Ha the sun, the cicadas, the gentle breeze caressing the face at the end of the day... It's time for an aperitif!

Whether you take it with friends, lovers or family, with pastis, wine or beer, they all have one thing in common: conviviality! And it's even better when there's something to snack on 😉

5 spread recipes from around the world for successful aperitifs

Do you want to impress your guests with original ideas for spreads for the aperitif? Here are 5 recipes selected by the Atelier du Sel that are simple and quick to make. Ideas from all over the world to bring an exotic note to your little slice of toast!

Lebanese Baba Ghanouj (eggplant caviar with sesame)

Eggplant caviar like you've never tasted before! From southern India to North Africa, this typically oriental recipe will delight your taste buds. Here is its Lebanese version, the Baba Ghanouj!

Ingredients (2 people)

2 aubergines - 1 lemon juice - 3 tablespoons of tahini - 1 clove of garlic - 1 large pinch of cumin - 2 tablespoons of extra virgin olive oil - 100 g of natural yoghurt or fromage blanc - Fresh garlic & turmeric flavored salt - Ground pepper – A few mint or parsley leaves for garnish

Preparation

Preheat the oven to 200°C, prick the whole aubergines over their entire surface before placing them on the oven tray lightly greased with olive oil. Let them cook for 35 minutes, turning them occasionally. The skin should grill slightly and the flesh should be very tender.

Leave the eggplants to cool for a while before peeling them. Then place the flesh in a salad bowl before crushing it with a fork. Add the juice of a lemon (about 4 tablespoons), the tahini sauce (if you don't have any, you can make it by mixing roasted sesame seeds with vegetable oil), the clove grated garlic, cottage cheese, cumin, salt and pepper.

Mix everything together until you obtain a smooth and homogeneous purée. Chill for one hour. Just before serving, add olive oil and mint leaves. To be enjoyed with pita bread!

Italian Crema di Carciofi (artichoke cream with cheese)

Follow us under the Italian sun to taste this traditional Easter spread, which can also be served with fresh pasta 😉

Ingredients (2 people)

3 purple artichokes – 3 cloves of garlic – 2 tablespoons of mascarpone – 2 tablespoons of grated parmesan cheese – 1 lemon juice – ½ glass of white wine - oregano – olive oil – Salt flavored with two citrus fruits or salt with fresh basil – ground pepper

Preparation

Peel the artichokes (remove the hard leaves and the stem) then plunge them into the lemon water to soften them a little. Meanwhile, sauté the peeled whole garlic cloves in a sauté pan in 3 tablespoons of olive oil. Add a pinch of oregano. Cut the artichokes into small cubes then add them to the sauté pan with ½ glass of white wine.

Brown for a few minutes before covering up with water. Salt and cook, covered and over low heat, for 45 minutes. Once the artichokes are very tender, put everything in the blender to obtain a very smooth cream. Take the opportunity to adjust the seasoning and add water if the mixture is too compact. Then add the grated parmesan, and the mascarpone, and serve!

Authentic Mexican Guacamole (mashed avocado with coriander)

Forget all the guacamole you have tasted! This typical Mexican recipe is surprisingly simple, and it is by far our favorite…

Ingredients (2 people)

3 ripe avocados - 2 tomatoes - 2 serrano peppers - 1 onion - Fresh coriander - Salt - 1 lime

Preparation

Chop the onion and the seeded peppers very finely. Put them in a molcajete (Mexican mortar) with the coriander and salt then crush them with the pestle. Once the mixture begins to be very smooth, add the avocado flesh and roughly mash it, leaving chunks. Then add the finely chopped tomatoes and lime juice and mix gently. Adjust the seasoning if necessary and enjoy chilled!

Greek Tzatziki (creamy yogurt with fresh herbs)

Penultimate stage of our trip, Greece! A paradise for foodies! There are a thousand recipes for Greek tzatzíki, but the secret to the success of this dish is the quality of the ingredients! So we don't skimp on yogurt or olive oil 😉

Ingredients (4 people)

500 g of Greek yogurt (or small Swiss) – 3 tablespoons of olive oil – 1 tablespoon of vinegar – ½ cucumber – 2 or 3 cloves of garlic according to your taste – 1 bunch of fresh dill – 1 bunch of fresh mint.

Preparation

Wash the cucumber and peel it alternately to keep some of the skin. Grate it with a wide grater so that it does not turn into mush. Let it drain with a little salt for 15 minutes. Then squeeze it in your hands to wring it out completely.

In a mortar, crush the garlic with salt to obtain a cream. In a salad bowl, mix the yogurt, grated cucumber and salted garlic cream.

Then add the olive oil, vinegar, salt, chopped dill and mint. You can vary the quantities according to your tastes. Mix well then keep cool before serving with pita bread! Opa!

Traditional Provençal aioli

Save the best for last? We no longer present it, Provençal aioli! A recipe that is both simple and tasty, you can't imagine an aperitif without it...

Ingredients (2 people)

1 egg yolk - 4 cloves of garlic - 20 cl of olive oil - 1 or 2 teaspoons of lemon juice - 1 pinch of salt

Preparation

Put the whole egg yolk, salt and crushed garlic in a small bowl. Add a few drops of olive oil and stir gently with a whisk. After a minute add a few more drops of olive oil, whisk, and continue to add oil in small amounts for 10 minutes. When you have added the first 10 cl, the base will become very thick and sticky. You can then pour the remaining 10 cl a little faster while continuing to whisk.

Then add lemon juice to smooth the sauce. Serve chilled with raw vegetables or just toast!

Enjoy your food !