#easter appetizers

[sikfankitchen]

Deviled Eggs Baby Chicks! 🐣

[comfortspringstation]

20+ Spring Appetizers

[lundsandbyerlys]

Prosciutto-Wrapped Scallions with Anchovy Vinaigrette

Tender spring onions wrapped in prosciutto, sautéed until they're browned and crispy, drizzled with a tangy homemade vinaigrette.

4 servings Preparation time: 20 minutes

Ingredients 2 bunches of scallions, cleaned and trimmed 4 thin slices of prosciutto 2 tablespoons olive oil

For the Anchovy Vinaigrette: 3 anchovy fillets, minced 1 tablespoon Dijon mustard 1 small shallot, minced 1 tablespoon lemon juice 2 tablespoons white wine vinegar ¼ cup olive oil Salt and pepper to taste

Directions

Lay out slices of prosciutto. Gather 3-4 scallions per prosciutto slice; wrap the prosciutto around the white and lower green parts of each bunch of scallions.

In a large sauté pan, heat olive oil to medium heat. Arrange wrapped scallions in pan. Cook, turning occasionally, until prosciutto is brown on all sides.

Remove from pan; place on serving dish and drizzle with vinaigrette to serve.

For the Anchovy Vinaigrette:

In a medium bowl, combine the anchovies, Dijon mustard, shallots, lemon juice and white wine vinegar.

Slowly pour in olive oil, whisking until combined. Season with salt and pepper.

[sikfankitchen]

Deviled Eggs "Chicks" 🐣 Happy Easter!!

[lundsandbyerlys]

Appetizer idea: Prosciutto Wrapped Dates

This easy appetizer is great for a crowd! You can’t beat the flavor combo: sweet dates paired with tangy blue cheese and salty prosciutto.

Start by heating your oven to 350 F. Halve the dates and stuff them with Gorgonzola, then wrap each date with prosciutto.

Bake for 10 minutes. Remove from oven and drizzle with honey. Serve with Sacchetto Prosecco.

[lundsandbyerlys]

Appetizer idea: Deviled eggs 3 ways

These three variations on a classic are sure to please! All three pair well with Excelsior Bitteschlappe Brown Ale. Timesaving tip: Hard boil your eggs ahead of time, then assemble the yolk fillings just before serving.

Makes 24 halves Preparation time: 1 hour (or 30 minutes if eggs are already boiled and peeled)

Ingredients

12 large eggs

¼ cup mayonnaise

¼ teaspoon kosher salt

1 tablespoon Dijon mustard

3 teaspoons minced cornichons

3 teaspoons minced capers

1 heaping tablespoon grainy mustard

2 slices bacon, cooked and crumbled

2 teaspoons minced chives

1 tablespoon wasabi sauce

2 teaspoons lemon juice

1 teaspoon black sesame seeds

Directions

Arrange eggs in single layer in large saucepan.

Add enough water to cover eggs by about 1 inch.

Cover and quickly bring to a full rolling boil; turn off heat. Remove pan from burner to prevent further boiling.

Let eggs stand covered in hot water for 15 minutes.

Drain; immediately place in ice water until cooled (about 10 minutes).

Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel starting at large end. Hold under cold running water to help remove shell.

Cut eggs in half lengthwise; scoop yolks into a medium bowl.

Mash yolks with a fork or pastry blender until fine.

Stir in mayonnaise and salt.

Divide yolk mixture into 3 equal parts.

Proceed using the following three variations:

French Style: To one part of yolk mixture, add Dijon mustard, cornichons and capers. Spoon or pipe mixture into 8 egg halves. Garnish with minced chives.

Bacon & Eggs: To one part of yolk mixture, add grainy mustard and some bacon pieces. Spoon or pipe mixture into 8 egg halves. Garnish with bacon crumbles.

Lemon Wasabi: To one part of yolk mixture, add wasabi sauce and lemon juice. Spoon or pipe mixture into 8 egg halves. Garnish with black sesame seeds.

[lundsandbyerlys]

Cheesy Asparagus Tart

No springtime brunch is complete without this delightfully flaky, cheesy tart!

Ingredients 1 sheet frozen puff pastry, thawed 10-12 asparagus spears 1-2 cups shredded Gruyère cheese Olive oil Salt and pepper

Heat oven to 400 F.

Meanwhile, bring a sheet of puff pastry to room temperature. Gently unfold or roll out the dough and, using a sharp knife, score it about 1 inch from the edge, making a rectangle all the way around. This will be the “crust” once the pastry bakes.

Inside the rectangle, pierce the dough every ½ inch or so to prevent bubbles.

Bake the dough at 400 F for 15 minutes.

Sprinkle the baked pastry with 1-2 cups of shredded Gruyère.

Lay full asparagus spears on top of the cheese and brush with olive oil.

Sprinkle with salt and pepper to taste.

Bake at 400 F for 20 minutes and serve.

[lundsandbyerlys]

Pepper Jelly Brie in Puff Pastry

This classic appetizer features creamy Brie topped with pepper jelly and is wrapped in a flaky pastry crust. Perfect for parties and family gatherings! Pair with your favorite sparkling wine.

6-8 servings Preparation time: 5 minutes, plus time to thaw pastry Cook time: 35-40 minutes

Ingredients 1 sheet puff pastry, thawed but still cold 2 tablespoons L&B Pepper Jelly 1 (8-ounce) wheel of Brie 1 egg, beaten Crackers and apple slices, for serving

Directions

Thaw puff pastry until it's easy to lay flat but still cold. 

Spread pepper jelly on Brie.

Place the Brie in the center of the puff pastry and, one corner at a time, fold the pastry over the cheese so all four corners meet in the middle. Gently pinch corners together.

Brush top of the puff pastry with the beaten egg.

Bake for 35-40 minutes at 400 F.

Transfer to a wire rack and let cool for 10 minutes. Serve with crackers and apple slices.