30+ Delicious Easter Appetizers

1. Deviled Eggs with a Twist

Deviled eggs are a classic Easter appetizer, but I love giving them a fun twist to make them extra special. This recipe takes the traditional deviled egg to the next level with a few flavorful additions that will have your guests coming back for more. Whether it’s a family favorite or a new experiment, these deviled eggs are always a hit at my gatherings!

Servings: 12 deviled eggs (6 servings)

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• Salt and pepper to taste
• 2 tbsp crispy bacon bits
• Smoked paprika for garnish
• Fresh parsley for garnish

Instructions:

1. Hard boil the eggs by placing them in a saucepan, covering with water, and boiling for 10 minutes. Let them cool and peel the eggs.
2. Slice the eggs in half lengthwise and remove the yolks.
3. In a bowl, mash the yolks with mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Top each egg with bacon bits and a sprinkle of smoked paprika and parsley.
6. Serve chilled.

2. Mini Quiche Bites

Mini quiche bites are one of my favorite appetizers for Easter. They’re easy to make, full of flavor, and always a crowd-pleaser. I love how versatile they are – you can customize them with whatever ingredients you have on hand, making them perfect for any gathering. These bite-sized treats are a fun, savory addition to any spread and sure to impress your guests!

Servings: 24 mini quiche bites

Ingredients:

• 1 package mini phyllo dough cups (or homemade mini pie crusts)
• 4 large eggs
• ½ cup heavy cream
• ½ cup shredded cheese (cheddar, mozzarella, or a mix)
• ¼ cup cooked spinach, chopped
• ¼ cup cooked bacon, crumbled
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the phyllo cups on a baking sheet.
3. In a bowl, whisk together eggs, heavy cream, cheese, spinach, bacon, salt, and pepper.
4. Pour the egg mixture into each phyllo cup until filled.
5. Bake for 15-20 minutes, or until the quiches are golden and set in the middle.
6. Let cool slightly before serving.

3. Spring Vegetable Crostini

Spring Vegetable Crostini is one of my favorite ways to celebrate the season. The fresh, crisp veggies paired with a crunchy baguette create the perfect bite-sized appetizer. It’s light, flavorful, and a great way to showcase all the vibrant spring produce. I love serving these at Easter gatherings because they’re not only delicious but also add a pop of color to the table!

Servings: 12 crostini

Ingredients:

• 1 baguette, sliced into 12 pieces
• 1 cup ricotta cheese
• Zest of 1 lemon
• 1 tbsp honey
• 1 cup fresh peas, blanched
• ¼ cup fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and toast for 10 minutes until crispy.
3. In a bowl, mix together ricotta, lemon zest, and honey. Season with salt and pepper.
4. Spread a generous amount of the ricotta mixture onto each toasted baguette slice.
5. Top with blanched peas and a sprinkle of fresh mint.
6. Serve immediately.

4. Caprese Skewers

Servings: 12 skewers

Ingredients:

• 12 cherry tomatoes
• 12 fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Thread a cherry tomato, mozzarella ball, and basil leaf onto each skewer.
2. Arrange the skewers on a platter.
3. Drizzle with balsamic glaze and season with salt and pepper.
4. Serve immediately.

5. Smoked Salmon Cucumber Bites

Smoked salmon cucumber bites are a fresh and sophisticated appetizer that’s always a hit at my Easter gatherings. The crisp cucumber perfectly balances the rich, smoky salmon, creating a refreshing bite that’s both light and flavorful. I love how easy they are to put together, yet they feel so elegant. These little bites are sure to impress your guests while adding a touch of luxury to the spread!

Servings: 12 bites

Ingredients:

• 1 cucumber, sliced into 12 rounds
• 4 oz smoked salmon, sliced thinly
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• Lemon wedges for garnish

Instructions:

1. Spread a small amount of cream cheese on each cucumber slice.
2. Top with a slice of smoked salmon.
3. Sprinkle with fresh dill and a squeeze of lemon juice.
4. Serve chilled.

6. Asparagus Wrapped in Prosciutto

Asparagus wrapped in prosciutto is one of my all-time favorite appetizers for Easter. The salty prosciutto pairs perfectly with the tender asparagus, creating a simple yet delicious bite. It’s a dish that feels fancy but is surprisingly easy to make. I love the way it looks on the table, and the combination of flavors always gets rave reviews from guests. It’s the perfect savory snack to complement the other light and fresh appetizers!

Servings: 12 bundles

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices prosciutto, halved lengthwise
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp grated Parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the asparagus with olive oil, salt, and pepper.
3. Wrap each asparagus spear with a slice of prosciutto.
4. Arrange the bundles on a baking sheet.
5. Roast for 10-12 minutes until the asparagus is tender and the prosciutto is crispy.
6. Sprinkle with Parmesan (optional) before serving.

7. Bacon-Wrapped Dates

Bacon-wrapped dates are the perfect blend of savory and sweet, making them a must-have at my Easter gatherings. The rich, smoky bacon pairs so wonderfully with the natural sweetness of the dates, creating an irresistible bite. I love how simple they are to prepare but how impressive they look on the table. Every time I make them, they disappear quickly, and they’re always a crowd favorite!

Servings: 12 pieces

Ingredients:

• 12 dates, pitted
• 6 slices bacon, halved
• 1 tbsp honey
• 1 tbsp chopped almonds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Stuff each date with a small amount of chopped almonds (optional).
3. Wrap each stuffed date with a half-slice of bacon and secure with toothpicks.
4. Arrange the bacon-wrapped dates on a baking sheet.
5. Drizzle with honey and bake for 15-20 minutes, or until the bacon is crispy.
6. Serve warm.

8. Roasted Red Pepper and Goat Cheese Tartlets

Servings: 12 tartlets

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup roasted red peppers, chopped
• 4 oz goat cheese, softened
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry and cut into 12 squares.
3. Place the squares into a mini muffin tin and press gently to form little cups.
4. In a bowl, mix the goat cheese with roasted red peppers, olive oil, thyme, salt, and pepper.
5. Spoon the mixture into the pastry cups.
6. Bake for 15-20 minutes, or until the pastry is golden and puffed.
7. Serve warm.

9. Crispy Parmesan Zucchini Fries

Crispy Parmesan zucchini fries are a fun and tasty twist on a classic favorite. I love how the crispy, golden crust gives way to the tender zucchini inside, making them the perfect bite-sized treat. The combination of Parmesan and seasonings adds so much flavor, and they’re a great way to sneak in some veggies while still indulging in something delicious. These fries are always a hit at my Easter gatherings and are so easy to make!

Servings: 4 servings

Ingredients:

• 2 medium zucchinis, cut into fries
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1 egg, beaten
• Salt and pepper to taste
• Marinara sauce for dipping (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a shallow dish, combine Parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper.
3. Dip the zucchini fries in the beaten egg, then coat in the breadcrumb mixture.
4. Arrange the coated fries on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. Serve with marinara sauce for dipping.

10. Shrimp Cocktail with Lemon and Herb Sauce

Shrimp cocktail with lemon and herb sauce is always a refreshing and elegant addition to my Easter spread. The shrimp are perfectly chilled and paired with a zesty, herb-infused sauce that adds a burst of flavor. I love how simple yet sophisticated this dish is, and it’s always a crowd-pleaser. The combination of the tender shrimp and tangy lemon sauce makes it a light, flavorful option that never fails to impress!

Servings: 6 servings

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. In a bowl, combine mayonnaise, lemon juice, dill, parsley, Dijon mustard, salt, and pepper.
2. Stir to combine and chill the sauce in the refrigerator.
3. Arrange the shrimp on a platter and serve with the lemon herb sauce and lemon wedges for garnish.
4. Serve chilled.

11. Mini Caprese Salad Cups

Mini Caprese salad cups are a vibrant and refreshing appetizer that I love serving at Easter. They’re a fun twist on the classic Caprese salad, with all the fresh flavors of tomatoes, mozzarella, and basil, served in a single bite-sized cup. I love how easy they are to make, yet they always look so impressive on the table. The drizzle of balsamic glaze ties everything together, making them a perfect light and flavorful addition to any gathering!

Servings: 12 cups

Ingredients:

• 12 cherry tomatoes, halved
• 12 fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In small serving cups, layer halved cherry tomatoes, mozzarella balls, and basil leaves.
2. Drizzle with balsamic vinegar and season with salt and pepper.
3. Serve immediately.

12. Spinach and Artichoke Dip Bites

Spinach and artichoke dip bites are always a crowd-pleaser at my Easter gatherings. The creamy, cheesy filling with spinach and artichoke tucked into a crispy, flaky pastry shell creates the perfect balance of comfort and indulgence. I love how simple they are to serve, yet they pack so much flavor in every bite. These delicious little treats are always a hit and disappear in no time at the table!

Servings: 12 bites

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup cooked spinach, squeezed dry
• 1/2 cup canned artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry and cut into 12 squares.
3. In a bowl, combine spinach, artichokes, cream cheese, Parmesan, mozzarella, garlic, salt, and pepper.
4. Spoon the mixture onto each pastry square and fold the edges over to form a pocket.
5. Place the bites on a baking sheet and bake for 15-18 minutes, until golden brown and puffed.
6. Serve warm.

13. Crispy Ricotta and Spinach Stuffed Mushrooms

Crispy ricotta and spinach stuffed mushrooms are a flavorful and satisfying appetizer I love serving at Easter. The creamy ricotta and savory spinach filling perfectly complement the earthy mushrooms, and the crispy topping adds a delightful crunch. They’re easy to prepare, but they always feel special when served to guests. These stuffed mushrooms are a great way to combine comfort food with a touch of elegance, and they’re always a favorite at my gatherings!

Servings: 12 mushrooms

Ingredients:

• 12 large mushrooms, stems removed
• 1 cup ricotta cheese
• 1/2 cup cooked spinach, squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, cooked spinach, Parmesan, breadcrumbs, parsley, garlic, salt, and pepper.
3. Stuff each mushroom cap with the ricotta mixture, pressing gently to fill them.
4. Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden.
6. Serve warm.

14. Baked Brie with Apricot Jam and Walnuts

Baked brie with apricot jam and walnuts is a show-stopping appetizer that adds a touch of luxury to any Easter spread. The creamy, melted brie pairs beautifully with the sweet apricot jam and the crunchy, toasted walnuts, creating the perfect balance of flavors and textures. I love how effortlessly elegant this dish is – it’s simple to prepare but looks so impressive when served. It’s always a hit at my gatherings, and the combination of savory and sweet makes it a crowd favorite!

Servings: 6 servings

Ingredients:

• 1 small wheel of brie cheese
• 3 tbsp apricot jam
• 1/4 cup walnuts, chopped
• 1 tsp fresh thyme (optional)
• Crackers or sliced baguette for serving

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the brie cheese wheel on a baking sheet lined with parchment paper.
3. Bake the brie for 10-12 minutes until soft and gooey.
4. While the cheese is baking, toast the walnuts in a dry skillet for 2-3 minutes.
5. Once the brie is baked, remove it from the oven and top with apricot jam, toasted walnuts, and thyme.
6. Serve with crackers or baguette slices.

15. Stuffed Mushrooms with Garlic and Herb Cream Cheese

Servings: 12 mushrooms

Ingredients:

• 12 large mushrooms, stems removed
• 4 oz cream cheese, softened
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tbsp grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix cream cheese, garlic, parsley, chives, Parmesan, salt, and pepper.
3. Stuff each mushroom cap with the cream cheese mixture.
4. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until golden and bubbly.
5. Serve warm.

16. Mini Chicken Salad Cups

Mini chicken salad cups are a fantastic addition to any Easter spread. The creamy, flavorful chicken salad fits perfectly into a crisp, bite-sized cup, making them easy to serve and enjoy. I love how versatile this dish is – you can customize the chicken salad with your favorite ingredients, whether it’s crunchy celery, sweet grapes, or a tangy dressing. These little cups are always a crowd-pleaser and a great way to offer a satisfying, savory bite at my gatherings!

Servings: 12 cups

Ingredients:

• 1 cup cooked chicken breast, diced
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1/4 cup red grapes, halved
• 1/4 cup chopped celery
• 1/4 cup chopped almonds
• Salt and pepper to taste
• 12 endive leaves (or small lettuce cups)

Instructions:

1. In a bowl, combine chicken, mayonnaise, Greek yogurt, Dijon mustard, grapes, celery, almonds, salt, and pepper.
2. Spoon the chicken salad into each endive leaf or small lettuce cup.
3. Serve immediately.

17. Eggplant and Mozzarella Skewers

Eggplant and mozzarella skewers are a delicious and unique appetizer that I love making for Easter. The tender, slightly smoky eggplant pairs so well with the creamy mozzarella, and the skewers are the perfect way to serve them in bite-sized pieces. I enjoy how easy they are to prepare, yet they always feel special with their Mediterranean flavors. These skewers are a light, flavorful option that always impresses guests and adds a fresh touch to any spread!

Servings: 12 skewers

Ingredients:

• 1 medium eggplant, cut into 12 cubes
• 12 mozzarella balls (bocconcini)
• 12 fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Toss eggplant cubes with olive oil, salt, and pepper, and grill for 3-4 minutes on each side until soft and charred.
3. Thread the grilled eggplant, mozzarella balls, and basil leaves onto skewers.
4. Drizzle with balsamic vinegar before serving.

18. Puff Pastry Asparagus Bundles

Puff pastry asparagus bundles are a delicious and elegant appetizer I love serving at Easter. The tender asparagus wrapped in golden, flaky puff pastry creates the perfect combination of flavors and textures. I enjoy how easy they are to prepare, yet they always look impressive on the table. These bundles are a wonderful way to highlight the fresh, vibrant taste of spring asparagus while adding a little extra indulgence with the buttery pastry!

Servings: 12 bundles

Ingredients:

• 12 asparagus spears, trimmed
• 1 sheet puff pastry, thawed
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 egg (for egg wash)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet and cut it into 12 strips, about 1-inch wide.
3. Lightly steam or blanch the asparagus for 2-3 minutes until tender but still crisp. Drain and set aside to cool.
4. Lay one strip of puff pastry on a clean surface, place an asparagus spear at one end, and roll it up in the pastry.
5. Place the wrapped asparagus on a baking sheet. Brush with an egg wash (whisked egg with a little water) and sprinkle with Parmesan cheese.
6. Bake for 12-15 minutes until the pastry is golden brown and crispy.
7. Garnish with fresh thyme and serve warm.

19. Pineapple and Shrimp Skewers

Pineapple and shrimp skewers are a vibrant and flavorful appetizer that always stand out at Easter gatherings. The sweet, juicy pineapple pairs perfectly with the savory shrimp, creating a delicious balance of flavors. I love how simple they are to prepare, yet they feel fresh and tropical, making them a great way to bring some sunshine to the table. These skewers are always a hit and a fun twist on traditional shrimp cocktails!

Servings: 12 skewers

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 fresh pineapple, cut into chunks
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the shrimp with olive oil, lime juice, chili powder, salt, and pepper.
3. Thread the shrimp and pineapple chunks onto skewers, alternating between shrimp and pineapple.
4. Grill the skewers for 2-3 minutes per side, until the shrimp is cooked through.
5. Garnish with fresh cilantro and serve immediately.

20. Sweet Potato Crostini with Goat Cheese and Honey

Servings: 12 crostini

Ingredients:

• 1 large sweet potato, sliced into 12 rounds
• 1 tbsp olive oil
• 4 oz goat cheese, softened
• 2 tbsp honey
• Fresh thyme for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange sweet potato slices on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway through, until tender.
3. Spread a layer of goat cheese on each roasted sweet potato slice.
4. Drizzle with honey and garnish with fresh thyme.
5. Serve immediately.

21. Mini Avocado Toasts

Mini avocado toasts are a fresh and tasty appetizer I love serving at Easter. The creamy, flavorful avocado spread on a crunchy, toasted baguette makes for the perfect bite-sized treat. I enjoy how simple yet satisfying these are – just a few ingredients come together to create a delicious and light option for any gathering. These toasts are always a crowd-pleaser and a great way to add a bit of brightness to the spread!

Servings: 12 toasts

Ingredients:

• 12 small slices of sourdough bread, toasted
• 2 ripe avocados, mashed
• 1 tbsp lime juice
• 1/2 tsp chili flakes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Toast the sourdough bread slices until golden and crispy.
2. Mash the avocados with lime juice, chili flakes, salt, and pepper.
3. Spread the avocado mixture on each toast.
4. Garnish with fresh cilantro and serve immediately.

22. Prosciutto-Wrapped Mozzarella Sticks

Servings: 12 sticks

Ingredients:

• 12 mozzarella string cheese sticks
• 12 slices prosciutto
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Wrap each mozzarella stick with a slice of prosciutto, securing with toothpicks if needed.
3. Place the wrapped sticks on a baking sheet and drizzle with olive oil.
4. Bake for 10-12 minutes until the prosciutto is crispy.
5. Garnish with fresh basil and serve warm.

23. Bruschetta with Tomato and Basil

Bruschetta with tomato and basil is a classic appetizer I always love serving at Easter. The fresh, juicy tomatoes and fragrant basil on crispy toasted bread create a simple yet flavorful bite that everyone enjoys. I love how easy it is to prepare, yet it feels so fresh and vibrant, especially with all the spring ingredients in season. This bruschetta is a light, delicious addition to any spread, and it’s always a favorite at my gatherings!

Servings: 12 bruschetta

Ingredients:

• 1 baguette, sliced
• 2 cups cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toast the baguette slices on a baking sheet for 5-7 minutes, until golden.
3. In a bowl, combine diced tomatoes, basil, garlic, balsamic vinegar, olive oil, salt, and pepper.
4. Spoon the tomato mixture onto the toasted baguette slices.
5. Serve immediately.

24. Mini Frittatas with Peppers and Feta

Servings: 12 mini frittatas

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• Olive oil for greasing the muffin tin

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil.
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Add the diced bell peppers and feta cheese to the egg mixture.
4. Pour the mixture evenly into the muffin cups.
5. Bake for 15-18 minutes, until the frittatas are set and lightly golden.
6. Serve warm.

25. Zucchini Roll-Ups with Ricotta and Pesto

Zucchini roll-ups with ricotta and pesto are one of my favorite light and flavorful appetizers for Easter. The thinly sliced zucchini provides the perfect fresh, crisp bite, while the creamy ricotta and fragrant pesto filling adds a burst of flavor. I love how these roll-ups are not only delicious but also feel light and refreshing, making them a great option to balance out richer dishes. They’re easy to assemble and always impress guests with their vibrant colors and delicious combination of flavors!

Servings: 12 roll-ups

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1/2 cup ricotta cheese
• 2 tbsp pesto
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Brush the zucchini strips with olive oil, salt, and pepper, and grill for 2-3 minutes per side until tender.
3. Mix the ricotta cheese with pesto in a bowl.
4. Spread the ricotta mixture along the center of each grilled zucchini strip.
5. Roll the zucchini around the filling and secure with toothpicks.
6. Garnish with fresh basil and serve immediately.

26. Chilled Shrimp and Cucumber Salad Cups

Chilled shrimp and cucumber salad cups are a refreshing and light appetizer I love serving at Easter. The crisp cucumber and cool shrimp create a perfect balance of textures, while the tangy dressing ties everything together beautifully. I enjoy how easy they are to prepare in advance, making them a hassle-free option for a gathering. These salad cups are always a hit – they’re vibrant, flavorful, and the perfect way to start any festive meal!

Servings: 12 cups

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 cucumber, diced
• 1/4 cup red onion, diced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine shrimp, cucumber, red onion, dill, lemon juice, olive oil, salt, and pepper.
2. Spoon the salad mixture into small serving cups.
3. Serve chilled.

27. Herbed Goat Cheese Stuffed Peppers

Servings: 12 stuffed peppers

Ingredients:

• 12 mini bell peppers, halved and seeded
• 4 oz goat cheese, softened
• 2 tbsp cream cheese, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine goat cheese, cream cheese, parsley, chives, lemon juice, salt, and pepper.
2. Stuff each mini bell pepper half with the goat cheese mixture.
3. Serve chilled or at room temperature.

28. Crispy Chickpea Bites

Servings: 4 servings

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel.
3. Toss the chickpeas in olive oil, paprika, cumin, garlic powder, salt, and pepper.
4. Spread the chickpeas on a baking sheet in a single layer.
5. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
6. Serve warm.

29. Parmesan and Herb Crostini with Olive Tapenade

Parmesan and herb crostini with olive tapenade is a savory, sophisticated appetizer that I love serving at Easter. The crispy crostini topped with a fragrant blend of Parmesan and herbs creates the perfect base for the rich, briny olive tapenade. I love how the flavors meld together – each bite is full of depth and delicious contrast. These crostini are easy to prepare and always add a touch of elegance to the table, making them a crowd favorite at any gathering!

Servings: 12 crostini

Ingredients:

• 1 baguette, sliced into 12 pieces
• 1/2 cup Parmesan cheese, grated
• 1/4 cup olive tapenade (store-bought or homemade)
• 1 tbsp fresh parsley, chopped
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and drizzle with olive oil.
3. Toast the slices in the oven for 5-7 minutes until golden and crispy.
4. Sprinkle the Parmesan over the warm crostini and return to the oven for 2-3 more minutes until the cheese melts.
5. Top each crostini with a spoonful of olive tapenade and garnish with fresh parsley.
6. Serve immediately.

30. Mini Shrimp Tacos

Mini shrimp tacos are a fun and flavorful appetizer I love making for Easter. The tender, seasoned shrimp paired with crunchy taco shells and topped with fresh veggies and a zesty sauce create a perfect bite-sized treat. I enjoy how customizable they are – you can add your favorite toppings to make each mini taco unique. These little tacos always stand out at the table and are a hit with guests, offering a fresh and festive twist to the usual Easter spread!

Servings: 12 mini tacos

Ingredients:

• 12 mini soft taco shells or small corn tortillas
• 1 lb shrimp, peeled and deveined
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1 tbsp olive oil
• 1 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a bowl, toss the shrimp with chili powder, cumin, paprika, olive oil, salt, and pepper.
2. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side, until pink and cooked through.
3. In a separate bowl, mix the shredded cabbage with cilantro, sour cream, and lime juice.
4. Warm the mini taco shells or tortillas.
5. Assemble the tacos by adding the shrimp to each shell, then topping with the cabbage slaw.
6. Serve immediately.

31. Baked Zucchini Chips

Servings: 4 servings

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the zucchini slices in olive oil, then coat them with a mixture of breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
3. Arrange the zucchini slices in a single layer on a baking sheet.
4. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
5. Serve warm.

32. Bacon-Wrapped Baby Potatoes

Bacon-wrapped baby potatoes are a savory and indulgent appetizer I love making for Easter. The crispy bacon on the outside gives way to the tender, perfectly cooked potato inside, creating a delicious bite that everyone loves. I enjoy how simple yet satisfying they are, and the bacon adds such a rich flavor to the potatoes. These little bites are always a crowd-pleaser at my gatherings, and they never last long on the table!

Servings: 12 potatoes

Ingredients:

• 12 baby potatoes, washed
• 6 slices bacon, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Boil the baby potatoes for 10-12 minutes until just tender. Drain and let cool slightly.
3. Wrap each potato with a half-slice of bacon and secure with a toothpick.
4. Place the wrapped potatoes on a baking sheet and drizzle with olive oil, salt, and pepper.
5. Bake for 15-20 minutes until the bacon is crispy.
6. Garnish with fresh parsley and serve immediately.

33. Crispy Polenta Fries with Marinara Dip

Servings: 4 servings

Ingredients:

• 1 cup polenta (cornmeal)
• 3 cups water
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 cup marinara sauce for dipping

Instructions:

1. In a saucepan, bring 3 cups of water to a boil. Slowly whisk in the polenta and cook, stirring constantly, for about 5 minutes until thickened.
2. Stir in olive oil, Parmesan, salt, and pepper.
3. Spread the polenta mixture onto a greased baking sheet and let it cool completely.
4. Once cooled, cut the polenta into fry-shaped strips.
5. Preheat the oven to 400°F (200°C) and bake the polenta fries for 20-25 minutes, flipping halfway through, until crispy and golden.
6. Serve with marinara sauce for dipping.

34. Lemon and Herb Marinated Olives

Lemon and herb marinated olives are a simple yet flavorful appetizer I love making for Easter. The zesty lemon and aromatic herbs infuse the olives with bright, fresh flavors, making them the perfect snack to nibble on before the main meal. I enjoy how easy they are to prepare, and they add a touch of elegance to the spread with their vibrant colors and bold taste. These marinated olives are always a hit at my gatherings, and they’re the perfect savory bite to complement any dish!

Servings: 4 servings

Ingredients:

• 1 cup mixed olives, pitted
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olives, olive oil, lemon zest, rosemary, thyme, salt, and pepper.
2. Toss to combine, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
3. Serve chilled or at room temperature.

35. Caprese Ladybug

These Caprese Ladybug bites are super cute and perfect for Spring and Easter. They are incredibly easy to make – my kids love joining in and they love eating them too! You can find out more about this recipe here.

Servings: 16 ladybugs

Ingredients:

● 4 Bocconcini or Mozzarella Balls (each sliced into 4 pieces)
● Sea Salt
● Fresh Basil 
● 8 Cherry or Grape Tomatoes
● 4 Pitted Black Olives (cut in quarters)
● Balsamic Glaze

Instructions

1. Place the cheese slices on a platter and sprinkle with a small pinch of sea salt.
2. Top each piece of cheese with 1 basil leaf.
3. Cut the tomato in half from top to bottom. Then make a small slit in each half to create the wings.
4. Place the half tomatoes on the basil.
5. Place the olive heads in place.
6. Use a decorating tip or toothpick to place dots of balsamic glaze onto the backs of the ladybugs.

No matter how you choose to celebrate Easter, the appetizers you serve can truly elevate the occasion. With over 30 delicious options, you’ll have a variety of flavors and textures to delight your guests from the very first bite. Whether you’re looking for something light and refreshing or rich and indulgent, there’s an appetizer here to suit every palate.