20 Striking Easter Appetizers That Make the Most of Spring Produce Tender peas, asparagus, radishes, fava beans, and other seasonal ingredients make for bright, beautiful dishes. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on March 22, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close 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. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 20 Spicy Lamb Meatballs with Green Goddess Dip 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. Get the Recipe Save 02 of 20 Green Curry Deviled Eggs 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. Get the Recipe Save 03 of 20 Radish Tartines with Green Butter 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. Get the Recipe Save 04 of 20 Asparagus and Fava Bean Tart with Herbed Ricotta 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. Get the Recipe Save 05 of 20 Herb Guacamole 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. Get the Recipe Save 06 of 20 Karaage Fried Chicken Wonton Cup 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. Get the Recipe Save 07 of 20 Strawberry Burrata Salad 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. Get the Recipe Save 08 of 20 Smoked Salmon Smashed Potato 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. Get the Recipe Save 09 of 20 Spring Gem Salad with Soft Herbs and Labneh Toasts 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. Get the Recipe Save 10 of 20 Spiced Carrots with Whipped Feta 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. Get the Recipe Save 11 of 20 Crab Toasts with Asparagus 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. Get the Recipe Save 12 of 20 Italian Easter Bread 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. Get the Recipe Save 13 of 20 Musubi Lettuce Wraps with Pineapple Salsa 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. Get the Recipe Save 14 of 20 Carrots en Croûte 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. Get the Recipe Save 15 of 20 Smashed Fava Beans on Toast with Pecorino and Mint 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. Get the Recipe Save 16 of 20 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 Save 17 of 20 Pickled Garlic Scape and Radish Salad with Green Goddess Dressing Eva Kolenko An herby green goddess dressing is the creamy, rich counterpoint to pickled garlic scapes and peppery radishes in this springtime salad. Get the Recipe Save 18 of 20 Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts 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. Get the Recipe Save 19 of 20 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 Save 20 of 20 Chilled English Pea Soup with Crab and Meyer Lemon 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. Get the Recipe Save Explore more: Food Holidays & Occasions Easter Was this page helpful? Thanks for your feedback! Tell us why! Other Submit