4 Easy Vegetarian Appetizer Recipes for Long Weekend Entertaining

Recipes by Liz Worndl. Follow Plated by Liv on Instagram or TikTok.

Tomato Tartare

Ingredients

• 3–4 medium tomatoes (Roma recommended)
• 1 tbsp shallot (about ½ shallot), finely diced
• 1 tbsp gherkins, finely diced
• 1 tsp capers, finely chopped
• 1 tbsp chives, finely diced
• 1 tsp Dijon mustard
• Extra virgin olive oil
• 1 tbsp garlic aioli (see notes)
• Crispy baguette croutons or your favourite crackers
• Salt and pepper, to taste

Directions

1. Blanch the Tomatoes: Bring a medium pot of water to a boil. Prepare an ice bath in a separate bowl. Score the top of each tomato with an “X.” Blanch in boiling water for about 45 seconds, just until skins loosen. Transfer immediately to the ice bath.
2. Seed and Dice: Peel the tomatoes, halve, and scoop out and discard the watery flesh. Finely dice the tomatoes, place in a strainer over a bowl, and season generously with salt. Chill for a few minutes to drain.
3. Make the Croutons: Thinly slice bread, toast in a lightly oiled pan over medium heat until golden, then season with salt.
4. Prep the Aromatics: Prep shallot, gherkins, capers, and chives.
5. Mix the Tartare: Remove tomatoes from the fridge and gently press out excess liquid. Transfer to a bowl with shallot, gherkins, capers, most of the chives (reserve some for garnish), and Dijon. Mix gently, taste, and adjust seasoning with more salt, pepper, or any of the add-ins to your liking.
6. Plate and Serve: To plate, shape tartare into a disc using a ring mould or cookie cutter. Top with a dollop of aioli, reserved chives, finishing salt, and a drizzle of olive oil. Serve with croutons or crackers.

Note: For quick homemade aioli in under 5 minutes, see my recipe below (vegan option included). If homemade isn’t your thing, simply mix quality mayo with a bit of grated garlic, lemon juice, and salt to taste. Takes 1 minute and tastes incredible.


Homemade Garlic Aioli

Ingredients

• Juice of 1 lemon
• 2 cloves garlic
• 1 tsp Dijon mustard
• 1 egg
• ¾ cup (180 ml) neutral oil
• ¼ cup (60 ml) olive oil
• ½ tsp salt
• Vegan option: Replace the egg with 1 tbsp canned chickpeas + 2 tbsp aquafaba (chickpea water). All other ingredients remain the same. I’ve tried this version and I really can’t taste a difference!

Directions

1. In a tall container just wider than your immersion blender, combine lemon juice, garlic, mustard, egg, and salt. Pour in the oils and let them settle on top.
2. Place the blender head at the bottom of the container, turn it on, and slowly raise it to incorporate the oil. Blend until emulsified, then season to taste. Ready in under 5 minutes!

Watermelon Carpaccio

Ingredients

• ¼ medium seedless sweet watermelon, chilled
• 1 small shallot, sliced into paper-thin rounds
• 1 small jalapeño, sliced into thin rounds
• ¼ cup feta or cotija cheese, crumbled
• Small handful fresh cilantro leaves
• 2 tbsp high-quality extra virgin olive oil
• 2 limes
• Flaky sea salt, to taste

Directions

1. Slice the Watermelon: Cut your chilled watermelon quarter into manageable wedges or slices. Using a mandoline or a very sharp knife, carefully slice the melon into very thin, uniform triangles. You can also use the mandoline to carefully slice the shallot and jalapeño thinly as well.
2. Assemble: Grab a large presentation plate. Arrange the watermelon triangles across the plate, overlapping them slightly.
3. Garnish: Evenly distribute your paper-thin shallot rounds and jalapeño slices across the top of the arranged watermelon. Right before serving, evenly drizzle the juice of 1 lime and extra virgin olive oil across the entire dish. Sprinkle with the crumbled cheese and fresh cilantro leaves, then finish with a generous pinch of flaky sea salt. Serve cold with extra lime wedges on the side.

Home Cook Tip: Make sure your watermelon is chilled before you start slicing! Chilling it thoroughly firms up the natural sugars and water content, making it much easier to get clean, paper-thin cuts on a mandoline.


Chili-Lime Street Corn Dip with Grilled Sourdough

Ingredients

• 4 ears fresh sweet corn, husks left completely on
• 1 loaf fresh sourdough bread, sliced and lightly oiled for grilling
• Hot honey (or regular honey), for garnish
• 1 small jalapeño, sliced into paper-thin rounds
• ¼ cup extra crumbled feta or cotija cheese (for garnish)
• Small handful fresh cilantro leaves
• A light dusting of smoked paprika (for garnish)
• 1 whole lime, cut into wedges

For the Chili-Lime Compound Butter:

• ½ cup (113g / 1 stick) salted butter, completely softened to room temperature
• 1 clove garlic, finely grated
• 2 tsp honey
• 1 tsp smoked paprika
• 1 tsp Kashmiri chili powder
• Zest of 1 lime
• 1 tsp kosher salt
• ½ tsp ground cumin
• ¼ to ½ tsp cayenne pepper (depending on your preferred spice level)

For the Whipped Feta-Ricotta Base:

• 1 cup (250g) ricotta cheese
• ⅓ cup (60g) feta cheese
• 2 tsp honey
• Zest and juice of 1 lime
• A pinch of kosher salt

Directions

• Soak the Corn: Submerge your whole ears of corn—husks completely intact— into a large bowl of cold water. Let them soak for 20 minutes. This hydrates the husks so they don’t catch fire on the grill.
• Grill the Corn: Crank your grill up to high heat. Lay the soaked corn directly onto the grates. Cook for 20 minutes, turning throughout so all sides get charred. The husks will turn completely black and charred, which is what you want—the steam trapped inside is cooking the corn to perfection. Remove and let cool slightly. Leave the grill on for finishing the corn.
• Whip the Cheese Base: Meanwhile, in a food processor (mini is best if you have one), add the feta cheese, lime juice, and honey. Blend until smooth. Add the ricotta, lime zest, and a pinch of salt, then blend again until the dip is light, fluffy, and creamy. Taste, season accordingly, and set aside.
• Mix the Spiced Butter: In a medium bowl, combine the softened butter with the other compound butter ingredients.
• Toss the Hot Corn: Peel back the charred husks from the corn and discard them. Put the cobs back onto the grill for 2 minutes just to get quick grill marks, taking care not to dry them out. Slice the kernels off the cobs. While the corn is still hot, add the spiced compound butter a few tablespoons at a time. Toss well until the butter melts entirely, taste, and add more butter until the kernels are beautifully glossy and coated.
• Assemble: Spoon the whipped cheese base onto your serving platter and use the back of a large spoon to create a shallow well in the centre. Pile the warm, buttery corn right into the middle.
• Garnish and Serve: Drizzle the entire platter with hot honey. Scatter your thin jalapeño rounds, extra crumbled cheese, and cilantro leaves over top. Finish with a dusting of smoked paprika and serve alongside warm slices of grilled sourdough and fresh lime wedges.

Home Cook Tip: Grill your corn straight in the husks! Soaking the whole ears in water for 20 minutes first turns the husks into a natural steamer. It traps moisture so the corn cooks to absolute perfection without drying out, while catching a gorgeous, smoky flavour from the charred outside. After peeling, you can toss them back on the grill for just a few minutes for grill marks without drying them out or overcooking.

Grilled Peach Flatbread with Burrata and Pesto

Ingredients

• ½ lb (approx. 225g) or about ½ standard ball store-bought premade pizza dough OR a store-bought flatbread/naan
• 2–3 tbsp extra virgin olive oil
• 2–3 large fresh peaches, halved and pitted
• 1 ball of Burrata
• Flaky sea salt & freshly cracked black pepper, to taste
• Extra fresh basil and mint leaves
• Optional: Aged balsamic glaze

For the Mint-Pistachio Pesto:

• 1 cup packed (approx. 40g) fresh basil leaves (tender top stems included)
• ½ cup packed (approx. 20g) fresh mint leaves (picked off stems)
• 2 tbsp roasted pistachios
• 3 tbsp (approx. 20g) Parmesan cheese, finely grated or cut into chunks
• 1 large garlic clove
• ½ cup (120 ml) extra virgin olive oil
• 2 small ice cubes
• Juice and zest of 1 lemon
• Salt and pepper

Directions

1. Bring the Dough to Room Temp: Take your pizza dough out of the fridge about 20 to 30 minutes before rolling.
2. Make the Pesto: In a small food processor or magic-bullet style blender, combine all of the ingredients, starting with the juice of half a lemon. Blend until smooth, which can take a bit of pulsing, stopping, and stirring. Taste and season accordingly with salt, pepper, and more lemon juice as needed. Set aside.
3. Grill the Peaches: Once halved, brush the cut sides and backs of your halved peaches generously with oil. Pre-heat your grill to high. Place the peach halves cut-side down on the grates and cook undisturbed for 2 minutes (give them a quarter-turn at the 1-minute mark for perfect criss-cross grill marks). Then, turn the grill heat down to medium and close the lid. Let them cook for an additional 4 to 5 minutes, flipping halfway onto their skins, until they are soft and juicy. This timing will vary depending on the ripeness of your peaches. Remove from the grill and slice into wedges.
4. Shape and Grill the Dough: If using pizza dough, roll it out onto a lightly floured surface to a uniform thickness, about 1/4 inch. Whether using pizza dough or store-bought flatbread, generously brush both sides with olive oil. Lay the dough or flatbread onto the high-heat grill. Cook for 2 minutes on the first side (rotate 90 degrees at the 1-minute mark for cross-hatch marks). Flip and cook for another 1.5 to 2 minutes on the other side. Remove to a presentation board.
5. Assemble & Garnish: While the flatbread crust is still warm, build your layers.
6. Pull the burrata from the water it is packaged in, and dry gently on a paper towel. Tear it open and place pieces evenly around the flatbread. Nestle your grilled peach wedges in between the cheese
7. The Final Touches: Drizzle a generous amount of your vibrant mint pesto over top. Garnish with a handful of fresh mint and basil leaves, a splash of high-quality extra virgin olive oil, extra chopped pistachios, and a sprinkle of flaky sea salt. Add an optional drizzle of aged balsamic glaze right before serving. Slice and serve warm!

Home Cook Tip: Adding two ice cubes to the food processor keeps the blender cool while blending your pesto, keeping it vibrant green and preventing oxidation.