18 Easter Appetizers for Holiday Hosts
Showcase spring produce with beautiful presentation to start your holiday meal.
Celebrate the season and the holiday with these stunning Easter appetizers. Top toast with spring peas, asparagus, radishes, or fava beans; pass striking deviled eggs; toss a bright and fresh salad; and dip savory lamb or carrot snacks. Fill your Easter menu with these Spring starters to entertain every guest, whether it's a special occasion supper or a casual brunch.
Green Curry Deviled Eggs
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
Use store-bought green curry paste with freshly toasted aromatics and a kick of chile to breathe new life into an old favorite.
Radish Tartines with Green Butter
Whip radish and turnip greens with sweet butter, garlic, and lemon zest to create a delicious, silky spread for tartines. F&W culinary director at large Justin Chapple finishes them with crunchy sea salt, to make a great appetizer.
Shaved Beet and Carrot Salad With Citrus-Scallion Dressing
Crisp arugula serves as the base for cookbook author Leah Keonig's bright, earthy salad that takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette.
Asparagus and Fava Bean Tart with Herbed Ricotta
Lemon zest and thyme add subtle fragrance to this showstopping tart's ricotta filling, balancing the savory Parmesan and prosciutto.
Strawberry Burrata Salad
Matt Taylor-Gross / Food Styling by Debbie Wee
F&W associate food director Chandra Ram amplifies the tart-sweet flavors of strawberries with a quick soak in a vinaigrette made with balsamic vinegar, honey, and olive oil. The marinated strawberries pair nicely with peppery arugula and fresh basil, plus a little nutty crunch from toasted pine nuts.
Ricotta-Fava Toasts
The delicate, milky flavor of fresh ricotta pairs with the grassy, lightly sweet taste of fava beans. Use best-quality cheese, produce, and bread here for a toast that’s more than the sum of its parts.
Spring Gem Salad with Soft Herbs and Labneh Toasts
1990 F&W Best New Chef Nancy Silverton says the first sign of spring is when she puts this salad on the menu at Osteria Mozza in Los Angeles. She dresses the asparagus, peas, radishes, and sugar snap peas with a lemon vinaigrette, then offers toasts topped with labneh alongside.
Italian Easter Bread
Sweet dough scented with lemon and nutmeg is twisted into individual wreaths in these classic Italian Easter breads decorated with dyed eggs. Traditionally, this bread is served alongside a charcuterie board.
Spinach, Grapefruit, and Avocado Salad with Sesame Vinaigrette
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This is a simple, clean-flavored stunner anchored by juicy grapefruit with depth from toasted sesame oil.
Carrots en Croûte
Justin Chapple's filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. It can be made ahead.
Farro Salad with Radishes, Snap Peas, Olives, and Pecorino
With a sweet, earthy flavor and delightful chewy texture, farro adds a wonderful hardiness to the fresh, crunchy vegetables and salty olives and cheese in Leah Koenig's salad.
Crudités with Carrot Dip and Romesco
Cookbook author Yewande Komolafe arranges cauliflower, cucumber, radishes, and any other spring vegetables when she makes these two dips.
Smashed Fava Beans on Toast with Pecorino and Mint
Fava beans are one of spring’s most coveted ingredients, and cookbook author Andrea Slonecker smashes them with mint and pecorino into a chunky spread to top toast.
Roasted Carrots with Preserved Lemons and Dates
Fresh herbs, two kinds of citrus, and a honey-za'atar vinaigrette give Chandra Ram's charred carrot salad bright flavors.
Asparagus Pide
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Pide, which originated in Turkey, is a chewy, airy flatbread that welcomes a variety of fillings. This version is topped with melty, tangy cheese; Aleppo pepper–spiced asparagus; and fresh herbs.
Pickled Garlic Scape and Radish Salad with Green Goddess Dressing
Eva Kolenko
An herby Green Goddess dressing is the creamy, rich counterpoint to the pickled garlic scapes and peppery radishes in this springtime salad.
Lamb Martabak
A fantastic canapé or appetizer, chef Lara Lee's Indonesian snack can be simplified with spring roll wrappers and served with sambal on the side for dipping.
Chilled English Pea Soup with Crab and Meyer Lemon
This refreshing, verdant English pea and watercress soup from chef Sarah Heller is the perfect base for a zesty crab salad with a host of delicate spring herbs.
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