Don’t forget to include creative appetizer recipes for the crowd when planning the Easter menu! An easy but delicious Easter aperitif will satisfy everyone’s hunger after the egg hunt and give the parsley ham time to cook. We offer you 4 recipes that everyone will love!
Gourmet and quick Easter aperitif for a friendly party full of beautiful emotions
If there’s one thing all Easter recipes have in common, it’s that they’re meant to be shared with family and friends. The same goes for these easy-to-prepare Easter appetizers. Before heading into the main course, kick off your feast with a few of these fresh, seasonal appetizers.
And of course, don’t forget the spring cocktails and the tastefully decorated Easter cake!
Spicy beef skewers
- 1 cup white wine vinegar
- 3/4 cup sugar
- 1/2 cup of water
- 1 tablespoon orange marmalade
- 1/4 teaspoon grated orange zest
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup finely chopped salted toasted almonds
- 2 tablespoons chopped fresh mint
- 1 green onion, finely chopped
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 1/4 teaspoon ground cinnamon, cumin and coriander
- 500g lean ground beef
- chopped fresh parsley
In a small saucepan, combine the first 6 ingredients. Boil the water. Reduce the heat; simmer, uncovered, for 25 minutes or until mixture is reduced to 1/2 cup.
Meanwhile, in a large bowl, combine the almonds, mint, onion, lemon juice, garlic and spices. Crumble the beef over the mixture and mix lightly but thoroughly. Divide into 24 pieces. Shape each piece into a 7.5 x 2.5 cm rectangle; insert a wooden appetizer skewer into it.
Grill for 2 to 4 minutes on each side. Arrange on a serving platter. Drizzle with sauce mixture and sprinkle with parsley.
Easter aperitif idea: Bubble bread with parmesan and bacon
- 450g frozen bread dough, thawed
- 1/4 cup melted butter
- 3/4 cup grated parmesan cheese
- 6 slices of bacon, cooked and finely crumbled
- 1/3 cup finely chopped green onions
- 2 tablespoons salt-free herbal seasoning mix
- 1-1/2 tsp sugar
- Optional: Alfredo sauce or marinara sauce
Turn dough out onto lightly floured surface; divide it and shape it into 16 rolls. Put the butter in a shallow bowl. In a large bowl, combine the grated parmesan, half the bacon, half the green onions, grated parmesan, seasoning mix and sugar. Dip dough pieces in melted butter, then toss with cheese mixture to coat. Stack the pieces in a greased 23cm cast iron skillet.
Cover with a kitchen towel; let rise in a warm place until the dough has almost doubled in size, about 45 minutes. Preheat the oven to 180°C and bake until the pastry is golden brown, 20 to 25 minutes. Top with remaining bacon and green onions. Serve hot and, if desired, with Alfredo or marinara sauce.
- 1 cup drained Greek yogurt
- 1/2 cup grated peeled cucumber
- 1 ¼ tsp salt
- 500g minced lamb
- 1 tablespoon grated lemon zest
- 4 minced garlic cloves
- 2 teaspoons dried oregano
- 1/4 tsp plus 1/8 tsp pepper
- 1 teaspoon lemon juice
- 1 teaspoon of dill
- 10 mini brioches or mini ciabatta breads
- 10 lettuce leaves
- 1 medium red onion, thinly sliced
- 1 cup crumbled feta cheese
In a large bowl, combine the lamb, lemon zest, 2 garlic cloves, oregano, 3/4 tsp salt and 1/4 tsp pepper, mixing lightly but thoroughly. Shape ten patties 1 cm thick. Refrigerate for 30 minutes.
For the sauce, place the yogurt in a bowl. Squeeze the cucumber and pat it dry with paper towel. Add cucumber, lemon juice, dill, remaining 2 garlic cloves, remaining 1/4 tsp salt and remaining 1/8 tsp pepper to yogurt, stirring until smooth everything is combined.
Grill the lamb patties over medium heat, 3 to 4 minutes on each side. Toast the buns over medium heat, cut side down, for 30 to 60 seconds or until lightly browned. Serve the patties between the buns with lettuce, red onion, feta and sauce to form small homemade burgers.
Easy Easter aperitif: Chicken patties with avocado and mango sauce
- 900g minced chicken
- 1 cup whole wheat breadcrumbs
- 1/2 cup unsweetened crushed pineapple
- 1/3 cup finely chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 1 minced garlic clove
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3 tablespoons canola oil
For the avocado and mango sauce:
- 1 medium ripe avocado, peeled and pitted
- 1/2 cup peeled and chopped mango
- 3 tablespoons unsweetened crushed pineapple
- 2 tablespoons chopped red onion
- 1 clove garlic cut in half
- 1/2 teaspoon of salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Form 48 patties 1 cm thick. Heat the oil in a large cast iron skillet and fry the patties in batches, 3-5 minutes per side.
Meanwhile, put the sauce ingredients in a blender; cover and blend until smooth. Serve with chicken patties.