Recipes Appetizers Antipasto 7 Irresistible Antipasto Recipes By Food & Wine Editors Updated on November 16, 2022 Share Tweet Pin Email Trending Videos 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 © Quentin Bacon Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. Get the Recipe 02 of 07 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. Get the Recipe 03 of 07 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. Get the Recipe 04 of 07 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. Get the Recipe 05 of 07 Prosciutto, Tomato, and Olive 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. Get the Recipe 06 of 07 Crackly and Chewy Grilled Flatbreads with Herbed Cheese Spread and Tomatoes 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. Get the Recipe 07 of 07 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit