Little antipasto bites whet the appetite for dinner. From prosciutto-wrapped melon to marinated olives, these easy antipasto appetizer recipes can be on the table in minutes.See Popular Antipasto Recipes
Great party appetizes--let guests pick between skewers of vegetables or flavorful bites of sausage, shrimp, and cheese.
Perfect for warm-weather entertaining, this colorful fruit and veggie appetizer platter makes for refreshing nibbling.
As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golden raisins to this tangy caponata. It's delicious on toast or with pecorino cheese.
Broiling ricotta intensifies its creaminess: It's ideal with both sweet and savory toppings. Here, Maria Helm Sinskey serves it on garlic toasts garnished with olives and a tangy sun-dried-tomato relish.
Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes -- all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course -- it was strictly oil and vinegar."
These colorful peppers, like most stuffed vegetables, take a little time to make. Your reward is a full-flavored Mediterranean hors d'oeuvres. The sweet and tangy tuna and rice filling can also be served on its own as a main dish salad.
Andres Barrera's version of caponata, the tangy Sicilian eggplant dish, mixes in olives, zucchini, and yellow squash and is topped with shaved Asiago cheese.
For an extra-savory sandwich, add a touch of grated Parmesan cheese.
Think of this dish as instant Italy--a wonderful pasta salad with the pungent flavors of cheese, salami, olives, and tomatoes. This quick antipasto pasta recipe not only takes less than 30 minutes to make but it is as versatile as can be. Serve it as a first course before moving on to another great Italian recipe.
Spike cool and creamy ricotta with rum for a sweet dip to scoop up with grilled figs.
A tangy marinade, salty prosciutto, and fragrant basil work magic on a bounty of colorful vegetables. Use rosemary skewers for a presentation your guests will not soon forget.
For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing.
In Sicily, this sweet and sour dish featuring eggplant, raisins, and capers is served as part of an antipasto. It is perfect presented on crisp whole-wheat crostini as a hors d'oeuvres or on its own as a side dish accompanying grilled fish, poultry, or pork. Also serve it with brown rice and cannellini beans for a meatless meal.
This simple appetizer is so flavorful it's hard to believe there are just four ingredients.