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.

Top 5 italian appetizers recipes from across the web

The most viewed italian appetizers recipes by Recipe Cart users, saved from over 6,000 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

Top 5 italian appetizers recipes from across the web

The most viewed italian appetizers recipes by Recipe Cart users, saved from over 6,000 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

The most viewed italian appetizers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine