Italian cuisine never disappoints your taste buds whether you are trying Italian snack foods, classic Italian panettone recipe, or pasta. When you are planning a big Italian meal, delicious Italian appetizers are perfect starters. Mixing and matching plates of stuffed zucchini, grilled polenta, and cherry peppers or any other Italian appetizer creates a perfect serving for a small casual get-together.
If you are a fan of fried food, Italian sausage ravioli and fried broccoli rabe can be the centerpiece of any meal. Spaghetti fritters, frittatine di pasta with ham and mozzarella, this is hearty enough to fill you up. You can try anchovy-stuffed zucchini blossoms if you want to enjoy a lighter fried snack. And then there are arancini rice fritters or veal croquettes to feast on.
Top crostini with sardines and salsa verde if you want to enjoy more seafood. What about garlicky pancetta fritto misto? You can also try Italian Torrone recipe.
But what about vegetarians?
Have you tried cannellini beans, broccoli rabe or ricotta crostini? Italian appetizers for vegetarians are as satisfactory as meaty appetizers. Zucchini stuffed with ricotta and pecorino or ricotta and roasted pepper frittata; these are rich side dishes or appetizers.
You can make many of these super delicious Italian appetizers in your kitchen.
Want to make some?
Let’s try these three Italian appetizers recipes
Cavolo Nero and Prosciutto Bruschetta
This Italian appetizer is also known as Lacinato kale, Tuscan kale, or dinosaur kale. Cavolo Nero and Prosciutto Bruschetta is made by balancing thinly sliced, salty prosciutto over toast.Ingredients
- Cavolo nero - 2lb.
- Prosciutto - 4-6 slices
- Garlic cloves
- Extra virgin olive oil
- Freshly ground black pepper
- Kosher salt
- Trim cavolo nero and boil in salted water for 25-30 minutes until completely tender. Drain and squeeze out excess water and then move cavolo nero to a bowl. Now, toss with salt, oil and pepper.
- Grill bread until it becomes crispy and slightly charred on the corners. You can also toast slices of bread over a gas burner. Season with pepper and salt after rubbing each slice with a clove of garlic. Now, drizzle with extra-virgin olive oil.
- Divide warm cavolo nero between seasoned slices and then top with a thin slice of prosciutto. And in the end, drizzle with extra-virgin olive oil.
Garden Veggie Stuffed Zucchini Boats
Zucchini is versatile and comes with many nutrition and health benefits. It aids in digestion, boosts energy, improves adrenal and thyroid function, and lowers blood sugar levels. The other vegetables you add to your zucchini boats Make this Italian appetizer more nutritious for your health.Ingredients
- Zucchini - 1 large or 4 small
- Chopped red onion - ½ cup
- Large baby bella mushrooms, chopped - 3
- Corn - 1 cup
- Chopped peppers - 3
- Chopped cherry tomatoes - 6
- Garlic, minced - 2 cloves
- Quinoa cooked - 1 cup
- Shredded manchego cheese - 1 cup
- Cumin - 2 tsp
- Chili powder - 1 tsp
- Olive oil - 1 tsp & olive oil - 1 tbs
- Pepper and salt to taste
- Diced avocado - 1
- Handful fresh cilantro, chopped
- Handful cherry tomatoes, chopped
- Grease a 9X13” casserole dish.
- Slice zucchini lengthwise.
- Scoop out the center of sliced zucchini.
- Brush each sliced zucchini with oil and sprinkle with salt.
- Place these slices skin down in casserole dish.
- Warm olive oil in a large skillet.
- Add peppers, onion and then cook for 2-3 minutes.
- Add in the mushrooms, corn, garlic and tomatoes.
- Add the cooked quinoa, cumin, chili powder, salt and pepper to sauteed vegetables.
- Cook for about 5 minutes.
Filling and Baking Zucchini Boats
- Preheat oven to 400℉.
- Add quinoa and vegetable filling to zucchini
- Sprinkle each zucchini boat with cheese and then cover with foil.
- Remove foil after baking for about 25-35 minutes. Make sure that cheese is bubbly and slightly browned.
- Cool and top with chopped tomato, fresh avocado and cilantro.
Broccoli and Garlic-Ricotta Toasts with Hot Honey
You can enjoy crispy broccoli as an appetizer and a side dish as well. You can use the stems of broccoli in any recipe. These crunchy stems provide a nice textural contrast.
- Baguette (12 ½” slices on a diagonal)
- Extra virgin olive oil, divided - 6 tbsp
- Head of broccoli -1, stem and florets chopped into ½” pieces, stem peeled
- Head of garlic, cloves separated - 1
- Honey - 1 tbsp
- White wine vinegar - 1 tbsp
- Crushed red pepper flakes - ½ tbsp
- Fresh ricotta - 1 ½ cups
- Kosher salt
- Ground black pepper
- Preheat oven to 400℉ placing racks in upper and lower thirds. Arrange a layer of bread slices on a rimmed baking sheet. After drizzling with 2 tbsp oil, toss on baking sheet and again arrange in single layer. Now, place garlic and broccoli on a rimmed baking sheet and then drizzle with 4 tbsp oil. Season with salt and then toss to combine.
- Place bread on the bottom rack and broccoli on top rack and roast for 10-12 minutes until bread is crisp and golden brown. Remove bread but keep on roasting broccoli. Toss once. After around 15-20 minutes, garlic will be tender and broccoli will brown all over. Let it cool slightly.
- Whisk red pepper flakes, vinegar and honey in a small bowl.
- Ensuring that garlic is cool enough, squeeze cloves out and form a paste by mashing in a small bowl. Add ricotta, mix and season with black pepper and salt.
- Spread ricotta over toasts. Top with roasted broccoli. Drizzle with honey mixture after arranging on a platter.
In addition to these appetizers, you can try Italian cookies as well. In case you feel that this is enough of cooking this weekend, you can order italian cookies online.
Visit Italian Food Online Store and order Italian appetizers now.