We went to Vincent's Meat Market on Arthur Avenue in the Bronx several years ago and bought their Easter specialty: fresh baby lamb. The chops were teeny tiny; the meaty end was about the size of a quarter or less. A whisper of garlic, a leaf or two of fresh rosemary, olive oil, salt and pepper and about 2 minutes over charcoal on the grill outside was all they needed. They were unbelievably delicious and everything we served afterwards paled in comparison.
Another option: Cheese gougeres (cheese puffs) never last very long. I've made this recipe by Dorie Greenspan with success. There's probably a good recipe for them on this site too, but this is the one I've made previously.
http://www.doriegreenspan.com/print/2008/11/all-things-considered-considers-cream-puffs.html
Fresh asparagus spears, steamed or blanched but tender-crisp, the stems wrapped in a tissue-paper slice of good prosciutto, laid on a platter, drizzled sparingly with very good olive oil. Then a sprinkle of very finely chopped fresh mint.
Not limited by Easter my two most successful appetizers (as measured by guests comments, asking for the recipes and requesting repeat performances):
Roasted Fennel and White Bean Dip http: //food52.com/recipes/8908_roasted_fennel_white_bean_dip
Raw Basil Guacamole: http://food52.com/recipes/10769_raw_basil_guacamole
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http://www.doriegreenspan.com/print/2008/11/all-things-considered-considers-cream-puffs.html
Roasted Fennel and White Bean Dip http: //food52.com/recipes/8908_roasted_fennel_white_bean_dip
Raw Basil Guacamole: http://food52.com/recipes/10769_raw_basil_guacamole