September 23, 2022
Posted: April 4, 2022 11:13 am
Easter is when Christians celebrate Jesus’ resurrection and the start of his ministry. With that being said, many people prepare Easter dinner with a giant feast. This is an important occasion for all Christians, so what are some of the best Easter appetizers?
There are plenty of easy recipes that start with cheese as a foundation. Here we have suggestions on preparing different appetizers with various dressings and toppings to choose from to finish this Easter meal off with a bang!
This is a classic dish that uses Asparagus as the main ingredient. The tart is prepared with whipped cream and cheese for a complete delight for the palate. Using all-natural ingredients, you can create this masterpiece in no time.
-1 pound of Cream Cheese
-1 cup Sour Cream
-3 tablespoons Cornstarch
-1 package of Frozen Puff Pastry
-1 bunch of Asparagus, blanched and chopped into bite-sized pieces (about 3 Cups)
-1 tablespoon minced Shallot
-Juice of 1/2 Lemon
-1 teaspoon minced garlic (optional)
-Salt and Pepper to taste
Preheat Oven to 400 degrees.
Mix the cream cheese, sour cream, and cornstarch until smooth in a small bowl.
Roll out the puff pastry into a 10×14 inch rectangle on a lightly floured surface. Peel away the top sheet of plastic wrap and spread the cream cheese mixture on top.
Pile the Asparagus, shallot, and Garlic on the Cream Cheese layer. Season with salt and pepper.
Place the second sheet of plastic wrap on top and seal it in a freezer bag.
Bake for 20 minutes or until golden brown.
Remove from oven and cool for about 10 minutes before removing from pan. Serve warm with a spoonful of whipped filling on top.
These are made with a spanakopita which is a Greek spinach pie. These fillings work perfectly on savory and sweet pastries as they are a perfect blend of flavors. The pastry will keep the filling in place and tasty.
-1 package of frozen puff pastry (2 sheets)
-1 pound of Brie Cheese
-8 ounces of frozen Spinach, defrosted and drained
-3 tablespoons Margarine
-1/2 cup grated Monterey Jack Cheese
-1/2 teaspoon Garlic Powder -1/2 teaspoon Onion Powder
-1/2 Teaspoon Dried Thyme
Preheat the oven to 400 degrees.
Unroll the Puff Pastry and spread one package of Spinach on top.
In a small bowl, combine the spices for the filling—season as desired and blend evenly on the spinach pastry.
Roll out one sheet of puff pastry until it is about 12 inches long by 10 inches wide, and place this on top of the spinach-filled pastry.
Place the Brie cheese on top, again seasoning with the spices of your choice.
Top with a layer of Monterey Jack cheese and fold over the second sheet of puff pastry, again sealing in freezer bags to keep in place.
Bake for 25 minutes or until golden brown.
Allow cooling slightly before cutting into squares and serving.
These eggs are a beautiful addition to any Easter table as you watch them get devoured by your family and friends. These eggs are made with local and seasonal ingredients, including eggs from your backyard. They are absolutely delicious and decoratively beautiful to behold.
Two teaspoons turmeric
Three tablespoons of distilled white vinegar
One small red beet, peeled and diced
1/4 head red cabbage, chopped
1/4 teaspoon baking soda
12 hard-boiled eggs, peeled, halved, and yolks and whites separated
1/3 cup mayonnaise
Two teaspoons of yellow mustard
Combine the turmeric with 1 1/2 cups of water in a medium pot. Bring to a boil. Simmer for 2 minutes, remove from heat, and steep until cool.
Combine the turmeric water with the vinegar, salt, beet, and cabbage in a large bowl. Stir to dissolve the salt.
Blend in the baking soda until dissolved. Let it chill for 10 minutes. Halve each egg lengthwise and carefully remove the yolk (reserve) using a spoon. Transfer to a plastic bag and submerge the egg halves.
Place the eggs in the fridge for at least 15 minutes or overnight.
In a small bowl, combine the mayonnaise and mustard.
Spoon some mayo mixtures into the whites, top with paprika, garnish with microgreens, and serve.
This is a savory and cheesy treat that can also be a great side dish. This spicy mixture of cheese and onion is wonderful for your senses as you enjoy this dish.
-2 tablespoons butter
-2 onions, sliced
-1 ounce fresh chopped parsley, plus additional for garnish
-3/4 teaspoon salt, divided
-1/2 teaspoon freshly ground pepper
-1 /2 to 1 teaspoon Sriracha
-1/2 to 1 teaspoon honey
-1 (12-inch) store-bought pizza crust, at room temperature
-2 ounces shredded mozzarella
-1/4 cup grated Parmesan cheese
Preheat the oven to 450 degrees F.
Melt the butter in a small frying pan over medium heat. Add the onions and cook for about 20 minutes stirring every few minutes until they begin to brown and soften. Add the parsley, 1/4 teaspoon of salt, and black pepper. Cook, occasionally stirring, for about two more minutes.
Remove from heat and add the Sriracha and honey. Mix to combine and set aside.
Transfer the dough to a lightly floured work surface. Stretch it until it is slightly thinner in diameter than a 9-inch pie plate, leaving the center thicker than the edges to stay sturdy enough to hold up when filled.
Transfer the pie dough to a baking sheet. Spread the onions over the dough and top with mozzarella and Parmesan cheese.
Bake until golden brown and bubbly, about 15 minutes. Serve warm, garnished with fresh parsley.
These bite-sized appetizers are a wonderfully light and healthy way to start Easter dinner. These will also help you avoid being stuffed after dinner and ensure that your dinner in Easter dinner is not so heavy.
-frozen mini filo cups
-1 cup all-purpose flour
-1 1/4 teaspoons baking powder
-1/4 teaspoon baking soda
-Pinch of salt, plus more to taste
-2 tbsp butter, at room temperature
-3 ounces smoked salmon head and skin removed, finely chopped
-1/4 cup heavy cream
Heat oven to 350 degrees.
Combine the flour, baking powder, salt, and soda in a medium bowl.
Add the butter and mix until crumbs form.
Add the cream, stirring until the dough forms.
Place the filo cups on a baking sheet and bake until golden, about 5 minutes.
Remove from oven and set aside.
Stir the heavy cream and salmon together in a medium bowl. Add 1/4 teaspoon of salt.
Fill the filo cups with salmon mixture.
Bake until golden and crisp, about 10 minutes.
Serve these yummy appetizers with a side of your favorite dip or sauce.
These fun and unique skewers make for a delicious way to get your vegetables on the table. This recipe works best with medium-sized zucchini about 3 inches in diameter. If you’re lucky enough to have them, these will make the perfect addition to your Easter dinner.
-2 tablespoons olive oil
-Kosher salt and freshly ground pepper, to taste
-1/2 bunch fresh parsley, stems removed and chopped
-Zest of 1 lemon
Cut the ends off the zucchini.
Use a vegetable peeler or mandolin to slice the zucchini into thin strips. Sprinkle with salt and pepper. Arrange the zucchini strips on a large plate.
Whisk the olive oil, lemon zest, and parsley in a small bowl. Drizzle the dressing over the zucchini strips.
Marinate for at least 1 hour in the fridge.
Preheat grill to medium-hot.
Skewer each strip of zucchini onto a kebab skewer.
Grill slowly until tender and cooked through, about 4 minutes on each side, depending on size.
This classic combination of potatoes and peas is brought to a whole new level with ham, cream cheese, and bacon. The cream cheese gives this recipe an added dimension of creamy goodness that will make every bite burst with flavor.
-2 thick slices of deli ham (about 4 ounces total)
-16 ounces (about 3 1/2 cups) of frozen shredded hash browns, thawed (about half of a 30-ounce bag)
-Kosher salt and freshly ground black pepper
-8 ounces of cream cheese at room temperature
-Finely grated zest of one lemon
-2 tablespoons milk
-1/4 cup frozen peas
-2 tablespoon chopped chives (1/2-inch pieces)
-Paprika, for serving
Preheat the broiler.
Cut the ham into 1-inch pieces.
Cook the hash browns according to package instructions, stopping when they are still slightly underdone.
Drain and season with salt and pepper. Transfer them to a 9-inch round cake pan and press down firmly until flat and even on the bottom of the pan. Let cool for about 20 minutes, then spread with the cream cheese and sprinkle with lemon zest; set aside.
While the hash browns are cooling, cook the peas in boiling salted water until tender, about 3 minutes. Drain, then return to pot.
Reserve 2 tablespoons of the chives and fold the remaining chives and peas into the hash brown mixture.
Spread the mixture evenly over the cream cheese layer and top with paprika.
Cover loosely with foil and bake for 10 minutes. Uncover, then sprinkle with the remaining two tablespoons of chives. Broil until golden brown, about 5 minutes.
Let cool slightly, then serve with a sprinkling of paprika.
This is a simple yet delicious vegetarian dish that is easy to make. This recipe pairs the sweetness of heirloom tomatoes and fresh basil with the heat of fresh ground pepper and dried oregano.
Two 10-ounce containers of cherry tomatoes
-4 cloves garlic, smashed and peeled
-2 sprigs of fresh basil, torn
-1/4 cup olive oil
-1/2 teaspoon kosher salt
-1/2 cup honey
-1 1/2 teaspoons Calabrian chile paste
-1/4 teaspoon salt
-1 cup ricotta, at room temperature
-1/4 teaspoon kosher salt
-1/4 cup olive oil
-4 to 6 thick slices of ciabatta
-6 fresh basil leaves, chopped -Freshly ground black pepper
Place the tomatoes, garlic, basil, and olive oil in the bowl of a food processor.
Process until smooth. Season with salt and continue to process for another 30 seconds.
Remove the mixture from the processor and taste; adjust seasoning if necessary.
Make the spicy honey by combining the honey, chile paste, and kosher salt in a small saucepan. Bring to a boil over medium heat and cook until slightly thickened, about 1 minute. Set aside.
Prepare the grill for direct cooking over medium heat (450 to 550 degrees F) and preheat a grill pan or cast-iron skillet over medium heat.
Place bread slices on a baking sheet and brush both sides of each slice with olive oil.
Season the bread with pepper and place in the grill hot spot for about 2 minutes, or until lightly toasted. Remove from heat, transfer to a cutting board, and cut into 1/2-inch-thick pieces.
Rub each slice of bread with the garlic clove and cut into 1/2-inch pieces.
Combine the ricotta, salt, and half the chopped basil in a small bowl.
Add a pinch of pepper, then mix in the olive oil.
Spread the ricotta mixture on top of each piece of bread. Top with a few pieces of tomato sauce and sprinkle with basil, pepper, and honey.
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