good easy starter for easter lunch

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Im hosting easter lunch next week for 12 people.
Im doing salter rosemary roast lamb, fennel and garlic boulangere potatoes with baby veg followed by a lemon posset.
Im trying to think so something light that can be almost totally pre prepared and i have to just stick in the oven... or keep in the fridge.......
Seafood is out as half guests dont like it?
Dont want to do a soup
something with goats cheese maybe?
any ideas welcomed

Warm salad with goats cheese and walnuts? You can prepare the salad, toast and vinaigrette in advance then just put the cheese in the oven for six minutes, arrange and serve.

Or do a homemade paté in advance and serve it with some toast and a bit of salad and chutney on the side? You could do a chicken liver paté and a mushroom one to make it a bit lighter and serve together.

i dont think the salad would go down well with a few of them. Two of the men are big hearty types who wont touch anything like that.
Pate is also out as the same men wont touch that either.
Im finding it quite difficult. I was thinking maybe something really simple like garlic mushrooms on brushetta? maybe add a bit of green pesto?

Goats cheese tarts? Pre rolled puff pastry, cut into either individual sized rounds or larger rectangles that you can cut in half, the scored a cm from the edge.

Inside the scoring put a thin layer of tomatoe pesto. Take soft goats cheese (I use the waitrose welsh organic one) and mash with some fresh chopped parsley and dill and place on top of the pesto - I half heartedly try to spread it. Top with thickish slices of tomatoe and drizzle with olive oil. Bake at 180 for about 15 minutes - pastry is golden and the goats cheese is softer.

To look more impressive, serve with a few sprigs of rosemary on top. delicious, mannishly hearty etc and easily prepared in advance and popped in oven.

I'd go with Oh's tarts. sound fab.

Can't believe i am making nearly the same as you...12 people, lamb, lemon posset and am stuck for a starter too! Was reminded of the tarts which i have done before. I wizzed up some proscuitto for base and then tomato mozerella and a little pesto...is nice and easy.I too like preparing ahead and so am slow roasting the lamb(nigella recipe) so as crucial timing can be avoided(a few gins by then and my timetable goes out of the window). I love the sound of your potatoes....do you just layer the garlic and fennel...? For the lemon posset i add loads of sliced strawberries to cut through the creamy lemon, although also serve with shop bought shortbread rounds to notch up the sugar intake if that is at all possible! Happy cooking and Happy Easter!