Recipes Appetizers Our 13 Best Italian Appetizers By Food & Wine Editors Updated on August 18, 2022 Share Tweet Pin Email Trending Videos Photo: Greg Dupree Flaky, cheesy focaccia. Fresh, creamy mozzarella. Crispy arancini. These Italian appetizers are a great way to start off your meal, whether you're looking for something simple and summery, like Roasted Eggplant Caponata, or a fall-ready starter like Crispy Frico Cups with Polenta and Brown Butter. Read on for even more Italian appetizer recipes. 01 of 13 Arancini with Peas and Mozzarella Grace Parisi's Calabrian grandmother always used plain white rice to make her incredible arancini (rice balls), but Parisi prefers to cook with plump arborio to make the insides creamier. Get the Recipe 02 of 13 Ricotta and Roasted Tomato Bruschetta with Pancetta JOHNNY MILLER Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They're the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d'oeuvres, simply cut the bruschetta crosswise into strips. Get the Recipe 03 of 13 Fresh Mozzarella © Tara Fisher Warm, tender, milky mozzarella is easier to make than you might think. Plus it takes just 20 minutes. Get the Recipe 04 of 13 Antipasto Salad with Bocconcini and Green-Olive Tapenade © Greg DuPree Shredded iceberg lettuce serves as the crunchy base for a salad made with bocconcini, Genoa salami, peperoncini, and green olives. Get the Recipe 05 of 13 Michael Symon's Arancini © Abby Hocking Arancini, the crispy-on-the-outside and cheesy-on-the-inside fried rice balls, are the ultimate cocktail hour snack. Star chef Michael Symon makes his risotto the day ahead for easy prep and then breads the mozzarella-filled balls just moments before frying to get that perfect, crunchy crust. Get the Recipe 06 of 13 Crispy Frico Cups with Polenta and Brown Butter © Cedric Angeles Chef Lachlan Mackinnon-Patterson molds traditional Italian frico (cheese crisps) into cups, then fills the salty, crunchy bowls with creamy, warm polenta and nutty brown butter. The frico cups soften as the polenta sits in them, so serve right away, with a fork and knife. Get the Recipe 07 of 13 Herbed Chickpea Bruschetta The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings — including onions, pancetta, and carrots — she purees them with a good amount of oil, spreads the puree on toasts, and drizzles with a little more oil. Get the Recipe 08 of 13 Roasted Eggplant Caponata © Guy Ambrosino If you have the time, make the caponata at least a day ahead; it's one of those dishes that improves as it rests. Eat it as they do in Sicily: spooned over bread or focaccia, alongside roast lamb or chicken, paired with a wedge of pecorino…in short, with almost anything! Get the Recipe 09 of 13 Sausage-Stuffed Fried Olives Victor Protasio Buttery, mild Castelvetrano olives add just enough salt and tang to these fried sausage snacks that pair beautifully with a crisp martini or chilled glass of wine. Use a high-quality Italian sausage for the best texture and flavor. Get the Recipe 10 of 13 Focaccia col Formaggio Greg Dupree This snack, also known as focaccia di Recco, is a crisp, flaky, cheese-filled Italian bread, perfect for snacking on at any time of day. Get the Recipe 11 of 13 Fried Zucchini Blossoms with Prosciutto and Mozzarella Greg Dupree In this recipe, delicate zucchini blossoms are stuffed with melty mozzarella and salty prosciutto before being lightly battered and fried into a crispy melt-in-your-mouth treat. Get the Recipe 12 of 13 Erbazzone Reggiano (Emilian Spinach and Cheese Pie) Cedric Angeles Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking. Get the Recipe 13 of 13 Mushroom and Fontina Crostini © Fredrika Stjärne Maria Helm Sinskey slowly cooks mushrooms with butter, shallots, garlic, and thyme, before spooning onto chewy bread and topping with melty Italian Fontina cheese to make these delicious crostini. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit