50+ Easy and Flavorful Italian Easter Brunch Recipes to Celebrate

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

If you’re looking to make this Easter extra special, why not bring a little Italian flair to your brunch table?

Italian cuisine is known for its fresh ingredients, bold flavors, and the joy it brings to gatherings, making it the perfect choice for your holiday meal.

Whether you’re hosting a large family gathering or a more intimate celebration, these 50+ Italian Easter brunch recipes will ensure your feast is both delicious and memorable.

From savory frittatas to sweet ricotta cheesecakes, you’ll find a variety of dishes that showcase the best of Italian culinary traditions.

Ready to take your Easter brunch to the next level?

Let’s dive into these vibrant, mouthwatering recipes that are sure to delight your guests and leave everyone asking for seconds.

50+ Easy and Flavorful Italian Easter Brunch Recipes to Celebrate

Italian Easter brunch is about more than just the food—it’s about sharing moments, enjoying simple pleasures, and celebrating life’s little joys.

These 50+ Italian Easter brunch recipes offer a wide range of flavors and dishes, ensuring there’s something for everyone at the table.

From classic dishes like frittata and focaccia to delectable desserts such as ricotta cheesecake and crostata, each recipe brings a taste of Italy right into your home.

So this Easter, embrace the beauty of Italian cuisine and create a spread that will transport your guests to the heart of Italy.

Italian Frittata with Asparagus and Parmesan

This Italian frittata is the perfect dish for an Easter brunch, offering a blend of seasonal asparagus and rich Parmesan cheese. Light yet filling, it’s an easy-to-make dish that highlights the fresh flavors of spring. It can be served warm or at room temperature, making it a versatile choice for a crowd. The simplicity of eggs combined with the creamy cheese and tender asparagus creates a satisfying and flavorful experience.

Ingredients:

• 8 large eggs
• 1 cup fresh asparagus, chopped into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1/2 cup milk
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh herbs (like parsley or basil), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
3. Add the asparagus to the skillet and cook for another 3–4 minutes until tender.
4. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Pour the egg mixture into the skillet over the vegetables. Sprinkle the grated Parmesan on top.
6. Let the frittata cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven.
7. Bake for 10–12 minutes, or until the eggs are set and the top is slightly golden.
8. Remove from the oven and let cool slightly before slicing. Garnish with fresh herbs and serve.

The Italian frittata is a fantastic way to incorporate both vegetables and protein into your Easter brunch. With the addition of Parmesan and fresh asparagus, the dish is as visually appealing as it is flavorful. Whether you’re serving it for a large group or enjoying it on a more intimate gathering, this frittata is sure to impress with its rustic yet refined taste.

Ricotta and Spinach Stuffed Easter Bread

This ricotta and spinach stuffed Easter bread is a traditional Italian recipe that adds a delightful touch to your holiday table. The rich, creamy ricotta cheese pairs perfectly with the earthy spinach, all wrapped in a slightly sweet, soft bread. It’s a visually stunning dish that can serve as both a main and a side at brunch, capturing the essence of Italian Easter celebrations.

Ingredients:

• 1 batch of pizza dough (store-bought or homemade)
• 2 cups ricotta cheese
• 1 1/2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pizza dough on a floured surface to a 1/4-inch thickness.
3. In a bowl, combine the ricotta cheese, spinach, Parmesan, and a pinch of salt and pepper.
4. Spread the ricotta mixture evenly over the rolled dough, leaving about an inch around the edges.
5. Carefully roll the dough into a log, sealing the edges as you go.
6. Place the rolled dough on a baking sheet lined with parchment paper and form it into a spiral shape.
7. Brush the top with the beaten egg and sprinkle sesame seeds if desired.
8. Bake for 25–30 minutes, or until the bread is golden brown and fully cooked.
9. Allow the bread to cool slightly before slicing and serving.

This ricotta and spinach stuffed bread is a showstopper. The soft, slightly sweet dough perfectly complements the creamy, flavorful filling, making it a crowd favorite for any Easter brunch. The savory spinach and rich ricotta offer a delicious contrast to the bread’s light, pillowy texture, creating a balanced and satisfying dish. Perfect for serving with a salad or a light soup, this Easter bread will quickly become a favorite on your holiday table.

Lemon Ricotta Pancakes with Fresh Berries

These lemon ricotta pancakes are an Italian twist on a brunch classic. The ricotta adds an extra layer of creaminess, while the lemon brings a refreshing, zesty flavor that’s perfect for the spring season. Topped with fresh berries and a dusting of powdered sugar, they make for a light yet indulgent treat that’s sure to brighten your Easter brunch.

Ingredients:

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup sugar
• 1/2 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup milk
• 1/2 tsp baking powder
• Pinch of salt
• Butter, for cooking
• Fresh berries, for serving
• Powdered sugar, for dusting

Instructions:

1. In a large bowl, whisk together the ricotta, eggs, sugar, vanilla, lemon zest, and milk until smooth.
2. In another bowl, mix the flour, baking powder, and salt.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be thick but smooth.
4. Heat a non-stick skillet over medium heat and add a little butter to grease the surface.
5. Spoon about 1/4 cup of the batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for an additional 2-3 minutes, or until golden brown.
6. Repeat with the remaining batter, adding more butter to the skillet as needed.
7. Serve the pancakes hot, topped with fresh berries and a dusting of powdered sugar.

Lemon ricotta pancakes are a refreshing and delightful addition to your Easter brunch. The lightness of the ricotta, combined with the zest of lemon, creates a flavor profile that’s both rich and tangy. These pancakes are ideal for serving alongside a glass of Prosecco or a refreshing mint tea. Their fluffy texture and bright citrus notes will certainly make your Easter brunch feel extra special and memorable.

Italian Easter Pie (Torta Pasqualina)

This savory Italian Easter pie, also known as Torta Pasqualina, is a traditional Ligurian dish that’s perfect for brunch. Filled with a combination of ricotta, spinach, and hard-boiled eggs, this pie captures the essence of Italian Easter celebrations. The crispy, flaky pastry crust encases the creamy filling, making it a satisfying dish that will be the star of your brunch table. It’s ideal for preparing ahead of time, as the flavors continue to meld together, making it a great make-ahead option.

Ingredients:

• 2 sheets of puff pastry (store-bought or homemade)
• 2 cups ricotta cheese
• 2 cups spinach, sautéed and drained
• 4 large eggs, hard-boiled and chopped
• 1/4 cup grated Parmesan cheese
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)
• Olive oil, for greasing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out one sheet of puff pastry and place it into a greased 9-inch pie pan, pressing it gently against the edges.
3. In a large bowl, combine the ricotta, sautéed spinach, hard-boiled eggs, Parmesan, nutmeg, salt, and pepper.
4. Spoon the ricotta mixture into the pie crust, spreading it evenly.
5. Roll out the second sheet of puff pastry and place it on top of the filling, pressing the edges to seal. Cut a few slits in the top for ventilation.
6. Brush the top crust with the beaten egg for a golden finish.
7. Bake for 35–40 minutes, or until the crust is golden brown and the filling is set.
8. Let cool for 10 minutes before slicing and serving.

Torta Pasqualina is a delightful Easter pie that offers a savory, rich filling encased in a flaky pastry shell. The combination of creamy ricotta, earthy spinach, and the addition of hard-boiled eggs adds depth and texture to this dish. It’s a wonderful centerpiece for any Easter brunch, and its flavors improve with time, making it an excellent dish to prepare ahead of the celebration.

Baked Ricotta and Ham Strata

This Italian-style strata is a savory baked dish featuring layers of bread, ricotta, and ham, making it an excellent option for a hearty Easter brunch. The eggs and cheese create a custard-like base that soaks into the bread, making each bite flavorful and satisfying. The addition of ham offers a savory, salty contrast to the creamy ricotta. This dish can be prepared the night before and baked in the morning, allowing you to enjoy a leisurely brunch with minimal effort.

Ingredients:

• 6 slices of day-old Italian bread, cubed
• 1 cup ricotta cheese
• 1/2 cup cooked ham, diced
• 1 1/2 cups shredded mozzarella cheese
• 6 large eggs
• 1 1/2 cups milk
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread the cubed bread evenly in the baking dish, then scatter the diced ham and ricotta cheese on top.
3. In a bowl, whisk together the eggs, milk, oregano, garlic powder, salt, and pepper until fully combined.
4. Pour the egg mixture over the bread, ensuring all the bread cubes are soaked. Sprinkle the shredded mozzarella over the top.
5. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and the custard is set.
6. Let the strata cool for 5 minutes before slicing. Garnish with fresh parsley and serve.

This baked ricotta and ham strata is a warm, comforting dish that’s perfect for a festive Easter brunch. The layers of bread soaked in a creamy, egg-based custard create a rich texture, while the ricotta adds a creamy element and the ham brings a savory note. It’s a crowd-pleaser that’s easy to prepare in advance, leaving you more time to enjoy your holiday.

Crostini with Goat Cheese, Honey, and Pistachios

These sweet and savory crostini are an Italian-inspired appetizer or side dish that would be perfect for your Easter brunch. The crispy toasted bread is topped with creamy goat cheese, drizzled with honey, and finished with crunchy pistachios. The combination of tangy cheese, sweet honey, and nutty pistachios offers a delightful contrast in both flavor and texture, making it a sophisticated yet easy-to-make dish that will impress your guests.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 4 oz goat cheese, softened
• 2 tbsp honey
• 1/4 cup pistachios, chopped
• Fresh thyme or rosemary, for garnish
• Olive oil, for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices in a single layer on a baking sheet. Drizzle lightly with olive oil and toast in the oven for 7–10 minutes, or until golden and crisp.
3. Spread a generous amount of goat cheese on each crostini.
4. Drizzle honey over the goat cheese and sprinkle with chopped pistachios.
5. Garnish with fresh thyme or rosemary for an added burst of flavor.
6. Serve immediately, or let cool slightly before serving.

These crostini are an elegant and simple addition to your Easter brunch spread. The balance of flavors—tangy goat cheese, sweet honey, and crunchy pistachios—makes for a perfect bite-size appetizer or side. The crispy bread provides a great base for the creamy goat cheese, while the honey and pistachios add a touch of sweetness and crunch. It’s a dish that’s easy to assemble but feels indulgent, offering a unique twist on traditional Easter offerings.

Italian Easter Ricotta Cheesecake (Torta di Ricotta)

A classic Italian dessert for Easter, this ricotta cheesecake is lighter and fluffier than its American counterpart, yet just as indulgent. The rich ricotta filling, combined with citrus zest and a touch of vanilla, creates a smooth and creamy texture that is perfectly balanced with a crisp, buttery crust. This cake is an Easter favorite in Italy, often served after the big meal, and it’s an excellent choice for a spring brunch. It’s a beautiful, comforting dessert that brings the best of Italian pastry-making to your holiday table.

Ingredients:

• 2 cups ricotta cheese, drained
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup cornstarch
• 1/2 tsp cinnamon (optional)
• 1/4 cup heavy cream
• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs with the melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes and then set aside to cool.
3. In a large bowl, mix the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, cornstarch, and cinnamon (if using) until smooth.
4. Gradually fold in the heavy cream until fully incorporated.
5. Pour the ricotta mixture over the cooled crust in the pan and smooth the top.
6. Bake for 45–50 minutes, or until the cheesecake is set and the top is lightly golden. Turn off the oven and let the cake cool in the oven with the door slightly ajar for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

This Italian ricotta cheesecake is a light yet indulgent way to end your Easter brunch. The creamy, citrus-infused ricotta filling is complemented by the crunchy graham cracker crust, making each bite a balanced combination of flavors and textures. It’s an ideal dessert for a holiday gathering, offering a slightly tangy and refreshing finish to the meal.

Caprese Salad with Lemon and Basil Vinaigrette

A refreshing Caprese salad is a quintessential Italian dish that works beautifully as a light and flavorful side for your Easter brunch. The combination of ripe tomatoes, fresh mozzarella, and fragrant basil is simple yet satisfying. Adding a lemon and basil vinaigrette gives this classic dish a fresh twist, making it perfect for spring. This vibrant, colorful salad is not only delicious but also visually appealing, adding a touch of elegance to your holiday spread.

Ingredients:

• 4 large ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/2 cup fresh basil leaves
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Arrange the tomato and mozzarella slices on a large platter, alternating the pieces and layering them with fresh basil leaves.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the vinaigrette over the salad just before serving.
4. Garnish with additional fresh basil and serve immediately.

This Caprese salad with lemon and basil vinaigrette is an easy yet elegant side dish for Easter brunch. The acidity from the lemon vinaigrette enhances the natural sweetness of the tomatoes, while the mozzarella adds a creamy, milky richness. The fresh basil provides a fragrant finish, making each bite a perfect balance of flavors. It’s a refreshing dish that will brighten up your brunch table.

Italian Easter Baked Eggs (Uova al Forno)

Baked eggs are a simple yet elegant way to enjoy eggs for Easter brunch. In this Italian version, the eggs are baked with a rich tomato sauce, fresh herbs, and a sprinkle of Parmesan cheese. The flavors meld together beautifully, creating a comforting dish that is full of vibrant, fresh flavors. You can easily adapt this recipe to serve a crowd by baking the eggs in individual ramekins or one large dish, making it a flexible choice for any brunch gathering.

Ingredients:

• 4 large eggs
• 1 cup tomato sauce (preferably homemade or a high-quality store-bought variety)
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• 1/2 tbsp olive oil
• Salt and pepper, to taste
• Fresh herbs, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a small baking dish with olive oil.
2. Pour the tomato sauce into the baking dish, spreading it evenly over the bottom.
3. Carefully crack the eggs into the dish, placing them on top of the tomato sauce.
4. Sprinkle the eggs with salt, pepper, and grated Parmesan cheese.
5. Bake for 12–15 minutes, or until the egg whites are set but the yolks are still runny (or longer if you prefer your yolks fully cooked).
6. Garnish with fresh basil and additional herbs if desired, then serve hot.

These Italian baked eggs are a delightful and flavorful way to enjoy eggs during Easter brunch. The rich tomato sauce and tangy Parmesan cheese add depth to the dish, while the fresh basil enhances its brightness. This recipe is both comforting and simple, making it a perfect choice for a satisfying brunch dish that pairs well with crusty bread or a side salad.

Zucchini and Parmesan Frittata

This Italian-style frittata is a light and flavorful dish that’s perfect for a spring Easter brunch. Packed with fresh zucchini, eggs, and Parmesan cheese, this frittata is both simple and satisfying. The zucchini adds a mild, slightly sweet flavor that pairs beautifully with the richness of the eggs and the salty Parmesan. It’s a dish that’s quick to prepare and can be served warm or at room temperature, making it an excellent choice for a casual brunch gathering.

Ingredients:

• 6 large eggs
• 2 medium zucchinis, grated
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Add the grated zucchini to the skillet and cook for another 5 minutes, until the zucchini is tender and any excess moisture has evaporated.
4. In a bowl, whisk the eggs with the Parmesan cheese, salt, and pepper.
5. Pour the egg mixture into the skillet, stirring gently to combine with the zucchini.
6. Let the frittata cook on the stovetop for 2–3 minutes, then transfer the skillet to the oven and bake for 10–12 minutes, or until the eggs are set.
7. Let the frittata cool slightly before slicing. Garnish with fresh herbs and serve.

This zucchini and Parmesan frittata is a fresh and healthy addition to your Easter brunch table. The mild zucchini balances the richness of the eggs and Parmesan, creating a dish that’s both satisfying and light. The simplicity of the ingredients makes it easy to prepare while still offering a delightful combination of flavors. It’s a great dish to make in advance and is perfect for serving alongside a light salad or some crusty bread.

Sicilian Pasta with Pistachio Pesto

Sicilian pasta with pistachio pesto is a unique and delicious dish that offers a wonderful combination of earthy pistachios, fragrant basil, and the richness of Parmesan cheese. The pistachio pesto brings a creamy texture to the pasta, while the fresh ingredients make this dish perfect for spring. It’s a great way to incorporate nuts into your Easter brunch and is sure to be a hit with your guests, offering a fresh, flavorful twist on traditional pasta dishes.

Ingredients:

• 12 oz pasta (such as spaghetti or fusilli)
• 1/2 cup shelled pistachios
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• Lemon zest (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving a little pasta water.
2. In a food processor, combine the pistachios, basil, Parmesan, and garlic. Pulse until finely chopped.
3. With the processor running, slowly add the olive oil until the pesto reaches a creamy consistency. If the pesto is too thick, add a little reserved pasta water to thin it out.
4. Toss the cooked pasta with the pistachio pesto, adding more pasta water if necessary to coat the pasta evenly.
5. Season with salt, pepper, and a sprinkle of lemon zest if desired.
6. Serve the pasta warm, garnished with extra Parmesan and fresh basil.

This Sicilian pasta with pistachio pesto is a rich, nutty, and fresh addition to your Easter brunch spread. The creamy pesto complements the pasta beautifully, while the pistachios provide a unique texture and flavor. It’s an easy-to-make dish that stands out due to its vibrant, green pesto and savory depth. Serve this dish as a main course or alongside other light dishes for a memorable Easter meal.

Italian Almond Cake (Torta di Mandorle)

This Italian almond cake is a deliciously fragrant dessert that’s perfect for Easter. Made with almond flour, it has a light, moist texture and a rich almond flavor. Unlike traditional cakes, this one is naturally gluten-free, making it a great option for guests with dietary restrictions. It’s simple to make and can be topped with powdered sugar or fresh berries for a beautiful, festive presentation. This cake pairs wonderfully with a cup of coffee or a glass of dessert wine, making it an elegant way to finish off your Easter brunch.

Ingredients:

• 2 cups almond flour
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Zest of 1 lemon
• Powdered sugar, for dusting
• Fresh berries, for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, sugar, baking powder, and lemon zest.
3. In a separate bowl, whisk the eggs, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30–35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan before removing it and transferring it to a serving platter.
8. Dust with powdered sugar and garnish with fresh berries if desired.

This Italian almond cake is a simple yet elegant dessert that’s perfect for Easter brunch. The almond flour creates a dense yet moist texture, while the lemon zest adds a hint of brightness. The cake is naturally gluten-free, making it accessible to a wider range of guests. It’s a delightful way to end your meal on a sweet note, and the fragrant almond flavor pairs perfectly with a cup of coffee or tea.

Focaccia with Rosemary and Sea Salt

Focaccia is a staple in Italian cuisine, and this version with rosemary and sea salt is an aromatic, flavorful addition to your Easter brunch. The light, airy texture of the focaccia combined with the fragrant rosemary and the crunch of sea salt creates a perfect balance of flavors. This simple yet delicious bread is great on its own or served with olive oil for dipping. It also pairs wonderfully with other dishes like salads or roasted vegetables, making it a versatile addition to your holiday spread.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp active dry yeast
• 1 1/2 cups warm water
• 1 tbsp honey
• 1/4 cup olive oil, plus extra for drizzling
• 1 tbsp fresh rosemary, chopped
• 1 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, dissolve the honey in warm water and stir in the yeast. Let sit for 5 minutes until the mixture becomes frothy.
2. In a large bowl, combine the flour, salt, and pepper. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir until a dough forms, then knead for about 5–7 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 400°F (200°C) and grease a baking sheet with olive oil.
5. Punch down the dough and transfer it to the baking sheet, pressing it out into a rectangle about 1 inch thick.
6. Use your fingers to create dimples in the dough. Drizzle the dough with olive oil, then sprinkle with fresh rosemary and sea salt.
7. Bake for 20–25 minutes, or until golden brown.
8. Let the focaccia cool slightly before slicing and serving.

This rosemary focaccia is a flavorful and aromatic bread that adds a rustic touch to your Easter brunch. The light, pillowy texture and the combination of fresh rosemary and sea salt make it irresistible. It’s easy to make and pairs perfectly with cheeses, meats, or even as a side dish to a fresh salad. It’s sure to impress your guests and elevate your holiday meal.

Crostata with Jam and Almonds

Crostata is a classic Italian tart that’s perfect for any holiday occasion, and this version with a jam filling and almond topping is both simple and delicious. The buttery, flaky crust is filled with your favorite fruit jam and topped with a crunchy almond streusel. It’s an ideal dessert to serve at Easter brunch, offering the right balance of sweetness and richness. The almond topping adds a lovely texture and flavor that complements the fruitiness of the jam, making each bite a delightful treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1/4 cup cold water
• 1/2 cup fruit jam (apricot, raspberry, or strawberry)
• 1/4 cup sliced almonds
• 2 tbsp brown sugar
• 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
2. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water, then pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Roll out the dough on a floured surface and fit it into the tart pan, trimming the edges. Spread the jam evenly over the bottom of the tart shell.
5. In a small bowl, combine the sliced almonds, brown sugar, and melted butter. Sprinkle the almond mixture over the jam.
6. Bake for 25–30 minutes, or until the crust is golden and the almonds are lightly toasted.
7. Let the crostata cool completely before slicing and serving.

This crostata with jam and almonds is a beautiful and tasty dessert that’s perfect for Easter brunch. The buttery crust, sweet fruit jam, and crunchy almond topping create a perfect balance of textures and flavors. It’s simple to make but looks elegant enough to be the centerpiece of your brunch table. Your guests will enjoy the familiar flavors of a fruit tart with the added depth of the almond streusel topping.

Panzanella (Italian Bread Salad)

Panzanella is a refreshing Italian bread salad that’s perfect for springtime meals. It’s made with chunks of stale bread, juicy tomatoes, cucumbers, red onion, and fresh basil, all tossed together in a tangy vinaigrette. The bread soaks up the flavors of the vegetables and dressing, creating a satisfying, rustic dish that’s ideal for a light Easter brunch. This salad is not only flavorful but also visually vibrant, making it an attractive and healthy addition to your holiday spread.

Ingredients:

• 4 cups stale Italian bread, cubed
• 2 cups ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the bread cubes, tomatoes, cucumber, red onion, and basil.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the bread and vegetables, tossing to coat evenly. Let the salad sit for 20–30 minutes to allow the bread to soak up the dressing and flavors.
4. Toss again before serving, and garnish with additional basil if desired.

Panzanella is a simple yet flavorful dish that makes the most of fresh, seasonal ingredients. The combination of ripe tomatoes, crisp cucumbers, and the tangy dressing pairs perfectly with the bread, making each bite burst with freshness. This salad is light yet filling and a great way to use up leftover bread. It’s an excellent side dish for Easter brunch and pairs well with any main course, adding a healthy and vibrant touch to your meal.

Note: More recipes​ are coming soon!