Easter appetizers are important to welcome guests at the traditional lunch. They are in fact the first dish we will serve on the table and will help to make it clear right away that it's a different day, there is an air of celebration.
And if the appetizer is already a festive dish in itself that tells the intention of an elaborate menu and the desire to stay longer at the table, with the arrival of Easter we must think about preparing the right one. A delicate but at the same time eccentric scope, on which it will be pleasant to linger a little. And since there are no rules in the big parties, you can also enjoy mixing different appetizers, perhaps choosing one for each category, so as to satisfy everyone.

Below is our selection of 50 Easter appetizers divided into categories and, in the gallery above, all the recipes.

Our selection of Easter egg and cheese based appetizers

Tartlets with leeks and goats, churros with Porto sauce, cheese soufflé, honey and walnuts, fried scamorza cheese and sage egg, chickpea kisses in courgette nests, chickpea croquettes with cashew pesto and chard, Easter cake with cheese, fillo pasta nests with quail eggs, wholemeal sandwiches with eggs and spinach, small fennel flans, smoked tea artichokes, Greek plum cake with feta and olives, aperitif with yolk pralines, egg and artichoke filled pralines, grana pudding with artichokes, asparagus cheesecake, grana tart with eggs and asparagus, Easter tortano, egg and artichoke nests, phyllo pasta baskets with quail eggs, bundles with surprise.

The appetizers of Easter based on meats and cold cuts

Savory rose cake with endive and ham, artichoke and bacon croquettes, carrot blinis with scamorza cheese, ham and rocket, mini farinate with spicy sausage and endive, rabbit with endive and vegetables, rabbit terrine, marinated guinea-fowl breast salad with honey, Milan salami cones with ricotta and broad beans, asparagus and ham savory pie, peas, green beans, pumpkin flowers and diced chicken, baskets with artichokes and bacon, cooked livers with crostini, culatello and Lambrusco gelatine, wrong arancino, ear with spring onions and ham, saltimbocca of lamb.

Fish-based Easter starters

Salted trout with celeriac and radicchio, sesame millefeuille with char and asparagus, small glasses with salmon roe, scampi with three eggs, cocoa bread with trout mousse, potato and cod croquettes, monk's beard with hazelnuts and bottarga, tuna and spring onion mousse with croutons with olives, provatura and anchovy croutons, cream puffs with salad and scallop cream, raw prawns and ricotta quenelle with cream of peas, cod in batter and panzanella, hake on lettuce cream and speck.

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