A spring aperitif to try without delay

Spring flavors on the menu

Like spring pasta, we favor seasonal products in our recipes. Thus the peas are transformed into velouté, to be served in a glass; asparagus decorates bruschetta; when spinach slips into a delicious spread. To accompany them, the softness of mozzarella, burrata, or ricotta will be perfect as a toast base. As an accompaniment to vegetables, they can be spiced up with fresh herbs such as the classic basil, coriander and chives, or the more original tarragon, sage and chervil. And honestly, a simple herb can change everything in a recipe!

Requiring slightly more preparation than canapes or a spread, savory donuts are a gourmet option to consider. Inside, you can put everything. Mozzarella if you want to bet on an addictive classic that has proven itself; chorizo ​​béchamel sauce reminiscent of divine Spanish croquetas; intense feta; or even tofu.

Bread & company

Another simple delight is garlic butter bread, a variation of préfou which requires a minimum of ingredients and preparation. Homemade focaccia is also a recipe to consider for a spring aperitif. And to bring the “seasonal” side to the recipe, use an herb, like rosemary, or a vegetable, like green asparagus.

We want deliciousness in a spring aperitif

Even if vegetables remain the strong point of a spring aperitif, always stay delicious. Serving boiled vegetables to your guests is out of the question. Accompany them with a cream cheese dip; combine vegetables and raw ham on your toast; integrate vegetables and fresh goat cheese into a savory cake batter; etc.

Now that you have the keys to a successful spring aperitif, it's time for the recipes.