italian appetizer recipes
Italian Appetizer Recipes
Appetizers are a great way to start off a meal and opting for Italian appetizers is the best way to do so.
- Plum tomatoes (chopped), 6
- Sundried tomatoes (packed in oil), ½ cup
- Garlic cloves (minced), 3
- Olive oil, ¼ cup
- Balsamic vinegar, 2 tablespoons
- Fresh basil (without the stem), ¼ cup
- Salt, ¼ teaspoon
- Ground black pepper, ¼ teaspoon
- French baguette, 1
- Mozzarella cheese (shredded), 2 cups
- Preheat the oven on broiler setting till you do the other preparations.
- Combine the plum tomatoes, sundried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper in a bowl.
- Let the mixture sit for 10-15 minutes.
- Meanwhile, cut the baguette into ¾-inch slices and arrange them on a baking sheet in a single layer.
- Broil the baguette for 1-2 minutes till they turn slightly brown.
- Divide the tomato mixture evenly and spread it over the baguette slices.
- Top it with mozzarella cheese and broil till the cheese melts.
- Baby mushrooms, 12
- Hot Italian sausage, 1 pound
- Long green onions (finely chopped), 1 bunch
- Garlic clove (chopped), 1
- Olive oil, 2 tablespoons
- Prosciutto (finely chopped), 4 slices
- Plum tomatoes, 3
- Seasoned breadcrumbs, ¼ cup
- Parmesan cheese (grated), ¼ cup
- Mozzarella cheese (shredded), ¼ cup
- Salt and pepper to taste
- Carefully remove the stem from the mushrooms and chop them finely.
- Toss them with 1 tablespoon of olive oil.
- Sauté them with the onions, garlic, and prosciutto for about a minute with the remaining oil.
- Add the sausage and cook as you break it into little pieces.
- Drain the mixture and let it cool.
- Now stir in the tomatoes, breadcrumbs, Parmesan cheese and season with the salt and pepper.
- Stuff the mushrooms with the mixture and top it with the mozzarella cheese.
- Place the mushrooms on a baking sheet and broil for about 5 minutes, but be careful not to burn the tops.
- Olive oil, 2 tablespoons
- Butter, 2 tablespoons
- Yellow onions (finely chopped), 2
- Green onions (finely chopped), 2
- Mushrooms (sliced), 16 ounces
- Gorgonzola cheese (crumbled), ½ cup
- Red pepper flakes
- In a saucepan, heat the butter and oil together.
- Add the chopped onions to the saucepan and let them cook till they turn brown in color.
- Then, reduce the heat, add in the mushrooms, and cook till they turn tender.
- Last, add the cheese and red pepper flakes and let the mixture cook till the cheese dissolves.
- Remove the pan from the heat and serve the dip with bread or pizza.
- Eggplant, 1
- Tomatoes, 2
- Salt, 1½ teaspoons
- Italian seasoning, 2 teaspoons
- Onion powder, 1 teaspoon
- Garlic powder, ¼ teaspoon
- Olive oil, 2 tablespoons
- Lemon juice, 1 tablespoon
- Black pepper to taste
- While you trim the stem portion of the eggplant and prick it with a fork in several places, preheat the oven to 400 °F.
- Place the eggplant on a foil-lined pan and let it bake for 20 minutes.
- Once done, prick the tomatoes with a fork and place them in the same baking dish with the eggplant.
- Bake for about 10 minutes till the tomatoes and eggplant turn tender.
- Remove the baking dish from the oven and let it cool.
- In a blender, blend all the ingredients, till pureed.
- Chill the puree and serve as a dip for crackers or cut up vegetables.