Appetizers for Easter

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Blackened Shrimp Avocado Cucumber Bites, recipe provided below (adapted from Closet Cooking)


  • For the Shrimp and Cucumber Bites:
  • For the Avocado Sauce
    • 1 avocado, mashed
    • 1 green onion, thinly sliced or chopped
    • 2 tablespoons cilantro and/or parsley, chopped
    • 1 tablespoon lemon juice
    • salt and cayenne to taste


  • Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  • Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
  • For the sauce: Mix everything and enjoy!

Gourmet Toast Recipes, a portion of the recipes are provided below. For the full recipe visit Billy Parisi.


  • For the Avocado Toast:
    • 1 peeled, seeded and mashed avocado
    • juice of ½ lemon
    • 2 tablespoons of pomegranate seeds
    • 1 tablespoon of crumbled cotija cheese
    • Kosher salt and fresh cracked pepper to taste
    • 2 toasted slices of gourmet bread
  • For the Beet Toast:
    • 2 golden beets
    • 2 red beets
    • 1 cup of whole milk ricotta
    • zest of 1 lemon
    • Kosher salt and fresh cracked pepper to taste
    • 2 toasted slices of gourmet bread
  • For the Salmon Toast:
    • ½ cup of whipped cream cheese
    • 2 ounces of smoked salmon slices
    • 10 thin cucumber slices
    • 10 thin radish slices
    • Kosher salt and fresh cracked pepper to taste
    • 2 toa sted slices of gourmet bread

Jalapeno Popper Deviled Eggs, recipe provided below (adapted from  I Am a Food Blog)



  • 1 slice pancetta
  • 1/4 cup shredded cheddar
  • 4 hard boiled eggs
  • 1 tablespoon mayo, or to taste
  • 1 tablespoon cream cheese, or to taste
  • 1/2 jalapeño, diced
  • 1 tablespoon sliced green onions
  • salt and pepper, to taste


  • Crisp up the pancetta in a non-stick pan over medium heat until edges curl and pancetta is crispy. Set aside. Wipe out the pan and heat over medium heat. Sprinkle shredded cheddar in tiny disks and cook until crispy and golden brown. Remove from the heat and cool in the pan.
  • Cut the hard boiled eggs in half and remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo, cream cheese, jalapeño, green onions and salt and pepper to taste. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and pancetta.