Antipasto Salad Platter

This crisp, fresh salad contains all your favorite antipasto ingredients–artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.

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Ameilia’s Italian Stuffed Olives

An Italian side dish of colossal green olives stuffed with pork and chicken. You won’t find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite – requirement actually – for a real Italian Christmas dinner.

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Fresh Sardines Naples Style

Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.

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Antipasto Skewers

Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar.

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Olive Balls

This recipe is great for Christmas time because of the red, green, and white colors. Very tasty! They are made from cream cheese, green olives, seasoned salt, and pecans.

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Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)

          

I learned how to make these from my Italian mother-in-law. She doesn’t have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.

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Rayna’s Freezer Antipasto

This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it’s great for impromptu entertaining!

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Prosciutto e Melone (Italian Ham and Melon)

This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.

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Antipasto

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

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Artichoke, Cheese and Olive Antipasto

A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!

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Antipasto Platter

This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that’s always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!

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Eggplant Antipasto

This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It’s a great way to make the most of the garden! Serve it cold with crackers or pita bread.

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Boniet

Pronounced ‘bun-yet,’ this is an old world Italian recipe from my Nonie’s kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it’s secret with the world but I know you’ll love it as much as my family and I do. Refrigerate overnight for best flavor.

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Caprese on a Stick

          

This is a great, easy finger appetizer. I came up with it because I love Caprese but it was difficult to serve at large parties. Putting the same ingredients on a toothpick yielded great results.

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