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50 Best Rosés for Summer 2016

50 Best Rosés for Summer 2016


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Years ago, I was invited to be a judge at an Italian wine competition in the Umbrian wine town of Torgiano. The wines to be considered were grouped according to style — red, white, rosé, sparkling, dessert — and a portion of the panel was assigned to each category. I ended up with rosés, which was fine with me. Rosé? How dare they put me in this category? Don't they know who I am? I didn't come all the way to Italy to taste this crap! And on and on.

Click here for the 50s Best Rosés for Summer 2016.

I kept my mouth shut — except for when I was sampling the wines. I found a lot to like: bright, lively, gorgeously colored, abundantly aromatic, and often pretty delicious wines. I don't remember which samples I scored the highest, but I do remember thinking that if my fellow tasters had just relaxed and enjoyed the wine instead of the reputation of the wine, they would have been happy.

Times have changed since that tasting long ago, and I doubt that today's wine judges (even some of the same ones) would disdain rosé quite so much. So many top winemakers have addressed this style of wine, and so many really wonderful examples have appeared from virtually every wine-producing region in the world. Rosé even has its own competition now — Rosé Today, run by travel and food and wine writer Bob Ecker, and hosted by Wilson Artisan Wineries at their Soda Rock Winery in Healdsburg, Sonoma County. ("Our Pink Our Passion" is the event's motto.) Entries are accepted through June 10 — solicited from "All Domestic, International and Sparkling Rosé Wine Producers!" — and judging will be held on June 15.

Meanwhile, The Daily Meal has come up with its own list of top rosés, just perfect for summer drinking (but incidentally also pretty good all year long). To arrive at our selection, we reached out to our regular wine contributors to ask for their nominations and scoured the wine press (digital and otherwise) for rankings and reviews, collating the results to come up with 50 recommendations. (Because they are a category of their own — and would raise the average price represented here by quite a bit — we've filtered out any sparkling rosés.) Half a dozen of those wine writers supplied the tasting notes below (with some from myself as well).

Our rosés range across the wine world, including examples from 13 countries and six American states. They're made from pinot noir, cabernet sauvignon, merlot, syrah, grenache, cinsault, sangiovese, and more, including a few varieties that may send readers to their wine reference books (hondarribi beltza, anyone?). They range in price from the equivalent of $7.25 a bottle to a decidedly un-rosé-like $65. They are arranged here in ascending order of price (but remember that prices may vary from state to state and store to store). Rest assured, though, that almost half the bottles here are priced under $20 — a bargain for the veritable taste of summer that these wines provide.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


The Best Summer Appetizers

Warm weather calls for fresh flavors, seasonal fruits and veggies and lots (and lots) of grilling. That’s the inspiration behind these summer appetizers. We’ve rounded up our best recipes for all your favorites: salsa, grilled shrimp, sliders, kebabs and more .

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2015

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Mark Peterson / Redux

Photo By: Tara Donne ©Food Network

Photo By: Christopher Testani

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: JOSEPH STANFORD PHOTOGRAPHY

Photo By: Buff Strickland ©2014, Buff Strickland

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Katrina Marcinowski

Photo By: Katrina Marcinowski

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Colorful Summer Rolls with Peanut Dipping Sauce

Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Bacon-Wrapped Prawns with Chipotle BBQ Sauce

Classic Deviled Eggs

Alton Brown's Guacamole

Bruschetta

Sea Island Wings

Kardea&rsquos blend of sweet, spicy and smoky flavors prompted several reviewers to name these &ldquothe best wings ever.&rdquo

Creamy Corn and Chile Dip

Trisha&rsquos slightly-spicy appetizer is ideal for pairing with an icy margarita.

Mini Crab Cakes with Mustard Creme Fraiche

Fresh and light, Valerie&rsquos mini crab cakes are the perfect recipe for summer entertaining.

Peach Bruschetta

Make the most of sweet summer peaches by serving them on a crispy baguette with a tangy goat cheese spread.

Lettuce Wraps

The stir-fried filling in Rachael's lettuce wraps boasts crunch, bright colors and flavor from oranges and hoisin.

Smoky Caprese Bread Bowl

Summertime is the pinnacle of caprese season, so we married our love of the grill with our love of this simple classic. The key to this recipe's success is to get the absolute best ingredients you can. Fresh local mozzarella, perfectly ripe tomatoes, good-quality olive oil and a fresh loaf of crusty bread really make a difference here.

Guacamole

Asian Chicken Skewers

Perfect Salsa

Why go with store-bought salsa when it's so easy to make fresh, spicy salsa all on your own? Alton's secret ingredient: mild, full-of-flavor dried ancho chiles.

Watermelon Salsa

Fried Zucchini

Fry up some fresh zucchini for a crunchy, Italian-style starter.

Beef and Ground Pork Sliders

Romesco-Topped Potato Bites

Chicken and Pineapple Skewers

Transport the tropics to your backyard with Tyler's island-inspired kebabs. He bastes the skewers while they're cooking on the grill so the barbecue sauce caramelizes right on the chicken and pineapple chunks.

Ranch Zucchini Fries

We made these "fries" round just for fun, but you can certainly slice them into sticks. Spiced up with homemade ranch seasoning and dressing, the fries have a bold flavor that steals the show no matter what shape the veggie.

Chicken Flautas with Avocado Cream

Sunny's take on this fiesta favorite will liven up your next party.

Coconut-and-Lime Pork Kebabs

Both creamy and citrusy, one taste of these pork skewers will transport you from your backyard to someplace tropical.

Grilled Shrimp

Rachael's grilled shrimp recipe doesn't get easier or tastier. Tip: If you don't have a grill, you can broil these shrimp on medium heat.

Smoky Grilled Deviled Eggs

These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.

Chicken Caesar Crouton Cups

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Buffalo Zucchini Fries

This crunchy snack, topped with blue cheese and hot sauce, boasts all the usual flavors of the fan-favorite wings &mdash but lets vegetarians dig in too.

Homemade Pickles

Homemade pickles are super easy to make with Alton's method. Just allow yourself some extra time the pickles take several days to ferment.

Baked Parmesan Zucchini Fries

Keep this classic recipe for veggie fries in your back pocket. They're delicious alone (and will certainly satisfy any French fry connoisseur), but they're also a willing blank canvas for dipping sauces and extra toppings.

Fried Green Tomatoes

When it's fried green tomato season, we mean, summer, this recipe from Trisha Yearwood is a must-have. Keep it on hand and you can turn out irresistible crowd-pleasers for every party. Her creamy dipping sauce is just the right amount of spicy.

Shrimp Scampi Upside-Down Garlic Bread

Garlicky and cheesy bread with the butter-and-lemon-herb flavors of shrimp scampi &mdash what's not to love?

Gazpacho

Shrimp Summer Rolls

Prosciutto-Wrapped Grilled Brie with Pineapple

Everyone's favorite holiday appetizer goes on a tropical vacation, resulting in a sweet-salty twist for your cookout's cheese board.

Italian Flatbread (Piadina) with Fontina and Prosciutto

Giada says, "A piadina is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This no-sauce combination is very typical of northern Italy, where piadini are especially popular."

Asian Glazed Wings

Bibb Lettuce and Shrimp Wraps

Queso Fundido con Chorizo

Picadillo Sliders

Spicy Thai-Style Pineapple Wraps

Margarita Chicken Skewers

These easy-to-grill skewers are full of flavor thanks to a tequila-spiked margarita mix marinade.

Summer Salsa with a Shot

Grilled Sausages with Fresh Ricotta and Toasted Baguette

There's a meal's worth of flavor contained in just one bite of Bobby's snackable baguettes topped with creamy ricotta, grilled shallot relish and sweet Italian sausage.

New England Steamers

Pork Lettuce Wraps

Pineapple-Ginger-Habanero Salsa

Shrimp and Okra Kebabs

The unlikely pairing of seafood seasoning and sherry creates a savory, sweet butter with slight notes of toffee.

Grilled Clams with Scallions and Cucumber

"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic and simple flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that&rsquos when they open."

Grilled Loaded Nachos

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And because they are personal size, your guests can eat them with our suggested toppings or their favorites.

Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugula and Crispy Serrano

Grilled Shrimp Scampi-Style with Soy Sauce, Fresh Ginger and Garlic

Chicken Satay with Peanut Sauce

Jalapeno Pepper Poppers

These jalapeno poppers are oozing with melted cheese and wrapped in crispy bacon, and are so easy to make on the grill.

Grilled Grape Leaf-Wrapped Goat Cheese

Grilled Corn Salsa

Grilled corn and tomatoes give this salsa a smoky-sweet twist.

Ceviche with Serrano Chiles, Mango and Smoked Tomatoes

The cold-smoked tomatoes add some depth to this tropical and spicy seafood dish while plantain chips provide a perfect, mildly sweet crunch.

Mini Italian Club Sandwiches

Tomato-Basil Pizzettes

Mini Panini

Finger sandwiches can be a party favorite year-round &mdash just take them to the grill when the weather gets warm.

If I Could Turn Back Lemon Thyme Bruschetta

For an appetizer that will never fail to impress, serve the bruschetta topping in a separate bowl and let guests build their own. That way, the toast will stay crisp and you can prep the dish ahead of time.

Grilled Bacon-Wrapped Dates

These bacon-wrapped dates are stuffed with manchego and almonds and grilled to perfection.

Grilled Stuffed Jalapeno Chiles

Marcela removes the seeds from the jalapenos before stuffing them with mozzarella and wrapping them in bacon. Cooking them on the grill sizzles the outside, while the inside becomes oozy and creamy.

Caprese Granita

We&rsquore willing to bet you&rsquove never had caprese like this before. Giada freezes a blended tomato sauce and serves the icy mixture with fresh basil, mozzarella and pine nuts. The granita can be made up to four days ahead of time, so feel free to meal prep your summer entertaining menu.

Guacamole

Make restaurant-style guacamole at home for your next picnic. It's best served fresh, so make it just before guests arrive if you're bringing guac to a party, take the ingredients with you and make it when you arrive.

Crostini with Sweet Ricotta, Honey and Toasted Hazelnuts

Spicy Crushed Hummus

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Stuffed Baby Bell Peppers

Cold Summer Soup

Bruschetta with Prosciutto, Ricotta and Arugula

Hush Puppies

Ayesha&rsquos crispy hush puppies are the best way to kick off a summer fish fry and, best of all, take less than 30 minutes to put together.

Gazpacho

Turn the dreaded chore of cleaning out the fridge into a delicious and light no-cook summer appetizer with Ree&rsquos gazpacho.

Roasted Pepper and Goat Cheese Bruschetta

Bright and colorful, this goat cheese bruschetta is a deceptively simple appetizer for impromptu gettogethers and big summer bashes alike.

Beer-Battered Zucchini Curly Fries

Watch with amazement as one little zucchini morphs into a giant platter of fries that rivals any fairground food. Change up the batter by using a beer with more pronounced hops (like an IPA), if you like.

White Bean Dip with Pita Chips

Blend canned white beans with garlic, lemon and olive oil for a super-flavorful, easy-to-make dip to serve with homemade pita chips or sliced vegetables.

Zucchini Fry Nachos

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks, then dress them up with all the fixings &mdash jalapenos, avocado, pico de gallo and more.

Grilled Corn, Bacon and Chile Crostini

Disco Zucchini Fries

Who remembers the bliss of ordering late-night disco fries &mdash topped with gravy and bacon &mdash at the diner? This baked zucchini twist you can make at home is a bit more virtuous, but it still totally hits the spot.

Cajun Zucchini Fries

The combination of panko and cornmeal makes these fries (inspired by the flavors of Louisiana) especially crunchy. Serve them in cute paper cups for a picnic-style party wherever you are.

Grilled Mushroom Flatbread with Truffled Pecorino

Bacon-Apple-Jalapeno Pop 'Ems

Try Aarti's oven-baked appetizers instead of fried jalapeno poppers. She fills the halved peppers with light cream cheese, scallions and apples, then wraps each bite with a bit of bacon.

Pineapple Polenta Squares with Shrimp

A reader won the Chairman's Challenge in Food Network Magazine with this creative pineapple recipe. The fruit does double duty: It's combined with the polenta and used in the shrimp's marinade.

Asian Lettuce Wraps

Lemon-Lavender Shrimp Cups

For an easy and elegant appetizer, serve sweet and tangy shrimp in endive cups.

Jumbo Shrimp Stuffed with Cilantro and Chiles

Grilled Oysters with Jalapeno-Herb Mignonette

When you shuck your oysters, make sure to leave as much of the oyster&rsquos juices &mdash its liquor &mdash in the shell as possible so it stays moist. As for the Jalapeno-Herb Mignonette, if you aren&rsquot into fresh cilantro, rest assured that fresh chives or tarragon can do the trick too.

Grilled Edible Cheeseboard

We love a good bread bowl so why not a bread platter? Whether you make your own pizza dough or buy it at the store, cooking it on the grill will give you a dough that is golden, crisp and tinged with a subtle smoky flavor. Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering with friends or served alongside a big green salad for the perfect summer dinner.

Grilled Baba Ganoush

Baba ganoush is a classic Levantine eggplant and tahini dip that is beloved throughout the Middle East. The main variations are whether yogurt is included (it&rsquos generally added to smooth out the flavor of the garlic) and how the eggplant is cooked. Our version calls for grilling the eggplant and skipping the yogurt to allow the charred smoky flavor to really shine.

Grilled Guacamole and Grilled Queso Dip

In Mexico, charring vegetables such as corn, tomatoes, peppers and onions is a popular way to add a smokey flavor to salsas, soups, sauces and the like. We used that technique here for both the guacamole and queso. You can also make the rest of the queso on the side burner, if your grill has one. If not, be sure to set the saucepan over high enough heat on the grill so that the mixture simmers. Since queso doesn&rsquot reheat well, make it right before you want to serve it.

Grilled Oysters Three Ways

Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.


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