italian appetizer

Looking for a meatball recipe? These Meatball Parm Skewers from Delish.com are the best. 

Meatball Parm Skewers

beef

bread crumbs

Egg, lightly beaten

parsley

c. marinara sauce

garlic

c. finely grated Parmesan, divided

kosher salt

black pepper

mozzarella slices,

basil leaves,

https://streaming.hearstdigitalstudios.com/manual_upload/5845b2bee694aa2185bb053a/mp4/Delish_Meatball_Parm_Skewers_FRONT_1480962769_4000_hd_v3.mp4

All the flavor of meatball parm in one perfect bite.

Meatball Parm Skewers are Low in Carbs but High in Amazingness.

This Marinated Cheese recipe is the perfect appetizer! Marinated is the most decadent ingredients, this cheese soaks of the flavor the longer it marinates! Serve with your favorite crackers or celery!

Marinated Cheese

olive oil

white wine vinegar

Tablespoons onions

basil

salt

pepper

garlic cloves, (minced)

block of Sharp Cheddar Cheese

cream cheese

Combine first 9 ingredients in a jar, cover tightly, and share vigorously.  Set aside.

Cut cheddar cheese in half-length wise, then cut crosswise into 1/4 inch slices. Set aside.  Repeat with cream cheese.

Arrange cheese slices alternating in a shallow baking dish, standing slices on edges.&nbsp;

Pour marinade over cheese slices, cover and marinate in fridge at least 8 hours.

Serve with your favorite crackers, celery or french baguette!&nbsp;

https://content.jwplatform.com/videos/BtrqqSyN.mp4

This Marinated Cheese recipe is the perfect appetizer! Marinated in the most decadent ingredients, this cheese soaks up the flavor the longer it marinates! Serve with your favorite crackers or celery!

Caponata is an Italian appetizer bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that's perfect over crusty bread.

20 Great Italian Appetizers: Caponata &amp; More!

eggplant (2 medium)

celery rib

red onion

red bell pepper

tomatoes

balsamic vinegar

sugar

red pepper flakes

capers, drained

teaspoon kosher salt

Basil,

pine nuts,

Cut the eggplant into small cubes, about 1/2 inch by 1/2 inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic.

In a Dutch oven or large saute pan, heat the olive oil over medium heat.

Add the eggplant, celery, red pepper and red onion and cook for 10 minutes, stirring occasionally. Add the garlic and cook 3 to 5 minutes until the eggplant and onions are browned and softened.

Add the crushed tomatoes, balsamic vinegar, sugar, red pepper flakes, capers, and salt. Cover and simmer on low for 10 minutes, stirring once, until very tender. Taste and add another pinch or two of salt. Serve warm, garnished with chopped basil and toasted pine nuts. Or, chill for up to 1 day and serve cold or at room temperature (the flavors taste even better after refrigerating).

An easy, delicious, vegan and gluten free Roasted Red Peppers Italian appetizer

Easy Italian Roasted Red Peppers

red bell peppers (washed)

extra virgin olive oil

oregano

Salt

Set oven to broil setting or 500 F degrees.

Put the bell peppers on a oil sprayed, foil lined baking sheet.

Place peppers in oven and set time for 15 minutes. The skin of the peppers will begin to turn black which means the skin is separating from the flesh which, it is supposed to do.

When the timer rings, carefully turn peppers over and return to oven for five more minutes so the other side can blacken.

After the other side of peppers has blackened five only minutes later, remove peppers from oven and let cool five minutes.

While peppers are still hot, carefully remove the burnt skin with a fork and knife. Discard stem and all seeds. Although it is easier, do NOT run peppers under water to remove seeds because you will wash away the pepper juice that gives so much flavor to this recipe.

Cut the pepper flesh into strips and put in a bowl with remaining ingredients.

These Fried Gnocchi, Prosciutto and Pecorino Appetizers are simple and elegant, perfect for parties and entertaining!

Fried Gnocchi, Prosciutto and Pecorino Appetizers

rosemary

300 g Gnocchi

120 g Prosciutto (crudo)

g Pecorino (soft)

olives (green)

To make the fried gnocchi add the olive oil to a large frying pan under a medium heat. Fry the gnocchi with the rosemary and a little salt until golden and crispy all over (around 10-15 minutes).

Finley slice the pecorino cheese and cut each slice of prosciutto into 3. Once the gnocchi are cool enough to touch add one to the end of 20 cocktail sticks. Continue to make a stack by adding a slice of prosciutto and a slice of pecorino cheese followed by an olive.

Serve on a serving plate.

Oh what a delicious mouthful this would be! A must at my next dinner party! Thanks!

This Bruschetta Recipe is a fresh and flavorful Italian appetizer made with ripe tomatoes, fresh basil, balsamic vinegar, and toasted baguette slices. Perfect for summer gatherings, parties, or a light snack.

Bruschetta Recipe

garlic,

olive oil, divided

Parmesan cheese

Roma

kosher salt, divided

black pepper, divided

baguette,

garlic powder

In a medium-sized bowl, combine minced garlic, 1/2 cup olive oil, Parmesan cheese, diced tomatoes, chopped basil, balsamic vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and red pepper flakes. Stir well and refrigerate for at least 30 minutes.

Preheat your oven to 425°F (220°C). Slice the baguette into ½-inch thick pieces. In a small bowl, whisk together olive oil, salt, pepper, and garlic powder. Brush the mixture over both sides of the bread slices. Arrange them on a baking sheet and toast in the oven for about 6 minutes, flipping halfway through to ensure even crispiness. Remove from the oven and let cool.

Once the bread slices have cooled, spoon the chilled tomato mixture onto each toast. If desired, sprinkle more Parmesan cheese on top for an extra burst of flavor. Serve immediately and enjoy!

A delicious and quick appetizer featuring creamy burrata cheese topped with crispy, spicy ‘Nduja sausage and a fresh, zesty gremolata. Served with chargrilled ciabatta bread, this dish combines creamy, spicy, and herbaceous flavors for an irresistible starter or light snack.

Burrata with Crispy ‘Nduja and Gremolata Recipe

burrata cheeses

‘Nduja sausage

tbsp Parmigiano Reggiano, shredded large

tbsp fresh parsley, finely chopped

lemon

Chargrilled ciabatta bread

Prepare the gremolata

Place the garlic, parsley, and lemon zest together on a cutting board. Finely chop them until the mixture resembles fine breadcrumbs, using a mezzaluna knife if you have one for easier and quicker chopping, or a regular knife if not.

Cook the ‘Nduja

Drizzle a small amount of olive oil into a non-stick pan and heat over medium heat. Add the ‘Nduja and fry for about 2-3 minutes until it becomes slightly crispy, stirring occasionally to prevent burning.

Assemble the dish

Arrange the burrata cheeses on a serving plate. Top each with a generous spoonful of the crispy ‘Nduja, then sprinkle with the shredded Parmigiano Reggiano. Finally, scatter the freshly chopped gremolata evenly over the top.

Serve

Present the burrata with the chargrilled ciabatta bread on the side for dipping and enjoying together. Serve immediately to appreciate the contrast of textures and fresh flavors.

Citrus-marinated Castelvetrano and kalamata olives are served over a creamy whipped ricotta base for an easy, elegant appetizer. It’s finished with Tuscan seasoning, herbs, Aleppo pepper, and toasted baguette crostini.

Love & Lemons Tuscan-Marinated Olives with Whipped Ricotta

olives

kalamata olives

lemon zest,

tsp orange zest,

lemon juice

orange juice

tsp The Spice House Tuscan Harvest

parsley,

Extra virgin olive oil,

Spice House Aleppo Peppers,

whole milk ricotta cheese

tsp extra virgin olive oil

sea salt

baguette, sliced

Spice House Tuscan Harvest,

Cut vegetables, like cucumbers, red bell peppers, and/or radishes

Preheat oven

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Marinate olives

In a large jar, place the Castelvetrano and kalamata olives, lemon and orange zest, lemon and orange juice, The Spice House Tuscan Harvest, and parsley. Stir to combine, then add olive oil to cover.

Whip ricotta

In a food processor, place the ricotta, lemon juice, olive oil, The Spice House Tuscan Harvest, and salt. Process until combined.

Toast baguette

Spread the baguette slices on the baking sheet. Drizzle with olive oil and sprinkle with The Spice House Tuscan Harvest. Bake for 10 to 12 minutes, or until golden and toasted.

Assemble and serve

To serve, spread the ricotta on a plate and spoon the olives on top. Top with more lemon zest, orange zest, The Spice House Tuscan Harvest, parsley, and The Spice House Aleppo Peppers. Season to taste and serve with the crostini and vegetables.

Top 8 italian appetizer recipes from across the web

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

Top Tags

Meatball Parm Skewers

Marinated Cheese

20 Great Italian Appetizers: Capona...

Easy Italian Roasted Red Peppers

Fried Gnocchi, Prosciutto and Pecor...

Bruschetta Recipe

Burrata with Crispy ‘Nduja and Grem...

Love & Lemons Tuscan-Marinated Oliv...

Top 8 italian appetizer recipes from across the web

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

Top Tags

Meatball Parm Skewers

Marinated Cheese

20 Great Italian Appetizers: Capona...

Easy Italian Roasted Red Peppers

Fried Gnocchi, Prosciutto and Pecor...

Bruschetta Recipe

Burrata with Crispy ‘Nduja and Grem...

Love & Lemons Tuscan-Marinated Oliv...

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