Is it too early to break out the grill? We think not. These zucchini rolls from Cookin’ Canuck — yes, that’s the actual blog name — are stuffed with herbed goat cheese and kalamata olives, but you can substitute the goat cheese with part-skim ricotta if you want to cut out some of the fat. Click here for the recipe.

If your kitchen expertise doesn’t advance far past knowing how to cook Ramen but you still need to contribute a party hors d’oeuvre, this recipe for mini caprese bites from MyRecipes.com has you covered. Everything you love about a caprese salad just got compressed onto a skewer. Click here for the recipe.

Think of these steamed artichokes from Whole Foods as a much lighter, much easier version of stuffed artichokes. Instead of baking the artichokes with a mixture of cheese, breadcrumbs and a lot of oil, this recipe steams the artichokes and lets you peel off leaves and individually use them to scoop up some of the creamy walnut dip. Instead of cheese or cream, the dip uses just walnuts, sherry vinegar, lemon juice, Dijon mustard and herbs. Click here for the recipe.

These yummy stuffed portabella mushrooms from Rachael Ray are filled with a mixture of ground chicken (or turkey), fennel seed, lemon zest, asiago cheese, spinach and breadcrumbs. Drooling yet? Click here for the recipe.

Ah, crostinis — they’re like the blank canvas of appetizers. So many wonderful things you can cover them with! This recipe from VeryCulinary.com brilliantly chooses to use sautéed cremini and button mushrooms and pine nuts with sherry. Click here for the recipe.

Add some fava flava to a multigrain baguette by spreading it with pureed fava beans, arugula, avocados, mint and some seasoning. If you’re a fish fanatic, this recipe from Happyolks.com also suggests adding salmon, which packs even more protein into each bite. Click here for the recipe.

Who says bruschetta requires tomatoes? Reinvent the traditional Italian antipasto with this recipe from Annie’s Eats. Goat cheese and balsamic vinegar gives the appetizer a tangy twist that balances the sweetness from the strawberries. Click here for the recipe.

This recipe from the Food Network takes the array of foods from an antipasto plate and conveniently sticks them right onto a bite-sized skewer. Roasted red pepper, sundried tomatoes, artichokes, basil and Italian sausage all in one bite? Yes please! Click here for the recipe.

Hors d’oeuvres just aren’t complete without shrimp cocktail — or, even better, these shrimp shooters from MyRecipes.com. Chilled for eight to 24 hours in a flavorful vinaigrette and then presented with a few lettuce leaves in small glasses, these shrimp make for a pretty, as well as delectable, appetizer. Click here for the recipe.