Quick and easy vegetarian appetizers include tomato-avocado toasts, baked Brie with pecans, spinach and artichoke dip and hummus. Make a quick tzatziki vegetable dip by stirring 1 cup of grated cucumber into 1 cup of plain Greek yogurt and seasoning it with mint, salt, pepper and garlic.
Make tomato-avocado toasts by mashing 1 avocado with 1 teaspoon of fresh lemon juice and salt and pepper to taste. Serve the avocado and quartered grape tomatoes over toasted baguettes brushed with olive oil.
Another simple recipe, baked Brie, calls for cheese, pecan pieces, brown sugar and maple syrup. Bake a Brie round for 15 to 20 minutes at 350 degrees Fahrenheit. Meanwhile, boil 3 tablespoons of light-brown sugar and 3 tablespoons of pure maple syrup in a saucepan for one to two minutes. After the Brie comes out of the oven, bake 1/2 cup of chopped pecans for seven to 10 minutes. Pour the sauce over the cooled Brie and top with nuts. Serve with baguettes.
Another option are piquillo peppers, which can be bought in jars. Remove the peppers from the jar, and drain the liquid. Mix 4 minced scallions, 1/2 cup of chopped fresh mint, 1/8 teaspoon of red-pepper flakes, and the juice and zest of two lemons in 16 ounces of goat cheese. Stuff the peppers with the cheese mixture.