25+ Must-Try Easter Giada Brunch Recipes for a Memorable Meal

Easter is a time for family gatherings, celebration, and, of course, delicious food.

When it comes to hosting the perfect Easter brunch, the menu can make all the difference.

One of the best ways to create a memorable Easter brunch is by incorporating Giada De Laurentiis’ signature recipes—her fresh, flavorful, and Italian-inspired dishes bring a touch of elegance to any occasion.

From savory mains to decadent desserts, Giada’s recipes are both simple to prepare and sure to impress.

If you’re looking for a diverse collection of brunch ideas, you’ve come to the right place! In this article, we’ve gathered 25+ of Giada’s best Easter brunch recipes that will elevate your celebration and satisfy your guests.

Whether you’re hosting a big family feast or a smaller, intimate gathering, these dishes will make your Easter meal unforgettable.

25+ Must-Try Easter Giada Brunch Recipes for a Memorable Meal

Giada De Laurentiis’ Easter brunch recipes offer the perfect blend of tradition and innovation.

Her dishes combine fresh ingredients, vibrant flavors, and the ease of Italian cooking, making them ideal for any brunch occasion.

Whether you’re preparing a light, refreshing salad, a savory main course, or a mouthwatering dessert, Giada’s recipes are sure to make your Easter gathering special.

So, gather your ingredients, channel your inner Italian chef, and get ready to serve up a beautiful and delicious Easter brunch with these 25+ fantastic recipes.

Your guests will be raving about the meal long after the last bite!

Italian Ricotta Easter Pie

The Italian Ricotta Easter Pie, or Pastiera Napoletana, is a traditional dessert that celebrates spring flavors with a creamy ricotta filling, hints of citrus, and a lightly sweetened pastry crust. This Giada-inspired version combines her love for Italian authenticity and modern brunch flair, making it a perfect addition to your Easter celebration. Each bite is velvety and refreshing, capturing the essence of Easter festivities.

Ingredients:
For the crust:

• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, chilled and diced
• 2 large eggs
• 2 tbsp cold water

For the filling:

• 2 cups ricotta cheese
• ¾ cup granulated sugar
• Zest of 1 orange and 1 lemon
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup candied orange peel, chopped
• ½ tsp cinnamon

Instructions:

1. Make the Crust:
   • Combine the flour and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Add the eggs and cold water, pulsing until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
2. Prepare the Filling:
   • In a large bowl, beat the ricotta until smooth. Add sugar, citrus zest, eggs, vanilla, and cinnamon, mixing well. Fold in candied orange peel.
3. Assemble the Pie:
   • Preheat the oven to 350°F (175°C). Roll out the dough and press it into a greased pie dish. Reserve a portion of the dough for lattice strips. Pour the ricotta filling into the crust and top with lattice strips.
4. Bake:
   • Bake for 50-60 minutes, or until the crust is golden and the filling is set. Allow to cool completely before slicing.

The Italian Ricotta Easter Pie is a sweet and citrusy highlight for your brunch table. Its balance of creamy filling and crisp crust offers a delightful contrast, making it a memorable dessert for family and friends. Pair it with espresso or a chilled glass of Prosecco for a complete Italian-inspired Easter brunch.

Giada’s Spring Vegetable Frittata

Celebrate the freshness of spring with Giada’s Spring Vegetable Frittata, a dish brimming with vibrant colors and flavors. This versatile recipe showcases seasonal vegetables like asparagus, peas, and artichokes, all baked into a fluffy egg base with a touch of Parmesan. Perfect for Easter brunch, this frittata is a light yet satisfying option that brings a burst of Italian-inspired flavor to the table.

Ingredients:

• 8 large eggs
• ½ cup whole milk
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 cup asparagus tips, chopped
• 1 cup fresh or frozen peas
• 1 cup marinated artichoke hearts, chopped
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• Fresh basil for garnish

Instructions:

1. Preheat and Prep:
   • Preheat the oven to 375°F (190°C). Whisk together eggs, milk, Parmesan, salt, and pepper in a large bowl.
2. Cook the Vegetables:
   • Heat olive oil in an oven-safe skillet over medium heat. Add garlic and sauté for 1 minute. Stir in asparagus, peas, and artichokes, cooking until tender (about 5 minutes).
3. Combine and Bake:
   • Pour the egg mixture over the vegetables in the skillet. Let cook on the stovetop for 2-3 minutes to set the edges, then transfer to the oven. Bake for 15-20 minutes, or until the frittata is puffed and golden.
4. Serve:
   • Cool slightly before slicing. Garnish with fresh basil and serve warm or at room temperature.

Giada’s Spring Vegetable Frittata is a vibrant, nutritious addition to your Easter brunch menu. It’s easy to make and pairs well with a fresh green salad or crusty Italian bread. This dish embodies the beauty of seasonal ingredients and provides a light yet indulgent option for your guests to enjoy.

Lemon-Ricotta Pancakes with Blueberry Compote

Giada’s Lemon-Ricotta Pancakes are a luxurious, tangy twist on the classic pancake, offering a light and airy texture that’s perfect for Easter brunch. Paired with a luscious homemade blueberry compote, this dish elevates any gathering with its bright flavors and Italian-inspired touch. These pancakes strike the ideal balance of sweet, tangy, and fruity, making them a show-stopping centerpiece for your celebration.

Ingredients:
For the pancakes:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs, separated
• ¾ cup whole milk
• Zest of 1 lemon

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp sugar
• Juice of 1 lemon

Instructions:

1. Make the Compote:
   • In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring, until the berries burst and the sauce thickens (about 10 minutes). Keep warm.
2. Prepare the Pancake Batter:
   • In a bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, combine ricotta, milk, egg yolks, and lemon zest. Mix wet ingredients into dry until just combined.
3. Whip and Fold:
   • Beat egg whites until stiff peaks form. Gently fold into the batter to create a fluffy texture.
4. Cook the Pancakes:
   • Heat a griddle or nonstick skillet over medium heat. Lightly grease and pour ¼ cup batter per pancake. Cook for 2-3 minutes on each side until golden.
5. Serve:
   • Stack the pancakes and drizzle with warm blueberry compote.

Lemon-Ricotta Pancakes with Blueberry Compote bring an elevated touch to your Easter brunch spread. Their pillowy texture and vibrant flavors make them a hit among guests of all ages. Serve with whipped cream or a dusting of powdered sugar for an extra festive touch. These pancakes are a beautiful way to start the celebration!

Giada’s Honey Glazed Carrots with Pistachios

Giada’s Honey Glazed Carrots with Pistachios is a simple yet elegant dish that brings a touch of sweetness and crunch to your Easter brunch. The tender carrots are glazed in a honey-butter sauce and topped with crunchy, toasted pistachios, adding an Italian-inspired twist to a classic vegetable side. The combination of sweet honey, earthy carrots, and the nutty pistachios is sure to be a crowd-pleaser.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp unsalted butter
• 3 tbsp honey
• 1 tbsp olive oil
• ¼ cup pistachios, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Carrots:
   • Bring a large pot of salted water to a boil. Add the carrots and cook for 5-7 minutes, or until they are tender but still firm. Drain and set aside.
2. Prepare the Glaze:
   • In a large skillet, heat butter and olive oil over medium heat. Add honey and stir until the mixture is smooth and bubbly.
3. Glaze the Carrots:
   • Add the cooked carrots to the skillet and toss to coat them in the honey glaze. Cook for 2-3 minutes until the carrots are well-coated and glazed. Season with salt and pepper to taste.
4. Finish and Serve:
   • Remove the skillet from heat and sprinkle the carrots with chopped pistachios and fresh parsley. Serve warm.

Giada’s Honey Glazed Carrots with Pistachios is a delightful side dish that adds both color and flavor to your Easter brunch table. The sweet honey glaze combined with the crunchy pistachios creates a perfect balance of textures and flavors. This dish is not only easy to prepare but also adds a gourmet touch that will impress your guests.

Prosciutto and Fig Crostini

Giada’s Prosciutto and Fig Crostini brings together the perfect balance of salty, sweet, and savory in every bite. This appetizer features crispy toasted baguette slices topped with a smooth mascarpone cheese spread, sweet fig jam, and savory prosciutto. It’s an ideal bite-sized treat for Easter brunch, offering a delightful contrast of flavors and textures that will have your guests coming back for more.

Ingredients:

• 1 baguette, sliced into 1-inch rounds
• 1 tbsp olive oil
• ½ cup mascarpone cheese
• 2 tbsp fig jam
• 6 slices prosciutto
• Fresh thyme sprigs for garnish
• Salt and pepper to taste

Instructions:

1. Toast the Baguette:
   • Preheat the oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes, or until golden and crispy.
2. Prepare the Topping:
   • Spread a thin layer of mascarpone cheese on each toasted baguette slice. Top each with a small dollop of fig jam.
3. Assemble the Crostini:
   • Gently fold the prosciutto and place one slice on top of each crostini.
4. Serve:
   • Garnish with fresh thyme and a sprinkle of salt and pepper. Serve immediately as an appetizer or snack.

Giada’s Prosciutto and Fig Crostini is a savory and sweet treat that will add elegance to your Easter brunch spread. The combination of creamy mascarpone, sweet fig jam, and the richness of prosciutto creates a perfect bite. It’s a crowd-pleasing appetizer that’s simple to prepare but feels luxurious and refined, making it ideal for special occasions like Easter.

Giada’s Lemon-Scented Ricotta Pancakes

Giada’s Lemon-Scented Ricotta Pancakes are light, fluffy, and bursting with citrusy goodness, making them an ideal dish for your Easter brunch. The ricotta adds richness and tenderness to the pancakes, while the lemon zest provides a bright, fresh flavor. Topped with a drizzle of maple syrup or a dollop of whipped cream, these pancakes are sure to impress your guests with their delicate texture and refreshing taste.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs, separated
• ¾ cup whole milk
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted

Instructions:

1. Prepare the Batter:
   • In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the ricotta, milk, egg yolks, lemon zest, lemon juice, vanilla, and melted butter.
2. Combine the Wet and Dry Ingredients:
   • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to over-mix.
3. Whip the Egg Whites:
   • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to create a light, airy texture.
4. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet and cook for 2-3 minutes on each side, until golden brown.
5. Serve:
   • Serve the pancakes warm, drizzled with maple syrup or topped with fresh berries and whipped cream.

Giada’s Lemon-Scented Ricotta Pancakes are the perfect balance of fluffiness and citrus flavor. Their light texture and bright flavor make them a wonderful choice for Easter brunch or any spring gathering. With their simple ingredients and indulgent taste, these pancakes offer an easy way to impress your guests and start the celebration on a sweet note.

Giada’s Parmesan and Herb Biscotti

Giada’s Parmesan and Herb Biscotti is a savory twist on the traditional sweet biscotti, making it the perfect accompaniment for your Easter brunch. These crispy, crunchy cookies are infused with Parmesan cheese and fresh herbs like rosemary and thyme, providing a delightful balance of flavors. They pair wonderfully with a cup of coffee or a glass of wine, and their crunchy texture makes them perfect for dipping into soups or served alongside a fresh salad.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp black pepper
• 1 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 tbsp olive oil
• 1 tbsp lemon zest

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Biscotti Dough:
   • In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Add the grated Parmesan, rosemary, and thyme, stirring to combine. In a separate bowl, whisk together the eggs, melted butter, olive oil, and lemon zest. Add the wet ingredients to the dry ingredients and stir until just combined.
3. Shape the Biscotti:
   • Divide the dough in half and shape each portion into a log, about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
4. Bake the Biscotti:
   • Bake for 25-30 minutes or until the logs are golden brown and firm to the touch. Remove from the oven and let cool for 10 minutes.
5. Slice and Second Bake:
   • Using a serrated knife, slice the logs into 1-inch thick pieces. Arrange the slices cut side down on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are golden and crisp.
6. Cool and Serve:
   • Allow the biscotti to cool completely before serving.

Giada’s Parmesan and Herb Biscotti is a flavorful and sophisticated treat that’s perfect for Easter brunch or any festive gathering. The combination of savory Parmesan, fresh herbs, and lemon zest adds an aromatic depth that will delight your guests. Serve with your favorite drinks, or simply enjoy these crispy, crunchy delights on their own as a perfect snack.

Giada’s Roasted Tomato and Basil Bruschetta

Giada’s Roasted Tomato and Basil Bruschetta is a bright and flavorful appetizer that captures the essence of Italian spring. Roasting the tomatoes intensifies their sweetness, and when paired with fragrant basil and garlic on crusty toasted bread, it creates a perfect bite. This dish is simple to make yet feels incredibly special and will complement any Easter brunch spread with its vibrant flavors and fresh ingredients.

Ingredients:

• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• ½ cup fresh basil, chopped
• 1 baguette, sliced into 1-inch pieces
• Salt and pepper to taste

Instructions:

1. Roast the Tomatoes:
   • Preheat the oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat. Roast for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
2. Prepare the Bread:
   • While the tomatoes roast, arrange the baguette slices on a baking sheet. Toast in the oven for 5-7 minutes, or until golden brown and crispy.
3. Make the Bruschetta:
   • In a medium bowl, combine the roasted tomatoes, minced garlic, balsamic vinegar, and chopped basil. Stir to combine and adjust seasoning with salt and pepper as needed.
4. Assemble the Bruschetta:
   • Spoon the roasted tomato mixture onto the toasted baguette slices, ensuring each piece is generously topped.
5. Serve:
   • Serve immediately as an appetizer or side dish.

Giada’s Roasted Tomato and Basil Bruschetta brings the flavors of Italy right to your table. The roasted tomatoes provide a rich, savory base that pairs beautifully with the fresh basil and crunchy bread. It’s a simple, flavorful dish that’s perfect for Easter brunch or any springtime gathering. Serve as a starter or with salads for a refreshing touch.

Giada’s Baked Eggs with Spinach and Prosciutto

Giada’s Baked Eggs with Spinach and Prosciutto is a hearty and satisfying brunch dish that brings together rich flavors with a touch of elegance. The combination of fresh spinach, savory prosciutto, and creamy baked eggs creates a perfect dish to enjoy with your loved ones on Easter morning. With just a few ingredients, this dish offers an impressive yet simple way to enjoy a comforting, savory breakfast or brunch.

Ingredients:

• 4 large eggs
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 4 slices prosciutto
• ¼ cup grated Parmesan cheese
• 2 tbsp heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 375°F (190°C). Grease a small baking dish or individual ramekins with olive oil.
2. Sauté the Spinach:
   • Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes, or until wilted. Season with salt and pepper.
3. Assemble the Dish:
   • Place a slice of prosciutto in the bottom of each ramekin or baking dish. Top with the sautéed spinach. Crack one egg into each ramekin, being careful not to break the yolk. Drizzle with heavy cream and sprinkle with Parmesan cheese.
4. Bake the Eggs:
   • Bake in the preheated oven for 12-15 minutes, or until the whites are set but the yolks remain soft.
5. Serve:
   • Serve the baked eggs immediately, garnished with extra Parmesan and a sprinkle of freshly ground pepper.

Giada’s Baked Eggs with Spinach and Prosciutto is the perfect brunch dish that combines richness and simplicity. The savory prosciutto and creamy eggs complement the bright, wilted spinach, making for a dish that’s both hearty and elegant. It’s a great way to start your Easter brunch and pairs wonderfully with freshly baked bread or a side salad. Enjoy the flavors of spring with this comforting and easy-to-make dish.

Giada’s Lemon Ricotta Pancakes

Giada’s Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh citrus flavor. The addition of ricotta cheese creates a rich, creamy texture that elevates the pancake experience, while the lemon zest brings a refreshing tang. These pancakes are perfect for an Easter brunch, offering a delicate balance of sweetness and tartness that will impress your guests. Serve them with a drizzle of maple syrup or a dollop of fresh whipped cream for a truly indulgent treat.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup ricotta cheese
• 2 large eggs
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup milk
• Butter, for cooking

Instructions:

1. Make the Pancake Batter:
   • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the ricotta cheese, eggs, lemon zest, lemon juice, vanilla extract, and milk. Stir the wet ingredients into the dry ingredients until just combined.
2. Cook the Pancakes:
   • Heat a griddle or non-stick skillet over medium heat and add a small amount of butter. Pour ¼ cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for an additional 2-3 minutes on the other side, or until golden brown.
3. Serve:
   • Stack the pancakes on a plate and serve immediately with maple syrup, fresh fruit, or whipped cream for an extra indulgent touch.

Giada’s Lemon Ricotta Pancakes offer a light and fluffy breakfast option that’s perfect for Easter brunch or any special occasion. The ricotta adds a creamy richness to the pancakes, while the bright lemon flavor makes them feel fresh and festive. This dish pairs wonderfully with your favorite breakfast sides, like crispy bacon or fresh berries, and will surely delight your guests with every bite.

Giada’s Spring Vegetable Frittata

Giada’s Spring Vegetable Frittata is a light, flavorful, and nutritious dish that celebrates the best of seasonal vegetables. Packed with fresh asparagus, zucchini, and peas, this frittata is the perfect centerpiece for your Easter brunch. The eggs are baked until golden, with a soft, creamy center that highlights the natural flavors of the vegetables. It’s a versatile dish that can be made ahead of time and served warm or at room temperature, making it ideal for entertaining.

Ingredients:

• 8 large eggs
• 1 cup heavy cream
• 1 tbsp olive oil
• 1 bunch asparagus, cut into 2-inch pieces
• 1 zucchini, sliced
• 1 cup frozen peas, thawed
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C).
2. Cook the Vegetables:
   • Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened. Add the asparagus and zucchini, and cook for another 4-5 minutes until tender. Stir in the peas and cook for an additional minute.
3. Prepare the Frittata:
   • In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper. Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute. Cook over low heat for 3-4 minutes, until the edges begin to set.
4. Bake the Frittata:
   • Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is golden and firm in the center.
5. Serve:
   • Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh parsley and serve warm or at room temperature.

Giada’s Spring Vegetable Frittata is a perfect dish for Easter brunch, as it highlights the fresh, vibrant vegetables of the season. The creamy eggs and Parmesan cheese complement the vegetables perfectly, creating a dish that’s both light and satisfying. It’s easy to make, and the flavors only improve when made ahead of time, making it ideal for preparing in advance and serving at your gathering.

Giada’s Honey Balsamic Roasted Carrots

Giada’s Honey Balsamic Roasted Carrots are a sweet and tangy side dish that adds a touch of elegance to your Easter brunch. The carrots are roasted to tender perfection, then glazed with a rich mixture of honey and balsamic vinegar. The caramelized sweetness of the honey and the tang of the balsamic create a delicious contrast that will elevate any meal. This dish is simple to make but will surely be a hit at your table.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 400°F (200°C).
2. Prepare the Carrots:
   • Place the baby carrots on a baking sheet and drizzle with olive oil. Toss to coat evenly, then season with salt and pepper.
3. Roast the Carrots:
   • Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
4. Glaze the Carrots:
   • While the carrots roast, combine the honey, balsamic vinegar, and thyme in a small bowl. Once the carrots are done, remove them from the oven and drizzle with the honey-balsamic glaze. Toss to coat evenly.
5. Serve:
   • Serve immediately as a side dish to complement your Easter brunch spread.

Giada’s Honey Balsamic Roasted Carrots are a simple yet elegant side dish that will complement any Easter meal. The honey and balsamic vinegar add a unique depth of flavor, making these carrots a standout dish on your brunch table. Whether served alongside a hearty main or as part of a vegetable medley, they are sure to impress your guests with their sweet and tangy flavor.

Giada’s Herb and Parmesan Crusted Lamb Chops

Giada’s Herb and Parmesan Crusted Lamb Chops are a flavorful and elegant dish that will take your Easter brunch to the next level. The tender lamb chops are coated in a mixture of fresh herbs and Parmesan cheese, creating a crispy, golden crust that perfectly complements the juicy lamb. Roasted to perfection, these lamb chops are ideal for a special occasion and will certainly wow your guests. Served with a side of roasted vegetables or a light salad, they make for a memorable and delicious Easter centerpiece.

Ingredients:

• 8 lamb chops
• ½ cup fresh breadcrumbs
• 1 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp Dijon mustard (optional)

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 400°F (200°C).
2. Prepare the Herb Crust:
   • In a small bowl, combine the breadcrumbs, Parmesan cheese, rosemary, thyme, and minced garlic. Season with salt and pepper.
3. Prepare the Lamb Chops:
   • Season the lamb chops with salt and pepper. If using Dijon mustard, brush a thin layer on each chop to help the crust adhere.
4. Coat the Lamb Chops:
   • Press the breadcrumb mixture onto the lamb chops, ensuring they are evenly coated.
5. Cook the Lamb Chops:
   • Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for 2-3 minutes per side until golden brown. Transfer the skillet to the preheated oven and roast the lamb chops for 8-10 minutes for medium-rare, or longer depending on your preferred level of doneness.
6. Serve:
   • Remove the lamb chops from the oven and let them rest for a few minutes before serving. Pair with your favorite sides and garnish with fresh herbs.

Giada’s Herb and Parmesan Crusted Lamb Chops are the perfect dish for an Easter brunch, offering a delicious combination of savory flavors and a crispy, flavorful crust. The lamb is tender and juicy, while the herb and Parmesan crust adds an irresistible crunch. This dish makes a bold statement on any brunch table and will surely impress your guests with its elegance and flavor.

Giada’s Prosciutto-Wrapped Asparagus

Giada’s Prosciutto-Wrapped Asparagus is a simple yet flavorful appetizer that combines the saltiness of prosciutto with the freshness of asparagus. Roasted to perfection, the prosciutto crisps up, creating a savory layer that complements the tender asparagus. This dish is quick to prepare, easy to serve, and makes for a sophisticated addition to your Easter brunch. With only a few ingredients, it’s an elegant way to showcase seasonal produce.

Ingredients:

• 1 bunch asparagus, trimmed
• 8 slices prosciutto
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 400°F (200°C).
2. Prepare the Asparagus:
   • Arrange the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Wrap with Prosciutto:
   • Wrap each asparagus spear with a slice of prosciutto, overlapping slightly to secure it in place.
4. Roast the Asparagus:
   • Roast the wrapped asparagus in the preheated oven for 12-15 minutes, or until the prosciutto is crispy and the asparagus is tender.
5. Serve:
   • Remove from the oven and drizzle with a little balsamic vinegar for extra flavor (optional). Serve as an appetizer or side dish for your Easter brunch.

Giada’s Prosciutto-Wrapped Asparagus is a delightful dish that combines savory, salty, and fresh flavors in a simple yet impressive way. The crispy prosciutto complements the tender asparagus, making it a perfect addition to your Easter brunch spread. This dish is quick to prepare, making it ideal for busy brunch hosts, and it will add a touch of elegance to your meal.

Giada’s Chocolate-Dipped Strawberries

Giada’s Chocolate-Dipped Strawberries are a sweet, indulgent treat that will elevate your Easter brunch dessert table. The fresh strawberries are dipped in rich melted chocolate and then chilled until firm, creating a decadent treat that is both simple and sophisticated. This dessert can be customized with a variety of toppings, such as chopped nuts, sprinkles, or drizzled white chocolate, making it a versatile option for any celebration.

Ingredients:

• 1 lb fresh strawberries, washed and dried
• 8 oz dark or milk chocolate, chopped
• 2 tbsp coconut oil (optional, for smoothness)
• Chopped nuts, sprinkles, or white chocolate for decoration (optional)

Instructions:

1. Prepare the Strawberries:
   • Wash and thoroughly dry the strawberries, ensuring they are free of any moisture.
2. Melt the Chocolate:
   • Place the chopped chocolate in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring in between, until completely melted and smooth. If you prefer a smoother texture, stir in the coconut oil.
3. Dip the Strawberries:
   • Hold each strawberry by the stem and dip it into the melted chocolate, coating it halfway. Allow any excess chocolate to drip off.
4. Decorate (Optional):
   • If desired, roll the dipped strawberries in chopped nuts, sprinkles, or drizzle with melted white chocolate.
5. Chill:
   • Place the dipped strawberries on a parchment-lined baking sheet and refrigerate for at least 30 minutes, or until the chocolate is firm.
6. Serve:
   • Serve chilled as a sweet treat at your Easter brunch.

Giada’s Chocolate-Dipped Strawberries are a perfect way to end your Easter brunch on a sweet note. The combination of fresh strawberries and smooth, rich chocolate is a timeless favorite that’s easy to prepare yet feels indulgent. With endless possibilities for customization, these chocolate-dipped strawberries can be tailored to suit any taste, making them a versatile and beloved addition to your brunch spread.

Note: More recipes are coming soon!