When we talk about “aperitif recipes”, the range of possibilities is more than vast. From spreads to focaccia, gourmet doughnuts, summer verrines, or cold soups of all kinds, there is no limit to the imagination. The important thing is to keep in mind the way of serving to adapt the recipes. So, for an aperitif on the beach, we forget the verrines to transport or the quick frying. We want simple and nomadic, like sandwiches, savory cakes, dips to slip into plastic boxes, breadsticks, cheese shortbread, etc. To cool down, we think of cold soups and other gazpachos, easy to slip into a bottle.
To inspire you, here are 3 delights to adopt without hesitation.
Recipe #1: Zucchini, goat cheese and fresh mint cake
A delight to prepare in advance and cut into small cubes.
How do we do ? Grate 1 organic zucchini, spread it on a sheet of absorbent paper and blot it as dry as possible.
In a salad bowl, mix 170 g of T55 flour, 1 sachet of baking powder, 2 beaten eggs, 100 g of crumbled fresh goat’s cheese, 5 cl of olive oil and finally 10 cl of warm milk little by little. Mix.
Add the zucchini, 1 goat cheese cut into cubes and 1 bunch of chopped mint. Add salt and pepper.
Pour the batter into a cake tin lined with baking paper. Bake for 45 minutes at 180°C. Leave to cool before unmolding.
Discover the recipe for Zucchini, goat cheese and fresh mint cake
Recipe #2: Tomato, apricot and verbena gazpacho
Adding apricots and verbena is a change from the classic gazpacho recipe.
How do we do ? Blanch 2 nice ripe beefsteak tomatoes for 2 minutes. Let cool before peeling. Cut into large cubes, removing the core.
Open 7 small washed apricots and remove the pits. Chop 1 small red or white spring onion.
Mix together the tomato flesh, apricots, 5 cl of olive oil, the onion and 5 leaves of lemon verbena or fresh honey verbena. Add fleur de sel and pepper from the mill. Mix to obtain a very smooth soup.
Add a few ice cubes if you want to enjoy it chilled, otherwise leave it in the refrigerator for 1 hour before serving.
For 4 people
Discover the recipe for Tomato, Apricot and Verbena Gazpacho
Recipe #3: Greek Yogurt, Cucumber, Mint and Honey Dip
The extra touch to this recipe? The sweet acacia honey, which makes for a subtly sweet and salty spread.
How do we do ? Slice 150 g of seeded organic cucumber. Grate 1 large clove of peeled and degermed garlic. Finely chop 10 mint leaves. Mix 300 g of Greek yogurt with 2 tsp of acacia honey, cucumber, garlic, mint, salt and pepper.
Decorate with a few whole mint leaves and sesame seeds.
For 4 people
Discover the recipe for Greek yogurt, cucumber, mint and honey dip
