26 antipasti recipes

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

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

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

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

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.

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.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Pickled string beans: a prize-winning, old-fashioned canning recipe that turns fresh green beans into a sweet-tart, spiced jar staple. Crisp, snappy, and ready for the antipasto platter.

Roasted pepper salad with multicolored bell peppers in a balsamic vinaigrette spiked with anchovy paste, Dijon mustard, and shallots. A make-ahead antipasto that improves overnight.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

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.

Italian roasted peppers preserved in extra-virgin olive oil with white wine vinegar. Red, yellow, and green peppers layered in a jar for an antipasto staple and sandwich filling.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.