66 italian appetizer recipes

Italian-style zucchini with butter, olive oil, basil, oregano, and parsley. A quick microwave side dish that keeps the zucchini crisp-tender in 20 minutes.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

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 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.

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.

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.

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

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

Italian sausage simmered in tomato sauce with white wine, fresh mushrooms, and oregano. Seared first, then braised low for an hour. A savory hot appetizer.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.

Microwave Italian tomato sauce with olive oil, garlic, basil, and oregano, ready in under 10 minutes. No stirring, no stovetop. A quick base sauce for pasta, pizza, or chicken Parmesan.

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.

Homemade garlic-rosemary focaccia split and filled with basil pesto, sliced mozzarella, and fresh tomatoes. Italian sandwich perfection built from pizza dough in about an hour.