Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Cooking 101
  • Eating Smart
  • Healthy Living
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
SUBSCRIBE
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Eating Smart
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
Sweepstakes

Follow Us

  1. Home
  2. entertaining
  3. 15+ Appetizers That'll Make Your Easter Celebration a Success

15+ Appetizers That'll Make Your Easter Celebration a Success

March 17, 2017
Skip gallery slides
Pin
Credit: Photo: Randy Mayor
These Easter appetizers are easy to make ahead and whip out as soon as your first guest arrives, so you'll have more time to focus on the main event. Although they're simple, appetizers like Green Pea and Parsley Hummus and Smoked Salmon Deviled Eggs may just end up stealing the show.
Start Slideshow

1 of 17

Pin
Facebook Tweet Email Send Text Message

Creamy Artichoke Dip

Credit: Victor Protasio
View Recipe: Creamy Artichoke Dip

This is a creamy, rich, yet healthier riff on the classic—and is great for entertaining. We process half of the artichokes to sneak more veggies into the dip, plus a little tofu to help cut back on cheese and boost protein. Using frozen artichokes instead of canned helps keep sodium in check. Serve each ramekin with different sides—we like a medley of vegetables, crackers, or bread. Or keep it super simple and bake in one larger baking dish.

1 of 17

Advertisement
Advertisement

2 of 17

Pin
Facebook Tweet Email Send Text Message

Sweet-and-Sour Mushroom Toasts With Tarragon

Credit: Jennifer Causey
View Recipe: Sweet-and-Sour Mushroom Toasts With Tarragon

Sherry vinegar and brown sugar create an agrodolce effect for deeply caramelized mushrooms in this speedy appetizer, and tarragon is bold enough to hold its own against these stronger tastes. Be sure to get the skillet very hot before adding the mushrooms; otherwise, you won’t get good browning (translating to less flavor). A swipe of cream cheese helps the topping adhere to the toasts while also providing a creamy foil to the more pronounced flavors.

2 of 17

3 of 17

Pin
Facebook Tweet Email Send Text Message

Green Pea and Parsley Hummus

Credit: Photo: Jennifer Causey
View Recipe: Green Pea and Parsley Hummus

Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice.

3 of 17

Advertisement

4 of 17

Pin
Facebook Tweet Email Send Text Message

Turmeric-Pickled Deviled Eggs

Credit: Photo: Hector Manuel Sanchez
View Recipe: Turmeric-Pickled Deviled Eggs

Deviled eggs get way more interesting when the eggs are pickled in a tangy turmeric-spiked brine that also dyes them a lovely color. The longer the eggs marinate in the brine, the firmer they become and the more vibrant the color gets. For a tangier flavor, use some of the brine instead of water to loosen the filling.

4 of 17

5 of 17

Pin
Facebook Tweet Email Send Text Message

Marinated Goat Cheese

Credit: Photo: Greg Dupree
View Recipe: Marinated Goat Cheese

A dairy goats ramp up milk production, spring is the best time to enjoy fresh, tangy goat cheese. Bright-flavored, smooth, and spreadable, it's a treat on its own. But it also shines in a simple olive oil, garlic, and herb marinade. Serve over toasted baguette slices.

5 of 17

6 of 17

Pin
Facebook Tweet Email Send Text Message

Lemon-Ricotta Herbed Flatbread

Credit: Photo: Dylan + Jeni
View Recipe: Lemon-Ricotta Herbed Flatbread

A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.

6 of 17

Advertisement
Advertisement
Advertisement

7 of 17

Pin
Facebook Tweet Email Send Text Message

Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

Credit: Photo: Iain Bagwell
View Recipe: Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia

Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.

7 of 17

8 of 17

Pin
Facebook Tweet Email Send Text Message

Spinach, Herb, and Cheese Phyllo Rolls

Credit: Photo: Iain Bagwell
View Recipe: Spinach, Herb, and Cheese Phyllo Rolls

This kind of dish is traditional street food in Greece. The key is to think of it like a sandwich, an Eastern Mediterranean sandwich: There is an ideal balance between the crust and the filling. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.

8 of 17

9 of 17

Pin
Facebook Tweet Email Send Text Message

Smoked Salmon Deviled Eggs

Credit: Photo: Hector Sanchez
View Recipe: Smoked Salmon Deviled Eggs

Dress this staff favorite with cold-smoked salmon atop a creamy filling seasoned with fresh dill. You can easily double or triple the recipe to feed a crowd.

9 of 17

Advertisement
Advertisement
Advertisement

10 of 17

Pin
Facebook Tweet Email Send Text Message

Yogurt-Cheese Tarts with Mint

Credit: Photo: Iain Bagwell
View Recipe: Yogurt-Cheese Tarts with Mint

Briny feta and rich Gorgonzola flavor these herby, creamy tarts.

10 of 17

11 of 17

Pin
Facebook Tweet Email Send Text Message

Fava Bean and Mushroom Crostini

Credit: Photo: Jennifer Causey
View Recipe: Fava Bean and Mushroom Crostini

Nutty fava beans get the spotlight here in this festive spring appetizer. Lemon and goat cheese balance the deep umami notes from the mushrooms.

11 of 17

12 of 17

Pin
Facebook Tweet Email Send Text Message

Egg Ravioli

Credit: Photo: Jennifer Causey
View Recipe: Egg Ravioli

These gorgeous ravioli come together easily thanks to pot sticker wrappers, which are made with the same ingredients as pasta dough. Just wait till you cut in and taste how good this appetizer is.

12 of 17

Advertisement
Advertisement
Advertisement

13 of 17

Pin
Facebook Tweet Email Send Text Message

Buttered Radish Tartines

Credit: Photo: Iain Bagwell
View Recipe: Buttered Radish Tartines

French diners have a fetish for radishes served with good butter and sea salt. In the summer, they are on the table at every meal or served alongside an aperitif.

13 of 17

14 of 17

Pin
Facebook Tweet Email Send Text Message

Sweet Pea Crostini With Ricotta

Credit: Photo: Brian Woodcock
View Recipe: Sweet Pea Crostini With Ricotta

Making your own ricotta is incredibly simple and doesn't require special equipment. Our microwave trick is foolproof. The pea mixture is quick and easy to make, but you can also mix it up ahead, along with toasting the bread, so that you can simply assemble the crostini when you are ready to serve.

14 of 17

15 of 17

Pin
Facebook Tweet Email Send Text Message

Fresh Artichoke and Kale Dip

Credit: Photo: Brian Woodcock
View Recipe: Fresh Artichoke and Kale Dip

Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead—it will be a time-saver during the last-minute rush of putting on a party.

15 of 17

Advertisement
Advertisement
Advertisement

16 of 17

Pin
Facebook Tweet Email Send Text Message

Pesto Pastries

Credit: Photo: Christopher Testani
View Recipe: Pesto Pastries

Unlike classic pesto, there's no oil in this filling. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two.

16 of 17

17 of 17

Pin
Facebook Tweet Email Send Text Message

Mini Crab Cakes

Credit: Photo: Randy Mayor
View Recipe: Mini Crab Cakes

The lemon rind garnish gives you a pop of flavor so you don't even need a sauce. If you don't love tarragon, use thyme.

17 of 17

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

    Share the Gallery

    Pinterest Facebook
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 17 Creamy Artichoke Dip
    2 of 17 Sweet-and-Sour Mushroom Toasts With Tarragon
    3 of 17 Green Pea and Parsley Hummus
    4 of 17 Turmeric-Pickled Deviled Eggs
    5 of 17 Marinated Goat Cheese
    6 of 17 Lemon-Ricotta Herbed Flatbread
    7 of 17 Beets, Snow Peas, and New Potatoes With Garlic-Parsley Skordalia
    8 of 17 Spinach, Herb, and Cheese Phyllo Rolls
    9 of 17 Smoked Salmon Deviled Eggs
    10 of 17 Yogurt-Cheese Tarts with Mint
    11 of 17 Fava Bean and Mushroom Crostini
    12 of 17 Egg Ravioli
    13 of 17 Buttered Radish Tartines
    14 of 17 Sweet Pea Crostini With Ricotta
    15 of 17 Fresh Artichoke and Kale Dip
    16 of 17 Pesto Pastries
    17 of 17 Mini Crab Cakes

    Share & More

    Facebook Tweet Email Send Text Message
    Cooking Light

    Magazines & More

    Learn More

    • Customer Service this link opens in a new tab
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    MeredithCooking Light is part of the Allrecipes Food Group. © Copyright 2023 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Cooking Light. All rights reserved. Printed from https://www.cookinglight.com

    View image

    15+ Appetizers That'll Make Your Easter Celebration a Success
    this link is to an external site that may or may not meet accessibility guidelines.