italian appetizer recipes

This is a great, easy appetizer to keep on hand at all times!

Marinated Olives

Pound Large Cracked Green Olives

Pound Kalamata or Other Tasty Black Olive

Sprig of Fresh Rosemary

Sprig of Fresh Thyme

Tablespoons Fresh Oregano

Bay Leaves

Large Cloves of Garlic

Extra Virgin Olive Oil

Vinegar

Tablespoons Black Peppercorns

Teaspoon Red Hot Pepper Flakes (Optional)

Combine the olives and herbs and place in...

Combine the olives and herbs and place in a glass or plastic container.

Add enough oil and vinegar to cover olives...

Add enough oil and vinegar to cover olives halfway, using 3 parts oil to 1 part vinegar.

Cover with a lid and refrigerate at least...

Cover with a lid and refrigerate at least overnight. Allow to come to room temperature before serving.

When ready to serve, use a slotted spoon...

When ready to serve, use a slotted spoon to remove the olives from the oil mixture as this mixture can be used again and again by just using new olives.

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

garlic

olive oil

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).

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.

Adding capers, olives, and anchovy paste to chopped tomatoes creates the perfect topping for grilled bread.

Bruschetta Puttanesca

Cups Cherry Tomatoes, Halved (See Notes Above)

Garlic Cloves, Minced

Teaspoons Salted Capers, Rinsed Well & Chopped

Cup Pitted Kalamata Olives, Chopped

Cup Extra Virgin Olive Oil

Teaspoon Anchovy Paste

Tablespoons Finely Chopped Fresh Basil

Salt & Pepper To Taste

Slices Crusty Bread

Basil Leaves For Garnish

In a medium size bowl, mix together the...

In a medium size bowl, mix together the tomatoes, garlic, capers, and olives and gently toss to mix.

In a small bowl, use a fork to...

In a small bowl, use a fork to blend the anchovy paste and olive oil until blended.

Spoon the olive oil mixture over the tomatoes,...

Spoon the olive oil mixture over the tomatoes, add the basil and toss.

Taste, and season with salt and pepper.

Grill or broil the bread slices until lightly...

Grill or broil the bread slices until lightly browned.

Place the bread slices on a platter, and...

Place the bread slices on a platter, and spoon the topping on the bread.

Garnish with fresh basil leaves and serve immediately.

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 5 italian appetizer recipes recipes from across the web

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

Top Tags

Marinated Olives

20 Great Italian Appetizers: Capona...

Caprese Salad

Bruschetta Puttanesca

Italian Pinwheels

Top 5 italian appetizer recipes recipes from across the web

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

Top Tags

Marinated Olives

20 Great Italian Appetizers: Capona...

Caprese Salad

Bruschetta Puttanesca

Italian Pinwheels

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