Easter Egg Spring Vegetable & Curry Appetizer Spreads

This appetizer creation is more of an idea than a recipe. However,  if you don’t want to create your own, I’ve posted three versions below to follow. You can use one recipe to make three egg-shaped spreads (just triple the ingredients) or make one giant egg-shaped serving. Up to you.

This Easter appetizer is a great way to get creative with all the leftover bits and bobs in your fridge and cabinets. If you dig deep in your pantry, I’m sure you can collect not only leftovers in small amounts but a jar or bag of something you bought but never used. Something that once seemed like a good idea to purchase at the time. Sound familiar?

 

Use combinations of fresh or frozen veggies, dried fruits, meats and spices. A good way to plan out your custom version is to lay ingredients out on the counter and keep rearranging them to see what might taste good together.

Because these versions contain so many flavor combos, I paired them with plain Carr’s water crackers. My husband smeared the leftovers on his bagel the next morning. If you get fancy with your crackers. I won’t judge.

Switch up the presentation by adding natural elements to your serving plate or around it. I used floral moss and a bird’s nest containing some plastic speckled eggs.

Easter Egg Spring Vegetable & Curry

Appetizer Spreads

Prep Time: 30 minutes

For The Curry Carrot Spread:

Ingredients:

• 4 oz (1/2 brick) softened cream cheese
• 2 tablespoons finely grated carrots, plus 1/4 cup of matchstick shaped carrots
•  2 tablespoons golden raisins
• 1 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Directions:

• In a bowl combine the cream cheese, grated carrots.
• Chop 1 tablespoon of the golden raisins in tiny pieces and add to the mix.
• Season with curry and garlic powders, add the salt.
• Use an egg mold or your hands to shape the mixture into an egg form.
• Flatten the bottom and place upright on a plate. Garnish with carrot matchsticks and the remaining whole golden raisins.
• Lightly cover with plastic wrap and place in the fridge.

For the Radish Asparagus spread:

Ingredients:

• 4 oz (1/2 brick) softened cream cheese
• 2 small red radishes
• 2 steamed or cooked baby asparagus stalks
• 1/4 teaspoon horseradish
• 1/2 teaspoon salt
• Pinch of white granulated sugar
• Black pepper

Directions:

• Place the cream cheese in a bowl.
• Slice one of the radishes into thin rounds and chop the other into very small pieces.
• Add the chopped radishes to the cream cheese.
• Chop the asparagus spears into small coins and add to the cream cheese mixture.
• Mix in the horseradish, salt and sugar.
• Add the black pepper to taste.
• Use an egg mold or your hands to shape the mixture into an egg form.
• Flatten the bottom and place upright on a plate. Garnish with the radish rounds.
• Lightly cover with plastic wrap and place in the fridge.

For the Pea Mint Bacon spread:

Ingredients:

• 4 oz (1/2 brick) softened cream cheese
• 2 strips thick cut bacon, fried and crumbled
• 2 tablespoons cooked or blanched baby peas
• 1 tablespoon finely chopped fresh mint, plus 3-4 leaves
• 1/4 teaspoon black pepper
• 1/2 teaspoon lemon juice

Directions:

• Place the cream cheese in a bowl.
• Mix in 2/3 of the bacon pieces.
• Roughly chop 1 tablespoon of the peas and mix them in.
• Mix in the chopped mint
• Add the lemon juice and black pepper.
• Use an egg mold or your hands to shape the mixture into an egg form.
• Flatten the bottom and place upright on a plate.
• Lightly press the rest of the bacon pieces on the outside of the egg shape.
• Cut the remaining mint leaves into thin strips and arrange on the sides.
• Lightly cover with plastic wrap and place in the fridge.

Serve the spread:

• Transfer the egg shaped spreads to one serving plate.
• Decorate the plate or serving platter.
• Serve with your favorite assortment of crackers and flatbreads.