Spring’s arrival signals new energy and fresh ideas in the kitchen. With a bounty of colorful vegetables and fragrant herbs, it’s also the season of entertaining. Unlike winter and fall gatherings, spring feasts embrace lighter fare, which means you can get creative. Roasts and filling pasta dishes are great, but if you want to be the host everyone remembers, it’s best to lean into the season’s fresh offerings with a spring appetizer.

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Spring appetizers feature

vibrant veggies, herbs, and

creative, lighter fare

Seasonal dishes celebrate

color and brightness with

crisp rainbow vegetables

Fresh herbs and greens

form the base of

standout spring bites

Lighter, vibrant recipes

set a welcoming mood

for spring gatherings

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These dishes may be bite-sized, but they are packed with flavor thanks to lush herbs and seasonings. They also celebrate the color and brightness of the season thanks to crisp vegetables in every color of the rainbow. With spring finally settling in, you’re likely stocking your fridge with green veggies, fresh cheeses, and herbs. Coincidentally, these items also form the foundation of a delicious spring appetizer. Ahead, see the best recipes to have on hand this season.

Spring Pea & Asparagus Tart

Ingredients

• One package puff pastry
• 1–2 tablespoons milk, for brushing the pastry
• 1 bunch asparagus
• 1 large leek, sliced
• 1/4 cup peas
• 1 garlic clove
• 1 bunch of fresh parsley
• 1/2 of a fresh lemon
• Salt and pepper to taste
• 1/2 cup ricotta cheese

Instructions

1. Preheat oven to 400˚F.
2. Unroll the puff pastry onto a large baking sheet or onto parchment paper.
3. Roll out into a large rectangles 8 x 10 inches.
4. Brush the entire puff pastry with milk and bake in the center of an oven for 20 minutes or until golden brown. Then, set the pastry base aside.
5. Bring a pot of water to boil and cook the asparagus and leeks together for 3 minutes.
6. Remove asparagus and leeks from the pot and cool under cold running water.
7. Keep the pot of water boiling and add peas; cook for 2-3 minutes until they float to the surface.
8. Drain and run cold water over peas and set aside.
9. Add the cooked leeks to a food processor, a handful of fresh parsley, 1 garlic clove, and pulse to chop.
10. Add fresh lemon juice and salt and pepper to taste.
11. Heat a griddle pan until hot, then add a little oil and char the asparagus for approximately 1 minute.
12. Assemble the tart by pushing down the middle rectangle of the pastry, leaving the raised border. Next, spoon chunks of ricotta and leek filling over the bottom.
13. Top with the charred asparagus and peas.
14. Add a few more dollops of ricotta, then garnish with the rest of the parsley leaves, pepper, and a squeeze of lemon juice.

Wedge Salad Skewers with Chicken

Ingredients

• 1/2 head iceberg lettuce
• 1 to 1 1/2 pounds deli sliced chicken breast
• Grape or cherry tomatoes, halved
• Cucumber slices, halved
• Cocktail skewers
• 1/2 cup ranch dressing
• 8 strips bacon, cooked and crumbled
• 4 green onions, thinly sliced

Instructions

1. Cut lettuce into 24 small 1-inch wedges.
2. Thread a wedge of lettuce, a piece of chicken, a tomato half, and a cucumber slice half onto each skewer.
3. Arrange skewers on platter or board.
4. Drizzle with dressing, then sprinkle with bacon and green onions.
5. Serve and enjoy.

Cajun Shrimp Sweet Potato Bites

Ingredients 

• Crispy baked sweet rounds
• 4 small avocados
• 1/2 cup cilantro
• Fresh lime juice
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1lb. large raw shrimp, peel and deveined
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon chipotle chili powder
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. Add avocado, cilantro, lime juice, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Lightly pulse until the mixture is smooth.
2. In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt, and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
3. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
4. Top each sweet potato slice with a dollop of guacamole, one shrimp, and garnish with fresh cilantro.
5. Serve and enjoy.

Green Goddess Dip

Ingredients

• 1 cup Greek yogurt
• 1 cup fresh parsley
• 1 cup fresh herbs, dill, mint, tarragon, and, cilantro
• 2 tablespoons chopped chives
• 2 tablespoons fresh lemon juice, plus zest
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons capers
• 1 garlic clove
• ¼ teaspoon sea salt
• Ground black pepper

Instructions

1. Combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper in a food processor, then pulse until well combined.
2. Season to taste, then serve or store in an airtight container in the fridge for up to 5 days.

Herby Deviled Eggs

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 2 tablespoons crème fraîche
• 2 teaspoons drained and finely minced pickled red onions
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh tarragon leaves
• 1 dash cayenne
• Kosher salt

Instructions

1. Hard boil the eggs, then peel under cool running water.
2. Pat dry and slice each egg in half lengthwise. Then, remove the yolks.
3. Transfer yolks to a medium bowl. Add mayonnaise, crème fraîche, pickled onion, lemon juice, Dijon, tarragon, and cayenne.
4. Using a fork or sturdy whisk, mash and stir until thoroughly combined—season with salt.
5. Transfer mixture to a zipper-lock bag or piping bag.
6. Cut off corner of zipper-lock bag or piping bag and pipe-filling mixture into egg white halves, overstuffing each hole.
7. Garnish deviled eggs with more minced pickled onion and small tarragon leaves.

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