Recipes Appetizers Antipasto 15 Irresistible Antipasto Recipes By Food & Wine Editors Updated on July 18, 2019 Share Tweet Pin Email Trending Videos Photo: John Kernick 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. 01 of 15 Grilled Antipasto with Garlicky Bean Dip © William Meppem 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. Go to Recipe 02 of 15 Warm Olives with Rosemary, Garlic and Lemon © Quentin Bacon Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. Go to Recipe 03 of 15 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. Go to Recipe 04 of 15 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. Go to Recipe 05 of 15 White Bean Dip with Parsley Oil © 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. Go to Recipe 06 of 15 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. Go to Recipe 07 of 15 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. Go to Recipe 08 of 15 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 a flavorful and inspiring evening. Go to Recipe 09 of 15 Double-Grilled Antipasto Sandwiches © Tina Rupp 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. Go to Recipe 10 of 15 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. Go to Recipe 11 of 15 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 moved to a bigger space, he opened a casual cafe serving dishes like chopped salads made with greens grown on the roof. Go to Recipe 12 of 15 Marinated Olives with Orange © John Kernick Olives marinated in citrus juice, garlic and spicy crushed red pepper become a sensational cocktail-party snack. Go to Recipe 13 of 15 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. Go to Recipe 14 of 15 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. Go to Recipe 15 of 15 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." Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit