italian appetizers

Little bites of Italian deliciousness I like to call Antipasto Appetizer Skewers... All your favourite Italian snack bites on a convenient-to-eat stick!

Antipasto Appetizer Skewers

cherry tomatoes

olives

mini bocconcini

salami

basil leaves

Thread the ingredients on the skewers in a desired pattern and serve cold.

A tasty appetizer made with mozzarella fried between layers of bread and topped with a savory lemon, caper and anchovy sauce.

Lidia's Fried Mozzarella Sandwich Skewers

Whole Wheat Bread,

lb Mozzarella Cheese, sliced 1/4 inch thick

Cento Blended Oil 90% Vegetable 10% Olive Oil,

Milk

tsp Cento Fine Sicilian Sea Salt

Cento Ground Black Pepper,

Anna TIPO 00 Flour

tbsp Cento Imported Extra Virgin Olive Oil

Bellino Whole Garlic Cloves, crushed

Cento Flat Fillets of Anchovies, coarsely chopped

tbsp Cento Nonpareil Capers, drained

Lemon

Dry White Wine

Cento Organic Vegetable Stock

tbsp Fresh Italian Parsley, chopped

Not sure what to do with stale bread?  Try making these Italian Bread Dumplings.  Serve as an appetizer, a side, or a main dish by adding pasta; you would surely ask for seconds!

Italian Bread Dumplings Recipe

old bread (8.80 ounces

eggs, (beaten)

Pecorino Romano, (heaping, grated)

parsley, (roughly chopped)

olive oil

garlic, (minced)

& 1/2 to 3 cups crushed tomatoes

salt, pepper & peperoncino, (to season)

Start preparing the bread:  remove the hard, crusty portions and dice the white part of the bread.  (Note that the smaller you chop the bread, the easier it is to form a bread dumpling dough.)

Add the eggs, parsley, pecorino Romano, salt, pepper, and olive oil.

Mix to combine evenly --- until it forms a dough.

Use a teaspoon to take a portion of bread dumpling dough.

Roll it between your palms to form it into a ball.  Repeat until you finish the dough.

Start with the sauce by placing a deep pan or skillet over medium heat.

Heat the remaining olive oil.

Add the minced garlic and cook until it becomes fragrant.

Pour the crushed tomatoes, then season with salt, pepper, and peperoncino.

Stir to combine, then add the bread dumplings.

Mix to coat the bread balls with the sauce, then cover with a lid.

Simmer for at least an hour, frequently stirring to ensure that nothing sticks at the bottom.

Transfer into serving bowls, and garnish with fresh parsley and grated Pecorino Romano.

Your Italian bread dumplings are now ready ---- enjoy! 

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

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).

Bruschetta is an easy and scrumptious Italian appetizer of toasted bread slices topped with garlicky tomatoes and fragrant basil. It&#39;s as easy to make as it is economical. Serve it at your next gathering and watch it disappear in minutes!

Bruschetta

plum tomatoes (3.24)

salt (0.02)

baguette (2.99)

Tbsp olive oil, divided (0.52)

garlic (0.26)

basil leaves (1.25)

tsp coarse ground black pepper* (0.06)

tsp balsamic vinegar (0.06)

Line a sheet pan with parchment paper. Place a rack in the middle of your oven and preheat it to 450°F. Dice the tomatoes into pencil eraser-sized pieces.

Deseed the tomatoes. Place them in a colander and agitate them, gently pressing down, so the seeds slip through the holes.

Salt the tomatoes. Sprinkle liberally and mix to incorporate the salt throughout. Wait 20 minutes for the salt to force the juices out of the tomatoes.

While the salt is working its magic on the tomatoes, cut your baguette on the diagonal into inch-thick pieces.

Brush the olive oil onto both sides of the slices. Place them on the lined sheet pan and toast them for about five minutes or until lightly golden.

Agitate the tomatoes once more to release juices. Mince the garlic and chop the basil. Add the garlic, basil, and pepper to the tomatoes.

Add 1 teaspoon of balsamic vinegar and 1 tablespoon of olive oil to the tomatoes. Mix to incorporate. Taste the mixture and add more salt, pepper, and balsamic if necessary.

Top each toasted baguette slice with a heaping tablespoon of the tomato mixture.

Transfer the bruschetta to a serving platter. Serve immediately.

Salting the tomatoes and letting them sit is really smart! I made a great batch using garden fresh tomatoes and Basil!

While this topping recipe is bang on and totally delicious, I do my toast a little differently--broil until lightly browned and crunchy, then rub with whole garlic cloves, finishing with a brush of olive oil. The toast acts like sandpaper and ends up deliciously garlicky. Monti's method is faster. One way to keep things from getting soggy so quickly is to spread the finished toasts with a thin smear of goat cheese or cream cheese before piling on the topping. It will still happen, just not so fast.

Although some folks believe that bruschetta means the tomato topping, it is the grilled toast itself and there are many delicious options. The first time I ever ate it--in a long gone Italian restaurant about 45 years ago--it was served with an eggplant topping similar to ratatouille or caponata and with herbed goat cheese. I had it later in Italy with a spectacular wild mushroom topping. Another version is similar to pico de gallo with plenty of chopped avocado--the tomato basil one is most often on our table and this recipe is perfect. It not only makes a great appetizer any time of year, but a particularly delicious summer supper when tomatoes are in season. I often add a few chopped kalamata or Italian olives to the diced tomatoes. I'd do it tonight, but we just had first frost and my fresh basil is gone.

Arancini di Riso, or Italian fried risotto balls, are a classic Sicilian snack. Made from leftover risotto stuffed with mozzarella, these crispy delights are golden on the outside and gooey on the inside.

Arancini di Riso - Fried Italian Risotto Balls with Marinara Sauce

(500 g) leftover risotto, cooled

(200 g) all-purpose flour (or more, as needed)

eggs,

(250 g) breadcrumbs (or more, as needed)

orange,

Salt and pepper,

Peanut oil (or another high-smoke-point oil

garlic cloves,

(14 oz or 400 g) crushed tomatoes

oregano

basil leaves, torn (optional)

Sauté Garlic:

Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Cook the Sauce:

Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.

Finish with Basil (Optional):

Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.

Prepare the Marinara Dip

Shape the Balls:

Wet your hands to prevent sticking. Take 1/3 to 1/2 cup of the leftover risotto and flatten it in your palm.

Place a piece of mozzarella (or any optional filling) in the center.

Fold the risotto around the filling, ensuring it’s completely enclosed. Roll into a ball.

Place the balls on a parchment-lined baking sheet. Repeat until all risotto is used.

Prepare the Risotto Balls

Set Up a Breading Station:

Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.

Roll each risotto ball in the flour, then dip into the egg, letting excess drip off, and finally coat with breadcrumbs.

Place the breaded balls back onto the parchment-lined baking sheet.

Bread the Balls

Chill the Balls:

Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.

Fry the Arancini:

Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).

Fry 3-4 arancini at a time, turning occasionally, until golden brown (about 4 minutes).

Remove with a slotted spoon and drain on a tray lined with paper towels.

Season and Serve:

Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.

Chill and Fry

I was scrolling down admiring these perfectly formed balls and the red onion marmellata when I got to the author bio...I should have known it was you! Great work here, just as on Z Tasty Life!

Holy moly, this turned out so delicious. Thank you for this recipe!

OH MY GOODNESS  -  JUST BRINGS BACK MEMORIES OF MY NONNA'S KITCHEN. IT HAS BEEN A LONG TIME SINCE I HAVE ENJOYED THIS DELICIOUS ITALIAN TREAT - WILL BE MAKING THEM SOON, THANKS FOR THE RECIPE.   HAVING ACCESS TO THESE RECIPES ARE A BLESSING - NO-ONE THOUGHT TO GET ALL OUR FAVORITES WHILE OUR GRANDPARENT/MOTHERS WERE HERE.    THANKS AGAIN.

I loooove arancini and this is my favorite recipe by far!

Hi Amelia,
Thank you so much for sharing your recipe.  As much as I have many of my mom's recipes written down, this is one that I just didn't have.  However, I think the hardest part for me is keeping the rice in a ball.  Is there any hint on how to do this without it falling apart?

Looking forward to hearing from you.  Cannot wait to make these!

I was watching the Food network the first time I saw these and wanted to eat one sooo bad.  :)  I will have to make them now.  I was wondering if I could get the recipe for the sweet one they had on there.  It was made with rice and was real sweet and had chocolate in it also.  Looked absolutely wonderful!
Thank You!

EDIT: I MADE THESE AND THEY WERE FAAAAAAANTASTIC!

Good recipe;  I do all except I wrap the
cheese with prociutto.

Love this. Arancini is so good! Made before and kept in the fridge until frying and it turned out really good.

Mine were not as pretty, but they tasted great!

I just made them and they are amazing and so easy to make!! Unfortunately I didn't had Mozarella to put in the middle...but still delicous!

As a Sicilian, I can confirm that this is authentic and absolutely perfect.

Made these yesterday and they were incredible!!!

These are one of my favourite foods from Italy of my wife and I. We have just finished eating the ones made using your recipe and I have to say they were superb, and we are going to make them again for a party we are having on Tuesday. Thank you for sharing with us.

Just tucked into these served on a wooden board scattered with sea salt, coarse ground black pepper and basil leaves served with the dip - wow earned serious brownie points !!!! No one would ever believe you were using up leftovers ???? just delicious thank you

Just made these last night and OMG they were completely fantastic. I have to make this a lot more!

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 7 italian appetizers recipes from across the web

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

Top Tags

Antipasto Appetizer Skewers

Lidia's Fried Mozzarella Sandwich S...

Italian Bread Dumplings Recipe

20 Great Italian Appetizers: Capona...

Bruschetta

Arancini di Riso - Fried Italian Ri...

Italian Pinwheels

Top 7 italian appetizers recipes from across the web

The most viewed 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

Antipasto Appetizer Skewers

Lidia's Fried Mozzarella Sandwich S...

Italian Bread Dumplings Recipe

20 Great Italian Appetizers: Capona...

Bruschetta

Arancini di Riso - Fried Italian Ri...

Italian Pinwheels

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