Antipasti: Italian Appetizer Recipes
From classic caprese salad to new spins on bruschetta, here are 36 reasons to be pro-antipasti.
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©2009, Jeremiah Alley
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Italian Flatbread (Piadina) with Fontina and Prosciutto
Piadina is a lot like pizza, except the crust doesn't rise and it's grilled instead of baked. The topping possibilities are endless, but an easy go-to is Giada De Laurentiis' ricotta, fontina and prosciutto combination.
Get the Recipe: Italian Flatbread (Piadina) with Fontina and Prosciutto
Instead of pureeing your chickpeas for hummus, leave them whole and add sun-dried tomatoes and parsley for an easy toast topper.
Get the Recipe: Chickpea Bruschetta
Broccolini with Anchovies and Garlic
If you're trying to eat more vegetables, an anchovy-and-garlic-spiked pile of baby broccoli will make healthy eating painless.
Get the Recipe: Broccolini with Anchovies and Garlic
A cross between bruschetta and pizza, covered in melted fresh mozzarella? Sign us up.
Get the Recipe: Bruschetta Pizzaiola
Grilled Seafood Salad
Garlic and citrus provide a subtle yet flavorful dressing for this mixed-seafood salad that can be served either warm or at room temperature.
Get the Recipe: Grilled Seafood Salad
Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula
Need a salad you can throw together quickly? Roasted figs are the only mildly time-consuming part of this dish — the rest is just an assembly process.
Get the Recipe: Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula
Chicken Parmesan Sticks
Skip the forks and knives, and dig into a bite-size version of chicken Parmesan — on sticks! These bites are perfect for dipping in marinara sauce.
Get the Recipe: Chicken Parmesan Sticks
Simply Dressed Bocconcini
Crafting the perfect antipasto platter is a cinch with marinated bocconcini around.
Get the Recipe: Simply Dressed Bocconcini
Roasted Tomato Tart
Change up your pizza routine with roasted tomatoes, fresh basil and fontina cheese melted over flaky, buttery puff pastry.
Get the Recipe: Roasted Tomato Tart
Roasted Fennel with Oranges and Greens
Licorice haters will love the sweeter flavor of roasted fennel, complemented by orange juice and crunchy pine nuts.
Get the Recipe: Roasted Fennel with Oranges and Greens
Justine Simmons' take on a classic caprese salad uses colorful heirloom tomatoes, making it almost too pretty to eat.
Get the Recipe: Caprese Salad
Roasted Sunchokes with Salsa Verde
Salsa verde is a vibrant green sauce — packed with parsley, capers, anchovies, garlic and lemon — that would taste good on anything, but tender-crisp roasted sunchokes are one of our favorite vessels.
Get the Recipe: Roasted Sunchokes with Salsa Verde
Insalata Tre Colori
Technically, there are four colors in this salad if you count the copious amounts of shaved Parmesan cheese.
Get the Recipe: Laura's Insalata Tre Colori
Grilled Ciabatta with Ricotta and Snap Peas
Instagram-worthy and delicious? That's how Tiffani serves her appetizers.
Get the Recipe: Grilled Ciabatta with Ricotta and Snap Peas
Even the biggest salad haters can get behind a bread salad with an almost-even ratio of croutons to vegetables.
Get the Recipe: Panzanella (Stale Bread Summer Entree)
It may seem strange to make a butternut squash and cannellini bean soup only to add bread to it, chill it and pan-fry it, but once you try Laura Vitale's ribollita, you'll understand why it's such a popular Italian dish.
Get the Recipe: Crispy Ribollita
Pear with Prosciutto and Gorgonzola
This appetizer won't cause a stink at your next party when tangy Gorgonzola and sliced pears get cozy, wrapped up with prosciutto.
Get the Recipe: Pear with Prosciutto and Gorgonzola
White Beans and Rosemary Crostini
There's nothing better than carbs on carbs, so stack baguette slices high with rosemary-infused white beans.
Get the Recipe: White Beans and Rosemary Crostini
Cheesy Tomato Bruschetta
Roasting tomatoes with garlic and breadcrumbs is an easy way to amp up bruschetta's flavor and texture — and melted mozzarella doesn't hurt, either.
Get the Recipe: Cheesy Tomato Bruschetta
Insalata di Fagiolini Verdi: Green Bean Salad
Snake beans (Chinese long beans) are fun to look at, but make sure to cut them into bite-sized pieces for your guests for easy eating.
Get the Recipe: Insalata di Fagiolini Verdi: Green Bean Salad
Briny olive tapenade is a versatile spread that keeps well in the fridge if you don't eat it all in one sitting. It works as a bruschetta topping, a pasta sauce or a salty dip.
Get the Recipe: Tapenade
Figs Wrapped in Prosciutto with Gorgonzola and Brie
Gorgonzola and figs are often paired, but sneaking in creamy Brie makes this dish even more addictive.
Get the Recipe: Figs Wrapped in Prosciutto with Gorgonzola and Brie
Embrace your inner kid with bite-sized pies, but satisfy your grownup palate with toppings like bacon and onion, olive and feta, and grilled eggplant and mushrooms.
Get the Recipe: Mini Pizzas
Italian Stuffed Artichokes
Stuffing vegetables with garlicky, cheesy breadcrumbs never hurt anyone. Artichokes are a lot of work to eat, but it's worth the extra effort to get to the tender heart.
Get the Recipe: Italian Stuffed Artichokes
Cheese and Spinach Puff Pastry Pockets
Giada gives Greek spanakopita an Italian makeover by substituting fontina and Parmesan for feta cheese in poppable puff-pastry bites.
Get the Recipe: Cheese and Spinach Puff Pastry Pockets
Whether you're a vegetarian or not, this mushroom rendition of beef carpaccio will keep you coming back for seconds (and thirds).
Get the Recipe: Porcini Carpaccio
Antipasto Di Ricotta
This luscious spread of fresh ricotta and lemon zest is as simple as can be. Serve it on toasted or grilled bread for delicious crostini.
Get the Recipe: Antipasto di Ricotta: Simple Ricotta Antipasto
Open-Faced Carpaccio Sandwich
David Rocco gives his beef carpaccio a little flash in the pan before serving it sandwich-style.
Get the Recipe: Crostone di Carpaccio: Open-Faced Carpaccio Sandwich
Arugula and Roasted Fruit Salad
Peppery arugula pairs nicely with sweet roasted pears and plums. Giada also adds croutons made from panettone, the classic Italian Christmas bread.
Get the Recipe: Arugula and Roasted Fruit Salad with Panettone Croutons
Called "arancini" in Italy, these addictive fried snacks are a great way to use leftover risotto.
Get the Recipe: Risotto Croquettes: Arancini Di Riso
Bruschetta With Sauteed Mushrooms
Instead of traditional tomato bruschetta, Debi and Gabriele of Extra Virgin make a topping of mixed mushrooms sauteed with garlic and herbs.
Get the Recipe: Bruschetta with Sauteed Mushrooms
Caramelized Pancetta Salad
Known as "Italian bacon," pancetta is cured but not smoked. Giada tosses it with brown sugar and spices and serves it with fresh greens.
Get the Recipe: Caramelized Pancetta and Fennel Salad
David Rocco's creamy potato croquettes have a surprise inside: gooey fresh mozzarella.
Get the Recipe: Potato Croquette
Fried Zucchini Flowers
Italians never discard zucchini blossoms; when lightly battered and fried, they are a crispy treat.
Get the Recipe: Fiori Di Zucchine: Fried Zucchini Flowers
Porcini and Nepitella
Nepitella is a wild Italian herb that tastes similar to a cross between mint and oregano. David Rocco pairs it with porcini mushrooms for this bruschetta.
Get the Recipe: Porcini and Nepitella
Chopped Salad with Roasted Vegetables
A trio of roasted vegetables transforms classic chopped antipasto into a hearty salad.
Get the Recipe: Chopped Salad with Roasted Vegetables