Credit: Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
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 salad; and dip savory lamb or carrot snacks. Plan your Easter menu with these spring starters to entertain every guest, whether it’s a special occasion supper or a casual brunch.
01 of 20
Spicy Lamb Meatballs with Green Goddess Dip
Credit: Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Bring the lamb out early with these meatballs that contrast harissa’s heat with an herbaceous dip.
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02 of 20
Green Curry Deviled Eggs
Credit: Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
Use store-bought green curry paste to boost this classic crowd-pleaser with herbal flavor and a fun presentation.
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03 of 20
Radish Tartines with Green Butter
Credit: 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 for this silky spread. F&W’s Justin Chapple finishes the tartines with crunchy sea salt.
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04 of 20
Asparagus and Fava Bean Tart with Herbed Ricotta
Credit: Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely
The keys to this fragrant, balanced tart are savory Parmesan cheese and prosciutto, bright lemon zest and thyme, and rich ricotta.
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05 of 20
Herb Guacamole
Credit: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Made with a quartet of herbs — cilantro, basil, mint, and tarragon — this creamy, verdant dip from chef Enrique Olvera is just the thing to scoop up with freshly fried tostadas.
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06 of 20
Karaage Fried Chicken Wonton Cup
Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
In David Chang’s reimagined karaage appetizer, store-bought dumpling wrappers bake up into crispy shells for housing a mix of onion puree, soy-ginger fried chicken bites, hard-boiled egg wedges, and a shower of fresh herbs.
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07 of 20
Strawberry Burrata Salad
Credit: Matt Taylor-Gross / Food Styling by Debbie Wee
Soak strawberries in honey-sweetened balsamic vinaigrette to amplify their tart-sweet flavor. Pair the marinated strawberries with peppery arugula and fresh basil, plus nutty, toasted pine nuts.
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08 of 20
Smoked Salmon Smashed Potato
Credit: Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
For these bite-size beauties, crispy smashed Yukon Gold potatoes are adorned with a harmonious combination of silky smoked salmon, crème fraîche, and briny capers. Chives and dill provide a final flourish.
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09 of 20
Spring Gem Salad with Soft Herbs and Labneh Toasts
Credit: 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, English peas, radishes, and sugar snap peas with a lemon vinaigrette, then offers toasts topped with labneh alongside.
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10 of 20
Spiced Carrots with Whipped Feta
Credit: Greg DuPree / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
At Ajja, her restaurant in Raleigh, North Carolina, chef Cheetie Kumar caramelizes grated carrots in a pan with ghee, then stirs in toasted spices for an earthy, sweet spread that’s served with tangy whipped feta and warm toasted sourdough.
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11 of 20
Crab Toasts with Asparagus
Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Quick-pickle asparagus to accompany store-bought lump crabmeat and rich, porcini-infused aioli on sourdough toast for this tangy, crisp starter.
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12 of 20
Italian Easter Bread
Credit: Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Sweet dough scented with lemon and nutmeg is twisted into individual wreaths to make these classic Italian Easter breads decorated with dyed eggs. Keep with tradition and serve alongside a charcuterie board.
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13 of 20
Musubi Lettuce Wraps with Pineapple Salsa
Credit: Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Ali Ramee
Inspired by the beloved Hawaiian snack comprising Spam, sushi rice, and nori, chef Robin Bashinsky swaps in ham and tops the wraps with pineapple salsa for a terrific handheld appetizer.
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14 of 20
Carrots en Croûte
Credit: Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
This make-ahead appetizer from F&W’s Justin Chapple stars curry- and honey-roasted carrots wrapped in flaky puff pastry, then served with cool sour cream.
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15 of 20
Smashed Fava Beans on Toast with Pecorino and Mint
Credit: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Heather Chadduck Hillegas
Fava beans are one of spring’s most coveted ingredients. Cookbook author Andrea Slonecker smashes them with mint and pecorino into a chunky spread to top toast.
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16 of 20
Asparagus Pide
Credit: 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.
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17 of 20
Pickled Garlic Scape and Radish Salad with Green Goddess Dressing
Credit: Eva Kolenko
An herby green goddess dressing is the creamy, rich counterpoint to pickled garlic scapes and peppery radishes in this springtime salad.
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18 of 20
Za’atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Credit: Antonis Achilleos
Baked beets bring vibrant color to a luscious puree of yogurt, garlic, chiles, maple syrup, and fragrant za’atar. Scatter it with chopped hazelnuts, thinly sliced scallions, and crumbles of goat cheese, then serve with warmed bread.
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19 of 20
Lamb Martabak
Credit: 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.
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20 of 20
Chilled English Pea Soup with Crab and Meyer Lemon
Credit: Eric Wolfinger
This refreshing, very green 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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