66 antipasti recipes

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Make-ahead Italian antipasto with tuna, olives, artichoke hearts, mushrooms, and vegetables simmered in tomato sauce. Freezes for up to three months.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Browned smoked turkey sausage over a bed of romaine with tomatoes, cucumber, cauliflower, olives, and crumbled feta, drizzled with Italian dressing. A hearty 15-minute salad.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Sweet sour pickled mushrooms in tarragon vinegar with garlic and a hit of hot sauce. No-cook overnight marinade for an easy antipasto, salad topper, or party appetizer.

Refrigerator pickled mushrooms: button caps simmered to firmness then jarred in a sweet-tart vinegar marinade with peppercorns and bay leaves. Eastern European style for canapes, salads, and antipasto.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Prosciutto with figs and melon: thyme-dusted fresh figs wrapped in honey-dipped prosciutto strips, arranged with thin-sliced ripe melon. A no-cook Italian antipasto.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

Melanzane in carrozza: breaded Italian eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then fried golden. A Southern Italian antipasto, crisp outside, molten in the middle.

These eggplant rolls are from Apulia, the region that forms the heel of the Italian boot. They make a wonderful antipasto or a delicious luncheon dish. Serve at room temperature to enjoy their fullest flavor.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.