If you want some tasty Easter ideas for appetizers, then you’ll love these five easy recipes. These are some simple go-to Easter food ideas that make great party appetizers. Among them are recipes for some delish baked polenta, ham and cheese balls, and baked ham and brie on toast, among other things.
Did you know…
Deviled eggs are sometimes called angel eggs, eggs mimosa, or picnic eggs?
Top Five Easter Appetizer Ideas
- Some of the easiest Easter foods are also the most popular. You know that you’ll have plenty of hard-boiled eggs leftover, so why not include some deviled egg recipes among your Easter menu ideas? This deviled egg and avocado recipe works particularly well and gives the standard hard-boiled egg recipe a little pizzazz.
- One thing you know you’ll have plenty of this Easter is ham. Since you’re going to be baking a large Easter ham anyway, you might as well make this easy ham and cheese appetizer recipe. It’s a variation on baked ham and cheese. Substitute cheddar or American cheese for Brie for some extra zing. Click here to check out this
- Maryland crab cakes offer a nice change to your Easter food menu. Bring a taste of the East Coast to your Easter celebration, with this delish recipe.
- Watch the video at the top of the screen to learn how to make another deviled eggs recipe, deviled-egg chicks. These cute appetizers will dress up your appetizer plates and make good use of your leftover Easter eggs.
- Read the polenta recipe below for the fifth recipe in this article.
Other Easter Celebration Ideas
- Easter quotes and inspirational sayings for your beautiful Easter cards
- More beautiful Easter quotes for your homemade Easter cards
- Color these Alice-in-Wonderland invitations featuring the White Rabbit for your Easter holiday
Fun Easter Fact…
According to Elite Daily,
The tallest Easter egg chocolate was made in Italy in 2011. It stood at 10.39 meters and weighed an astounding 7,200 kg.
Baked Polenta Recipe With Olives for Easter
- 3 TBSP divided olive oil
- 2 c. red onion, diced
- 4 c. diced plum tomatoes, seeded
- ¼ c. red wine vinegar
- 1 c. halved ripe pitted olives
- 2 c. diced roasted red peppers, sweet banana peppers, or cherry peppers
- 1 c. fresh chopped basil
- 1 (16-oz.) tube prepared polenta, cut the polenta into 16 slices
- Pre-heat oven to 475° F.
- Pour 2 TBSP of the oil in saucepan. Drop in red onion and cook on medium-high heat for 3 minutes.
- Add in vinegar and tomatoes.
- Turn down the heat and then sauté for 5 minutes.
- Toss in peppers, basil, olives and sauté these for 5 minutes.
- Add in seasonings to suit yours taste. White pepper, black pepper, salt, or garlic powder are all good options.
- Keep the dish warm while you do the next part.
Prep the Polenta
- Brush the oil that’s left over the sliced polenta rounds.
- Coat a baking sheet with cooking spray and place the polenta on it.
- Bake the polenta until it turns golden. This should take 5 to 7 minutes on each side.
- Place the polenta slices on a serving platter and top with the olive mixture.