Late Summer Appetizers

Make the most of late summer ingredients

As summer winds to a close, it's time to make full use of the last of the season's bounty and get ready to move on to autumn's bounty. We've collected our favorite late summer appetizer recipes for you to check out.

Tomato season is one of our favorite times of year. When fresh tomatoes start to fade away at the end of the summer, we rush to eat as many as we can before they're gone. We use them in salads with baby arugula and fried pizza dough, tarts with anchovies, and salmorejo, a chilled Spanish soup that is a richer cousin to gazpacho.

Eggplant starts to come into season in late summer. We love to throw them onto the grill, either to dress with a basil vinaigrette or to make melintzanosalata, a Greek dip of charred eggplant, olive oil, and parsley. Eggplant is also delicious pan-fried and served with briny capers, floral basil, and a drizzle of balsamic reduction.

Our season squash tart with puff pastry and goat cheese has the ability to evolve with the seasons. If fresh summer squash and zucchini are available then use them, but come fall butternut squash is fantastic as well.

Find all of these dishes and more in our collection of late summer appetizers.

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish.Landon Nordeman
Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)

Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)

A simple salad adds fresh contrast to fried strips of pizza dough.Todd Coleman
Crispy Calamari with Pesto Mayonnaise

Crispy Calamari with Pesto Mayonnaise

Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for fried calamari, cauliflower, and chickpeas.Todd Coleman
Fried Anchovy-Stuffed Zucchini Blossoms

Fried Anchovy-Stuffed Zucchini Blossoms

For this simple Italian hors d'oeuvre, delicate zucchini flowers are filled with salty anchovy fillets and batter-fried.Ingalls Photography
Eggplant and Parsley Dip

Eggplant and Parsley Dip

Chiles lend heat to a smoky eggplant dip from Kea, Greece.Penny De Los Santos
Clams in Sherry Sauce

Clams in Sherry Sauce

This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth.Todd Coleman
Spanish Chilled Tomato Soup (Salmorejo)

Spanish Chilled Tomato Soup (Salmorejo)

Gazpacho's richer cousin, this cool, creamy tomato soup topped with egg and jamon iberico will have you mopping up every drop with bread.Todd Coleman
Tomato-Cheddar Tart

Tomato-Cheddar Tart

Salting and draining fresh tomatoes before baking ensures a crisp, flaky crust in this savory tart recipe from the Dominican sisters of Heartland Farm in Pawnee Rock, Kansas. Cut the final product into thin wedges to serve as an appetizer or snack.James Roper
Fried Chickpea-Battered Potatoes (Bhajiya)

Fried Chickpea-Battered Potatoes (Bhajiya)

For this Mumbai street-food snack from Raghavan Iyer, chunks of potato are dredged in a light chickpea-and-rice-flour batter that is spiced with turmeric and chile powder. The potatoes are then deep fried until a golden crust forms and served with cilantro and tamarind chutneys. The spiced batter can be also used for other vegetables such as cauliflower and broccoli florets, sliced plantain, and eggplant.Ingalls Photography

Baked Brie with Raspberry Jam

Baked Brie with Raspberry Jam
There's a reason this recipe is a classic party appetizer: crowned with jam and wrapped in puff pastry, a wheel of brie turns into a gooey, irresistible treat that's great eaten with crackers or toast.Farideh Sadeghin
Shrimp and Rosemary Crostini

Shrimp and Rosemary Crostini

For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.Ingalls Photography
Tuna Tartare with Avocado

Tuna Tartare with Avocado

Associate test kitchen director Farideh Sadeghin relied on this elegant appetizer often when she worked as a private chef—it's tasty, quick to prepare, and simple to plate. For best results, use the freshest tuna you can find. Get the recipe »Farideh Sadeghin

Baked Ricotta with Orange Blossom Cherry Sauce

Baked Ricotta with Orange Blossom Cherry Sauce
Frozen cherries and orange blossom water make a deliciously sweet topping for creamy baked ricotta.Helen Rosner
Spanish-Style Toast with Tomato (Pan con Tomate)

Spanish-Style Toast with Tomato (Pan con Tomate)

This satisfying Spanish snack requires only toast, a ripe tomato, some good-quality olive oil and a sprinkle of salt.André Baranowski

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)
In Tamil-speaking households, a combination of fritters with sauce is referred to as vadai pachadi. Served for weddings and religious holidays, these spicy fritters get their signature crunch from yellow split peas and are topped with a creamy, tangy yogurt-tomato sauce.Ingalls Photography
Grapefruit and Seafood Ceviche

Grapefruit and Seafood Ceviche

Grapefruit juice, fiery jalapeño, and fragrant ginger transform shrimp, scallops, and calamari into an aromatic, spicy salad. Get the recipe »Ingalls Photography
Almond-Flour Crab Cakes with Lemon Aioli

Almond-Flour Crab Cakes with Lemon Aioli

The substitution of almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.Helen Rosner

Spicy Okra Pickles

Spicy Okra Pickles
These spicy pickles are a delicious accompaniment to a Thanksgiving meal.Helen Rosner
Labaneh

Labaneh

Thick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za'atar.Eilon Paz
Grilled Scallion Skewers (Kao Xiang Cong)

Grilled Scallion Skewers (Kao Xiang Cong)

Double-skewering scallions ensures they don't fall through grill grates and allows for easier basting and flipping.Todd Coleman
Parsley and Onion Salad

Parsley and Onion Salad

Fresh onions add cool spice to a simple and refreshing parsley salad.Todd Coleman
Seasonal Squash Tart

Seasonal Squash Tart

Naturally sweet squash is brightened by goat cheese and lemon zest in this light and tasty appetizer.Anna Stockwell
Herbed Tomato Tart

Herbed Tomato Tart

Fragrant herbs and anchovies underscore the bright sweetness and acidity of ripe cherry tomatoes in this eye-catching tart from Tuscany—cut into small squares, it makes an elegant appetizer.Todd Coleman
Grilled Eggplant with Basil Vinaigrette

Grilled Eggplant with Basil Vinaigrette

Basil vinaigrette makes a perfect topping for grilled eggplant—also try it with other summer vegetables such as zucchini.Maxime Iattoni
Ricotta Crostini with Cherry Tomatoes

Ricotta Crostini with Cherry Tomatoes

Ripe cherry tomatoes add sweetness to crostini topped with fresh ricotta.André Baranowski

Zucchini Fritters (Kolokitho Keftedes)

Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.Todd Coleman
Chile-Garlic Shrimp (Gambas Al Ajillo)

Chile-Garlic Shrimp (Gambas Al Ajillo)

These shrimp are cooked in a hot cast iron pan with tons of garlic and red Thai chiles.Todd Coleman