easy italian appetizers

Caprese Salad

Buffalo mozzarella (Fresh)

Tomatoes (Organic)

Basil

Salt

Pepper

Extra virgin olive oil ((EVOO), As much as you like)

oregano (optional)

Caprese Salad requires the freshest, tastiest tomatoes you can find! Start by cutting out the stem from the tomato and the small white part at the top.

Now place each tomato on its side and cut it into slices, approx. 1cm thick.

Put these to the side and slice the buffalo mozzarella, aiming for the same thickness.

To assemble the caprese salad, place a slice of tomato on the serving plate, laying it flat and sprinkle a touch of dried oregano on top (optional) along with some salt and pepper.

Next, lie a basil leaf on the tomato (to the left), keeping it half off the slice and sticking out.

Then add a slice of mozzarella to the other side of the tomato so it overlaps, but only half way.

Repeat this process placing the tomato, basil and mozzarella around the rim of the plate and working your way in.

Add the layers to the middle part by first laying down the tomatoes and basil leaves then the mozzarella slices to finish it off.

Drizzle a generous amount of extra virgin olive oil on top of your caprese salad.

Flaky, cheesy, and loaded with savory Italian flavor, these easy Italian pinwheels make the perfect bite-sized appetizer!

Italian Pinwheels

pie crust

Dijon mustard

prosciutto ((about 6 very thin slices))

mozzarella cheese

Parmesan cheese

Italian seasoning ((or more to taste))

Optional garnish: chopped fresh herbs

Allow the refrigerated pie crust to sit on the counter for about 10-15 minutes. Unroll the crust into a flat circle.

Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.

Top with a single layer of prosciutto; overlapping in some places is fine.

Add mozzarella and Parmesan; sprinkle with Italian seasoning.

Tightly roll up the pie crust, pressing gently to seal the seam. Wrap in foil; refrigerate for at least 1 hour (or overnight).

When ready to bake, preheat the oven to 425°F. Line a baking sheet with parchment paper or foil that has been sprayed lightly with nonstick spray. Remove the foil wrap and slice the roll crosswise into ½-inch thick rounds. You should have about 14-16 rounds. I typically discard the tapered ends.

Arrange pinwheels on the prepared baking sheet.

Bake for about 11 minutes, or until the cheese is melted and lightly browned and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.

Easy prep and delicious bites. Will make again.

Would love to make this recipe. Is there anything other than Dijon mustard or pesto to put on the pie crust? Not a fan of either. Thanks for your help.

These were easy and delicious! Thanks Blair.

Top 2 easy italian appetizers recipes from across the web

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Caprese Salad

Italian Pinwheels

Top 2 easy italian appetizers recipes from across the web

The most viewed easy italian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caprese Salad

Italian Pinwheels

The most viewed easy italian appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine