Food Recipes Appetizers 18 Easter Appetizers for Holiday Hosts Showcase spring produce with beautiful presentation to start your holiday meal. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Published on March 18, 2024 Close Photo: Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn 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. 01 of 18 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. Get the Recipe 02 of 18 Radish Tartines with Green Butter Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner 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. Get the Recipe 03 of 18 Shaved Beet and Carrot Salad With Citrus-Scallion Dressing Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver 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. Get the Recipe 04 of 18 Asparagus and Fava Bean Tart with Herbed Ricotta Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Lemon zest and thyme add subtle fragrance to this showstopping tart's ricotta filling, balancing the savory Parmesan and prosciutto. Get the Recipe 05 of 18 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. Get the Recipe 06 of 18 Ricotta-Fava Toasts Eva Kolenko 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. Get the Recipe 07 of 18 Spring Gem Salad with Soft Herbs and Labneh Toasts Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn 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. Get the Recipe 08 of 18 Italian Easter Bread Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley 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. Get the Recipe 09 of 18 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. Get the Recipe 10 of 18 Carrots en Croûte Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Justin Chapple's filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. It can be made ahead. Get the Recipe 11 of 18 Farro Salad with Radishes, Snap Peas, Olives, and Pecorino Eva Kolenko 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. Get the Recipe 12 of 18 Crudités with Carrot Dip and Romesco Sarah Crowder Cookbook author Yewande Komolafe arranges cauliflower, cucumber, radishes, and any other spring vegetables when she makes these two dips. Get the Recipe 13 of 18 Smashed Fava Beans on Toast with Pecorino and Mint Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas 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. Get the Recipe 14 of 18 Roasted Carrots with Preserved Lemons and Dates Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley Fresh herbs, two kinds of citrus, and a honey-za'atar vinaigrette give Chandra Ram's charred carrot salad bright flavors. Get the Recipe 15 of 18 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. Get the Recipe 16 of 18 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. Get the Recipe 17 of 18 Lamb Martabak Louise Hagger 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. Get the Recipe 18 of 18 Chilled English Pea Soup with Crab and Meyer Lemon Eric Wolfinger 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit