21 recipes for a vegetarian and gourmet autumn aperitif

How to make a seasonal vegetarian aperitif?

We put fall products in the spotlight

Carrots, squash, cauliflower… There are many vegetables between September and November. It would therefore be a shame to deprive yourself of their vitamins and shimmering colors.
To decline them, several options are available to you. In their simplest form, we prepare them raw, in sticks or florets, to immerse them in all kinds of spreads. The next step? Fry them to make delicious vegetable fries. You can even dip them in donut batter for an even softer result. Otherwise, why not make meatballs? Stuck on sticks, they are easy to peck. Unless you prefer to slip them into pies, pizzas or savory cakes. The advantage of these recipes is that they are practical when you have a lot of guests. Simply prepare them in large format then cut them into individual pieces.

To read: Our best quiches and savory tarts for autumn

We think about proteins

For what ? Quite simply because they are filling. And contrary to popular belief, cooking vegetarian and protein recipes is possible. You just need to use legumes. Lentils, chickpeas, tofu can easily be made into meatballs, hummus, and vegetarian burgers.
Also, we think of eggs which lend themselves perfectly to the aperitif game, and are easy to prepare in the form of deviled eggs or seasonal tortillas. If you are looking for simple and quick recipes to make, look to these.

We give pride of place to cheeses

Good news, cheese recipe season is back. Comforting and delicious as can be, we can’t resist the aroma of a roasted Camembert. Before putting in the oven, pour a drizzle of honey or calvados, then sprinkle with dried fruit. It is served straight out of the oven, with slices of toast or vegetables.
Do you prefer more subtle cheeses? Make cream cheese cigars with filo pastry. More crispy, we’re still looking.

Right away: 21 vegetarian and seasonal recipes perfect for an aperitif.