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Recipe 7 recipes for a healthy aperitif

A healthy aperitif? Of course it’s possible, and sometimes it’s better! Discover our 7 recipes for a healthy aperitif.

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We offer you an aperitif tonight but you hesitate because you don’t want to eat ultra-rich salt cakes, cold cuts or crisps. Know that there are recipes for a light and healthy aperitif. Certainly it requires a little preparationbut it’s worth it!

Here are our 7 delicious recipes to share a healthy aperitif!

Ktipiti and tzatziki sauces

These two recipesgreek origin will delight you. They are very popular because they are simple to prepare and bring a real plus to your aperitif. To best appreciate these two recipes, taste them with breadsticksfrom crunchy vegetables or on blinis. It’s rare for a sauce to be healthy, so take advantage of it!

Bowl of tzatziki with cucumber pieces and a slice of bread. Credit: iStock

For 6 persons :

Preparation time: 15 minutes

Ingredients :

For the ktipiti:

  • 2 red peppers
  • 1 clove of garlic
  • 2 Greek yogurts (0% if possible)
  • 125g feta
  • 2 tbsp. at s. olive oil
  • 2 large pinches of paprika
  • Salt

For the tzatziki:

  • 2 Greek yogurts (0% if possible)
  • 1 cucumber
  • 2 cloves garlic
  • 1 bunch of mint
  • 4 tbsp. at s. olive oil
  • Salt and pepper

Preparation :

For the ktipiti:

1. Cut the bell pepper into small cubes.

2. In a salad bowl, mix all the ingredients: the feta cheese cut into small cubes with the peppers, the yoghurts, the olive oil, the peeled and finely chopped garlic and the paprika. Season with salt and pepper to taste.

3. Chill and serve with sticks of raw vegetables or blinis.

For the tzatziki:

1. Peel the cucumber and cut it into small cubes.

2. In a salad bowl, mix all the ingredients: the cucumber with the 2 pots of yoghurt, the finely chopped garlic, the olive oil and the chopped mint.

3. Chill and serve with sticks of raw vegetables or spread on blinis.

Tuna rillettes and raw vegetables

In a healthy aperitif, consider the fish rillettes. Easy to make and delicious while remaining light, they allow you to give some pep at your aperitif.

Delicious tuna rillettes served with toast. Credit: iStock

For 6 persons :

Preparation time: 30 minutes

Ingredients :

  • 1 large can of natural tuna
  • 1 plain yogurt (0% if possible)
  • 1 small onion
  • 2 tbsp. at s. finely chopped herbs (parsley, coriander, basil, tarragon)
  • 6 sprigs of chives
  • Sweet and hot pepper
  • Salt and pepper to your taste

Preparation :

1. Using a fork, crumble the large can of tuna au naturel. Make sure the tuna is properly drained.

2. Add the plain yogurt, the finely chopped onion, the finely chopped herbs (parsley, coriander, tarragon) and the sprigs of chives.

3. Season to taste with salt, pepper, sweet and/or hot pepper.

4. Reserve the tuna rillettes in the fridge.

5. Serve this light recipe as an aperitif accompanied by toasted wholemeal bread or crunchy vegetables: cauliflower florets, cucumber sticks, tomato wedges, mushrooms…

Toast bread with salmon

In a healthy aperitif, you can also indulge in bread. In this case, still prefer the wholemeal or semi-wholemeal bread.

Three slices of salmon and chervil pesto. Credit: iStock

For 6 persons :

Preparation time: 20 minutes

Ingredients :

  • 200g smoked salmon
  • 2 balls of buffalo mozzarella
  • 1 whole loaf of bread
  • For the chervil pesto:
  • 30 g grated parmesan
  • 1 bunch of chervil
  • A few pine nuts (30 g)
  • 5 c. at s. olive oil

Preparation :

1. Start the chervil pesto. Note that if you do not like chervil it is possible to make a classic basil pesto. Wash and dry the bouquet of chervil.

2. Place the bouquet in the blender and add the pine nuts, parmesan and a little pepper.

3. Gradually add the olive oil. The goal is to achieve a rather thick consistency. Reserve the beginning of the recipe at room temperature.

4. With the bread, make slices and lightly toast them.

5. Cut the mozzarella into small pieces and do the same with smoked salmon slices.

6. On each piece of bread, spread the salmon and mozzarella. Add a teaspoon of chervil pesto.

7. Delight your guests with this delicious gourmet and healthy recipe!

Italian bruschetta: hummus, feta, olives and tomato

Delight your guests with this delicious recipe, ideal for a light aperitif!

Delicious bruschettas with tomato and hummus. Credit: iStock

For 4 people :

Preparation time: 20 minutes

Ingredients :

  • For the hummus :
  • 300g canned drained chickpeas (equivalent to 400g undrained)
  • Juice of a lemon
  • 2 cloves garlic
  • 50 ml tahini (sesame paste)
  • 3 tbsp. at s. olive oil
  • For the bruschetta :
  • 12 cherry tomatoes
  • 100g pitted black olives
  • 2 spring onions
  • 150g feta
  • 1 loaf of bread (whole is better)
  • Olive oil, salt and pepper

Preparation :

1. Start by preparing the hummus. Drain the chickpeas. Rinse them. Save the cooking juice from the chickpeas, it will be useful for the rest of the recipe.

2. Peel the garlic cloves. In a blender, pour the chickpeas, olive oil, lemon juice, tahini, spices, salt, pepper and whole garlic.

3. Mix the preparation, adding the cooking juice little by little. The texture of the puree obtained must be very fine and homogeneous. Reserve the homemade hummus in the fridge.

4. Continue the rest of the recipe with the preparation of the bruschetta. Cut the bread into 6 regular pieces. Cut each piece in half lengthwise. Toast them in the oven, cut side down, until golden brown. Drizzle them still warm with a drizzle of olive oil. Reserve the pieces of bread.

5. Now take care of the accompaniment. After washing the cherry tomatoes, cut them into 4. Cut the black olives into rings. Wash and finely chop the spring onions. Crumble the feta.

6. In a large bowl, combine all the ingredients from step 3, adding olive oil and salt and pepper.

7. On each sandwich, generously spread hummus. Add a spoon of the preparation from step 4. Taste immediately and enjoy!

Healthy gazpacho with watermelon and ginger

The fruits are welcome in healthy aperitifs, they bring their touch oforiginality and freshness.

Refreshing gazpacho with watermelon, lime and ginger. Credit: iStock

For 4 people :

Preparation time: 10 minutes

Ingredients :

  • A quarter of a watermelon
  • 2 very ripe tomatoes
  • Half a bell pepper
  • 3 shallots
  • The equivalent of a c. c. grated ginger
  • Fresh thyme
  • 5 cl sherry vinegar
  • A pinch of cayenne pepper
  • Salt and pepper

Preparation :

1. The preparation of the gazpacho recipe is one of the simplest and fastest. Start by mixing the pulp of the watermelon with that of the tomatoes.

2. Add the peeled and deseeded bell pepper. Add the two fresh shallots, the grated ginger, a few pinches of fresh thyme and chilli, the sherry vinegar, salt and pepper.

3. Blend everything until you get a soup-like texture. You can add water if needed.

4. Serve very chilled in verrines for an aperitif.

Light salmon and avocado verrines

These delicious salmon and avocado verrines will satisfy all your guests.

Beautiful light verrines with salmon and avocado for an aperitif. Credit: iStock

For 4 people :

Preparation time: 20 minutes

Ingredients :

  • 2 slices of smoked salmon
  • 3 tbsp. at s. heavy cream
  • 75 g fresh cheese such as Boursin or Saint-Moret
  • 1 ripe avocado
  • A few sprigs of chives
  • 20g fried onions

Preparation :

1. Cut the flesh of the avocado into small pieces. Sprinkle with lemon juice to prevent oxidation.

2. Cut the salmon into small pieces as well and mix with the crème fraîche and the fromage frais of your choice. Add the finely chopped chives.

3. Place a layer of avocado, then salmon, in the bottom of the verrines. You can make several layers if you want to give more greediness.

4. Refrigerate for an hour and serve sprinkled with fried onions!

Homemade eggplant caviar

Super quick to make, this eggplant caviar will bring lots of flavors to your aperitif.

A gourmet eggplant caviar. Credit: iStock

For 4 people :

Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients :

  • 2 kg eggplant
  • Lemon juice
  • Salt
  • Garlic

Preparation :

1. First, cut the aubergines in half lengthwise.

2. Using a knife, make grids on the flesh and add olive oil to it.

3. Place them flat on the oven tray and bake at 180°C for 40 minutes.

4. Once the timer ends, scrape the flesh of the eggplants with a fork. Place the recovered flesh in a container.

5. Finalize the caviar with the seasoning you like: salt, lemon juice and a little garlic.