135 italian appetizer recipes

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Broiled polenta squares topped with a quick fresh tomato and garlic sauce with parsley. A simple Italian vegetarian appetizer or snack with crisp edges and a soft, creamy center.

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

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.

Marinated mushroom and artichoke salad with tarragon vinegar dressing, chilled 24 hours and served on greens. Italian-style cold appetizer with sharp, herbal flavor.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.

Bite-size pepperoni pizza bites made on English muffins with pizza sauce, green pepper, and melted mozzarella. Microwaved in 1 minute for a 5-minute snack.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

Best antipasto is a big-batch homemade relish of cauliflower, green beans, peppers, mushrooms, olives, tuna, and anchovies in a tangy tomato-vinegar base. Spoon it onto crackers for a make-ahead party and holiday spread.