Popular Antipasto Recipes

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.

Eggplant Dip

Look for smaller eggplants. They typically have fewer seeds and may be less bitter. This chunky make-ahead dip is meant to be slathered on crusty bread or crackers.

From Better Homes and Gardens

Eggplant Dip

Pickled Green Beans

From Midwest Living

Pickled Green Beans

Lemony Marinated Antipasto

Chicken or turkey sausage links complement the flavors of this antipasto recipe. Find the sausage fresh or frozen in most supermarkets.

From Better Homes and Gardens

Lemony Marinated Antipasto

Marinated Vegetables, Cheese, and Sausage

Serve this meat, cheese, and vegetable combo as antipasto on an appetizer buffet. Make and refrigerate it a day ahead, then have time to spare the day of serving.

From Better Homes and Gardens

Marinated Vegetables, Cheese, and Sausage

Gorgonzola-Thyme-Stuffed Olives

From Better Homes and Gardens

Gorgonzola-Thyme-Stuffed Olives

Grilled Red Pepper Salad

From Fitness

Grilled Red Pepper Salad

Tortellini, Olive, and Cheese Kabobs

From Better Homes and Gardens

Tortellini, Olive, and Cheese Kabobs

Stuffed Red Pepper Rolls

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.

From Monk Fruit In The Raw

Stuffed Red Pepper Rolls

Caponata Crostini

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.

From Monk Fruit In The Raw

Caponata Crostini

Tortellini with Salami and Pesto

This simple appetizer is so flavorful it's hard to believe there are just four ingredients.

From Better Homes and Gardens

Tortellini with Salami and Pesto

Antipasto Platter with Prosciutto and Melon

For an innovative twist on the classic prosciutto-melon pairing, try this trio of cantaloupe, honeydew, and crenshaw melon balls.

From Better Homes and Gardens

Antipasto Platter with Prosciutto and Melon

Antipasto Kabobs

As your guests nibble these special-occasion skewers, they'll savor many of the flavors of traditional Italian antipasto, including salami, tortellini, and artichoke hearts. These appetizers can be ready in 30 minutes, then chilled until serving time.

From Better Homes and Gardens

Antipasto Kabobs

Antipasto Pinwheels

This colorful cheese and salami pinwheel recipe makes the perfect quick and easy appetizer when company drops in. Preparation time is only 15 minutes from start to finish.

From Better Homes and Gardens

Antipasto Pinwheels

Herbed Antipasto Kabobs

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.

From Better Homes and Gardens

Herbed Antipasto Kabobs

Antipasto with Toasted Pita Crisps

Perfect for warm-weather entertaining, this colorful fruit and veggie appetizer platter makes for refreshing nibbling.

From Better Homes and Gardens

Antipasto with Toasted Pita Crisps

Cool Antipasto Kabobs

Great party appetizes--let guests pick between skewers of vegetables or flavorful bites of sausage, shrimp, and cheese.

From Better Homes and Gardens

Cool Antipasto Kabobs

Antipasto Salad

You'll find all the wonderful flavors of Italian antipasto in this vegetable-packed side dish.

From Midwest Living

Antipasto Salad

Antipasto

Serve this classic Italian appetizer on a buffet table so guests can pick and choose their favorites from among all the fresh and colorful ingredients.

From Ladies' Home Journal

Antipasto

Prosciutto with Marinated Melon

From Fine Cooking Magazine

Prosciutto with Marinated Melon

Easy Antipasto Salad

Using preserved vegetables and meats packed with flavors of Italy, you can create a beautiful salad without any cooking at all!

From The Food Channel

Easy Antipasto Salad

Con Poulos

Anchovy and Roasted-Pepper Salad with Goat Cheese

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.

From Food & Wine

Anchovy and Roasted-Pepper Salad with Goat Cheese

Quentin Bacon

Big Italian Salad

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."

From Food & Wine

Big Italian Salad

Michael Turek

Eggplant Caponata with Golden Raisins

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.

From Food & Wine

Eggplant Caponata with Golden Raisins

Tina Rupp

Chopped-Olive Aioli

From Food & Wine

Chopped-Olive Aioli

Cedric Angeles

Caponata with Kalamata Olives and Asiago Cheese

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.

From Food & Wine

Caponata with Kalamata Olives and Asiago Cheese

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