The Ultimate Summer Hors D'oeuvres Menu

We’re the type of people that go out to eat and order exclusively from the appetizer menu. The concept of having a lot of small plates and getting to sample many different things is appealing. It also encourages a longer and more thoughtful meal where we can concentrate on catching up with friends and spending quality time together. While this works great at a restaurant, replicating it at home can be tricky.

Since appetizers tend to be small, often intricate bites, they’re more time consuming to make. We all know how valuable time is! Still, it doesn’t stop us from pursuing that laid back, easy dining experience at home. If you’re like us and enjoy this style of dining, I’ve created an easy summer hors d’oeuvres menu that can be prepped ahead of time and pulled together quickly. Keep reading for a breakdown of how to pull this together plus some suggested wine pairings.


This menu is simple yet filling and the majority can be prepped ahead of time. These foods also won’t sit heavy on your stomach - a bonus when you’re grazing all night in the intense summer heat. Now for the breakdown on prep and assembly…

  • Grazing Board: Similar to a cheese board, a grazing board also includes dips, veggies, cured meats, nuts, and anything else you may like to snack on. There really is no rhyme or reason to assembling your board and no rules as to what can and can’t go on it. Check out our Instagram Story highlights for a tutorial if you’re curious but otherwise go wild! It will take you about 10 minutes to pull it together and should be left until right before your guests arrive.

  • Boursin Stuffed Mushrooms: These have been a favorite recently and they are super simple yet delicious. The day before your party wash and de-stem the mushrooms. Any time the day of your party you can fill each with as much Boursin as you like and sprinkle the top with parmesan cheese. They will need about 20 minutes in the oven at 400 degrees to cook the mushrooms and melt the parmesan. After that they’re delicious warm or at room temperature.

  • Burrata Salad: Another recent favorite, this salad comes together in no time. Toss arugula and cherry tomatoes with olive oil and sea salt then platter. Add burrata on top of the arugula with fresh cracked pepper and you’re done. From start to finish, it’s about a 5 minute dish that’s fresh and tasty. If you’re curious, burrata is basically a big ball of fresh mozzarella stuffed with cream soaked fresh mozzarella. It’s typically with the fancy cheeses at the grocery store. If your store doesn’t have it, feel free to use regular fresh mozzarella.

  • Grilled Shrimp Cocktail: I’m going this one grilled so I can cook the shrimp at the same time as the chicken. Plus, no pots or pans to clean this way. You can also boil shrimp the day before if that’s your preference. Cocktail sauce can also be made a day or two ahead of time.

  • Pesto Chicken Skewers: When making chicken skewers, I buy the fresh chicken tenderloins at the grocery store. This way I don’t have to worry about cutting them to the right size. Marinate for about 30 minutes then skewer and grill. Make this the last dish you prepare before guests arrive so the chicken is hot.

  • Fresh Berries w/Homemade Whipped Cream: A homemade whipped cream just tastes better in my opinion and can be made a day or two ahead of time with no issue. Wash and slice berries the day before as well for a simple yet tasty summer dessert.

Now, for my favorite part - the wine! This menu will pair great with any light, food friendly wine. French rosé goes with just about everything and is perfect for this time of year. Also a light bodied Pinot Noir if you prefer red wine would be great with this. Check out our Instagram Story highlights to see the exact bottle I paired with this menu.

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