199 italian bread recipes

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

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

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.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Stuffed mushrooms with Parmesan, garlic, bread crumbs, and fresh parsley baked until golden. A classic Italian-style appetizer that comes together with just a few pantry staples.

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.

Parmesan-crusted cube steaks breaded with cracker crumbs and cheese, pan-fried golden, then simmered in pizza sauce. A fast Italian-style weeknight steak dinner in 30 minutes.

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.

Eggplant stuffed l'italienne: small eggplants hollowed and refilled with their salted pulp, tuna, anchovy, capers, olives, tomato, and bread crumbs. Southern Italian summer at its briniest.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Stuffed tomatoes filled with anchovy-spiked toasted bread cubes, Parmigiano-Reggiano, and the reserved tomato flesh. Classic Italian-Mediterranean side dish baked in a shallow water bath.

Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.