65 antipasto recipes

Italian seafood antipasto with canned tuna, crisp raw vegetables, briny capers, and olives for a light no-cook lunch or appetizer ready in 10 minutes.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

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

Chicken is coated with Italian dressing, then baked with assorted vegetables. It's an easy and tasty dish that's also good for you.

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

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.

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

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

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.

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.

Aceitunas rellenas: anchovy-stuffed olives marinated in garlic, white wine vinegar, and olive oil with bright pimentos. The salty Spanish tapas bite for cocktail hour and antipasto trays.

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.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.