16 Irresistible Antipasto Recipes for a Crowd

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Victor Protasio

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

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Grilled Antipasto with Garlicky Bean Dip

When Marcia Kiesel grills vegetables, she likes to add unexpected accompaniments, like grilled marinated mini mozzarella balls (called bocconcini) wrapped in anchovy fillets, and garlicky white bean dip. Served with grilled country bread, this antipasto becomes a light main course. The bocconcini should be eaten hot off the grill, while still soft enough to spread on the bread. To prevent sticking, lightly oil the grate before grilling the bocconcini.

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Warm Olives with Rosemary, Garlic and Lemon

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

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Fried Baby Artichokes

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 Zucchini with Fresh Mozzarella

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.

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Goat Cheese-Stuffed Mushrooms with Bread Crumbs

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

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White Bean Dip with Parsley Oil

PHOTO © CEDRIC ANGELES

To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves. Since lovage isn't always easy to find, a combination of parsley and celery leaves can mimic its flavor.

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

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.

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Pinzimonio with Tonnato Sauce

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, Tomato and Olive Bruschetta

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

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Double-Grilled Antipasto Sandwiches

These gooey sandwiches get double-grilled: the prosciutto-wrapped provolone is grilled first before being sandwiched on grilled baguette. "In a pinch, I'll use Polly-O string cheese instead of provolone," says Grace Parisi.

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Crackly and Chewy Grilled Flatbreads with Herbed Cheese Spread and Tomatoes

Victor Protasio

What turns a flatbread made with just 4 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.

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Antipasto Salad

At tiny Frasca Food and Wine, Lachlan Mackinnon-Patterson (an F&W Best New Chef 2005) is famous for his Friulian food. When Frasca moves to a bigger space later this year, he'll open a casual cafe serving dishes like chopped salads made with greens grown on the roof.

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Marinated Olives with Orange

Olives marinated in citrus juice, garlic and spicy crushed red pepper become a sensational cocktail-party snack.

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Antipasto Chopped Salad 

Peter Frank Edwards

It’s so naughty to eat a healthyish green salad studded with rich, salty nuggets of cheese and salami. And really delicious. 

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Crostini with Stewed Black Grapes, Prosciutto and Ricotta Salata

These crostini make a super-quick and delicious appetizer for any special gathering. When the grapes slightly cook down, they release their juices and dark hue into a syrup that's pretty and elegant spooned over the top.

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Chickpea and Salami Salad Cups with Pickled Vegetables

Victor Protasio

Inspired by a salad that his mother made every year for the holidays, chef Taylor Thornhill, of Bateau in Seattle, calls this recipe the “pantry salad.”

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16 Irresistible Antipasto Recipes for a Crowd

1 of 17

Grilled Antipasto with Garlicky Bean Dip

1 of 17

2 of 17

Warm Olives with Rosemary, Garlic and Lemon

2 of 17

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Fried Baby Artichokes

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Grilled Zucchini with Fresh Mozzarella

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Goat Cheese-Stuffed Mushrooms with Bread Crumbs

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White Bean Dip with Parsley Oil

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

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Pinzimonio with Tonnato Sauce

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Prosciutto, Tomato and Olive Bruschetta

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Double-Grilled Antipasto Sandwiches

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Crackly and Chewy Grilled Flatbreads with Herbed Cheese Spread and Tomatoes

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Antipasto Salad

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Marinated Olives with Orange

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Antipasto Chopped Salad

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Crostini with Stewed Black Grapes, Prosciutto and Ricotta Salata

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Chickpea and Salami Salad Cups with Pickled Vegetables

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Antipasto Chopped Salad 