Welcome guests to Easter dinner or any spring get-together with appetizers that feature fresh flavors and some of the season’s finest produce, including asparagus, peas, fava beans, and artichokes.

Almost too pretty to eat, but amazingly simple to make, these portraits of tiny spring blooms are made from salmon caviar and chives arranged on a background of soft white bread spread with plain and smoked salmon cream cheese.

Spicy wasabi adds a sophisticated bite and a pale-green hue to traditional deviled eggs. Garnish each egg with a few pea shoots for a pretty spring touch.

The salty umami tang of prosciutto complements sweet spring peas in this fresh and simple hors d’oeuvre.

Brilliant green spinach leaves intermingle with roasted mushrooms over an herbed custard in a light-as-air phyllo shell.

Feta and oregano add a Mediterranean zing to juicy beef-and-pork meatballs. Serve them with minty cucumber-yogurt dipping sauce.

Fava beans and radishes, two colorful harbingers of spring, combine in this brightly flavored appetizer.

This sweet-and-savory Moroccan specialty is usually baked as one large "pie." Our recipe creates bite-size parcels that make irresistible finger food. (Bonus: You can assemble these ahead of time and freeze them.)

Serve this creamy, citrusy twist on traditional hummus with baby carrots, sugar snap peas, radishes, and other tender spring vegetables.

The classic French confection gets a savory makeover with Parmesan, Cheddar, and your choice of fresh herbs folded up in a sheet of puff pastry.

Watercress, Greek yogurt, and lemon zest give traditional spinach dip a spring awakening. Avocado replaces mayonnaise for a dose of healthy fats and lends a creamy green hue.

To concoct this ultra-simple irresistible appetizer, wrap tiny new potatoes in strips of bacon and let the oven do the rest. Add a side of Lemon Aioli for dipping if you like.

Marinated artichoke hearts, Parmesan cheese, and parsley come together in just a few minutes to make this easy, crowd-pleasing appetizer. Serve the crostini at room temperature or broil them for a few minutes so the cheese melts.

Carrots aren’t just for the Easter Bunny! They take on an exotic allure when steamed and pureed with tahini, ginger, garlic, and other warming Middle Eastern spices.

Ever wanted to try your hand at homemade croissants? Martha shows you how to make this exquisitely buttery laminated dough and fashion it into savory two-bite appetizers stuffed with French ham and Comte cheese.

Savor the delights of spring’s first artichokes in this preparation that poaches and then fries the thistles in the same pan along with fragrant cloves of garlic.

Transform store-bought pizza dough into a party-perfect appetizer adorned with tangy goat cheese and whisper-thin strips of asparagus and potato.

The sour-salty-sweet flavors of pickled spring vegetables make a brilliant accompaniment to a cheese platter.

Smoked trout is a wonderful holiday staple, give it a try in this trio of elegant and easy canapes and spreads; with avocado mousse on endive; combined with creme fraiche and pickled onions; or blended with cream cheese and shallots for a simple pate.

Add a little sweetness to your appetizer menu with the time-honored combination of chocolate and fresh strawberries. Roll them in chopped pistachios, almonds, or even pastel sprinkles.