50+ Delicious and Easy Easter Brunch Appetizers Recipes to Impress Your Guests

Easter brunch is the perfect time to gather with family and friends and indulge in a feast of delicious food.

While main courses like ham, lamb, and casseroles often steal the spotlight, it’s the appetizers that can really set the tone for your Easter gathering.

Whether you’re hosting an elegant spread or a more casual affair, a well-curated selection of appetizers can leave a lasting impression.

From fresh, light bites to savory, comforting nibbles, there’s an appetizer to suit every taste.

In this article, we’ve rounded up over 50 incredible Easter brunch appetizer recipes that are sure to wow your guests and get your celebration started on the right foot.

These easy-to-make, crowd-pleasing dishes are perfect for nibbling while mingling and will elevate any brunch table with vibrant flavors and stunning presentations.

50+ Delicious and Easy Easter Brunch Appetizers Recipes to Impress Your Guests

With over 50 mouthwatering Easter brunch appetizer recipes to choose from, you’ll never run out of creative ideas for your celebration.

From refreshing salads and delicate canapés to rich, savory bites, these appetizers cater to a variety of tastes and dietary preferences.

Whether you’re aiming for a light and fresh start or hearty finger foods, these dishes will bring a burst of flavor and color to your Easter spread.

So, get ready to impress your guests with these delightful appetizers, making your Easter brunch a memorable occasion full of laughter, joy, and, of course, delicious food!

Baked Avocado Eggs

Baked Avocado Eggs are a healthy and delicious appetizer that adds a creamy and rich flavor to your Easter brunch spread. They combine the goodness of ripe avocado with a perfectly baked egg, offering a delightful combination of textures. These egg-stuffed avocados are easy to prepare and can be customized with your favorite toppings, making them a fun and nutritious start to any meal.

• Ingredients:
  • 2 ripe avocados
  • 4 large eggs
  • Salt and pepper to taste
  • 1 tablespoon chopped chives
  • 1 tablespoon crumbled feta or grated parmesan (optional)
  • Hot sauce (optional, for serving)
• Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. Cut the avocados in half and remove the pits. Use a spoon to scoop out a bit of the flesh, creating a small well for the egg.
  3. Place the avocado halves on a baking sheet, ensuring they are stable. If necessary, you can slice a tiny bit off the bottom to create a flat surface.
  4. Crack one egg into each avocado half, being careful not to spill.
  5. Season with salt, pepper, and your choice of cheese if using.
  6. Bake for about 12-15 minutes, or until the egg whites are set but the yolks remain soft (bake longer for firmer yolks).
  7. Remove from the oven and sprinkle with chopped chives. Optionally drizzle with hot sauce for an added kick.

Baked Avocado Eggs are an impressive yet simple addition to your Easter brunch. The creamy avocado and rich egg pair perfectly with the fresh, mild flavor of chives and optional feta or parmesan. This appetizer not only looks beautiful but is also a great option for guests looking for a healthy and satisfying start to their meal. Whether served as a savory snack or a light first course, these baked eggs in avocado will surely impress your guests!

Mini Caprese Skewers

Mini Caprese Skewers are a classic Italian appetizer that brings together the fresh flavors of mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze. These bite-sized treats are perfect for a crowd and offer a burst of freshness in every bite. Whether served on skewers or toothpicks, they are easy to make, visually appealing, and sure to be a hit at your Easter brunch.

• Ingredients:
  • 1 pint cherry or grape tomatoes
  • 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
  • Fresh basil leaves
  • 2 tablespoons balsamic glaze
  • Salt and pepper to taste
  • Skewers or toothpicks
• Instructions:
  1. Rinse the cherry tomatoes and pat them dry.
  2. Drain the mozzarella balls and pat them dry as well.
  3. Take a skewer or toothpick and thread one tomato, followed by a basil leaf, and a mozzarella ball. Repeat with all the ingredients to create mini skewers.
  4. Arrange the skewers on a platter.
  5. Drizzle the balsamic glaze over the skewers and season with a pinch of salt and pepper to taste.

These Mini Caprese Skewers are an easy-to-make, colorful, and flavorful appetizer perfect for Easter brunch. The combination of fresh tomatoes, creamy mozzarella, and fragrant basil is an unbeatable classic, and the balsamic glaze adds a delightful touch of sweetness and tang. These skewers are not only delicious but also incredibly versatile—serve them as a refreshing side or a fun finger food your guests will love.

Smoked Salmon Cucumber Bites

Smoked Salmon Cucumber Bites are an elegant and refreshing appetizer that is light yet flavorful, making them a fantastic option for your Easter brunch. The crispness of cucumber paired with the rich, smoky flavor of salmon creates a sophisticated bite-sized treat. Topped with a dollop of creamy dill spread, these bites are both visually appealing and deliciously satisfying.

• Ingredients:
  • 1 large cucumber
  • 8 ounces smoked salmon, sliced into bite-sized pieces
  • 4 ounces cream cheese, softened
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Lemon zest for garnish (optional)
• Instructions:
  1. Slice the cucumber into thick rounds (about ½ inch).
  2. In a small bowl, mix the softened cream cheese with chopped dill, lemon juice, salt, and pepper until smooth.
  3. Spread a small amount of the cream cheese mixture onto each cucumber slice.
  4. Top each cucumber bite with a piece of smoked salmon.
  5. Garnish with a sprinkle of lemon zest for an extra burst of freshness.

Smoked Salmon Cucumber Bites are an impressive and flavorful Easter brunch appetizer that combines fresh ingredients with rich flavors. The cool, crisp cucumber serves as the perfect base for the creamy dill spread and smoky salmon, creating a bite-sized treat that is both light and satisfying. These easy-to-make bites will quickly become a favorite at your gathering and are ideal for guests who appreciate a refined and refreshing appetizer.

Deviled Egg Salad Crostini

Deviled Egg Salad Crostini combines the rich, creamy flavors of deviled eggs with the crunch of toasted crostini. This twist on the classic deviled egg transforms it into a sophisticated appetizer, perfect for any Easter brunch. The creamy egg salad is spread over crispy crostini and garnished with paprika, fresh herbs, and a touch of mustard for an added zing. It’s a crowd-pleaser that’s both easy to make and elegant to serve.

• Ingredients:
  • 6 hard-boiled eggs, peeled and chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon relish (optional)
  • Salt and pepper to taste
  • 1 loaf of baguette or French bread, sliced into ¼-inch thick rounds
  • 2 tablespoons olive oil
  • Fresh parsley or chives for garnish
  • Paprika for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Brush the baguette slices with olive oil and place them on a baking sheet. Toast in the oven for about 7-10 minutes, or until golden and crispy.
  3. While the crostini is toasting, chop the hard-boiled eggs and place them in a bowl.
  4. Add the mayonnaise, Dijon mustard, relish (if using), salt, and pepper to the eggs. Stir until everything is well combined and the mixture is creamy.
  5. Once the crostini is done, spread a generous spoonful of deviled egg salad onto each slice.
  6. Garnish with fresh parsley or chives and a sprinkle of paprika.

Deviled Egg Salad Crostini brings a delicious, elevated twist to a brunch classic. The combination of creamy, tangy deviled egg salad on top of crunchy, golden crostini offers the perfect balance of textures. It’s an appetizer that’s easy to prepare yet looks sophisticated, making it a great addition to your Easter brunch spread. Whether served as a starter or a finger food, these crostini are sure to impress your guests.

Asparagus Wrapped in Prosciutto

Asparagus Wrapped in Prosciutto is a simple yet elegant appetizer that combines the crispness of asparagus with the savory richness of prosciutto. This dish is easy to prepare and provides a beautiful balance of flavors, perfect for an Easter brunch. The prosciutto crisps up in the oven while the asparagus remains tender, making it a delightful bite-sized treat that looks as good as it tastes.

• Ingredients:
  • 12 asparagus spears, trimmed
  • 6 slices prosciutto, cut in half lengthwise
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon grated Parmesan cheese (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Lay the prosciutto slices flat on a cutting board and place one asparagus spear at the edge of each slice.
  3. Roll the prosciutto around the asparagus, ensuring it’s wrapped tightly.
  4. Place the wrapped asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  5. Roast in the oven for about 10-12 minutes, or until the prosciutto is crispy and the asparagus is tender.
  6. If desired, sprinkle grated Parmesan cheese over the top before serving.

Asparagus Wrapped in Prosciutto is a quick, flavorful, and visually stunning appetizer that’s perfect for Easter brunch. The prosciutto adds a salty, savory note that contrasts wonderfully with the fresh, tender asparagus. Whether served as part of a charcuterie board or as a standalone treat, this simple yet delicious appetizer is bound to impress your guests and add a touch of sophistication to your celebration.

Shrimp Cocktail Shooters

Shrimp Cocktail Shooters are a fun and festive way to serve the classic shrimp cocktail. These individual servings in shot glasses add a playful twist to the traditional dish while maintaining all the delicious flavors. The shrimp is paired with a zesty cocktail sauce and garnished with a wedge of lemon and fresh parsley, making it the perfect bite-sized appetizer for any Easter brunch.

• Ingredients:
  • 12 large cooked shrimp, peeled and deveined
  • 1 cup cocktail sauce
  • 1 tablespoon freshly squeezed lemon juice
  • Fresh parsley for garnish
  • Lemon wedges for garnish
• Instructions:
  1. Arrange the shrimp around the edges of each shot glass, with the tails hanging over the rim.
  2. Fill each shot glass with cocktail sauce, leaving room at the top for the shrimp.
  3. Drizzle freshly squeezed lemon juice over the shrimp for added zest.
  4. Garnish with a small sprig of fresh parsley and a wedge of lemon.

Shrimp Cocktail Shooters offer a fresh, flavorful, and fun way to enjoy a classic appetizer. The tangy cocktail sauce combined with the succulent shrimp makes for a refreshing bite, while the presentation in individual shot glasses adds an element of elegance and excitement to your Easter brunch. These shrimp shooters are an easy-to-make and visually impressive appetizer that your guests will rave about!

Spinach and Artichoke Dip Bites

Spinach and Artichoke Dip Bites are a delightful twist on the classic dip, served in individual bite-sized portions for your Easter brunch. The rich, creamy filling made with spinach, artichokes, and cheese is tucked into flaky puff pastry shells, creating a savory, crispy treat. These mini bites are easy to eat with one hand, making them perfect for serving at a casual or elegant brunch gathering.

• Ingredients:
  • 1 package frozen puff pastry (thawed)
  • 1 cup cooked spinach, drained and chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Olive oil for brushing
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Roll out the thawed puff pastry on a lightly floured surface and cut into small squares (about 2×2 inches).
  3. In a mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, Parmesan cheese, mozzarella, salt, and pepper. Stir until well combined.
  4. Place a spoonful of the spinach and artichoke mixture onto the center of each puff pastry square.
  5. Fold the corners of the puff pastry over the filling, creating little pockets or triangles.
  6. Brush the tops with a bit of olive oil and place the bites on a baking sheet lined with parchment paper.
  7. Bake for 15-20 minutes, or until the puff pastry is golden brown and the filling is bubbling.

Spinach and Artichoke Dip Bites are a savory, creamy, and crispy appetizer that will add a touch of elegance to your Easter brunch spread. These bite-sized delights combine the rich flavors of spinach, artichokes, and melted cheese wrapped in buttery puff pastry. They’re perfect for serving in a more casual setting or as an elegant finger food for guests. With their irresistible taste and easy-to-eat format, these bites will be gone in no time!

Prosciutto-Wrapped Mozzarella Sticks

Prosciutto-Wrapped Mozzarella Sticks take the traditional cheese stick to the next level by wrapping them in thin, savory prosciutto. The result is a crispy, salty, and cheesy bite that is perfect for a sophisticated Easter brunch appetizer. These mozzarella sticks can be served with a tangy marinara dipping sauce or on their own for an irresistible, savory treat.

• Ingredients:
  • 12 mozzarella sticks
  • 12 slices prosciutto
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Marinara sauce for dipping (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Lay out the prosciutto slices on a flat surface. Place a mozzarella stick at the edge of each slice.
  3. Carefully roll the prosciutto around the mozzarella stick, ensuring it is tightly wrapped.
  4. Heat olive oil in a large skillet over medium heat.
  5. Once the oil is hot, place the prosciutto-wrapped mozzarella sticks in the skillet and cook for 2-3 minutes on each side, or until the prosciutto is crispy and the cheese starts to melt.
  6. Alternatively, place the wrapped sticks on a baking sheet and bake for 10-12 minutes, turning halfway through.
  7. Serve immediately with marinara sauce for dipping.

Prosciutto-Wrapped Mozzarella Sticks are a savory and decadent appetizer that will impress your Easter brunch guests. The combination of salty prosciutto and gooey mozzarella is irresistible, and the crispy exterior adds a satisfying crunch. These cheese sticks are not only easy to make but also provide a flavorful twist on a classic favorite. Whether served with a dipping sauce or on their own, they will be a hit at your gathering!

Mini Quiche Lorraine Cups

Mini Quiche Lorraine Cups are a bite-sized version of the classic French quiche, perfect for a festive Easter brunch. These quiches feature a savory combination of crispy bacon, creamy eggs, and Swiss cheese, all baked in a golden, flaky pastry shell. These mini quiches are easy to prepare, portable, and packed with rich flavor, making them an excellent choice for a crowd-pleasing appetizer.

• Ingredients:
  • 1 package mini phyllo pastry cups
  • 6 slices cooked bacon, crumbled
  • 1 cup shredded Swiss cheese
  • 4 large eggs
  • ½ cup heavy cream
  • Salt and pepper to taste
  • ½ teaspoon Dijon mustard (optional)
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Place the mini phyllo pastry cups on a baking sheet.
  3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and Dijon mustard (if using).
  4. Add the crumbled bacon and shredded Swiss cheese to the egg mixture and stir until well combined.
  5. Spoon the egg mixture into the pastry cups, filling each about three-quarters full.
  6. Bake for 12-15 minutes, or until the quiches are set and the tops are lightly golden.
  7. Garnish with fresh parsley and serve warm.

Mini Quiche Lorraine Cups are an elegant and delicious Easter brunch appetizer that will elevate your spread. The savory combination of crispy bacon, creamy eggs, and melty Swiss cheese is a crowd favorite, and the phyllo pastry cups add a light, crispy texture. These mini quiches are not only adorable but also easy to serve and enjoy, making them an ideal choice for your brunch table. Whether you’re hosting a small gathering or a larger crowd, these mini quiches will be a hit!

Cucumber Bites with Herbed Cream Cheese

Cucumber Bites with Herbed Cream Cheese are a refreshing and light appetizer perfect for an Easter brunch. The cool, crisp cucumber is topped with a creamy, herbed cheese spread, making each bite a burst of freshness and flavor. This easy-to-make appetizer is both elegant and healthy, ideal for balancing out the heavier dishes often served at brunch.

• Ingredients:
  • 1 large cucumber, sliced into ¼-inch thick rounds
  • 8 ounces cream cheese, softened
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Optional: smoked salmon or cherry tomatoes for garnish
• Instructions:
  1. In a small mixing bowl, combine the softened cream cheese, fresh dill, chives, lemon juice, salt, and pepper. Mix until smooth and well-blended.
  2. Arrange the cucumber slices on a serving platter.
  3. Spoon a dollop of the herbed cream cheese mixture onto each cucumber round.
  4. Garnish with smoked salmon, a cherry tomato, or extra herbs if desired.

Cucumber Bites with Herbed Cream Cheese are the perfect light appetizer to add a refreshing touch to your Easter brunch. The creamy, tangy filling contrasts wonderfully with the crispness of the cucumber, making it a delightful and healthy choice for your spread. These bites are simple to prepare, visually appealing, and provide a burst of freshness that will be a hit with your guests.

Caprese Skewers with Balsamic Glaze

Caprese Skewers with Balsamic Glaze offer a fun, portable way to enjoy the classic flavors of a Caprese salad. Fresh mozzarella, ripe tomatoes, and fragrant basil are skewered together and drizzled with a sweet balsamic glaze, creating a bite-sized, flavorful appetizer. These skewers are not only visually appealing but also packed with vibrant flavors, making them a perfect addition to your Easter brunch.

• Ingredients:
  • 1 pint cherry tomatoes
  • 1 package fresh mozzarella balls (bocconcini or ciliegine)
  • Fresh basil leaves
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Olive oil for drizzling
  • Salt and pepper to taste
• Instructions:
  1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the mixture has thickened into a glaze. Set aside to cool.
  2. On small skewers or toothpicks, alternate threading a cherry tomato, a fresh basil leaf, and a mozzarella ball.
  3. Arrange the skewers on a serving platter.
  4. Drizzle with olive oil, season with salt and pepper, and then drizzle the balsamic glaze over the top.

Caprese Skewers with Balsamic Glaze are a simple yet elegant appetizer that brings the flavors of a Caprese salad into a fun, handheld form. The combination of juicy tomatoes, creamy mozzarella, and fresh basil is enhanced by the sweet and tangy balsamic glaze. These skewers are perfect for an Easter brunch, adding a pop of color and flavor to your spread while offering a light and refreshing option for your guests.

Mini Crab Cakes with Remoulade Sauce

Mini Crab Cakes with Remoulade Sauce are an upscale, savory appetizer perfect for Easter brunch. These bite-sized crab cakes are crispy on the outside and tender on the inside, packed with sweet, delicate crab meat. Served with a zesty, creamy remoulade sauce for dipping, these mini crab cakes will add a touch of sophistication to your gathering, while remaining easy for guests to enjoy.

• Ingredients:
  • 1 pound lump crab meat, drained and flaked
  • ½ cup breadcrumbs
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons vegetable oil for frying
• For the Remoulade Sauce:
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the crab meat, breadcrumbs, egg, mayonnaise, mustard, Old Bay seasoning, and parsley. Mix gently to combine, being careful not to break up the crab meat too much.
  2. Form the mixture into small patties, about 1-2 inches in diameter.
  3. Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 2-3 minutes per side, or until golden brown and crispy.
  4. For the remoulade sauce, whisk together the mayonnaise, Dijon mustard, horseradish, lemon juice, parsley, salt, and pepper in a small bowl.
  5. Serve the mini crab cakes with the remoulade sauce on the side for dipping.

Mini Crab Cakes with Remoulade Sauce are a luxurious and flavorful appetizer that adds a touch of elegance to any Easter brunch. The crispy, tender crab cakes paired with the zesty remoulade sauce create a delicious contrast that will leave your guests craving more. These mini crab cakes are perfect for serving at brunch gatherings, offering an upscale seafood option that is both satisfying and easy to enjoy.

Deviled Eggs with Bacon and Chives

Deviled Eggs with Bacon and Chives are a twist on the classic deviled eggs, perfect for your Easter brunch. The creamy filling is elevated with the smoky flavor of crispy bacon and the freshness of chives, adding depth to each bite. These flavorful deviled eggs are easy to make, visually appealing, and a guaranteed crowd-pleaser, making them an ideal appetizer for your Easter celebration.

• Ingredients:
  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • Salt and pepper to taste
  • 2 slices bacon, cooked and crumbled
  • 1 tablespoon fresh chives, chopped
  • Paprika for garnish
• Instructions:
  1. Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then reducing the heat to a simmer for 10-12 minutes. Cool the eggs under cold running water, then peel and cut them in half lengthwise.
  2. Remove the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
  3. Spoon or pipe the filling back into the egg whites.
  4. Top each deviled egg with crumbled bacon, chopped chives, and a sprinkle of paprika for garnish.

Deviled Eggs with Bacon and Chives bring a smoky, savory flavor to the classic deviled egg, making them a standout appetizer for Easter brunch. The combination of creamy filling, crispy bacon, and fresh chives creates a delicious bite that’s both satisfying and easy to eat. These deviled eggs will not only be a hit with your guests but also add a touch of elegance to your brunch spread.

Smoked Salmon Crostini

Smoked Salmon Crostini is a simple yet sophisticated appetizer that’s perfect for an Easter brunch. Toasted baguette slices are topped with creamy cream cheese, delicate smoked salmon, and garnished with fresh dill, capers, and a squeeze of lemon juice. The combination of smoky, creamy, and tangy flavors creates a luxurious bite that will impress your guests without taking too much time to prepare.

• Ingredients:
  • 1 baguette, sliced into ½-inch rounds
  • 8 ounces cream cheese, softened
  • 6 ounces smoked salmon, sliced
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon juice
  • Olive oil for brushing
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil and bake for 8-10 minutes, or until golden and crispy.
  3. Spread a thin layer of cream cheese on each toasted baguette slice.
  4. Top each crostini with a slice of smoked salmon.
  5. Garnish with chopped dill, capers, and a squeeze of lemon juice. Season with salt and pepper to taste.

Smoked Salmon Crostini is an elegant and flavorful appetizer that will add a touch of sophistication to your Easter brunch spread. The creamy cream cheese pairs perfectly with the smoky salmon, while the dill, capers, and lemon juice enhance the dish with fresh, tangy notes. These crostini are easy to make, visually appealing, and perfect for serving at both casual and upscale gatherings.

Asparagus and Prosciutto Bundles

Asparagus and Prosciutto Bundles are an elegant and savory appetizer that combines the earthy flavor of asparagus with the salty richness of prosciutto. These bundles are easy to prepare, and their simple yet sophisticated presentation makes them a perfect addition to any Easter brunch. The combination of roasted asparagus and prosciutto provides a delicious contrast in texture and flavor that will wow your guests.

• Ingredients:
  • 1 bunch fresh asparagus, trimmed
  • 6 slices prosciutto
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon balsamic glaze (optional)
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Lay the prosciutto slices flat on a cutting board. Divide the asparagus into bundles of 3-4 spears.
  3. Wrap each bundle of asparagus with a slice of prosciutto, ensuring the spears are tightly secured.
  4. Place the bundles on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
  5. Roast in the oven for 12-15 minutes, or until the asparagus is tender and the prosciutto is crispy.
  6. Once out of the oven, sprinkle with lemon zest and drizzle with balsamic glaze if desired.

Asparagus and Prosciutto Bundles are a simple yet stunning appetizer that will add sophistication and flavor to your Easter brunch. The combination of tender, roasted asparagus and crispy, salty prosciutto is a match made in heaven, while the touch of lemon zest and optional balsamic glaze gives the dish an extra layer of freshness and complexity. These bundles are not only delicious but also make for an eye-catching addition to your brunch table.

Note: More recipes are coming soon!