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A colorful platter of fresh summer dinner party appetizers including bruschetta, caprese skewers, and vegetable crudités arranged on a rustic wooden table.

Easy Summer Dinner Party Appetizers: Whipped Feta with Blistered Tomatoes & Honey and Prosciutto-Wrapped Melon & Mozzarella Skewers

This collection of easy, make-ahead appetizers is perfect for a summer dinner party, featuring bright flavors and stunning presentation. The menu includes creamy Whipped Feta with sweet blistered tomatoes and refreshing Prosciutto-Wrapped Melon & Mozzarella Skewers. Designed for maximum impact with minimal fuss, these recipes let you enjoy your own gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer
Cuisine: American, Italian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • For Whipped Feta: 8 oz block feta cheese, crumbled
  • For Whipped Feta: 4 oz cream cheese, at room temperature
  • For Whipped Feta: 2 tbsp extra-virgin olive oil, plus more for blistering
  • For Whipped Feta: 1 pint cherry or grape tomatoes
  • For Whipped Feta: 1 tbsp honey, plus more for drizzling
  • For Whipped Feta: Fresh thyme or oregano for garnish
  • For Whipped Feta: Freshly cracked black pepper
  • For Whipped Feta: Crostini or crackers for serving
  • For Skewers: 1 small, ripe cantaloupe or honeydew melon
  • For Skewers: 8 oz fresh ciliegine small mozzarella balls
  • For Skewers: 6-8 slices prosciutto, cut in half lengthwise
  • For Skewers: Fresh basil leaves
  • For Skewers: Aged balsamic glaze for drizzling
  • For Skewers: Flaky sea salt
  • For Skewers: Small skewers or toothpicks

Equipment

  • Food processor
  • Skillet
  • Serving platters or boards
  • Small skewers or toothpicks
  • Melon baller
  • Knife
  • Cutting board
  • Mixing bowls
  • Paper towels
  • Measuring spoons

Method
 

  1. For Whipped Feta: In a food processor, combine crumbled feta, cream cheese, and 2 tbsp olive oil. Blend until smooth and whipped, scraping sides as needed. Transfer to a serving bowl and set aside.
  2. For Whipped Feta: Heat a skillet over medium-high heat. Add a glug of olive oil and the whole tomatoes. Cook, shaking occasionally, until skins blister and some tomatoes collapse, about 5-7 minutes.
  3. For Whipped Feta: Spoon the hot tomatoes and their juices over the whipped feta. Drizzle generously with honey, sprinkle with fresh herbs and black pepper. Serve immediately with crostini.
  4. For Skewers: Use a melon baller to scoop melon into balls, or cut into 1-inch cubes.
  5. For Skewers: Pat the mozzarella balls dry with a paper towel.
  6. For Skewers: Take a half-slice of prosciutto and loosely wrap it around a melon ball and a mozzarella ball together. Spear with a skewer, securing a basil leaf as you go.
  7. For Skewers: Arrange skewers on a platter. Just before serving, drizzle lightly with balsamic glaze and a tiny pinch of flaky salt.

Notes

Make-Ahead Tips: The whipped feta base can be made 1-2 days ahead and stored covered in the fridge. Toast crostini and store in an airtight container. Wash herbs and prep melon the day before. Assembly: Assemble skewers up to 2 hours before serving; keep covered in the fridge. Add tomatoes and final garnishes just before serving. Variations: For the dip, try using goat cheese or adding lemon zest. For skewers, substitute peaches or nectarines for melon, or use fresh figs. Serving: Let cheeses come to room temperature before serving for best flavor. Garnish platters with extra herbs, edible flowers, or lemon wedges.