square.
5. Sprinkle chopped basil and mozzarella cheese over the tomatoes.
6. Fold the other half of the pastry square over the filling to form a triangle.
7. Brush the edges of the pastry with olive oil and press to seal.
8. Place the tartlets on a baking sheet lined with parchment paper.
9. Drizzle with balsamic vinegar and season with salt and pepper.
10. Bake for 20-25 minutes, or until the pastry is golden brown.

15. Roasted Beet Tapenade

Roasted beet tapenade is a sweet and savory spread made with roasted beets and olives.

Ingredients

• 2 large beets
• 1/4 cup pitted green olives
• 1/4 cup pitted black olives
• 2 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and chop them into small pieces.
4. In a food processor, combine the roasted beets, green olives, black olives, and garlic.
5. Process until the mixture is smooth and well combined.
6. With the processor running, slowly add the olive oil and balsamic vinegar.
7. Season the tapenade with salt and pepper to taste.
8. Transfer the tapenade to a bowl and serve with crackers or bread.

16. Asparagus and Goat Cheese Tart

Savory asparagus and goat cheese fill a flaky pastry crust.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 pound fresh asparagus, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Transfer the pastry to a 9-inch tart pan with a removable bottom.
4. In a bowl, mix together the goat cheese, Parmesan cheese, salt, and pepper.
5. Arrange the asparagus in a spoke-like pattern on the pastry, leaving a 1-inch border around the edges.
6. Spread the cheese mixture evenly over the asparagus.
7. Drizzle the olive oil over the tart.
8. Fold the edges of the pastry up over the filling, pressing gently to seal.
9. Bake the tart for 35-40 minutes, or until the pastry is golden brown.
10. Remove from the oven and let cool for 10 minutes before serving.

17. Spring Pea and Mint Salad

Fresh spring peas and mint come together in a light, invigorating salad.

Ingredients

• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the spring peas and remove any stems or strings.
2. Chop the fresh mint leaves and combine with the spring peas in a bowl.
3. Crumble the feta cheese and add it to the bowl.
4. In a small bowl, whisk together the olive oil and lemon juice.
5. Pour the dressing over the pea and mint mixture, and toss to combine.
6. Season with salt and pepper to taste, then serve immediately.

18. Grilled Pineapple and Shrimp Skewers

Grilled Pineapple and Shrimp Skewers combine sweet and savory flavors.

Ingredients

• 1 cup large shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon grated ginger
• 10 bamboo skewers
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread shrimp and pineapple onto skewers.
3. In a bowl, whisk together brown sugar, soy sauce, olive oil, and ginger.
4. Brush the mixture onto both sides of shrimp and pineapple.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes, turning occasionally.
7. Serve hot and enjoy.

19. Lemon Rosemary Hummus

Invigorating dip with lemon and rosemary flavors.

Ingredients

• 1 cup chickpeas
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 cloves garlic
• 1/4 cup olive oil
• 2 sprigs rosemary
• Salt and pepper

Instructions

1. Drain and rinse the chickpeas.
2. Combine chickpeas, lemon juice, tahini, garlic, and olive oil in a blender.
3. Add rosemary sprigs to the blender and blend until smooth.
4. Season with salt and pepper to taste.
5. Serve the hummus in a bowl and garnish with rosemary sprigs.

20. Zucchini and Feta Fritters

Crispy zucchini and feta fritters perfect for spring.

Ingredients

• 1 medium zucchini
• 1/2 cup crumbled feta cheese
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/2 cup panko breadcrumbs
• Olive oil for frying

Instructions

1. Grate the zucchini and squeeze out excess moisture.
2. In a bowl, combine zucchini, feta cheese, flour, salt, pepper, and baking powder.
3. Stir in Parmesan cheese, egg, parsley, and dill.
4. Add panko breadcrumbs and mix well.
5. Divide the mixture into 8 equal parts and shape into patties.
6. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat.
7. Fry the patties until golden brown and crispy, about 3-4 minutes per side.
8. Drain the fritters on paper towels and serve warm.

21. Cherry Tomato and Burrata Salad

Fresh cherry tomatoes paired with creamy burrata cheese make a perfect spring salad.

Ingredients

• 1 pint cherry tomatoes, halved
• 1 ball burrata cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Cut the cherry tomatoes in half and place them on a large plate or platter.
2. Cut the burrata cheese into small pieces and place them on top of the tomatoes.
3. Drizzle the olive oil over the salad, then sprinkle with salt and black pepper.
4. Drizzle the balsamic vinegar over the salad.
5. Sprinkle the chopped basil leaves over the salad.
6. Serve immediately and enjoy.

22. Caramelized Onion and Fig Tartlets

Sweet and savory tartlets filled with caramelized onions and figs.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large onion, thinly sliced
• 1/4 cup of olive oil
• 1/2 cup of fig jam
• 1/2 cup of crumbled blue cheese
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and cut into small squares.
3. In a large skillet, caramelize the onions over low heat for 20-25 minutes.
4. Spoon a small amount of caramelized onions onto one half of each pastry square.
5. Top the onions with a dollop of fig jam and a sprinkle of blue cheese.
6. Fold the other half of the pastry square over the filling to form a triangle.
7. Brush the tops of the tartlets with olive oil and season with salt and pepper.
8. Bake the tartlets for 20-25 minutes, or until golden brown.
9. Garnish with fresh thyme leaves and serve warm.

23. Watermelon and Feta Skewers

Fresh watermelon and feta skewers perfect for spring.

Ingredients

• 1 ripe watermelon
• 1 block of feta cheese
• 1/4 cup of mint leaves
• 10 bamboo skewers
• 1 tablespoon of honey
• 1 tablespoon of balsamic glaze

Instructions

1. Cut the watermelon into 1-inch cubes and set aside.
2. Cut the feta cheese into 1-inch cubes and set aside.
3. Chop the mint leaves and set aside.
4. Thread a watermelon cube, a feta cube, and a mint leaf onto each skewer.
5. Drizzle the skewers with honey and balsamic glaze.
6. Serve immediately and enjoy.

Conclusion

You'll be the host with the most when you whip up these spring appetizers, cutting to the chase with dishes that blend fresh flavors and textures. Your gatherings will be the cream of the crop, leaving guests wanting more of your creative, healthy, and delicious offerings, making your parties the talk of the town.