Italian

41 Italian Appetizer Recipes

From ricotta toasts and polenta bites to pasta e fagioli and sea bream crudo, here are all of our favorite Italian and Italian-inspired appetizer recipes.

By The Epicurious Editors

December 4, 2018

Assembled toasts smeared with ricotta and topped with broccoli on platter beside a small bowl of hot honey for drizzling...

Photo by Alex Lau, Food Styling by Sue Li
1/41
Broccoli and Garlic-Ricotta Toasts With Hot Honey
Crispy roasted broccoli works just as well as an appetizer as it does a side dish when scattered over garlicky, ricotta-slathered toasts.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
2/41
Oregano-Marinated Tomato Salad
Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with crusty bread for mopping it up.
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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
3/41
Sea Bream Crudo with Lemon and Olives
Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.
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Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
4/41
Antipasto Salad
Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).
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Photo by Gentl & Hyers
5/41
Pasta e Fagioli With Escarole
Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
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Photo by Ed Anderson
6/41
Flatbread Caprese
Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
7/41
Risotto with Amarone and Caramelized Radicchio
Red wine and bitter lettuce give this low-maintenance risotto a punch of flavor and sophistication.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
8/41
Polenta Bites With Wild Mushrooms and Fontina
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.
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Photo by Michael Graydon & Nikole Herriott
9/41
Radicchio and Citrus Salad with Burrata
We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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Photo by Alex Lau
10/41
Salmon Nduja With Pickled Currants
Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.
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Photo by Laura Murray
11/41
Pea and Prosciutto Salad
Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.
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Photo by Chelsea Kyle, Food Styling by Kat Boytsova
12/41
Instant Pot Mushroom Risotto
Making risotto in an electric pressure cooker means no stirring and no ladling of stock one cup at a time. Just get it going on high pressure, walk away, and make a drink.
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Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris
13/41
Marinated Mixed Beans
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
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Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
14/41
Clams Casino With Bacon and Bell Pepper
A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.
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