How about a nibble to start the Easter meal? From the simple to the sublime, there’s a little something for everyone here. Small bites, big flavors. Click through to see the recipes.

1. Tiny quail eggs may take extra time to peel, but they are so cute – and delicious – that it’s worth the effort. Make a big batch of these Scotch eggs, because they are all too easy to eat! With wild boar sausage inside the golden crust they may also serve as a conversation starter.

2.  The combination of dry-cured ham and fruit is a perennial favorite. In this case, we used pears, and a bit of fresh ricotta; truffle butter on the crostini brings in a tasty new element. The truffle honey is optional, but we highly recommend it.  Just keep this recipe in your back pocket for parties.

3. Speaking of truffle butter, this recipe for gougeres is going to change your game. Brunch, cocktail parties, holiday gatherings … they all benefit from the perfection of these mouthfuls of airy dough and cheese. They seem so right for the Easter meal, whether it’s a brunch or a feast.

4. It’s Easter, so everyone expects eggs. Do the grown-up thing and devil some quail eggs and top them with bacon.  Everyone will thank you.

5. Mushrooms and crème fraîche fill these phyllo triangles with flavor. Yes, we brushed them with truffle butter. Because we can … and so can you!

6. One last honorable mention, also involving puff pastry, mushrooms and a hint of cream: the vol-au-vent.  This classic hors d’oeuvre makes a lovely presentation, and can be passed or served at dinner, or brunch.