Summer aperitif: 5 vegetarian recipes to nibble on as an aperitif

To make a successful vegetarian aperitif, the key is to focus on diversity, and it’s a great opportunity to be creative in the kitchen. The diversity of vegetables, fruits, legumes or cheeses allows for an infinite number of taste combinations and presentations… Vegetable skewers, bruschettas, puff pastries or even colorful verrines, the possibilities are vast and go off the beaten track of the traditional aperitif.

Vegetables

There are many ways to prepare vegetables for an aperitif. Fried to make tasty vegetable fries, or dipped in batter. Carrot, cucumber, celery or radish sticks accompanied by dips such as hummus, guacamole or tzatziki are always a simple but effective option. Grilled vegetables, such as zucchini, peppers and eggplant, prepared on skewers, are ideal for nibbling. When choosing, it goes without saying that we favor seasonal products, summer fruits and vegetables in this case. So take a close look at the market stalls, and give free rein to your desires.

Cheeses

A vegetarian aperitif is also an opportunity to give pride of place to cheese. Parmesan chips, feta pastries, mozzarella crostini or even cream cheese-filled choux buns, cheese is the gourmet asset of all preparations. Alternatives to traditional cheese made from soy, cashew nuts or pistachios are excellent vegan options to replace cheese of animal origin.

Legumes

Legumes, such as lentils, chickpeas, and beans, offer great versatility in a vegetarian appetizer. Chickpeas make for crispy falafels, while lentils can be made into patties or spreads. Black beans, mixed with spices and accompanied by tortillas, become tasty vegan tacos.