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Recipe Type: Antipasto

Overnight Marinated Tomatoes

Overnight Marinated Tomatoes

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"I love this recipe because it's super simple and perfect for a fancy dinner party. The best part is you can make them ahead! I always serve them on individual chilled plates with a basil leaf as garnish."

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Photo of Grissini with Prosciutto by Tina

Grissini with Prosciutto

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"This 2-ingredient Italian appetizer is one of my favorite quick things to serve when I have surprise guests. They taste great with a glass of wine or as part of an antipasti platter."

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Photo of Easy Marinated Feta by mannkochtgut

Easy Marinated Feta

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"I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation."

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Photo of Pickled Shallots by Julia

Pickled Shallots

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"These delicious shallots with balsamic vinegar are lightly sweet and taste great with barbecued steak or with cheese and a glass of red wine. Serve hot or cold."

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Photo of Marinated Carrots Antipasto by kiki

Marinated Carrots Antipasto

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"These Italian carrot antipasti are delicious but you need to plan ahead, as they have to marinate 1 day in the fridge. Otherwise they are quick and easy and very garlicky!"

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Photo of Turkish Vegetarian Eggplant Appetizer with Garlic and Walnuts by kochbiene

Turkish Vegetarian Eggplant Appetizer with Garlic and Walnuts

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"This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven."

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Photo of Italian Marinated Eggplant Antipasto by Rita

Italian Marinated Eggplant Antipasto

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"Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. Well worth the wait! Delicious as part of an antipasti platter."

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Photo of Boniet by The Iron Chef -- Suzi-Q

Boniet

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"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 ...

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