3 Simple summer appetizers

Tip: No-stress appetizers can be made ahead and served cold or at room temperature.

1/2 cup cilantro

1/2 cup basil

1/2 cup parsley

1 tablespoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 small jalapeño pepper (or to taste)

3 tablespoons extra-virgin olive oil, divided

24 peeled shrimp (about 1 pound)

24 cherry tomatoes

Serve with toasted pita bread or pita chips.

1 large eggplant, about 1 1 / 2 pounds

1 teaspoon ground cumin

1/4 teaspoon ground coriander

3 tablespoons tahini

1 clove garlic, very finely minced

1 (15-ounce) can low-sodium white beans, drained and rinsed

1/2 teaspoon salt (or to taste)

1/2 teaspoon lemon zest

3 large peaches (or nectarines), halved and pits removed

1 teaspoon olive oil

4 ounces Neufchâtel cheese (low-fat cream cheese) at room temperature

4 ounces Gorgonzola, crumbled

1 tablespoon milk (or as needed)

24 thin slices French bread, toasted

1 tablespoon fresh rosemary, chopped