Easter Appetizers are a great way to kick off my spring celebrations! As with any festive gathering, the food must reflect the holiday and the season.
My Easter Appetizers do this wonderfully! They are colorful, flavorful, and the perfect way to greet your guests.
From the Popcorn of the Peeps to the Prosciutto Rosettes, my appetizers range from fun to fancy, and from two simple “pop in your mouth” bites to four specialty plate presentations. My goal is always to please my guests with fresh, vibrant flavors; the rejoice in the season is the essence of my Easter Appetizers.
My Lamb Meatballs and the Hummus with Carrot Sticks are easy-to-make, yet impressive, and the table offers an abundance of fun spring-themed colors, making my Easter Appetizers as delightful to look at as to eat.
The 14 Best Easter Appetizers
1. Easter Appetizers Deviled Quail Eggs
Easter Appetizers hold a special place in my heart. Of all the delightful spring foods that I have the honor of preparing, none make me quite as giddy as Deviled Quail Eggs.
These bites are truly the stuff of delicate dreams. Their creamy interiors are a perfect homage to the delightful topping of mayonnaise, mustard, and vinegar that any proper deviled egg has.
But in place of the chicken egg, these Easter Appetizers use a quail egg for a truly elegant bite.
Ingredients
Quail eggs (12)
Mayonnaise (2 tablespoons)
Dijon mustard (1 teaspoon)
White vinegar (1 teaspoon)
Salt and pepper (to taste)
Paprika (for garnish)
Fresh chives (for garnish, optional)
Instructions
1. Put the quail eggs in a small saucepan, and add cold water until it just covers the eggs. Place the pan on the burner and turn the heat to medium-high. When the water reaches a rolling boil, cover the pan and reduce the heat to low. Let it simmer for 4 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool.
2. When the eggs have cooled, peel them carefully and cut each one in half lengthwise. Remove the yolks gently and place them in a small bowl.
3. Using a fork, mash the egg yolks and blend in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until you achieve a smooth consistency.
4. Spoon or pipe the yolk with a mixture back into the egg whites. Then, if desired, garnish with chopped chives and sprinkle with paprika. Serve right away or chill and serve later.
2. Easter Appetizers Cheese Ball
I enjoy making cheerful Easter appetizers such as the Cheese Ball. This easy, no-cook appetizer comes together with cream cheese, ranch dressing mix, sharp cheddar, and crushed pecans.
You serve it with baby carrots and torn parsley for a spring celebration perfect for kids of all ages.
Ingredients:
2 packages (8 ounces each) cream cheese, softened
1 packet (1 ounce) ranch dressing mix
1 cup shredded cheddar cheese
1/2 cup chopped pecans
1 small carrot, finely grated
Fresh parsley or dill sprigs for garnish
Instructions
1. In a big mixing bowl, blend the cream cheese, ranch dressing mix, shredded cheddar cheese, and chopped pecans. Mix well until all ingredients are well combined.
2. Take the cheese mixture and place it onto a piece of plastic wrap. Shape the cheese mixture into a large, even carrot form. Wrap the cheese mixture tightly in the plastic wrap. Place it in the fridge and let it chill for at least 2 hours.
3. Prior to serving, take the cheese ball out of its wrapping and roll its outer surface in finely grated carrot until it is evenly covered. Finish it off by placing fresh parsley or dill sprigs at the top to mimic the greens part of the carrot.
4. As an appetizer, serve this festive Easter treat with a variety of crackers or vegetable sticks, and enjoy!
3. Easter Appetizers Asparagus Tartlets
My Easter Appetizers Asparagus Tartlets, featuring asparagus, puff pastry, and two cheeses—ricotta and Parmesan—come together for a delightful bite. I like this easy, elegant starter for my Easter gatherings.
They are a perfect combination of flavors and a blend of textures that say spring as it is, right now, in my part of the world.
Ingredients
1 sheet of puff pastry, thawed
1 bunch of asparagus, trimmed
1 tablespoon olive oil
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 egg, beaten
Instructions
1. The oven should be preset to 400°F (200°C). Puff pastry should be rolled out on a floured surface and cut into small squares or rectangles. These should then be placed on a baking sheet lined with parchment paper.
2. In a small bowl, blend together the ricotta and Parmesan cheeses. Add salt and pepper to taste. Spread a thin layer of cheese mixture over each piece of puff pastry, leaving a small border around the edges.
3. Combine the asparagus spears with olive oil and a pinch of salt and pepper. Place 2 to 3 asparagus spears over the cheese mixture on each pastry piece.
4. With the beaten egg, brush the borders of the pastry. Bake in the preheated oven for 15-20 minutes, or until the pastry has turned a golden brown and is puffy. Serve warm.
4. Easter Appetizers Peeps Popcorn Mix
I enjoy making Easter Appetizers such as the Peeps Popcorn Mix. It melds pastel-colored, candy-coated chocolates, mini marshmallows, and melted white chocolate with a vibrant topping of Marshmallow Peeps and sprinkles for a festive treat.
Ingredients
6 cups popped popcorn
1 cup pastel-colored candy-coated chocolates (like M&M’s)
1 cup mini marshmallows
1/2 cup melted white chocolate
6-8 Marshmallow Peeps (various colors)
1/4 cup sprinkles
Instructions
1. Place the popped popcorn in a single layer on a large baking sheet.
2. Evenly drizzle the melted white chocolate over the popcorn.
3. Evenly sprinkle the colored, coated chocolates, the mini marshmallows, and the other sprinkles over the popcorn while the chocolate is still melted.
4. Place the Marshmallow Peeps evenly on top to decorate the mix. Let the mix set until the chocolate is hard before serving.
5. Easter Appetizers Carrot Patch Hummus
I like making appetizers for Easter, such as Carrot Patch Hummus, which mixes together chickpeas, tahini, and lemon juice. The playful addition of small carrots makes it a visually appealing special treat for an Easter gathering.
Ingredients
2 cups cooked or canned chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
4-5 small carrots with tops for decoration
Instructions
1. In a food processor, combine the following: chickpeas, tahini, minced garlic, lemon juice, and olive oil.
2. Mix until smooth, adding water as necessary to reach the desired consistency, and season with salt and pepper to taste.
3. Hummus should be placed in a serving bowl and smoothed out across the top so that it lies, essentially, flat. It should then be furrowed—what the cook does at this point will affect both the appearance and the fun-dining factor of the dish.
4. Place the baby carrots into the hummus so they resemble a carrot patch.
6. Easter Appetizers Prosciutto Rosettes
I adore creating holiday hors d’oeuvres. For Easter, I prepare Prosciutto Rosettes, layering thin sheets of the Italian dried ham with a blend of creamy cheeses, fresh basil, and baby arugula.
These stunning bites are topped with sweet balsamic glaze and cracked black pepper, making them a perfect starter for an elegant yet casual outdoor Easter brunch.
Ingredients
Prosciutto slices (thinly sliced)
Cream cheese (room temperature)
Fresh basil leaves
Cherry tomatoes
Arugula
Balsamic glaze
Cracked black pepper
Instructions
1. Arrange the prosciutto slices in a single layer on a clean work surface. Spread a thin layer of cream cheese over each slice.
2. Take some basil leaves and arugula and place them on one end of the prosciutto slice.
3. Place a cherry tomato on top of the basil and arugula, and then roll the prosciutto around the tomato, making a very tightly rolled rosette.
4. Fasten with a toothpick, drizzle with balsamic glaze, and dust with cracked black pepper just before serving.
7. Easter Appetizers Spring Pea Crostini
My passion for creating delectable Easter appetizers shines through in my Spring Pea Crostini. This delightful piece features a vibrant spread of fresh peas, ricotta cheese, and lemon zest on a medium of crispy baguette slices.
Peas make it so spring-like, while creamy ricotta and zingy lemon lend bright flavor.
Ingredients
1 baguette, sliced into 1/4-inch thick slices
1 cup fresh or frozen peas (thawed if frozen)
1/4 cup ricotta cheese
2 tablespoons olive oil
Salt and pepper, to taste
Zest of 1 lemon
Fresh mint leaves, for garnish
Instructions
1. Your oven should be preheated to 400°F (200°C). A baking sheet should be ready with pieces of sliced baguette. Each slice should be brushed lightly with olive oil, and then they’ll need some salt. Once all the slices are prepared, they’ll go into the oven for about 5-7 minutes or until they achieve a golden, crisp status.
2. As the crostini toast, ready the constituent parts for the pea mixture. In a food processor, combine the peas, ricotta cheese, remaining olive oil, and lemon zest with a few good pinches of salt and pepper. Pulse until well mixed and smooth enough to pipe, but still thick enough to maintain its shape.
3. When the crostini are toasted, spread a generous amount of the pea and ricotta mixture on each slice. Surround by peas, Top with fresh mint leaves and serve immediately, either warm or at room temperature.
8. Easter Appetizers Honey Glazed Carrots
Easter Appetizers like honey-glazed carrots are my favorite to include on the holiday menu. They transform into a delightful dish using simple ingredients like butter, honey, and fresh parsley.
That’s my recipe for honey-glazed carrots—an Easter Appetizer that’s both simple and elegant.
Ingredients
Carrots (1 pound, peeled and sliced into coins or sticks)
Honey (3 tablespoons)
Butter (2 tablespoons)
Salt (1/2 teaspoon)
Black pepper (1/4 teaspoon)
Fresh parsley (for garnish, optional)
Water (1/4 cup)
Instructions
1. In a sizeable skillet, combine the carrots and water. Set the heat to medium and cover the skillet. Cook for about 8–10 minutes until the carrots begin to soften.
2. Remove the lid from the skillet, and add the butter, honey, salt, and black pepper. Stir frequently while cooking for an additional 5-7 minutes, until the carrots are tender and beautifully glazed.
3. Move the carrots to a serving dish and, if you wish, adorn them with fresh parsley. They are best served warm.
9. Easter Appetizers Purple Potato Skins
In my view, appetizers for Easter should be as delightful and vibrant as these purple potato skins. Olive oil, cheddar cheese, sour cream, and chives go into making these perfectly colorful and festive appetizers to serve at an Easter gathering.
Ingredients
Purple potatoes
Olive oil
Salt
Black pepper
Cheddar cheese, shredded
Sour cream
Chives, chopped
Instructions
1. Heat the oven to 400°F (200°C). Clean the purple potatoes well and dry them with a towel. Stab each potato several times with a fork, then coat them in olive oil, salt, and black pepper.
2. Put the potatoes on a baking sheet and bake them for 45 to 50 minutes, or until they are tender when pierced with a fork. Take them out and allow slight cooling before proceeding.
3. After they have cooled, slice each potato lengthwise in half and scoop out the innards, leaving roughly 1/4 inch of the innards clinging to the skin. Brush the inside with olive oil, then sprinkle with salt and pepper. Bake for an additional 10 minutes, or until crisp.
4. Take off the potato skins, and sprinkle them with shredded cheddar cheese. Return them to the oven until the cheese is melted and bubbly—about 5 minutes. Serve warm with a dollop of sour cream and a sprinkle of chopped chives.
10. Easter Appetizers Radish Tea Sandwiches
Easter appetizers such as radish tea sandwiches may not be as unconventional as other spring events, but they offer a fresh twist on the season. I make mine with whole-grain or white bread, cream cheese, butter, and radishes; what really sets them apart is the elegant addition of fresh dill, which you will see in the photo at the end of this section.
Ingredients
8 slices of whole-grain or white bread
4 ounces cream cheese, softened
4 ounces unsalted butter, softened
6 to 8 radishes, thinly sliced
Salt and pepper, to taste
Fresh dill, for garnish
Instructions
1. In a small bowl, combine the softened cream cheese and butter, mixing together until they are creamy and smooth.
2. Apply the cream cheese mixture in a thin, even layer over each slice of bread.
3. On half of the slices of bread, arrange the radish slices in a single layer before adding a dash or two of salt and pepper.
4. Place the leftover slices of bread on top with the cream cheese side facing down. Then, cut the sandwiches into four pieces. For a little extra something, why not garnish these with dill before bringing them to the table?
11. Easter Appetizers Beet and Goat Cheese Salad
I love preparing delightful Easter Appetizers such as my Salad of Beets and Goat Cheese. This elegant first course combines roasted beets , creamy goat cheese, and crunchy walnuts, on a bed of baby greens with a balsamic vinaigrette.
Ingredients
3 medium beets, roasted and sliced
4 oz goat cheese, crumbled
2 cups mixed baby greens
1/4 cup walnuts, toasted
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Set the oven to 400° F (200°C). Take individual beets and wrap them in aluminum foil, roasting them for 45-60 minutes until each one is tender. Afterward, allow the beets to cool. Once cool, remove the skins and slice the beets thinly.
2. Prepare the dressing by whisking together balsamic vinegar, olive oil, salt, and pepper in a bowl.
3. Put baby mixed greens on a platter. Then, place the following on top: beet, roasted; cheese, goat, crumbled; walnuts, toasted.
4. Dressing the salad and serving it immediately are key to its getting and staying crisp. To dress, drizzle the dressing over the salad, using a little more than you think necessary, since some of it will not cling to the leaves and will pool on the bottom.
12. Easter Appetizers Lemon Ricotta Bruschetta
Creating Easter appetizers is an endeavor I love, especially when it comes to making Lemon Ricotta Bruschetta. I take a baguette and slice it crispily.
Then, I lavish creamy ricotta onto the wedges, followed by an abundant drizzle of lemon zest and a sprinkle of fresh basil. To me, this dish epitomizes “the elegance of simplicity.”
Ingredients
1 baguette, sliced into 1/2-inch thick rounds
1 cup ricotta cheese
Zest of 1 lemon
2 tablespoons lemon juice
Salt and pepper to taste
Olive oil, for brushing
Fresh basil leaves, for garnish
Instructions
1. Set your oven to 400°F (200°C). Slice a baguette into rounds and lay them on a baking sheet. Lightly brush the rounds with olive oil and bake for 7-9 minutes, until the bread slices are golden and crispy.
2. In a medium bowl, combine:
Ricotta cheese
Lemon zest
Lemon juiceMix well and season with salt and pepper to taste.
3. When the bread is toasted, allow it to cool a bit. Then, onto each slice, spread a generous portion of the lemon ricotta mixture.
4. Before serving, add fresh basil leaves as a garnish. These refreshing lemon ricotta bruschettas make a delightful appetizer for Easter!
13. Easter Appetizers Lamb Meatballs
Easter appetizers can encompass delightful lamb meatballs made from ground lamb, which, along with breadcrumbs, minced garlic, and fresh mint, make for a meal that offers a nearly authentic Middle Eastern experience. You can find a similar assortment of spices in the other two lamb-meatball recipes that follow.
Ingredients
Ground lamb
Breadcrumbs
Garlic, minced
Fresh mint, chopped
Ground cumin
Salt
Black pepper
Instructions
1. Set your oven to 375°F (190°C) to begin with.
2. In a mixing bowl, combine the following ingredients: ground lamb, breadcrumbs, minced garlic, chopped fresh mint, ground cumin, salt, and black pepper. Mix until well incorporated.
3. Make small meatballs about 1 to
1.5 inches in diameter from the mixture, and place them on a baking sheet lined with parchment paper.
4. The meatballs should be baked in the oven that has been preheated to 350°F (175°C). They should be allowed to cook for 20-25 minutes and should be checked at the end to ensure they are cooked through and have a slight browning on the outside. Serve immediately after checking for doneness.
14. Easter Appetizers Spinach and Feta Phyllo Cups
Easter appetizers are something I love to make, and I adore Spinach and Feta Phyllo Cups. These elegant, bite-sized treats come together with phyllo dough, olive oil, fresh spinach, and creamy feta (plus a bit of dill, for good measure).
Besides being stunning, they are also easy to make and perfect as a light appetizer for spring.
Ingredients
1 package of phyllo dough (thawed)
2 tablespoons olive oil or melted butter
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped
1 egg, beaten
Salt and pepper to taste
Instructions
1. Set your oven to 350°F (175°C). A mini muffin tin greased lightly with olive oil or non-stick spray is ready for the delicious batter you’ll soon be spooning in.
2. Take a sheet of phyllo dough and lay it out flat. Immerse it with olive oil or butter, ensuring that the entire surface is covered. Lay down another sheet of phyllo dough on top, and do the same with that sheet. Repeat the process with two more sheets of phyllo, for a total of four sheets layered and buttered, and cut into 12 squares that will fit into the muffin tin.
3. Combine the spinach, feta cheese, dill, beaten egg, salt, and pepper in a bowl. Place a small amount of this mixture into each cup made of phyllo dough.
4. Place in the preheated oven, set to 375°F (190°C). Bake for 15-20 minutes, or until the phyllo is a deep golden brown and the filling no longer jiggles. Serve warm or at room temperature.
