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  1. HomeChevron Right
  2. Appetizer RecipesChevron Right
  3. AntipastoChevron Right
  4. Antipasti

Antipasti

By Food & Wine
Updated May 03, 2017
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Goat Cheese-Stuffed Roasted Figs
These incredible first course recipes include fried baby artichokes and fig-and-prosciutto flatbreads.
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Pinzimonio with Tonnato Sauce

Pinzimonio with Tonnato Sauce
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Pinzimonio is a supersimple Italian dish of raw vegetables served with seasoned olive oil for dipping. In his clever variation, Nate Appleman replaces the olive oil with tonnato, a creamy sauce made with tuna and lemon.

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Prosciutto Consommé with Arugula and Melon

Prosciutto Consommé with Arugula and Melon
Credit: © Tina Rupp
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Michael Carlson's prosciutto consommé with melon balls is a clever riff on the classic prosciutto-and-melon combination. What makes it astonishing is the crystal-clear flavor of the delicate prosciutto broth—such a great alternative to the usual chicken or beef.

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Fritto Misto with Fennel and Lemons

Fritto Misto with Fennel and Lemons
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The flavors in this crispy seafood dish echo those in Grace Parisi's high-end pan roast, but Melissa Rubel Jacobson chose less expensive seafood for her interpretation. "I used only a thin coating of batter—somewhere between a beer batter and tempura—so the flavor of the fish doesn't get lost," she says.

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Roasted Red Peppers with Tonnato Sauce

Roasted Red Peppers with Tonnato Sauce
Credit: © Lucy Schaeffer
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Tonnato sauce—a smooth puree of olive oil-packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven—roasted peppers.

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Eggplant Caponata with Golden Raisins

Eggplant Caponata with Golden Raisins
Credit: © Michael Turek
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As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golden raisins to this tangy caponata. It's delicious on toast or with pecorino cheese.

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Fried Baby Artichokes

Fried Baby Artichokes
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This recipe is based on a preparation that originated in Rome's Jewish ghetto. It is one of Palma D'Orazio's most requested dishes at her New York City restaurant, Palma. Frying brings out the artichokes' sweetness.

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Grilled Fontina and Vegetable Antipasti

Grilled Fontina and Vegetable Antipasti
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For an extra-savory sandwich, add a touch of grated Parmesan cheese.

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Fig-and-Prosciutto Flatbreads

Fig-and-Prosciutto Flatbread
Credit: © Quentin Bacon
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A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto. In the easy way, use store-bought pizza dough instead of homemade.

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Antipasto Salad

Antipasto Salad
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At tiny Frasca Food and Wine, Lachlan Mackinnon-Patterson (a F&W Best New Chef 2005) is famous for his Friulian food.

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Mushroom and Fontina Crostini

Mushroom and Fontina Crostini
Credit: © Fredrika Stjärne
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Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally delicious.

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Pancetta-Wrapped Asparagus with Citronette

Pancetta-Wrapped Asparagus with Citronette
Credit: © Beatriz da Costa
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In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.

  • Delicious Asparagus Recipes

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Red Wine Bagna Cauda with Crudités

Red Wine Bagna Cauda with Crudités
Credit: © Cedric Angeles
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This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.

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Honey-Tomato Bruschetta with Ricotta

Honey-Tomato Bruschetta with Ricotta
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In this amazing appetizer, two types of honey serve two distinct purposes: Mellow, slightly spicy clover honey intensifies the sweetness of the tangy tomatoes as they slowly roast. After the bruschetta is assembled, a drizzle of robust buckwheat honey balances the creamy ricotta cheese.

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Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Goat Cheese-Stuffed Mushrooms with Bread Crumbs
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Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.

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Lemony Chickpea Salad

Lemony Chickpea Salad
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Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.

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Goat Cheese-Stuffed Roasted Figs

Goat Cheese-Stuffed Roasted Figs
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This super simple recipe calls for only three ingredients.

  • More Fig Recipes

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    1 of 16 Pinzimonio with Tonnato Sauce
    2 of 16 Prosciutto Consommé with Arugula and Melon
    3 of 16 Fritto Misto with Fennel and Lemons
    4 of 16 Roasted Red Peppers with Tonnato Sauce
    5 of 16 Eggplant Caponata with Golden Raisins
    6 of 16 Fried Baby Artichokes
    7 of 16 Grilled Fontina and Vegetable Antipasti
    8 of 16 Fig-and-Prosciutto Flatbreads
    9 of 16 Antipasto Salad
    10 of 16 Mushroom and Fontina Crostini
    11 of 16 Pancetta-Wrapped Asparagus with Citronette
    12 of 16 Red Wine Bagna Cauda with Crudités
    13 of 16 Honey-Tomato Bruschetta with Ricotta
    14 of 16 Goat Cheese-Stuffed Mushrooms with Bread Crumbs
    15 of 16 Lemony Chickpea Salad
    16 of 16 Goat Cheese-Stuffed Roasted Figs

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