When it comes to starting a meal off right, few cuisines can rival Italy’s beloved tradition of antipasto. The word “antipasto” literally means “before the pasta,” but this delicious precursor to the main event has become a staple in its own right. With an endless array of cured meats, cheeses, vegetables, and condiments to choose from, the possibilities for creating an unforgettable antipasto platter are virtually limitless.
In this article, we’ll explore 18 mouthwatering authentic Italian antipasto recipes that are sure to please even the most discerning palates. From classic Caprese salads to elegant prosciutto-wrapped melons and savory marinated artichoke hearts, each dish is a masterclass in simple yet sophisticated flavor combinations.
Classic Caprese Salad with Fresh Mozzarella and Basil
A simple yet elegant Italian salad that showcases the flavors of fresh mozzarella, ripe tomatoes, and fragrant basil. Perfect for a quick and delicious side dish or light lunch.
Ingredients:
– 3 large, ripe tomatoes, sliced into 1/4-inch thick rounds
– 8 ounces fresh mozzarella cheese, sliced into thin rounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Arrange tomato slices on a large plate or platter.
2. Top each tomato slice with a round of mozzarella cheese.
3. Drizzle olive oil over the salad, then sprinkle with balsamic vinegar.
4. Garnish with chopped basil leaves and season with salt and pepper to taste.
5. Serve immediately, or let it sit at room temperature for up to 30 minutes before serving.
Cooking Time: None! This salad is best served fresh and uncooked.
Prosciutto-Wrapped Melon with Aged Balsamic Glaze
This refreshing and flavorful appetizer is perfect for warm weather gatherings or as a light snack. Thin slices of prosciutto wrapped around sweet melon balls, drizzled with aged balsamic glaze, create a delightful combination that will satisfy your taste buds.
Ingredients:
• 1 ripe melon (such as cantaloupe or honeydew), cubed
• 6-8 slices of prosciutto
• Aged balsamic glaze (about 1/4 cup)
• Fresh mint leaves, chopped (optional)
Instructions:
1. Cut the melon into bite-sized balls.
2. Wrap each melon ball with a slice of prosciutto, securing it with a toothpick if needed.
3. Drizzle the aged balsamic glaze over the wrapped melon balls.
4. Garnish with chopped fresh mint leaves, if desired.
Cooking Time: None! This appetizer is best served immediately, but it can be prepared up to 2 hours in advance and kept chilled.
Tips:
– Choose a ripe and sweet melon for the best flavor.
– Use high-quality prosciutto and aged balsamic glaze for an authentic taste.
– You can adjust the amount of balsamic glaze to your liking, but be careful not to overpower the delicate flavors of the melon.
Marinated Artichoke Hearts with Garlic and Herbs
Elevate your antipasto game with this flavorful and easy-to-make recipe. These marinated artichoke hearts are perfect for snacking, topping salads, or serving as an appetizer.
Ingredients:
– 12-16 artichoke hearts (canned or fresh, thawed)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, garlic, parsley, basil, and lemon juice.
3. Place artichoke hearts in a shallow baking dish. Pour marinade over the artichokes, making sure they are fully coated.
4. Season with salt and pepper to taste.
5. Bake for 20-25 minutes or until artichokes are tender and slightly caramelized.
Cooking Time: 20-25 minutes
Yield: 12-16 servings
Grilled Eggplant Rollatini with Ricotta and Sun-Dried Tomatoes
Grilled Eggplant Rollatini with Ricotta and Sun-Dried Tomatoes: A flavorful and elegant vegetarian dish perfect for a summer evening or special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup sun-dried tomatoes, packed in oil and drained
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, or until tender and lightly charred.
4. In a bowl, combine ricotta cheese, Parmesan cheese, and parsley. Mix well.
5. To assemble the rollatini, place a grilled eggplant slice on a flat surface. Spread a tablespoon of ricotta mixture down the center of the eggplant, leaving a 1-inch border around the edges.
6. Top with sun-dried tomatoes and fold the eggplant in half to enclose filling.
7. Repeat with remaining ingredients and serve warm.
Cooking Time: 15-20 minutes
Traditional Bruschetta with Heirloom Tomatoes and Basil
Elevate your summer gatherings with this simple yet flavorful bruschetta recipe, featuring the sweetness of heirloom tomatoes and the brightness of fresh basil.
Ingredients:
– 4-6 ripe heirloom tomatoes, diced
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Mozzarella cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine diced tomatoes, olive oil, garlic, salt, and pepper. Mix well.
3. Brush baguette slices with olive oil and toast in the oven for 5-7 minutes, or until lightly browned.
4. Remove toasted bread from the oven and let cool slightly.
5. Spoon tomato mixture over toasted bread, leaving a small border around the edges.
6. Top with chopped basil leaves and mozzarella cheese (if using).
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Stuffed Cherry Peppers with Tuna and Capers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of cherry peppers with the savory taste of tuna and capers.
Ingredients:
– 12-15 cherry peppers, any color
– 1 can of tuna (drained)
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 tablespoon of capers, rinsed and drained
– Salt and pepper to taste
– 1 tablespoon of grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the cherry peppers and remove seeds and membranes.
3. In a bowl, mix together tuna, parsley, garlic, capers, salt, and pepper.
4. Stuff each pepper with the tuna mixture, filling to the top.
5. Drizzle olive oil over the peppers and sprinkle with cheddar cheese (if using).
6. Place peppers in a baking dish and bake for 20-25 minutes or until tender.
Cooking Time: 20-25 minutes
Antipasto Platter with Cured Meats, Cheeses, and Olives
Start your gathering off right with this classic Italian-inspired antipasto platter, featuring a selection of cured meats, artisanal cheeses, and savory olives. Perfect for any occasion, from casual get-togethers to more formal gatherings.
Ingredients:
– 1 block Prosciutto di Parma
– 1 block Salami Toscano
– 1 wheel Parmesan cheese
– 1 cup Kalamata olives, pitted
– 1/4 cup Marcona almonds
– 1/4 cup fresh parsley leaves
– 1 tablespoon extra-virgin olive oil
Instructions:
1. Arrange the Prosciutto di Parma and Salami Toscano slices on a large platter or board.
2. Slice the Parmesan cheese into thin strips and place alongside the meats.
3. Scatter the Kalamata olives, Marcona almonds, and fresh parsley leaves over the platter.
4. Drizzle with extra-virgin olive oil to bring out the flavors.
5. Serve immediately, allowing guests to assemble their own antipasto.
Cooking Time: None! This antipasto platter is ready to serve as soon as it’s assembled.
Roasted Red Pepper and Anchovy Crostini
Elevate your appetizer game with this sweet and savory combination of roasted red peppers, salty anchovies, and crispy crostini. Perfect for a quick gathering or as a flavorful addition to your next dinner party.
Ingredients:
– 4-6 red bell peppers
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 can anchovy fillets (about 8 fillets)
– 1 baguette, sliced into 1/4-inch thick rounds
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red bell peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with garlic, and season with salt and pepper. Roast for 30-40 minutes or until charred.
3. Meanwhile, toast baguette slices in the oven for 5-7 minutes or until lightly browned.
4. Spread a slice of toasted crostini with a roasted red pepper half. Top with an anchovy fillet and sprinkle with salt to taste.
5. Garnish with fresh parsley or basil leaves if desired.
Cooking Time: 40-50 minutes
Balsamic-Glazed Figs with Gorgonzola and Prosciutto
A sweet and savory combination that’s perfect for a quick appetizer or snack.
Ingredients:
– 12 fresh figs, stemmed and halved
– 1/4 cup balsamic glaze (or reduced balsamic vinegar)
– 2 tablespoons olive oil
– 8 ounces Gorgonzola cheese, crumbled
– 6 slices prosciutto, thinly sliced
– Fresh thyme leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic glaze and olive oil.
3. Arrange figs on a baking sheet lined with parchment paper.
4. Brush the balsamic glaze mixture evenly over the figs.
5. Top each fig half with a spoonful of Gorgonzola cheese and a few slices of prosciutto.
6. Bake for 10-12 minutes or until the cheese is melted and the prosciutto is crispy.
7. Garnish with fresh thyme leaves before serving.
Cooking Time: 10-12 minutes
Servings: 12-15 figs
Homemade Focaccia with Rosemary and Sea Salt
Experience the warmth of Italy with this classic focaccia recipe infused with the aromatic flavors of rosemary and sea salt. This simple yet satisfying bread is perfect for snacking, serving as a side dish, or using as a base for sandwiches.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 2 tablespoons chopped fresh rosemary leaves
– 1 tablespoon flaky sea salt
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until frothy.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Gradually add remaining 2 cups of flour, kneading the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 425°F (220°C). Punch down the dough and transfer to a baking sheet lined with parchment paper.
6. Drizzle olive oil over the dough, sprinkle with rosemary leaves and sea salt.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Grilled Zucchini Ribbons with Lemon and Parmesan
Add a burst of flavor to your summer dishes with this easy-to-make recipe that highlights the sweetness of grilled zucchini. Perfect as a side dish or light lunch, these tender ribbons are topped with a tangy lemon-Parmesan sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the zucchinis into 1/8-inch thick ribbons.
3. Brush both sides with olive oil and season with salt, pepper, and garlic.
4. Grill the zucchini for 3-4 minutes per side, or until tender and slightly charred.
5. In a small bowl, whisk together lemon juice and Parmesan cheese.
6. Serve the grilled zucchini ribbons topped with the lemon-Parmesan sauce and garnished with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Olive Tapenade with Toasted Ciabatta
Elevate your snack game with this simple yet flavorful combination of rich olive tapenade and crispy toasted ciabatta.
Ingredients:
– 1/2 cup pitted green olives, chopped
– 1/4 cup Kalamata olives, pitted and chopped
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 baguette or ciabatta bread
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the baguette or ciabatta into 1-inch thick rounds.
3. Place the bread slices on a baking sheet and toast in the oven for 5-7 minutes, or until lightly browned.
4. In a food processor, combine chopped green and Kalamata olives, garlic, lemon juice, and olive oil.
5. Process until smooth, adding salt and pepper to taste.
6. Spread the tapenade on toasted bread slices and serve immediately.
Cooking Time: 10-12 minutes (including toasting time)
Burrata Salad with Arugula and Cherry Tomatoes
This refreshing salad combines the creamiest burrata cheese with peppery arugula, sweet cherry tomatoes, and a hint of basil for a light and satisfying meal.
Ingredients:
– 1 ball of burrata cheese
– 4 cups fresh arugula
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cut the burrata cheese into small pieces.
2. In a large bowl, combine the arugula and cherry tomatoes.
3. Drizzle the olive oil over the salad and season with salt and pepper to taste.
4. Add the cut burrata cheese to the salad and toss gently to combine.
5. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 10 minutes
Marinated Mushrooms with Garlic and White Wine
This recipe elevates humble mushrooms to a rich and flavorful dish perfect for accompanying grilled meats, pasta, or as a snack on its own. The combination of earthy mushrooms, pungent garlic, and crisp white wine creates a harmonious balance of flavors.
Ingredients:
– 1 pint cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/4 cup white wine (dry)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mushroom slices, garlic, white wine, olive oil, lemon juice, and thyme.
2. Mix well to coat the mushrooms evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Before serving, remove from refrigerator and let sit at room temperature for 30 minutes.
5. Serve chilled or at room temperature.
Cooking Time: None required – simply marinate and serve!
Parmesan Crisps with Black Pepper and Thyme
Elevate your snacking game with these crispy, flavorful Parmesan Crisps infused with the earthy notes of black pepper and thyme.
Ingredients:
– 1 cup grated Parmesan cheese (freshly shredded is best)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon dried thyme leaves
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine Parmesan cheese, salt, black pepper, and thyme. Mix until well combined.
3. Drizzle the olive oil over the cheese mixture and stir until crumbly.
4. Spread the mixture evenly onto the prepared baking sheet.
5. Bake for 10-12 minutes or until the crisps are golden brown and fragrant.
6. Remove from the oven and let cool completely on a wire rack.
Cooking Time: 10-12 minutes
Stuffed Vine Leaves with Herbed Rice and Pine Nuts
Stuffed Vine Leaves with Herbed Rice and Pine Nuts: A flavorful and elegant vegetarian dish perfect for special occasions.
Ingredients:
– 12-15 grapevine leaves (fresh or preserved)
– 1 cup cooked herbed rice (see note)
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked herbed rice, pine nuts, and garlic.
3. Lay a grapevine leaf flat on a work surface. Place about 1 tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Place stuffed vine leaves seam-side down in a baking dish, leaving some space between each leaf.
6. Drizzle olive oil over the leaves and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until the leaves are tender and lightly browned.
Note: To make herbed rice, cook white or brown rice according to package instructions, then mix in chopped fresh herbs like parsley, thyme, and rosemary.
Roasted Garlic and Ricotta Crostini
Roasted Garlic and Ricotta Crostini Recipe Summary:
Elevate your appetizer game with these rich and creamy crostini, featuring roasted garlic and a hint of Italian flair. Perfect for a cozy gathering or a sophisticated soiree.
Ingredients:
– 1 head of garlic
– 1/2 cup ricotta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 baguette, sliced into 1/4-inch thick rounds
– Fresh parsley leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the top off the garlic head, drizzle with olive oil, and season with salt and pepper.
3. Wrap in foil and roast for 30-40 minutes, or until tender and mashed.
4. In a small bowl, combine roasted garlic and ricotta cheese. Season to taste.
5. Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
6. Top toasted crostini with the roasted garlic and ricotta mixture, garnishing with parsley leaves.
Cooking Time: 40-47 minutes
Baked Clams Oreganata with Lemon Zest
Elevate your seafood game with this simple yet flavorful recipe for Baked Clams Oreganata with Lemon Zest. Perfect for a quick dinner or appetizer, these clams are infused with the aromatic flavors of oregano and lemon.
Ingredients:
– 12-15 littleneck clams, scrubbed clean
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– 1/4 cup breadcrumbs
– 2 lemons, zested
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse clams under cold water, pat dry with paper towels.
3. In a bowl, mix together olive oil, garlic, oregano, salt, and pepper.
4. Stuff each clam shell with the mixture, dividing it evenly among the clams.
5. Sprinkle breadcrumbs over the clams.
6. Place lemons on top of the clams, zesting them to release their oils and flavors.
7. Bake for 10-12 minutes or until clams are tender.
8. Serve hot, garnished with additional lemon zest if desired.
Cooking Time: 10-12 minutes
Summary
Indulge in the flavors of Italy with these 18 authentic antipasto recipes perfect for any occasion. From classic Caprese salads to prosciutto-wrapped melon and grilled eggplant rollatini, each dish is a taste sensation. Enjoy traditional bruschetta, stuffed cherry peppers, and antipasto platters featuring cured meats, cheeses, and olives. Other highlights include roasted red pepper and anchovy crostini, balsamic-glazed figs with gorgonzola, and homemade focaccia with rosemary and sea salt. Whether you’re entertaining guests or simply want to elevate your snack game, these recipes are sure to delight.
