Poolside Appetizers for Easy Summer Parties

Poolside Appetizers for Easy Summer Parties

By Sara Taylor

Poolside Appetizers for Easy Summer Parties

By Sara Taylor
•
Updated
•
Recipes

Instead of being stuck in the kitchen, pool party season is all about being in the pool! These eighteen effortless, fun pool party recipes are designed to be made, served, and enjoyed in a matter of minutes so you can just set it and forget it while you dive in and enjoy your own party! Most of these recipes come together in a matter of minutes.

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1) Caprese Skewers

caprese skewers with red cherry tomatoes, white mozzarella and green basil lined up on a white platter with a balsamic drizzle, in a wide horizontal shot on a sunny patio table, natural light, shallow depth of field, landscape orientation

All the charm of a caprese salad, ready and easy for you to grab and go.

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caprese skewers with red cherry tomatoes, white mozzarella and green basil lined up on a white platter with a balsamic drizzle, in a wide horizontal shot on a sunny patio table, natural light, shallow depth of field, landscape orientation

Caprese Skewers

Cherry tomatoes, refreshing mozzarella, and basil drizzled with balsamic, are all threaded onto the skewers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 skewers
Ingredients Method Notes

Ingredients
  

  • 24 cherry tomatoes
  • 24 mini mozzarella balls
  • 24 basil leaves
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil
  • 1 pinch salt and pepper

Method
 

  1. Thread a tomato, a folded basil leaf and a mozzarella ball onto each small skewer, then repeat.
  2. Arrange the skewers on a serving platter.
  3. Drizzle with olive oil and balsamic glaze.
  4. Season with a pinch of salt and pepper and serve chilled.

Notes

Assemble these a couple hours ahead and chill until party time.

2) Watermelon Feta Bites

bright pink watermelon cubes topped with white feta and green mint leaves on a chilled platter, in a wide horizontal shot beside a poolside table, natural light, shallow depth of field, landscape orientation

It is sweet, salty, and super refreshing. You’ll want a whole tray to yourself!

bright pink watermelon cubes topped with white feta and green mint leaves on a chilled platter, in a wide horizontal shot beside a poolside table, natural light, shallow depth of field, landscape orientation

Watermelon Feta Bites

Watermelon cubes are topped with feta cheese, fresh mint and a splash of lime.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups watermelon cubed
  • 1 cup feta cheese cubed
  • 20 mint leaves
  • 1 lime juiced
  • 1 tbsp honey

Method
 

  1. Cut the watermelon into even bite-sized cubes and pat dry.
  2. Top each cube with a small cube of feta and a mint leaf, securing with a pick.
  3. Whisk the lime juice and honey together.
  4. Drizzle the lime-honey over the bites just before serving.

Notes

Keep these cold; they're best icy on a hot day.

3) Guacamole with Blue Corn Chips

a bowl of chunky green guacamole flecked with cilantro surrounded by deep blue corn tortilla chips, in a wide horizontal shot on a bright outdoor table, natural light, shallow depth of field, landscape orientation

Our creamy, zesty guac is always a hit! It'll be gone in seconds!

a bowl of chunky green guacamole flecked with cilantro surrounded by deep blue corn tortilla chips, in a wide horizontal shot on a bright outdoor table, natural light, shallow depth of field, landscape orientation

Guacamole with Blue Corn Chips

Chunky blue corn chip guac with cilantro and fresh lime.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 avocados ripe
  • 1 lime juiced
  • 1/4 cup red onion finely diced
  • 1/4 cup cilantro chopped
  • 1 jalapeno minced
  • 1/2 tsp salt
  • 1 bag blue corn chips

Method
 

  1. Mash the avocados in a bowl, leaving some chunks for texture.
  2. Stir in the lime juice, red onion, cilantro and jalapeno.
  3. Season with salt and taste, adjusting lime as needed.
  4. Press plastic wrap onto the surface to keep it green, then serve with blue corn chips.

Notes

An avocado pit set in the guac helps slow browning.

4) Mango Salsa with Pineapple

a vibrant bowl of mango and pineapple salsa flecked with red onion and cilantro, in a wide horizontal shot on a sunny patio table with chips alongside, natural light, shallow depth of field, landscape orientation

Sunshine in a bowl! Super tasty and tropical!

a vibrant bowl of mango and pineapple salsa flecked with red onion and cilantro, in a wide horizontal shot on a sunny patio table with chips alongside, natural light, shallow depth of field, landscape orientation

Mango Salsa with Pineapple

A great mango and pineapple salsa with red onion, cilantro, and lime.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 mangoes diced
  • 1.5 cups pineapple diced
  • 1/4 cup red onion finely diced
  • 1/4 cup cilantro chopped
  • 1 jalapeno minced
  • 1 lime juiced
  • 1/2 tsp salt

Method
 

  1. Dice the mango and pineapple into small, even pieces.
  2. Combine with the red onion, cilantro and jalapeno in a bowl.
  3. Stir in the lime juice and salt.
  4. Chill 15 minutes to let the flavors meld, then serve with chips.

Notes

Great spooned over grilled fish or shrimp too.

5) Prosciutto-Wrapped Melon

orange cantaloupe wedges wrapped in ruffled pink prosciutto with basil leaves on a white platter, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

The traditional sweet and salty combination that always seems a little bit fancier.

orange cantaloupe wedges wrapped in ruffled pink prosciutto with basil leaves on a white platter, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

Prosciutto-Wrapped Melon

Cantaloupe sweet juicy wedges are wrapped in a slice of salty prosciutto and topped with cracked black pepper.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 pieces
Ingredients Method Notes

Ingredients
  

  • 1/2 cantaloupe cut into wedges
  • 12 slices prosciutto
  • 1 tbsp olive oil
  • 1 pinch black pepper
  • 12 basil leaves

Method
 

  1. Cut the cantaloupe into 12 thin, peeled wedges.
  2. Tuck a basil leaf against each wedge and wrap with a slice of prosciutto.
  3. Arrange on a platter and drizzle lightly with olive oil.
  4. Finish with a crack of black pepper and serve chilled.

Notes

Honeydew works beautifully here too if you prefer.

6) Shrimp Cocktail

chilled pink shrimp arranged around a bowl of red cocktail sauce over crushed ice with lemon wedges, in a wide horizontal shot on an outdoor table, natural light, shallow depth of field, landscape orientation

Shrimp with zippy sauce is a great option for a poolside party.

chilled pink shrimp arranged around a bowl of red cocktail sauce over crushed ice with lemon wedges, in a wide horizontal shot on an outdoor table, natural light, shallow depth of field, landscape orientation

Shrimp Cocktail

Shrimp that have been poached and chilled, and then served with a cocktail sauce that has a spicy, tangy horse radish kick.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb large shrimp peeled and deveined
  • 1 lemon halved
  • 1 cup ketchup
  • 3 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 1 tsp hot sauce
  • 1 pinch salt

Method
 

  1. Bring a pot of salted water with the lemon halves to a boil.
  2. Add the shrimp and poach 2 to 3 minutes until pink and just cooked.
  3. Drain and plunge the shrimp into ice water to chill, then pat dry.
  4. Stir together the ketchup, horseradish, lemon juice and hot sauce for the sauce.
  5. Arrange the shrimp around a bowl of cocktail sauce over ice and serve.

Notes

Serve on a bed of crushed ice to keep everything cold poolside.

7) Mini Lobster Rolls

a row of mini lobster rolls in golden toasted buns overflowing with creamy lobster salad and chives, in a wide horizontal shot on a coastal-style platter, natural light, shallow depth of field, landscape orientation

Small, buttery rolls take you back to those coastal pool days!

a row of mini lobster rolls in golden toasted buns overflowing with creamy lobster salad and chives, in a wide horizontal shot on a coastal-style platter, natural light, shallow depth of field, landscape orientation

Mini Lobster Rolls

Lobster mixed with tangy mayo and placed in buttery toasted mini buns.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 rolls
Ingredients Method Notes

Ingredients
  

  • 1 lb cooked lobster meat chopped
  • 1/3 cup mayonnaise
  • 1 stalk celery finely diced
  • 1 tbsp lemon juice
  • 2 tbsp chives chopped
  • 12 mini slider buns
  • 2 tbsp butter melted

Method
 

  1. Gently toss the lobster with mayonnaise, celery, lemon juice and chives.
  2. Season to taste and keep chilled.
  3. Brush the mini buns with melted butter and toast until golden.
  4. Fill each toasted bun with the lobster salad.
  5. Serve right away while the buns are still warm.

Notes

Cooked crab or shrimp make a great budget-friendly swap.

8) Smoked Salmon Pinwheels

smoked salmon pinwheels with pink salmon and creamy swirls flecked with dill arranged on a white platter, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

These beautiful little swirls appear to be very complicated, but take only minutes to roll up.

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smoked salmon pinwheels with pink salmon and creamy swirls flecked with dill arranged on a white platter, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

Smoked Salmon Pinwheels

Tortilla pinwheels with cream cheese, smoked salmon, and herbs!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 3 flour tortillas large
  • 8 oz cream cheese softened
  • 6 oz smoked salmon
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 2 tbsp capers drained

Method
 

  1. Mix the cream cheese with dill, lemon juice and capers until smooth.
  2. Spread an even layer over each tortilla.
  3. Lay smoked salmon over the cream cheese, covering the surface.
  4. Roll each tortilla up tightly and chill 30 minutes.
  5. Slice into 1-inch pinwheels and arrange cut-side up on a platter.

Notes

Chilling before slicing keeps the pinwheels tight and neat.

9) Stuffed Cherry Tomatoes

bright red cherry tomatoes filled with creamy herb-flecked filling arranged on a platter, in a wide horizontal shot on a sunny patio table, natural light, shallow depth of field, landscape orientation

Little bursts of gentely creamy and herby delights all wrapped up in one neat little package.

bright red cherry tomatoes filled with creamy herb-flecked filling arranged on a platter, in a wide horizontal shot on a sunny patio table, natural light, shallow depth of field, landscape orientation

Stuffed Cherry Tomatoes

Cream cheese mixed with herbs and made fluffy is used to stuff hollowed cherry tomatoes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 24 cherry tomatoes
  • 8 oz cream cheese softened
  • 2 tbsp chives chopped
  • 1 tbsp fresh parsley chopped
  • 1 clove garlic minced
  • 1 pinch salt and pepper

Method
 

  1. Slice the tops off the cherry tomatoes and scoop out the seeds.
  2. Set them upside down on a paper towel to drain.
  3. Beat the cream cheese with chives, parsley, garlic, salt and pepper.
  4. Pipe or spoon the filling into each hollowed tomato.
  5. Chill until ready to serve.

Notes

A zip-top bag with a snipped corner makes an easy piping bag.

10) Cucumber Herb Sandwiches

dainty cucumber sandwiches cut into triangles with green cucumber peeking out, stacked on a tiered tray, in a wide horizontal shot on a bright outdoor table, natural light, shallow depth of field, landscape orientation

Refreshing and light, these are perfect for sipping lemonade by the water.

dainty cucumber sandwiches cut into triangles with green cucumber peeking out, stacked on a tiered tray, in a wide horizontal shot on a bright outdoor table, natural light, shallow depth of field, landscape orientation

Cucumber Herb Sandwiches

Soft bread sandwiches with an herbed cream cheese spread and crunchy cucumber slices.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 slices white bread
  • 6 oz cream cheese softened
  • 1 cucumber thinly sliced
  • 2 tbsp fresh dill chopped
  • 1 tbsp chives chopped
  • 1 pinch salt

Method
 

  1. Mix the cream cheese with dill, chives and salt.
  2. Spread the herb cream cheese over all the bread slices.
  3. Layer thin cucumber slices over half the slices.
  4. Top with the remaining bread and press gently.
  5. Trim the crusts and cut into triangles or fingers.

Notes

Salt the cucumber slices and pat dry so the sandwiches don't get soggy.

11) Tropical Fruit Kabobs

colorful fruit kabobs with pineapple, kiwi, strawberries and blueberries beside a bowl of creamy dip, in a wide horizontal shot on a sunny poolside table, natural light, shallow depth of field, landscape orientation

A stick with a rainbow at the end is something that children and adults alike go crazy over.

colorful fruit kabobs with pineapple, kiwi, strawberries and blueberries beside a bowl of creamy dip, in a wide horizontal shot on a sunny poolside table, natural light, shallow depth of field, landscape orientation

Tropical Fruit Kabobs

Picturesque skewers are made with pineapple, mango, kiwi, and assorted berries along with a honey-lime dipping sauce.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 kabobs
Ingredients Method Notes

Ingredients
  

  • 2 cups pineapple cubed
  • 2 kiwis sliced
  • 1 cup strawberries
  • 1 mango cubed
  • 1 cup blueberries
  • 1/2 cup Greek yogurt
  • 1 tbsp honey
  • 1 tsp lime juice

Method
 

  1. Thread the pineapple, kiwi, strawberries, mango and blueberries onto skewers in a colorful pattern.
  2. Arrange the kabobs on a serving platter.
  3. Stir the yogurt with honey and lime juice for a quick dip.
  4. Serve the kabobs alongside the honey-lime yogurt dip.

Notes

Use blunt-tip skewers if little ones are helping themselves.

12) Hummus with Veggie Sticks

a bowl of creamy swirled hummus drizzled with olive oil surrounded by colorful carrot, cucumber and pepper sticks, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

The easy-to-make and everyone loves it, keeps people munching away happily.

a bowl of creamy swirled hummus drizzled with olive oil surrounded by colorful carrot, cucumber and pepper sticks, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

Hummus with Veggie Sticks

Silky homemade hummus and olive oil with crunchy sticks for dipping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 3 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 4 cups carrot, cucumber and pepper sticks

Method
 

  1. Blend the chickpeas, tahini, lemon juice, garlic, cumin and salt until smooth.
  2. Drizzle in 2 tablespoons olive oil and a splash of water until creamy.
  3. Taste and adjust the lemon and salt.
  4. Spoon into a bowl and swirl the remaining olive oil on top.
  5. Surround with carrot, cucumber and pepper sticks for dipping.

Notes

A pinch of paprika on top adds color and a little smokiness.

13) Avocado Deviled Eggs

deviled eggs with creamy green avocado filling dusted with paprika and cilantro on a white platter, in a wide horizontal shot on a sunny outdoor table, natural light, shallow depth of field, landscape orientation

A picnic classic that everyone fights over, but this one has a creamy green twist.

deviled eggs with creamy green avocado filling dusted with paprika and cilantro on a white platter, in a wide horizontal shot on a sunny outdoor table, natural light, shallow depth of field, landscape orientation

Avocado Deviled Eggs

Deviled eggs with filling that has avocado in it and sprinkled with some paprika.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 1 avocado ripe
  • 1 tbsp lime juice
  • 2 tbsp mayonnaise
  • 1 tbsp cilantro chopped
  • 1/4 tsp salt
  • 1 pinch paprika

Method
 

  1. Place the eggs in a pot, cover with water, and bring to a boil; cook 10 to 12 minutes.
  2. Cool the eggs in ice water, then peel and halve them.
  3. Scoop the yolks into a bowl and mash with the avocado, lime juice, mayo, cilantro and salt.
  4. Spoon or pipe the filling back into the egg whites.
  5. Dust with paprika and serve chilled.

Notes

The lime juice keeps the avocado filling from browning.

14) Grapes and Cheese Kebabs

mini kebabs of green and red grapes alternating with golden cheese cubes on a platter, in a wide horizontal shot on a bright poolside table, natural light, shallow depth of field, landscape orientation

One of the most simple two-bite snacks that gives the impression that you put in more effort.

mini kebabs of green and red grapes alternating with golden cheese cubes on a platter, in a wide horizontal shot on a bright poolside table, natural light, shallow depth of field, landscape orientation

Grapes and Cheese Kebabs

Grapes and cheese cubes are easy nibbles to make because you can just put them on toothpicks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 kebabs
Ingredients Method Notes

Ingredients
  

  • 3 cups seedless grapes
  • 8 oz cheddar cheese cubed
  • 8 oz gouda cheese cubed
  • 20 small wooden picks

Method
 

  1. Wash and dry the grapes well.
  2. Cut the cheeses into bite-sized cubes.
  3. Thread a grape, a cheddar cube, a grape and a gouda cube onto each pick.
  4. Arrange the kebabs on a platter and chill until serving.

Notes

Mix red and green grapes for a prettier platter.

15) Bruschetta with Tomato and Basil

crusty toasted baguette slices piled with diced red tomatoes and green basil, arranged on a wooden board, in a wide horizontal shot on a sunny patio table, natural light, shallow depth of field, landscape orientation

Crispy toasts stacked with fresh tomato-basil toppings.

crusty toasted baguette slices piled with diced red tomatoes and green basil, arranged on a wooden board, in a wide horizontal shot on a sunny patio table, natural light, shallow depth of field, landscape orientation

Bruschetta with Tomato and Basil

Garlic fresh tomato, and basil mixture, on toasted slices of baguette.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 4 tomatoes diced
  • 1/4 cup fresh basil chopped
  • 2 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 pinch salt and pepper

Method
 

  1. Preheat the oven to 400°F, brush the baguette slices with olive oil, and toast 6 to 8 minutes until golden.
  2. Combine the diced tomatoes, basil, garlic, balsamic and remaining olive oil in a bowl.
  3. Season with salt and pepper and let it sit 10 minutes.
  4. Spoon the tomato mixture onto the toasted bread just before serving.

Notes

Top the toasts right before serving so they stay crisp.

16) Mini Caprese Pizzas

mini caprese pizzas with melted cheese, red tomato halves and fresh basil on a baking sheet, in a wide horizontal shot on a kitchen counter, natural light, shallow depth of field, landscape orientation

These mini pizzas are perfect for tiny hands! They include all the fresh flavors of caprese.

mini caprese pizzas with melted cheese, red tomato halves and fresh basil on a baking sheet, in a wide horizontal shot on a kitchen counter, natural light, shallow depth of field, landscape orientation

Mini Caprese Pizzas

Mini pizza rounds with marinara, mozzarella and topped with basil and tomato.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 pizzas
Ingredients Method Notes

Ingredients
  

  • 10 mini naan or pita rounds
  • 3/4 cup marinara sauce
  • 1.5 cups shredded mozzarella
  • 10 cherry tomatoes halved
  • 10 basil leaves
  • 1 tbsp olive oil

Method
 

  1. Preheat the oven to 425°F and arrange the rounds on a baking sheet.
  2. Spread a spoonful of marinara over each round.
  3. Sprinkle with mozzarella and top with cherry tomato halves.
  4. Bake 8 to 10 minutes until the cheese is bubbly and golden.
  5. Top with fresh basil and a drizzle of olive oil before serving.

Notes

Add the basil after baking so it stays bright and fresh.

17) Grilled Zucchini Rolls

grilled zucchini rolls with char marks wrapped around creamy white filling, secured with picks on a platter, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

Grilled ribbons with a smoky taste paired with a creamy and herby filling.

grilled zucchini rolls with char marks wrapped around creamy white filling, secured with picks on a platter, in a wide horizontal shot on a bright table, natural light, shallow depth of field, landscape orientation

Grilled Zucchini Rolls

Goat cheese with herbs wrapped into ribbons of tender, grilled zucchini.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 rolls
Ingredients Method Notes

Ingredients
  

  • 3 zucchini sliced lengthwise
  • 2 tbsp olive oil
  • 6 oz goat cheese softened
  • 2 tbsp fresh basil chopped
  • 1 tbsp lemon zest
  • 1 pinch salt and pepper

Method
 

  1. Slice the zucchini lengthwise into thin ribbons and brush with olive oil.
  2. Grill the ribbons 1 to 2 minutes per side until tender and marked, then cool.
  3. Mix the goat cheese with basil, lemon zest, salt and pepper.
  4. Spread a thin layer of the cheese over each zucchini ribbon.
  5. Roll up each ribbon and secure with a small pick.

Notes

A grill pan works perfectly if you don't have an outdoor grill.

18) Spinach and Feta Phyllo Cups

golden flaky phyllo cups filled with green spinach and white feta arranged on a platter, in a wide horizontal shot on a sunny outdoor table, natural light, shallow depth of field, landscape orientation

These crispy little cups filled with a warm and savory filling disappear quickly!

golden flaky phyllo cups filled with green spinach and white feta arranged on a platter, in a wide horizontal shot on a sunny outdoor table, natural light, shallow depth of field, landscape orientation

Spinach and Feta Phyllo Cups

Savory spinach and feta filling encased in a delicate, flaky phyllo cup.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 15 cups
Ingredients Method Notes

Ingredients
  

  • 1 box mini phyllo cups 15-count
  • 2 cups spinach chopped
  • 3/4 cup feta cheese crumbled
  • 1 clove garlic minced
  • 1 egg
  • 2 tbsp olive oil
  • 1 pinch salt and pepper

Method
 

  1. Preheat the oven to 350°F and set the phyllo cups on a baking sheet.
  2. Saute the spinach and garlic in olive oil until wilted, then cool slightly.
  3. Stir in the feta, egg, salt and pepper.
  4. Spoon the filling into each phyllo cup.
  5. Bake 10 to 12 minutes until set and the cups are golden, then serve warm.

Notes

These can be filled ahead and baked just before guests arrive.
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