16 spring appetizer ideas for aperitifs

The return of sunny days is worth celebrating! So to celebrate spring, treat yourself to an aperitif made up of seasonal appetizers.

We put seasonal products in the spotlight

From April to June, spring vegetables appear on our menus. The aperitif being no exception to the rule, we forget the cauliflower in favor of asparagus. The same goes for squash, which we enjoyed enough this winter; instead, we favor radishes, peas, and tomatoes. Not only do we love them, but they are also perfect for making fresh appetizers.
As for fruits, we think of the strawberry-rhubarb duo, the stars of the moment for sweet-salty pairings, but also of mango, and citrus fruits still available such as orange, grapefruit or lemon.
Also, spring is known to be the season of plants. This is therefore the perfect opportunity to learn how to use edible flowers in cooking. 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 enhance the appetizers, we pair them with cheese, oilseeds, cold meats, and smoked salmon. And if you fear that your guests will not be hungry, a few slices of fresh bread, or why not some garlic bread which the Anglo-Saxons love.

We want quantity

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

We want variety

Asparagus tempura, vegetable grilled cheese, pea bruschetta, radish spread… There is no shortage of ideas for appetizers when it comes to a spring aperitif. We therefore present several types of canapes, puff pastries, skewers and mini-sandwiches. Other aperitif essentials: spring verrines of course. Serve with soups, gazpachos, fish or vegetable tartars (seasonal, if you 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.