15 Easter Appetizers

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

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.

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.

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.

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.

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.

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.

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

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

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.

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.

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.

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.

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.

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.