Recipes: Appetizers | Antipasti
In Italian the word “antipasti” refers to the course before the main event. Whether you are entertaining with a colorful spread or giving your dinner guests a taste of what’s to come, these recipes are sure to bring everyone to the table.
A beautiful-looking treat combining the delicious, tang of fresh figs flowering open with creamy, blue cheese and a sweet, pepper finish.
Roasted peppers, lightly dressed as they are in this recipe, are great to make any time you are preparing grilled meats. Or they can be paired with goat cheese for an impressive antipasto.
There's not much gorgonzola can't do, but add this tangy cheese to a crostini with the crunch of walnuts and the zesty edge of arugula, and you've got yourself one tasty appetizer.
This is a great example of how easy and versatile spiedini can be. You can vary the types of meat to suit your taste—substituting turkey breast, pork filet or lamb. For extra color and flavor, feel free to add a small champignon, a cherry tomato and/or a slice of zucchini to each skewer.
Frittata is an Italian egg dish, much like an omelet. These mini zucchini and cheese frittatas are the perfect appetizer with their bright, friendly shape and color, but can be enjoyed as a light lunch alongside a leafy green salad with homemade vinaigrette. Enjoy!
Keep in mind that matching food with beer is not an exact science. Just as with wine, it’s more important to go with your own personal preferences.
The ultimate entertaining cheese: soft, warm Brie baked with Calamata olives and roasted garlic. Arrange with Bruschetta Crisps and apple slices for a stunning appetizer to serve at a gathering or indulge yourself with this elegant treat.
A crispy, mouth-watering way to enjoy the pleasant, earthy taste of artichokes! Golden-brown and stuffed with mozzarella: serve them up with marinara for a fun, flavorful appetizer.
Stuffed with a savory blend of Italian meats and cheese, artichokes aren't just a beautiful addition to your table, but a tasty one.
This recipe originated in the old Jewish ghetto of Rome, but has long since been adopted by the Eternal City at large, served as an appetizer or a side dish. These artichokes are also presented as part of a platter called Fritto alla Romana, which consists of various batter-fried vegetables and cod fish.