7 Irresistible Antipasto Recipes

Antipasto Salad with Bocconcini and Green-Olive Tapenade
Photo: John Kernick

From warm olives with rosemary to prosciutto and ricotta salata, these are the best of Food & Wine's antipasto recipes.

01 of 07

Warm Olives with Rosemary, Garlic and Lemon

Warm Olives with Rosemary, Garlic and Lemon
© Quentin Bacon

Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor.

02 of 07

Grilled Zucchini with Fresh Mozzarella

Grilled Zucchini with Fresh Mozzarella
© Emma Lee

The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic-and-vinegar-macerated zucchini. However, if you prefer a stronger cheese flavor, try goat cheese instead.

03 of 07

Antipasto Salad with Bocconcini and Green-Olive Tapenade

Antipasto Salad with Bocconcini and Green-Olive Tapenade
John Kernick

As the co-founder of La Brea Bakery and Campanile restaurant in Los Angeles, Nancy Silverton made her name as a brilliant baker. She has since shown her mastery of Italian food at Osteria Mozza and Pizzeria Mozza, getting the biggest flavor from the simplest ingredients. She does just that with this salad, which combines crisp iceberg lettuce, milky mozzarella, spicy-tangy peperoncini, and salty olives and salami.

04 of 07

Pinzimonio with Tonnato Sauce

Pinzimonio with Tonnato Sauce

Pinzimonio is a super-simple 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.

05 of 07

Prosciutto, Tomato, and Olive Bruschetta

White-Bean and Prosciutto Bruschetta
© Karen Mordechai

Salty and savory appetizers, like this prosciutto and bruschetta combination, pair well with a variety of wines and cocktails making your gathering flavorful and inspiring.

06 of 07

Crackly and Chewy Grilled Flatbreads with Herbed Cheese Spread and Tomatoes

Grilled Flatbreads
Victor Protasio

What turns a flatbread made with just four ingredients (flour, yeast, salt, and water) from everyday to extraordinary is the starter — a yeast, flour, and water base that ferments overnight and gives the bread its distinct flavor and chew.

07 of 07

Antipasto Salad

Antipasto Salad
© John Kernick

At tiny Frasca Food and Wine, 2005 F&W Best New Chef Lachlan Mackinnon-Patterson is famous for his Friulian food. When Frasca moved to a bigger space, he opened a casual cafe serving dishes like chopped salads made with greens grown on the roof.

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