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. Plan 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 as a filling for this crowd-pleaser for an herbal flavor and fun presentation.
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 for this silky spread. Justin Chapple finishes the tartines with crunchy sea salt.
Asparagus and Fava Bean Tart with Herbed Ricotta
Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely
The keys to this fragrant, balanced tart are savory Parmesan and prosciutto, bright lemon zest and thyme, and rich ricotta.
Strawberry Burrata Salad
Matt Taylor-Gross / Food Styling by Debbie Wee
F&W’s Chandra Ram soaks strawberries in a vinaigrette made with balsamic vinegar, honey, and olive oil to amplift their tart-sweet flavor. Pair the marinated strawberries with peppery arugula and fresh basil, plus nutty, toasted pine nuts.
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.
Spiced Carrots with Whipped Feta
Greg DuPree / Food Styling by Emily Neighbors Hall / Prop Styling by Christina Daley
Chef Cheetie Kumar caramelizes grated carrots in a pan with ghee and fries a blend of cumin, coriander, and Urfa pepper (also called Urfa biber) in this recipe from her restaurant Ajja. The toasted spices are stirred with cooked carrots for an earthy and sweet spread that’s served with tangy whipped feta and warm toasted sourdough.
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.
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
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.
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.
Spicy Lamb Meatballs with Green Goddess Dip
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Bring the lamb out early with these meatballs that contrast the heat from harissa with an herby dip.
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.
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.
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
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.
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.