16 ideas for spring appetizers for the aperitif

We put seasonal products in the spotlight

From April to June, spring vegetables invite themselves into our menus. The aperitif is no exception to the rule, we forget the cauliflower in favor of the asparagus. The same goes for squash, which we have enjoyed enough this winter, instead, we favor radishes, peas, and tomatoes. Not only do we love them, but they are also perfect for concocting fresh appetizers.
On the fruit side, we think of the strawberry-rhubarb duo, the stars of the moment for sweet and savory pairings, but also mango, and citrus fruits still available such as orange, grapefruit or lemon.
Also, spring is known to be the season for plants. This is the perfect opportunity to learn how to use edible flowers in the kitchen. Pansies, daisies, chamomile, zucchini flowers… Not only are their flavors surprising, but they also bring a bucolic touch, in keeping with the season.

We have fun

Plants are all well and good, but what we want above all is to have fun. So to sublimate the appetizers, we pair them with cheese, oilseeds, charcuterie, and smoked salmon. And if you’re worried that your guests will go hungry, a few slices of fresh bread, or why not some garlic bread that Anglo-Saxons love.

We want quantity

Ideally, try to present 5 to 7 types of appetizers to offer choice to your guests. As for the number of appetizers to provide in total, it will depend on the meal. Is it a buffet dinner? Or is the aperitif followed by a starter, a main course and a dessert? In the first case, count about 3 bites per different appetizer, otherwise, a bite of each should be enough to whet your appetite.

We want variety

Asparagus tempura, vegetable grilled cheese, pea bruschetta, radish spread… There’s no shortage of appetizer bite ideas when it comes to a spring aperitif. We therefore present several kinds of canapés, pastries, skewers and mini-sandwiches. Other essential aperitifs: spring verrines of course. To be declined with soups, gazpachos, fish or vegetable tartars (seasonal, if you have followed), and dips. The advantage is that you can prepare and dress them in advance.
Finally, we are thinking of offering spring cocktails, alcoholic or not, fruit juices or infused waters, to accompany the meal.

And for even more recipes, we let you take a look at our selection of spring appetizers.

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