23 Easter Appetizers for Spring Gatherings

23 Easter Appetizers for Spring Gatherings

By Sara Taylor

23 Easter Appetizers for Spring Gatherings

By Sara Taylor
•
Updated
•
Recipes

My favorite kind of chaos is Easter brunch. I love pastel decorations at crowded tables and just enough food to keep people happy until the main event, carving the ham. I collected twenty three of my favorite spring appetizers, ranging from traditional deviled eggs to some fun new ideas that kids will enjoy. Grab a few and your gathering will be festive.

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1) Deviled Eggs with Smoked Salmon

deviled eggs topped with smoked salmon and dill, arranged in a wide horizontal row on a white platter, elegant and fresh, soft natural light, shallow depth of field, landscape orientation

Classic deviled eggs are elevated with smooth smoked salmon and fresh dill.

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deviled eggs topped with smoked salmon and dill, arranged in a wide horizontal row on a white platter, elegant and fresh, soft natural light, shallow depth of field, landscape orientation

Deviled Eggs with Smoked Salmon

Creamy deviled eggs topped with ribbons of smoked salmon and a sprig of dill.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 oz smoked salmon chopped
  • 1 tbsp fresh dill chopped
  • 1 pinch salt and pepper

Method
 

  1. Place the eggs in a pot, cover with water, and bring to a boil, then cook for 10 minutes.
  2. Transfer the eggs to an ice bath, then peel and slice in half lengthwise.
  3. Scoop the yolks into a bowl and mash with the mayonnaise, Dijon, salt, and pepper until smooth.
  4. Pipe or spoon the filling back into the egg whites.
  5. Top each with a little smoked salmon and a sprig of fresh dill.

Notes

An ice bath makes the eggs slip right out of their shells.

2) Prosciutto-Wrapped Asparagus

prosciutto-wrapped asparagus spears with crisp golden edges, arranged in a wide horizontal row on a sheet pan, glistening with olive oil, warm natural light, shallow depth of field, landscape orientation

Asparagus wrapped in prosciutto is a spring classic dish that has a bottomless appeal.

prosciutto-wrapped asparagus spears with crisp golden edges, arranged in a wide horizontal row on a sheet pan, glistening with olive oil, warm natural light, shallow depth of field, landscape orientation

Prosciutto-Wrapped Asparagus

Prosciutto-wrapped asparagus spears are oven-roasted until crispy and golden brown.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 16 asparagus spears trimmed
  • 8 slices prosciutto halved lengthwise
  • 1 tbsp olive oil
  • 1 pinch black pepper

Method
 

  1. Preheat the oven to 400°F and line a sheet pan with parchment.
  2. Wrap each asparagus spear with a strip of prosciutto, leaving the tips peeking out.
  3. Arrange on the pan, drizzle with olive oil, and grind black pepper over the top.
  4. Roast for 12 to 15 minutes, until the prosciutto is crisp and the asparagus is tender.
  5. Serve warm or at room temperature.

Notes

A squeeze of lemon at the end brightens everything up.

3) Mini Quiches with Spinach and Feta

mini spinach and feta quiches with golden flaky crusts, arranged in a wide horizontal row on a white platter, fresh from the oven, soft natural light, shallow depth of field, landscape orientation

These little fluffy quiches are perfect for spring and are great to take along to any brunch.

mini spinach and feta quiches with golden flaky crusts, arranged in a wide horizontal row on a white platter, fresh from the oven, soft natural light, shallow depth of field, landscape orientation

Mini Quiches with Spinach and Feta

Mini quiches with a spinach, feta, and egg custard filling in a flaky pastry.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini quiches
Ingredients Method Notes

Ingredients
  

  • 12 mini tart shells unbaked
  • 3 large eggs
  • 1/2 cup milk
  • 1 cup spinach chopped
  • 1/2 cup feta cheese crumbled
  • 1 pinch salt and pepper

Method
 

  1. Preheat the oven to 375°F and place the tart shells in a muffin tin.
  2. Whisk the eggs with the milk, salt, and pepper.
  3. Divide the chopped spinach and crumbled feta among the shells.
  4. Pour the egg mixture over the filling, leaving a little room at the top.
  5. Bake for 18 to 20 minutes, until the centers are set and the tops are lightly golden.

Notes

Squeeze excess water from the spinach so the quiches don't get soggy.

4) Easter Bunny Cheese Ball

a bunny-shaped cheese ball coated in slivered almonds with almond ears, on a wide horizontal wooden board surrounded by crackers and fresh herbs, soft natural light, shallow depth of field, landscape orientation

An adorable bunny-shaped cheese ball that's bound to make the kids squeal and the adults grab the crackers.

a bunny-shaped cheese ball coated in slivered almonds with almond ears, on a wide horizontal wooden board surrounded by crackers and fresh herbs, soft natural light, shallow depth of field, landscape orientation

Easter Bunny Cheese Ball

A cheddar cheese ball coated with slivered almonds and shaped like a bunny.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 16 oz cream cheese softened
  • 1 1/2 cups sharp cheddar shredded
  • 1 tbsp ranch seasoning
  • 1 cup slivered almonds
  • 2 whole peppercorns for eyes
  • 1 crackers for serving

Method
 

  1. Beat the cream cheese, shredded cheddar, and ranch seasoning together until smooth.
  2. Scoop most of the mixture into a ball for the body and a smaller ball for the head, then chill 1 hour.
  3. Press the two balls together on a platter and shape slivered almonds into ears.
  4. Add peppercorns for eyes and use a few almonds for whiskers and feet.
  5. Surround with crackers and serve.

Notes

Chill the cheese balls before shaping so they hold their form.

5) Lemon Herb Goat Cheese Spread

a swirled lemon herb goat cheese spread drizzled with olive oil and topped with fresh herbs, in a wide horizontal shallow bowl on a wooden board with crostini, bright natural light, shallow depth of field, landscape orientation

When I want an easy dip but want to impress, I make this bright, creamy and herby dip.

a swirled lemon herb goat cheese spread drizzled with olive oil and topped with fresh herbs, in a wide horizontal shallow bowl on a wooden board with crostini, bright natural light, shallow depth of field, landscape orientation

Lemon Herb Goat Cheese Spread

Goat cheese whipped with lemon and fresh herbs and served with crostini.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz goat cheese softened
  • 4 oz cream cheese softened
  • 1 lemon zested and juiced
  • 2 tbsp fresh chives chopped
  • 1 tbsp fresh parsley chopped
  • 2 tbsp olive oil

Method
 

  1. Beat the goat cheese and cream cheese together until light and fluffy.
  2. Mix in the lemon zest, lemon juice, chives, and parsley.
  3. Spread into a shallow bowl and create swirls with the back of a spoon.
  4. Drizzle with olive oil and serve with crostini or crackers.

Notes

A pinch of flaky salt on top adds a nice finish.

6) Prosciutto and Melon Skewers

prosciutto and melon skewers with orange cantaloupe and green basil drizzled with balsamic, arranged in a wide horizontal row on a white platter, bright natural light, shallow depth of field, landscape orientation

These little skewers are sweet, salty, refreshing and easy to please any crowd.

prosciutto and melon skewers with orange cantaloupe and green basil drizzled with balsamic, arranged in a wide horizontal row on a white platter, bright natural light, shallow depth of field, landscape orientation

Prosciutto and Melon Skewers

Melon cubes wrapped in prosciutto and paired with basil.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 cantaloupe cubed
  • 8 slices prosciutto halved
  • 16 fresh basil leaves
  • 1 tbsp balsamic glaze

Method
 

  1. Cut the cantaloupe into bite-size cubes.
  2. Wrap each melon cube with a half-slice of prosciutto.
  3. Thread each wrapped cube onto a skewer with a folded basil leaf.
  4. Arrange on a platter and drizzle with balsamic glaze.

Notes

Honeydew works beautifully here too.

7) Stuffed Mushrooms with Garlic and Herbs

stuffed mushrooms with golden herbed breadcrumb tops, arranged in a wide horizontal row on a dark sheet pan, fresh from the oven, warm natural light, shallow depth of field, landscape orientation

These warm and savory snacks are stuffed with garlicky breadcrumbs and disappear in seconds off the tray.

stuffed mushrooms with golden herbed breadcrumb tops, arranged in a wide horizontal row on a dark sheet pan, fresh from the oven, warm natural light, shallow depth of field, landscape orientation

Stuffed Mushrooms with Garlic and Herbs

Tender mushroom caps with a stuffing made of busted garlic, herbs, parmesan, and breadcrumbs.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 20 button mushrooms stems removed
  • 3 cloves garlic minced
  • 3/4 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 3 tbsp butter melted

Method
 

  1. Preheat the oven to 375°F and arrange the mushroom caps on a sheet pan.
  2. Mix the minced garlic, breadcrumbs, parmesan, parsley, and melted butter in a bowl.
  3. Spoon the filling generously into each mushroom cap.
  4. Bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden.
  5. Serve warm.

Notes

Chop the mushroom stems and stir them into the filling so nothing goes to waste.

8) Carrot Chips with Hummus

a swirled bowl of creamy hummus drizzled with olive oil and paprika, surrounded by crisp orange carrot coins, in a wide horizontal shot on a bright table, natural daylight, shallow depth of field, landscape orientation

Crunchy carrot coins and creamy hummus is a fresh and healthy bite that will go perfectly with any Easter theme.

a swirled bowl of creamy hummus drizzled with olive oil and paprika, surrounded by crisp orange carrot coins, in a wide horizontal shot on a bright table, natural daylight, shallow depth of field, landscape orientation

Carrot Chips with Hummus

Crisp rounds of carrot with smooth and refreshing lemon hummus.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4 large carrots sliced into coins
  • 1 can chickpeas drained
  • 3 tbsp tahini
  • 1 lemon juiced
  • 2 cloves garlic
  • 3 tbsp olive oil

Method
 

  1. Slice the carrots into thin rounds and set aside.
  2. Blend the chickpeas, tahini, lemon juice, garlic, and a splash of water until smooth.
  3. Stream in the olive oil while blending until creamy.
  4. Spread the hummus in a shallow bowl and swirl the top, then drizzle with extra olive oil.
  5. Serve surrounded by the carrot chips.

Notes

A sprinkle of paprika on the hummus makes it festive.

9) Bacon-Wrapped Dates

bacon-wrapped dates with crisp golden bacon drizzled with honey, arranged in a wide horizontal row on a slate board, glistening, warm natural light, shallow depth of field, landscape orientation

These small bites have a huge flavor, being sweet, salty, and a little gooey!

bacon-wrapped dates with crisp golden bacon drizzled with honey, arranged in a wide horizontal row on a slate board, glistening, warm natural light, shallow depth of field, landscape orientation

Bacon-Wrapped Dates

Medjool dates are baked with crispy bacon and goat cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 20 Medjool dates pitted
  • 4 oz goat cheese
  • 10 slices bacon halved
  • 1 tbsp honey

Method
 

  1. Preheat the oven to 400°F and line a sheet pan with foil.
  2. Stuff each pitted date with a little goat cheese.
  3. Wrap each date with a half-slice of bacon and secure with a toothpick.
  4. Arrange on the pan and bake for 18 to 20 minutes, until the bacon is crisp.
  5. Drizzle with honey and serve warm.

Notes

Turn them halfway through so the bacon crisps evenly.

10) Mini Caprese Salad Bites

mini caprese skewers with red cherry tomatoes, white mozzarella, and green basil drizzled with balsamic, arranged in a wide horizontal line on a marble board, bright natural light, shallow depth of field, landscape orientation

Tiny bursts of flavor like the freshest part of spring form the delightful combination of mozzarella, basil, and tomatoes.

mini caprese skewers with red cherry tomatoes, white mozzarella, and green basil drizzled with balsamic, arranged in a wide horizontal line on a marble board, bright natural light, shallow depth of field, landscape orientation

Mini Caprese Salad Bites

Cherry tomatoes and mozzarella, basil, and balsamic.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 24 cherry tomatoes
  • 24 mozzarella balls bite-size
  • 24 fresh basil leaves
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil

Method
 

  1. Thread a cherry tomato, a mozzarella ball, and a folded basil leaf onto each small skewer.
  2. Arrange the skewers on a serving platter.
  3. Drizzle with olive oil and balsamic glaze.
  4. Sprinkle with a little salt and serve at room temperature.

Notes

Marinated mozzarella adds even more flavor.

11) Hot Cross Bun Sliders

hot cross bun sliders with melting Swiss cheese and ham peeking out, arranged in a wide horizontal row on a wooden board, glossy buttered tops, warm natural light, shallow depth of field, landscape orientation

A delicious take on a holiday favorite, these tiny ham and cheese slider buns use soft spiced buns as their base.

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hot cross bun sliders with melting Swiss cheese and ham peeking out, arranged in a wide horizontal row on a wooden board, glossy buttered tops, warm natural light, shallow depth of field, landscape orientation

Hot Cross Bun Sliders

Spiced Hot Cross Buns are filled with ham and gooey Swiss cheese! We've baked them until they're oozy and melted!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 sliders
Ingredients Method Notes

Ingredients
  

  • 12 hot cross buns
  • 12 slices deli ham
  • 6 slices Swiss cheese halved
  • 3 tbsp butter melted
  • 1 tbsp Dijon mustard

Method
 

  1. Preheat the oven to 350°F and slice the buns in half horizontally.
  2. Layer the ham and Swiss cheese on the bottom halves and replace the tops.
  3. Whisk the melted butter with the Dijon and brush over the bun tops.
  4. Cover with foil and bake for 10 minutes, then uncover and bake 5 minutes more until the cheese melts.
  5. Serve warm.

Notes

Use lightly sweet buns to balance the savory filling.

12) Cucumber Sandwiches

cucumber tea sandwiches cut into neat triangles showing creamy filling and cucumber, arranged in a wide horizontal row on a delicate plate, bright natural light, shallow depth of field, landscape orientation

These dainty tea sandwiches are cool and spring is the perfect time to make them!

cucumber tea sandwiches cut into neat triangles showing creamy filling and cucumber, arranged in a wide horizontal row on a delicate plate, bright natural light, shallow depth of field, landscape orientation

Cucumber Sandwiches

Soft bread with herbed cream cheese and crisp cucumber slices.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 slices white bread crusts removed
  • 8 oz cream cheese softened
  • 2 tbsp fresh dill chopped
  • 1 cucumber thinly sliced
  • 1 pinch salt

Method
 

  1. Mix the cream cheese with the chopped dill and a pinch of salt.
  2. Spread a generous layer onto each slice of bread.
  3. Arrange thin cucumber slices over four of the slices, then top with the remaining bread.
  4. Cut each sandwich into triangles or fingers.
  5. Cover with a damp paper towel until ready to serve.

Notes

Pat the cucumber slices dry so the sandwiches don't get soggy.

13) Spinach and Artichoke Dip

a bubbling spinach and artichoke dip with a golden cheesy top, in a wide horizontal baking dish surrounded by crackers and bread, warm natural light, shallow depth of field, landscape orientation

With its warm, cheesy, and bubbling nature, it’s no wonder this dip disappears before the appetizer hour is up!

a bubbling spinach and artichoke dip with a golden cheesy top, in a wide horizontal baking dish surrounded by crackers and bread, warm natural light, shallow depth of field, landscape orientation

Spinach and Artichoke Dip

A creamy baked dip with artichokes, spinach, and lots of cheesy goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen spinach thawed and drained
  • 1 can artichoke hearts chopped
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated

Method
 

  1. Preheat the oven to 375°F and grease a baking dish.
  2. Mix the spinach, artichokes, cream cheese, sour cream, mozzarella, and most of the parmesan.
  3. Spread the mixture into the baking dish and top with the remaining parmesan.
  4. Bake for 20 to 25 minutes, until bubbly and golden on top.
  5. Serve warm with chips or bread.

Notes

Squeeze the spinach really well or the dip turns watery.

14) Peeps Popcorn Balls

pastel popcorn balls topped with colorful marshmallow chick candies and sprinkles, arranged in a wide horizontal row on a bright spring platter, cheerful natural light, shallow depth of field, landscape orientation

Sticky, sweet marshmallow bunnies are a treat everyone will love! Everyone gets to help make this edible craft.

pastel popcorn balls topped with colorful marshmallow chick candies and sprinkles, arranged in a wide horizontal row on a bright spring platter, cheerful natural light, shallow depth of field, landscape orientation

Peeps Popcorn Balls

Sticky marshmallow popcorn balls mixed with Peeps and sprinkles.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 10 popcorn balls
Ingredients Method Notes

Ingredients
  

  • 10 cups popped popcorn
  • 3 tbsp butter
  • 6 cups mini marshmallows
  • 10 marshmallow chick candies
  • 1/4 cup pastel sprinkles

Method
 

  1. Place the popped popcorn in a large greased bowl.
  2. Melt the butter and marshmallows together in a saucepan over low heat until smooth.
  3. Pour the melted marshmallow over the popcorn and stir to coat, then fold in the sprinkles.
  4. With buttered hands, press the mixture into balls, tucking a marshmallow chick on top of each.
  5. Let the balls set on parchment for 10 minutes before serving.

Notes

Grease your hands well so the marshmallow doesn't stick.

15) Avocado Deviled Eggs

avocado deviled eggs with creamy green filling dusted with paprika and cilantro, arranged in a wide horizontal row on a white platter, fresh and vibrant, soft natural light, shallow depth of field, landscape orientation

Deviled eggs are made fresh and creamy with a buttery and elegant green spin thanks to avocado!

avocado deviled eggs with creamy green filling dusted with paprika and cilantro, arranged in a wide horizontal row on a white platter, fresh and vibrant, soft natural light, shallow depth of field, landscape orientation

Avocado Deviled Eggs

Deviled eggs with a filling of avocado and lime and a garnish of paprika.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 1 ripe avocado
  • 1 lime juiced
  • 2 tbsp cilantro chopped
  • 1 pinch salt and pepper
  • 1 pinch paprika for garnish

Method
 

  1. Boil the eggs for 10 minutes, then cool in an ice bath, peel, and halve lengthwise.
  2. Scoop the yolks into a bowl and add the avocado, lime juice, cilantro, salt, and pepper.
  3. Mash everything together until smooth and creamy.
  4. Pipe or spoon the green filling back into the egg whites.
  5. Dust with paprika before serving.

Notes

The lime juice keeps the avocado filling bright green.

16) Smoked Salmon Crostini

smoked salmon crostini with creamy spread, pink salmon, capers, and dill, arranged in a wide horizontal row on a slate board, elegant and fresh, soft natural light, shallow depth of field, landscape orientation

These elegant little toasts silky salmon and a creamy dill spread, and they look fancy, but take little time to whip up!

smoked salmon crostini with creamy spread, pink salmon, capers, and dill, arranged in a wide horizontal row on a slate board, elegant and fresh, soft natural light, shallow depth of field, landscape orientation

Smoked Salmon Crostini

Crisp crostini with cream cheese, herbs, smoked salmon, and capers.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 1 tbsp olive oil
  • 6 oz cream cheese softened
  • 2 tbsp fresh dill chopped
  • 6 oz smoked salmon
  • 2 tbsp capers drained

Method
 

  1. Preheat the oven to 400°F, brush the baguette slices with olive oil, and toast for 6 to 8 minutes.
  2. Mix the cream cheese with the chopped dill.
  3. Spread the dill cream cheese onto each toasted slice.
  4. Drape a piece of smoked salmon over each crostini.
  5. Top with a few capers and an extra sprig of dill.

Notes

A squeeze of lemon over the top adds a bright finish.

17) Cheese and Charcuterie Board

an abundant cheese and charcuterie board with cheeses, folded cured meats, grapes, nuts, and crackers, in a wide horizontal overhead shot on a rustic wooden board, natural light, shallow depth of field, landscape orientation

The best no-cook option for any event — stack it up and let everyone help themselves!

an abundant cheese and charcuterie board with cheeses, folded cured meats, grapes, nuts, and crackers, in a wide horizontal overhead shot on a rustic wooden board, natural light, shallow depth of field, landscape orientation

Cheese and Charcuterie Board

An amazing assortment of cheeses, cured meats, fruits, nuts, crackers, and more!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz assorted cheeses
  • 6 oz cured meats
  • 1 cup grapes
  • 1/2 cup mixed nuts
  • 1/2 cup olives
  • 1 crackers assorted

Method
 

  1. Place small bowls of olives and nuts on a large board first to anchor the layout.
  2. Arrange the cheeses in different spots and fan out the cured meats nearby.
  3. Fill the gaps with clusters of grapes and a pile of crackers.
  4. Tuck in extra herbs or fruit to fill any bare spots for a lush look.

Notes

Let the cheeses sit out 20 minutes before serving for the best flavor.

18) Spring Radish Toasts

radish toasts with whipped butter and thin pink-edged radish slices sprinkled with chives and flaky salt, arranged in a wide horizontal row on a wooden board, bright natural light, shallow depth of field, landscape orientation

Buttery toast with crunchy radishes is simple and surprisingly addictive!

radish toasts with whipped butter and thin pink-edged radish slices sprinkled with chives and flaky salt, arranged in a wide horizontal row on a wooden board, bright natural light, shallow depth of field, landscape orientation

Spring Radish Toasts

Radiant whipped butter and thinly sliced radishes with flake salt adorn the toasted bread.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 slices rustic bread
  • 1/2 cup salted butter softened
  • 6 radishes thinly sliced
  • 1 tbsp fresh chives chopped
  • 1 pinch flaky salt

Method
 

  1. Toast the bread slices until golden and crisp.
  2. Whip the softened butter until light and spreadable.
  3. Spread a thick layer of butter onto each toast.
  4. Arrange thin radish slices over the top in an overlapping pattern.
  5. Sprinkle with chives and flaky salt before serving.

Notes

Slice the radishes paper-thin with a mandoline for the prettiest toasts.

19) Cranberry Brie Bites

golden puff pastry cups filled with melted brie and ruby cranberry sauce topped with rosemary, arranged in a wide horizontal row on a white platter, warm natural light, shallow depth of field, landscape orientation

The most popular appetizer at every event is Brie and cranberry in a pastry cup. It has a warm, sweet, and melt-in-your-mouth filling that leaves you wanting more!

golden puff pastry cups filled with melted brie and ruby cranberry sauce topped with rosemary, arranged in a wide horizontal row on a white platter, warm natural light, shallow depth of field, landscape orientation

Cranberry Brie Bites

Flaky pastry cup filled with melted brie and a dollop of cranberry sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 bites
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 8 oz brie cheese cubed
  • 1/2 cup cranberry sauce
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp honey

Method
 

  1. Preheat the oven to 375°F and grease a mini muffin tin.
  2. Cut the puff pastry into squares and press one into each muffin cup.
  3. Place a cube of brie into each pastry cup and top with a small spoonful of cranberry sauce.
  4. Bake for 12 to 15 minutes, until the pastry is golden and the brie is melty.
  5. Drizzle with honey and sprinkle with rosemary before serving warm.

Notes

Serve these warm so the brie stays gooey.

20) Zucchini Fritters

golden crispy zucchini fritters stacked beside a bowl of creamy yogurt dip, in a wide horizontal shot on a wooden board with lemon wedges, warm natural light, shallow depth of field, landscape orientation

Perfect for dipping because they are crunchy outside and soft inside!

golden crispy zucchini fritters stacked beside a bowl of creamy yogurt dip, in a wide horizontal shot on a wooden board with lemon wedges, warm natural light, shallow depth of field, landscape orientation

Zucchini Fritters

Crispy golden zucchini fritters with a tangy yogurt dip.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 zucchini grated
  • 1 large egg
  • 1/2 cup flour
  • 1/4 cup parmesan cheese grated
  • 2 tbsp fresh dill chopped
  • 3 tbsp olive oil for frying

Method
 

  1. Grate the zucchini, sprinkle with salt, and squeeze out as much liquid as you can.
  2. Mix the drained zucchini with the egg, flour, parmesan, and dill until a thick batter forms.
  3. Heat the olive oil in a skillet over medium heat.
  4. Drop spoonfuls of batter into the pan and flatten slightly, frying 3 to 4 minutes per side until golden.
  5. Drain on paper towels and serve warm with a yogurt dip.

Notes

Really wringing out the zucchini is the secret to crispy fritters.

21) Classic Shrimp Cocktail

chilled shrimp cocktail arranged around a bowl of red cocktail sauce with lemon wedges, in a wide horizontal shot on a bed of ice on a platter, bright natural light, shallow depth of field, landscape orientation

Delightfully cool shrimp paired with zesty cocktail sauce never disappoints!

Classic Shrimp Cocktail

Cocktail sauce is served with chilled, plump, poached shrimp.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb large shrimp peeled and deveined
  • 1 lemon halved
  • 1/2 cup ketchup
  • 2 tbsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 lemon wedged for serving

Method
 

  1. Bring a pot of water to a boil with the halved lemon squeezed in.
  2. Add the shrimp and cook for 2 to 3 minutes, just until pink and curled.
  3. Drain and plunge the shrimp into an ice bath to chill.
  4. Stir together the ketchup, horseradish, and Worcestershire to make the cocktail sauce.
  5. Arrange the chilled shrimp around the sauce with lemon wedges.

Notes

Don't overcook the shrimp or they'll turn rubbery.

22) Pesto Chicken Pinwheels

pesto chicken pinwheels showing green and red spirals, arranged cut-side up in a wide horizontal row on a white platter, fresh and colorful, bright natural light, shallow depth of field, landscape orientation

Easy to prepare and even easier to enjoy, these spirals have savory and herby flavors.

pesto chicken pinwheels showing green and red spirals, arranged cut-side up in a wide horizontal row on a white platter, fresh and colorful, bright natural light, shallow depth of field, landscape orientation

Pesto Chicken Pinwheels

Tortillas with pesto cream cheese, chicken, and spinach, rolled and cut.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 3 large flour tortillas
  • 8 oz cream cheese softened
  • 1/4 cup basil pesto
  • 1 1/2 cups cooked chicken shredded
  • 2 cups baby spinach
  • 1/4 cup sun-dried tomatoes chopped

Method
 

  1. Mix the cream cheese with the pesto until smooth and green.
  2. Spread the pesto cream cheese evenly over each tortilla.
  3. Layer with shredded chicken, baby spinach, and sun-dried tomatoes.
  4. Roll each tortilla up tightly, wrap in plastic, and chill for 20 minutes.
  5. Slice into 1-inch pinwheels and arrange cut-side up on a platter.

Notes

Chilling before slicing keeps the spirals tidy.

23) Savory Palmiers

golden savory palmiers with flaky heart-shaped swirls, arranged in a wide horizontal row on a parchment-lined board, crisp and buttery, warm natural light, shallow depth of field, landscape orientation

Bakery-fancy looking, but these flaky, buttery pastry swirls with savory filling could not be simpler!

golden savory palmiers with flaky heart-shaped swirls, arranged in a wide horizontal row on a parchment-lined board, crisp and buttery, warm natural light, shallow depth of field, landscape orientation

Savory Palmiers

Puff pastry palmiers with parmesan and pesto, baked to perfection.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 palmiers
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 1/4 cup basil pesto
  • 1/2 cup parmesan cheese grated
  • 1 large egg beaten

Method
 

  1. Preheat the oven to 400°F and line a sheet pan with parchment.
  2. Spread the pesto evenly over the puff pastry and sprinkle with the parmesan.
  3. Roll both long edges of the pastry inward to meet in the middle, then chill for 10 minutes.
  4. Slice the log into 1/2-inch pieces and place on the pan, brushing the tops with beaten egg.
  5. Bake for 15 to 18 minutes, until puffed and golden, then cool slightly before serving.

Notes

Chilling the rolled pastry makes it much easier to slice cleanly.
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