When it comes to Italian appetizers, cicchetti are often overlooked in favor of their more well-known cousins, antipasti. But these small plates from Venice have a special place in the hearts (and stomachs) of Italians everywhere. Cicchetti can be anything from simple, rustic bites to elegant, refined creations. Whether you’re looking for something classic and comforting or innovative and modern, we’ve got you covered with our collection of 20 delicious cicchetti recipes.
From rich, savory flavors like prosciutto-wrapped grilled figs and crispy fried mozzarella-stuffed olives, to lighter, fresher options like marinated anchovies with red onion and vinegar, there’s something for every palate. And the best part? These bite-sized treats are perfect for any occasion – from casual get-togethers with friends to more formal gatherings.
In this article, we’ll take you on a culinary journey through the world of cicchetti, sharing recipes that showcase the best of Italy’s regional flavors and ingredients. So grab a glass of vino and let’s get started!
Classic Venetian Baccalà Mantecato on Crostini
In this recipe, the rich flavors of salted cod (baccalà) are combined with creamy whipped butter and served atop crispy crostini. A simple yet elegant appetizer perfect for any gathering.
Ingredients:
– 1/2 pound dried and rehydrated baccalà (salted cod)
– 1/4 cup (60g) unsalted butter, softened
– 2 tablespoons grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Crostini or small crackers for serving
Instructions:
1. Rinse the baccalà under cold water, then soak it in cold water for at least 24 hours. Change the water every 8 hours.
2. Drain and flake the baccalà into small pieces. Set aside.
3. In a medium bowl, whip the softened butter until creamy. Add Parmesan cheese, garlic, salt, and pepper. Mix well.
4. Fold in the flaked baccalà until well combined.
5. Spoon the mantecato (butter mixture) onto toasted crostini or small crackers. Serve immediately.
Cooking Time: 30 minutes (including soaking time)
Crispy Fried Mozzarella-Stuffed Olives
Crispy Fried Mozzarella-Stuffed Olives: A Savory Twist on a Classic Appetizer
Elevate your snack game with this innovative recipe, where juicy olives are filled with creamy mozzarella cheese and crispy fried to perfection.
Ingredients:
– 1 cup pitted green or black olives
– 8 ounces mozzarella cheese, shredded
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 375°F (190°C).
2. In a bowl, mix together flour, paprika, garlic powder, salt, and pepper.
3. Stuff each olive with mozzarella cheese, then coat with the flour mixture, shaking off excess.
4. Dip the floured olives in the beaten egg, making sure they’re fully coated.
5. Fry the stuffed olives in batches for 2-3 minutes or until golden brown.
6. Remove and drain on paper towels. Serve warm.
Cooking Time: 15-20 minutes
Garlic Shrimp with Lemon and Parsley
Brighten up your plate with this zesty and flavorful recipe that combines succulent shrimp, pungent garlic, tangy lemon, and fresh parsley. This dish is perfect for a quick weeknight dinner or as an impressive appetizer for your next gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup olive oil
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together lemon juice, garlic, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat with the marinade. Let sit for 5-7 minutes.
3. Heat the olive oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off.
4. Cook the shrimp for 2-3 minutes per side, until pink and cooked through.
5. Sprinkle with parsley and serve immediately.
Cooking Time: 10-12 minutes
Mini Polenta Squares with Gorgonzola and Honey
A creamy polenta meets tangy gorgonzola and sweet honey in these bite-sized squares, perfect for a snack or appetizer.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 8 ounces crumbled gorgonzola cheese
– 2 tablespoons honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook polenta according to package instructions using 4 cups of water. Stir in olive oil, garlic, salt, and pepper.
3. Pour cooked polenta into a lined or greased mini muffin tin.
4. Top each square with crumbled gorgonzola cheese.
5. Drizzle honey over the cheese.
6. Bake for 15-20 minutes, or until the polenta is set and slightly golden.
Cooking Time: 15-20 minutes
Prosciutto-Wrapped Grilled Figs
Elevate your snack game with this effortless yet impressive appetizer, combining the sweetness of figs with the salty richness of prosciutto.
Ingredients:
– 4-6 ripe figs
– 6 slices of prosciutto
– 1 tablespoon honey (optional)
– Fresh thyme leaves (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the prosciutto into thin strips, about 1 inch long.
3. Wrap each fig with a prosciutto strip, securing with a toothpick if needed.
4. Place the wrapped figs on the grill and cook for 2-3 minutes per side, or until the prosciutto is crispy and caramelized.
5. If using honey, drizzle it over the grilled figs during the last minute of cooking.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 8-12 minutes
Marinated Anchovies with Red Onion and Vinegar
Elevate your Mediterranean dishes with this tangy and flavorful marinade. Perfect as a topping for pasta, pizza, or salads.
Ingredients:
– 1 can of anchovy fillets (4 oz)
– 1/2 cup red onion, thinly sliced
– 1/4 cup white wine vinegar
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together vinegar, garlic, and oregano.
2. Place the anchovy fillets in a shallow dish or a zip-top plastic bag.
3. Add the red onion slices on top of the anchovies.
4. Pour the marinade over the onions and anchovies.
5. Season with salt and pepper to taste.
6. Refrigerate for at least 30 minutes or up to 2 hours.
Cooking Time:
– None, as this is a marinated dish.
Roasted Cherry Tomatoes with Basil and Garlic
Roasting cherry tomatoes brings out their natural sweetness and pairs perfectly with the pungency of garlic and freshness of basil. This simple recipe is a great side dish or topping for pasta, salads, or sandwiches.
Ingredients:
– 1 pint cherry tomatoes, halved
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together cherry tomatoes, garlic, basil, olive oil, salt, and pepper until the tomatoes are evenly coated.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes, or until the tomatoes release their juices and start to caramelize.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Parmesan and Black Pepper Shortbread
Elevate your snacking game with this easy-to-make Parmesan and Black Pepper Shortbread. The perfect combination of nutty parmesan and sharp black pepper adds a sophisticated touch to this buttery shortbread.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, cream the butter and flour until light and fluffy.
3. Add Parmesan cheese, salt, and black pepper; mix until well combined.
4. Turn dough onto a lightly floured surface; knead briefly until smooth.
5. Roll out to 1/4 inch thickness. Cut into desired shapes (e.g., squares or diamonds).
6. Place on prepared baking sheet, leaving about 1 inch of space between each shortbread.
7. Bake for 18-20 minutes, or until lightly golden.
Cooking Time: 18-20 minutes
Grilled Zucchini Rolls with Herbed Ricotta
A flavorful and visually appealing summer side dish or light lunch, these grilled zucchini rolls are filled with a creamy herbed ricotta cheese mixture.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup whole-milk ricotta cheese
– 2 tablespoons chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat grill to medium-high heat.
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a bowl, mix together ricotta cheese, parsley, garlic, salt, and pepper.
4. Place a spoonful of the herbed ricotta mixture onto the center of each zucchini round.
5. Roll the zucchini tightly around the filling, securing with toothpicks if needed.
6. Brush both sides of the rolls with olive oil and season with salt and pepper.
7. Grill the zucchini rolls for 3-4 minutes per side, or until tender and slightly charred.
Cooking Time: 12-15 minutes
Spicy Salami and Pickled Pepper Skewers
A flavorful and colorful appetizer that combines the spicy kick of salami with the tangy sweetness of pickled peppers. Perfect for your next gathering or party!
Ingredients:
– 1/2 cup salami, sliced into thin strips
– 1/2 cup pickled peppers (such as pepperoncini or banana peppers), chopped
– 10-12 bamboo skewers
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Thread a few pieces of salami onto each skewer, leaving a small gap between each piece.
3. Add a few chopped pickled peppers in between the salami pieces.
4. Brush the skewers with olive oil and season with salt and pepper.
5. Place the skewers on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the salami is slightly caramelized.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Creamy Mushroom and Truffle Crostini
Elevate your appetizer game with these rich and earthy Creamy Mushroom and Truffle Crostini!
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds (about 20-24 slices)
– 2 tablespoons unsalted butter
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 tablespoon truffle oil
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Arrange baguette slices on a baking sheet.
3. Dot each slice with butter.
4. Top each slice with a mushroom, garlic, and truffle oil mixture (see note).
5. Drizzle heavy cream over the mushrooms.
6. Sprinkle Parmesan cheese over the crostini.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until golden brown.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 12-15 minutes
Fried Sage Leaves with Lemon Zest
Elevate your gatherings with this easy-to-make and flavorful appetizer that combines the earthy taste of sage with the brightness of lemon zest.
Ingredients:
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup butter, melted
– 1/2 cup fresh sage leaves
– 1 tablespoon lemon zest (from about 1 lemon)
– 1 egg, beaten (for egg wash)
Instructions:
1. In a shallow dish, mix together flour, salt, and pepper.
2. Dip each sage leaf into the melted butter, then coat in the flour mixture, shaking off excess.
3. Place coated sage leaves on a plate or tray.
4. Brush both sides of the sage leaves with the beaten egg for an extra crispy coating.
5. Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
6. Fry the sage leaves in batches for 30-45 seconds or until golden brown, flipping halfway through.
7. Remove fried sage leaves from oil with a slotted spoon and place on paper towels to drain excess oil.
8. Sprinkle lemon zest over the warm fried sage leaves and serve immediately.
Cooking Time: About 10 minutes per batch, depending on the number of sage leaves.
Tuna Tartare on Cucumber Slices
Experience the freshness of tuna tartare paired with the cooling crunch of cucumber slices. This refreshing appetizer is perfect for warm weather gatherings or as a light and flavorful snack.
Ingredients:
– 1/2 pound sashimi-grade tuna, cut into small cubes
– 1/4 cup soy sauce
– 2 tablespoons lemon juice
– 1 tablespoon sesame oil
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– 2 large cucumbers, sliced into 1/8-inch thick rounds
Instructions:
1. In a medium bowl, combine tuna, soy sauce, lemon juice, sesame oil, and ginger. Gently mix until the tuna is coated with the marinade.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Just before serving, place a small spoonful of the tuna tartare onto each cucumber slice.
4. Serve immediately, garnished with thinly sliced green onions or sesame seeds if desired.
Cooking Time: 0 minutes (all preparation and refrigeration time is included in this estimate)
Stuffed Baby Bell Peppers with Goat Cheese
A flavorful and visually appealing appetizer or snack, these stuffed baby bell peppers are filled with a creamy goat cheese mixture.
Ingredients:
– 12 baby bell peppers, any color
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the baby bell peppers and remove seeds and membranes.
3. In a bowl, mix together goat cheese, parsley, garlic, and a pinch of salt and pepper.
4. Stuff each bell pepper with the goat cheese mixture, filling to the top.
5. Drizzle olive oil over the filled peppers.
6. Bake for 20-25 minutes or until the peppers are tender.
Cooking Time: 20-25 minutes
Caramelized Onion and Gorgonzola Tarts
Elevate your party appetizers with these sweet and savory tarts, featuring caramelized onions and creamy gorgonzola cheese. Perfect for a crowd-pleasing snack or as a starter for your next gathering.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1/4 cup granulated sugar
– 1/2 cup gorgonzola cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 12 equal squares.
3. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
4. Brush edges of pastry squares with water. Place a spoonful of caramelized onions in the center of each square.
5. Sprinkle gorgonzola cheese over the onions, then fold the pastry into a triangle to form a tart shape.
6. Place tarts on prepared baking sheet, leaving about 1 inch between each.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Grilled Peach and Prosciutto Bites
Elevate your snack game with this easy-to-make recipe that combines the sweetness of grilled peaches with the saltiness of prosciutto.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 6 slices of prosciutto
– 1 tablespoon of honey
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the sliced peaches and honey until they’re evenly coated.
3. Brush the peach slices with a little bit of water to prevent sticking.
4. Grill the peaches for 2-3 minutes per side, or until they develop nice char marks.
5. Meanwhile, wrap each prosciutto slice around a grilled peach wedge, securing it with a toothpick if needed.
6. Serve the prosciutto-wrapped peaches immediately, garnished with fresh mint leaves if desired.
Cooking Time: 10-12 minutes (including grilling time)
Pumpkin and Ricotta Stuffed Shells
Pumpkin and Ricotta Stuffed Shells Recipe
This fall-inspired take on traditional stuffed shells combines the warmth of pumpkin with the creaminess of ricotta, all wrapped up in a deliciously savory package.
Ingredients:
– 12-15 jumbo pasta shells
– 1 cup cooked pumpkin puree
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp dried sage
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells al dente; set aside.
3. In a bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, egg, sage, salt, and pepper; mix well.
4. Stuff each pasta shell with the pumpkin-ricotta mixture, placing them in a baking dish lined with parchment paper.
5. Drizzle olive oil over the shells and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Herbed Focaccia Squares with Olive Tapenade
Elevate your snacking game with these flavorful and aromatic focaccia squares, infused with fresh herbs and paired with a rich olive tapenade. Perfect as an appetizer or side dish.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup chopped fresh thyme leaves
– Olive tapenade (store-bought or homemade)
Instructions:
1. In a large bowl, combine warm water and yeast; let sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour; mix until a shaggy dough forms.
3. Knead the dough for 10 minutes, then add rosemary, thyme, and remaining 2 cups of flour.
4. Shape into squares, about 1 inch thick.
5. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown.
6. Serve warm with olive tapenade for dipping.
Cooking Time: 15-20 minutes
Smoked Salmon and Dill Cream Cheese Canapés
These bite-sized canapés are perfect for any gathering, combining the rich flavor of smoked salmon with a tangy dill cream cheese spread.
Ingredients:
– 1/2 cup softened cream cheese
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup smoked salmon, flaked
– 1 package of crackers or toasted baguette slices (about 20-25 pieces)
Instructions:
1. In a small bowl, mix together cream cheese, dill, lemon juice, salt, and pepper until smooth.
2. Spread about 1/2 teaspoon of the cream cheese mixture onto each cracker or toasted baguette slice.
3. Top each canapé with a piece of flaked smoked salmon.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Balsamic-Glazed Meatballs with Pine Nuts
Elevate your dinner game with these sweet and savory meatballs, smothered in a rich balsamic glaze and topped with crunchy pine nuts.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup balsamic vinegar
– 1 tablespoon honey
– 1/2 cup pine nuts, toasted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, olive oil, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While the meatballs are baking, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat.
6. Remove meatballs from oven and brush with the balsamic glaze. Sprinkle with toasted pine nuts.
Cooking Time: 20-25 minutes
Summary
Get ready to impress your guests with these 20 delicious cicchetti recipes, perfect for every occasion. From classic Venetian baccal\u00e0 mantecato on crostini to spicy salami and pickled pepper skewers, these bite-sized treats offer a variety of flavors and textures. Other highlights include crispy fried mozzarella-stuffed olives, marinated anchovies with red onion and vinegar, and caramelized onion and gorgonzola tarts. Whether you’re looking for appetizers, snacks, or party favors, these cicchetti recipes are sure to please.
