27 Vegetarian Appetizers That Put Produce Front and Center Packed with seasonal produce and bold flavors, these vegetable appetizers offer something for every guest at the table. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines and Mrigaa Sethi Mrigaa Sethi Mrigaa Sethi is a writer, editor, and home cook with over 13 years of experience in food, travel, and lifestyle magazines, ranging from alt-weeklies in Bangkok to monthly airline glossies in Singapore and New York City. Food & Wine's Editorial Guidelines Published on July 17, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen These vegetarian appetizers are a smart choice for entertaining, sure to please carnivores and herbivores alike. They bring vibrant color to the table, showcase seasonal produce, and are light enough to leave room for the meal ahead. From creamy dips and savory toasts to crispy fritters, stuffed vegetables, and globally inspired bites, this collection offers plenty of ways to start a gathering on a delicious note. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 27 Tomato Bruschetta Matt Taylor-Gross Built on smoky grilled ciabatta and enhanced with a touch of basil, tomato bruschetta is as simple as it is stunning. This crowd-pleaser makes entertaining prep easy, provided you do it right: Use the best seasonal tomatoes you can find, marinate them well, and lightly rub the bread with garlic. Get the Recipe Save 02 of 27 Chunky Guacamole Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell For this classic recipe from Ina Garten, the avocados are sliced rather than mashed to retain some texture. Don’t be tempted to add more than the single garlic clove that’s called for — too much raw garlic will add an unpleasant bite. Get the Recipe Save 03 of 27 Dirty Martini Dip Mini Stuffed Potatoes Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong Turn the beloved cocktail into a two-bite party appetizer with twice-baked baby Yukon Gold potatoes — after roasting until tender, fill them with a rich, bold blend of pungent blue cheese, cream cheese, and briny olive juice. Get the Recipe Save 04 of 27 Vaghareli Corn Flautas with Chutney Crema Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen The corn in this recipe gets a punch of flavor by being sautéed in the same oil used to bloom spices. The seasoned kernels are then combined with mild cheese, rolled up in tortillas, and deep-fried. Serve the flautas piled high with colorful garnishes alongside a ginger-lime avocado crema for a vibrant summer entertaining staple. Get the Recipe Save 05 of 27 Carrots en Croûte Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen This tasty appetizer stars tender spiced carrots swathed in flaky puff pastry. F&W’s Justin Chapple lightly tosses the rich, savory-sweet carrots in honey, curry powder, and thyme, then pre-roasts them before wrapping them in pastry. Get the Recipe Save 06 of 27 Baba Ganoush Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley The star of any meze platter, this two-hour take on the silky, smoky eggplant dip develops flavor as it chills, so it’s a perfect make-ahead option. Enjoy it with pita bread or crudités. Get the Recipe Save 07 of 27 Greek Zucchini Fritters with Garlic Yogurt Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Made with earthy zucchini, tangy feta, and bright herbs, these golden, crispy fritters give way to a creamy interior for the perfect bite. Garlic yogurt and a garnish of capers, dill, and tomatoes dress them up for any party. Get the Recipe Save 08 of 27 Mini Wedge Salads with Anchovy Dressing Greg DuPree Turn the salad course into passed hors d’oeuvres with these wedges of Little Gem lettuce — spread with the umami-rich anchovy dressing, dredge in toasted, seasoned panko, and serve. Or, for a completely vegetarian Caesar-style dressing, try swapping in the one here. Get the Recipe Save 09 of 27 Creamy Mushroom Tartlets Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Wylie Dufresne tops rounds of store-bought puff pastry with a cream sherry–infused cashew spread and heaps of fresh shiitakes, then bakes them until they’re delightfully golden. Get the Recipe Save 10 of 27 Charred Corn and Tomato Tartines with Tofu Aioli Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Inspired by 2022 F&W Best New Chef Rob Rubba’s plant-based creations at Washington, D.C., restaurant Oyster Oyster, we made our own eggless, tofu-based aioli. Enhanced by smoked paprika, the garlicky condiment is terrific slathered on sourdough slices piled high with grilled corn, peppers, and tomatoes. Get the Recipe Save 11 of 27 Spiced Carrots with Whipped Feta Greg DuPree / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley At Ajja, her restaurant in Raleigh, North Carolina, chef Cheetie Kumar caramelizes grated carrots in a pan with ghee, then stirs in toasted spices for an earthy, sweet spread that’s served with tangy whipped feta and warm toasted sourdough. Get the Recipe Save 12 of 27 Carciofi alla Giudia (Jewish-Style Fried Artichokes) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Artichokes were introduced to Italy by Moorish traders in medieval Sicily, where they were widely embraced by Jewish cooks. Today, fried artichokes are a hallmark of Rome’s historic Jewish quarter and appear on menus throughout the city — they’re the perfect crispy appetizer to appear at your party, too. Get the Recipe Save 13 of 27 Roasted Broccoli with Fondue Food & Wine / Photo by Fred Hardy II / Prop Stylisng by Christina Daley / Food Styling by Julian Hensarling Charred broccoli and toasty croutons meet a quick, velvety Fontina fondue in this appetizer from 2003 F&W Best New Chef Stuart Brioza and chef Nicole Krasinski, who originally shared the recipe as part of their ideal Valentine’s Day spread. Get the Recipe Save 14 of 27 Spanakopita Skillet Dip Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Chock-full of baby spinach in a silky base made with feta, yogurt, and cream cheese and adorned with crisp phyllo rosettes, this warm dip transforms the Greek favorite into a luxurious partner for chips and crostini. Get the Recipe Save 15 of 27 Vegetables à la Grecque Food & Wine / Photo by Jake Sternquist / Food Styling by Sammy Mila / Prop Styling by Breanna Ghazali With Greek flavors and French technique, Jacques Pépin’s poached and marinated veggies are bright, versatile, and easy to make ahead. Serve them at cocktail hour next to the charcuterie board. Get the Recipe Save 16 of 27 Peperonata Agrodolce with Whipped Feta Toast Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Softened peppers are finished with red wine vinegar and sugar for a sweet-and-sour kick, then served over whipped feta toasts for this impressive appetizer from Marianne Williams. Get the Recipe Save 17 of 27 Okra Tempura with Lime “Fonzu” Dipping Sauce Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan F&W executive editor Karen Shimizu believes that high-heat cooking with a zap of acid is the ideal way to highlight okra’s texture potential. Scoring the pods ensures more surface for the airy tempura batter to cling to for maximum crispness. Get the Recipe Save 18 of 27 Caramelized Onion and Polenta Tart Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali Bill Telepan’s low-lift appetizer relies on store-bought puff pastry, instant polenta, and Fontina cheese to create a restaurant-worthy appetizer that showcases the beauty and sweetness of just-caramelized onions. Get the Recipe Save 19 of 27 Bollitos de Papa y Elote (Potato Elote Bites) Emily Kordovich Good things indeed come in small packages. Inspired by bollitos from the Dominican Republic, 2021 F&W Best New Chef Paola Velez wraps a spiced corn filling, based on the Mexican street food elote, in spiced mashed potatoes and deep-fries it. Get the Recipe Save 20 of 27 Lumpiang Sariwa (Fresh Filipino Spring Rolls) Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell For this recipe, 2021 F&W Best New Chef Carlo Lamagna skips the deep fryer and instead makes these tender spring rolls by wrapping delicate homemade coconut crêpes around lettuce leaves filled with crisp vegetables. Topped with a lightly sweetened soy sauce and sprinkled with crunchy chopped peanuts, these rolls are a fresh way to start a meal. Get the Recipe Save 21 of 27 Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves) Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Chef Musa Dağdeviren shares the recipe for these tender vegetarian stuffed grape leaves from the Turkish region of Mugla in The Turkish Cookbook. The tangy brightness of the brined grape leaves is mellowed by a rice filling seasoned with fresh parsley, dill, and plenty of cooked onions. Get the Recipe Save 22 of 27 Blistered Shishito Peppers with Miso Fredrika Stjärne Salty, earthy, and spicy from brown rice miso and fresh ginger, these charred peppers come together with only six ingredients in just 15 minutes. Get the Recipe Save 23 of 27 Crudités and Fermented Soybean Dip Greg DuPree When she was chef at The Charter Oak in Napa Valley, Katianna Hong found much of her inspiration in the bountiful local produce. Her favorite pairing for just-picked vegetables — radishes, carrots, bell peppers, chard — is this thick, tangy dip made from fermented soybeans, soybean paste, and sour cream or crème fraîche. Get the Recipe Save 24 of 27 Zucchini and Pepper Gratin with Herbs and Cheese James Merrell Chef Daniel Humm spoons a ratatouille-like mix of sautéed zucchini, bell pepper, and tomato over zucchini slices, then sprinkles cheese on top and bakes them until lightly browned. Get the Recipe Save 25 of 27 Za’atar-Spiced Beet Dip with Goat Cheese and Hazelnuts Antonis Achilleos Baked beets bring vibrant color to a luscious puree of yogurt, garlic, chiles, maple syrup, and fragrant za’atar. Scatter it with chopped hazelnuts, thinly sliced scallions, and crumbles of goat cheese, then serve with warmed bread. Get the Recipe Save 26 of 27 Squash Blossoms with Pimento Ricotta © Fredrika Stjärne For a lighter take on traditional Tuscan stuffed squash blossoms, brothers and cookbook authors Matt and Ted Lee pay homage to a Southern favorite by filling the flowers with a mix of ricotta and pimientos, then serving them raw rather than fried. Get the Recipe Save 27 of 27 Goat Cheese-Stuffed Mushrooms with Breadcrumbs © Frances Janisch For these texturally satisfying bites, creamy chèvre is stuffed into cremini mushrooms and topped with crispy herbed breadcrumbs. You can make these a day ahead and refrigerate them without the breadcrumbs, then sprinkle the topping on before serving. Get the Recipe Save Explore more: Food Recipes Appetizers Was this page helpful? Thanks for your feedback! Tell us why! Other Submit