31 Perfect Italian Appetizer Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Caprese Bruschetta with Balsamic Glaze

15-Minute Caprese Bruschetta with Balsamic Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT8M · Total: PT16M · Yield: [‘4’, ‘4 servings’]

This Caprese Bruschetta relies on simple, fresh ingredients that come together harmoniously to give you a perfectly balanced bite!

Ingredients

• 1 large Baguette
• 16 ounces fresh Mozzarella, sliced
• 2 large tomatoes (heirloom, beefsteak, or vine ripe)
• ½ ounce basil (about 2 large sprigs)
• ½ large red onion (optional)
• 2 cloves garlic
• 2 tablespoon extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons balsamic glaze

Instructions

1. Preheat your oven to 400°F. Slice your baguette into roughly 2-inch-thick pieces, and line them up flat on a large baking sheet. Slice your mozzarella and place it on each piece of bread. Toast your bread in the oven for about 5 minutes, until the cheese is melted and the bread is toasty.
2. Meanwhile, finely chop your tomato, onion, basil, and garlic and add to a large mixing bowl with the olive oil, salt, and pepper. Mix and set aside.
3. Remove the bread from the oven and top with a heaping tablespoon of bruschetta mixture and finish with balsamic glaze. Enjoy!

2. Italian Roasted Cauliflower

Roasted Cauliflower Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’]

Steamed cauliflower, seasoned and roasted in a creamy white wine sauce with butter, garlic, and capers. This savory dish is a perfect way to enjoy your veggies!

Ingredients

• 1 Cauliflower head
• 3 tbsp butter, (divided)
• 2 garlic cloves, (smashed)
• 1 1/2 tbsp drained capers
• 1 tbsp all purpose flour
• 1/3 cup white wine
• 1 cup water
• 1 1/2 tsp salt
• freshly cracked pepper
• Capers and chopped parsley for serving

Instructions

1. Trim the bottom of the cauliflower and remove all the leaves and most of the stem.
2. Steam the cauliflower for 18 minutes or until a toothpick enters easily when pressed into the cauliflower.
3. Meanwhile, preheat the oven to 400ºF (200°C).
4. Heat 2 tablespoons butter in a medium skillet over medium heat. Add the crushed garlic cloves and allow them to cook until they are golden brown on both sides. Add the capers and cook until they begin to brown and have released their juices, then mix in the flour and cook for 1 minute. Add the wine and cook until it boils for about a minute, to release the alcohol. Add the water and reduce the sauce for 4-5 minutes. Add ½ teaspoon salt and mix. Take garlic cloves off the pan.
5. Place steamed cauliflower on top of the sauce and brush with 1 tablespoon of melted butter. Season with 1 teaspoon salt and freshly cracked pepper.
6. Roast for 10-15minutes, depending on the size of your cauliflower, until golden.
7. Finish the cauliflower with extra fresh capers and chopped parsley.

3. Gluten-Free Panzanella

Gluten-Free Panzanella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups gluten-free bread cubes, stale or toasted
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Optional: 1/4 cup pitted olives, chopped

Instructions

1. 1. In a large bowl, toss bread cubes with tomatoes, cucumber, onion, and olives (if using).
2. 2. Whisk olive oil, vinegar, garlic, salt, and pepper; pour over salad and toss to coat.
3. 3. Rest 10-15 minutes to let flavors meld; finish with fresh basil before serving.

4. Bruschetta with Caramelised Pears Grana Padano Riserva

Bruschetta with Caramelised Pears Grana Padano Riserva is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 baguette, sliced into 16 thin slices
• 2 ripe pears, thinly sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1/2 cup Grana Padano Riserva cheese, shaved or finely grated
• Fresh thyme leaves for garnish
• Pinch of salt

Instructions

1. 1. In a skillet, melt butter; add pears, brown sugar, and lemon juice; cook over medium heat until pears are tender and caramelized.
2. 2. Toast baguette slices until golden.
3. 3. Top each slice with caramelised pears and cheese shavings; sprinkle with salt and thyme; serve.

5. Stuffed Cherry Peppers

Stuffed Cherry Peppers Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’50’, ’50 stuffed cherry peppers’]

Stuffed Cherry Peppers are filled with a creamy mixture of tuna, anchovy, capers and parsley. This delicious Italian appetizer recipe, also known as Peperoncini Ripieni, makes a perfect year-round appetizer.

Ingredients

• 50 pickled cherry peppers (14oz/400gram jar (see notes for using fresh cherry peppers))
• 6 1/2 oz (185 grams) canned tuna in oil (undrained)
• 2 tablespoons capers
• 8 anchovies (optional – can be reduced or omitted)
• 1/4 cup chopped Italian parsley
• 1 cup olive oil (approx)

Instructions

1. Take a jar of cherry peppers, drain and allow to dry upside down on kitchen towel
2. Put all remaining ingredients in the bowl of a food processor.
3. Whizz until smooth.
4. Fill a plastic disposable piping bag with the tuna mixture and fill each pepper cup.
5. Carefully place all the fill peppers into an appropriate size sterilized jar with a lid and top up with olive oil before sealing with the lid.
6. Store in the refrigerator.

6. Stone Fruit Caprese Salad

Stone Fruit Caprese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘2’, ‘2 people’]

This baked stone fruit caprese salad without tomatoes makes the most of summer fruits, and combines with creamy mozzarella and basil. Serves 2 as a light lunch.

Ingredients

• 2 apricots (cut into halves or quarters)
• 1 peach (cut into quarters)
• 1 nectarine (cut into quarters)
• 1/4 cup cherries (de-stoned and halved)
• 1 ball mozzarella (torn into pieces)
• handful basil leaves
• 1/2 bag rocket / arugula
• 1 tsp honey
• 2 tbsp extra virgin olive oil
• 1 tsp honey
• pinch salt
• pinch black pepper (optional)
• fruit juice (from the baked fruit)
• 1 tsp apple cider vinegar or white distilled vinegar (optional)

Instructions

1. Preheat the oven to 180C / 360F. Once at temperature scatter the fruit (with the exception of the cherries) on an ovenproof baking tray and drizzle with a tsp of honey. Bake for 15 minutes, or until the fruit has started to soften. Adjust the time depending upon how ripe the fruit is.
2. Add the cherries to the tray and bake for a further 7-8 minutes.
3. Remove from the oven, and carefully spoon out a couple of tsp of the fruit juices that will have collected in the tray. Set aside the fruit and the juice to cool.
4. Arrange the arugala on a plate, then add the fruit, mozzarella and basil.
5. Make the dressing by combining the ingredients, and drizzle over the salad.

7. Vegan Focaccia Bread

Vegan Focaccia (Garlic and Herb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT25M · Total: PT85M · Yield: [‘1’, ‘1 loaf’]

Make the BEST vegan focaccia with 7 ingredients and 5 minutes of kneading. It’s airy inside, chewy, with a crisp, golden crust and irresistible garlic-herb flavor (+ customizable toppings)!

Ingredients

• 1 cup olive oil
• 2 tablespoons minced fresh herbs ((like rosemary, thyme, or oregano))
• 4 garlic cloves (minced)
• 2 cups lukewarm water
• 2 ¼ teaspoons (1 packet) rapid rise yeast
• 1 ½ teaspoons sugar
• 5 cups all-purpose flour (divided)
• ¾ teaspoon salt (plus more for garnish)
• ⅓ cup your choice olives (pitted and halved )

Instructions

1. In a sauté pan over medium heat, warm the olive oil. Stir in the fresh herbs and garlic, and heat for about 1 minute until fragrant and lightly cooked. Reduce the heat if the garlic begins to brown too quickly. Remove from heat and set aside.
2. In a medium bowl, whisk together the lukewarm water, rapid rise yeast, and sugar. Let it sit for 5–10 minutes until bubbles form on the surface.
3. In a large bowl, whisk 2 cups of flour with 1/3 cup of the herb oil and the yeast mixture. Let the mixture rest for 3 minutes.
4. Add the remaining flour and salt, then mix by hand until a smooth dough forms. Knead the dough for about 5 minutes. Cover the bowl with a warm damp towel or plastic wrap and let rise for 45 minutes.
5. While the dough rises, prepare a 9×13-inch pan by spreading 1/3 of the remaining herb oil across the bottom using a brush or paper towel.
6. Preheat the oven to 410 degrees F (210 degrees C).
7. Once the dough has risen, transfer it to the prepared pan and stretch it to fill the corners. Use your fingers to press dimples all over the dough. Spread the remaining herb oil on top and press the olives gently into the dough.
8. Bake for 25 minutes, or until lightly golden. For a crispier top, bake for an additional 5–10 minutes to your preference.

8. Air Fryer Garlic Bread

Air Fryer Garlic Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 baguette, cut into 8 slices
• 4 tablespoons unsalted butter, softened
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)
• Pinch of salt

Instructions

1. 1. Mix butter, garlic, parsley, and salt until well combined.
2. 2. Spread mixture on bread slices.
3. 3. Air fry at 375°F (190°C) for 6-8 minutes, until edges are crispy and cheese is melted, if using.

9. Prosciutto Wrapped Asparagus with Dipping Sauce

Prosciutto Wrapped Asparagus with Dipping Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’20’]

This Prosciutto Wrapped Asparagus is an easy appetizer! It’s roasted in the oven and served with a creamy lemon tarragon dipping sauce.

Ingredients

• 1 lb. asparagus
• 4 oz. prosciutto
• 4 tsp. olive oil (split)
• 1/4 tsp. kosher salt (split)
• 1/4 tsp. pepper (split)
• 1/2 cup sour cream (full fat)
• 3 Tbsp. Dijon mustard
• 2 1/2 Tbsp. lemon juice
• 1/4 tsp. garlic powder
• 1/4 tsp. sugar
• 2 tsp. dried tarragon (or 2 Tbsp. fresh minced tarragon)
• 1/4 tsp. kosher salt
• 1/8 tsp. pepper

Instructions For The Asparagus:

1. Heat the oven to 400 degrees Fahrenheit.
2. Trim the woody ends (about 1 inch) from the bottom of 1 lb. of fresh asparagus.
3. Remove 4 oz. of prosciutto from the package. Cut or tear each slice of prosciutto into quarters or thirds.
4. Wrap each slice of prosciutto around the middle portion of an asparagus spear (or bundle 2-3 spears together if the asparagus is thin).Repeat with the remainder of the asparagus spears and prosciutto.
5. Place half of the prosciutto wrapped asparagus onto one baking sheet. Repeat with the second half onto a separate baking sheet.
6. Drizzle 2 tsp. of olive oil onto the first baking sheet and sprinkle with ⅛ tsp. each of kosher salt and pepper. Make sure the asparagus is evenly coated in the oil and seasoning.Repeat with the second baking sheet, adding another 2 tsp. of olive oil, ⅛ tsp. each of kosher salt and pepper, and tossing to coat.
7. Place the baking sheets in the oven and roast for 15-16 minutes.Once the asparagus is roasted and the prosciutto is crispy, remove the baking sheets from the oven and set aside.

For The Dipping Sauce:

1. To make the dipping sauce, add ½ cup full fat sour cream, 3 Tbsp. Dijon mustard, 2 ½ Tbsp. lemon juice, ½ tsp. sugar, ¼ tsp. garlic powder, ¼ tsp. of kosher salt and ⅛ tsp. of pepper, and 2 tsp. of dried tarragon to a small mixing bowl.
2. Use a small whisk or a fork to stir all of the ingredients until completely combined. The sauce should be easily drizzled over the asparagus. If it’s too thick, simply add a bit more lemon juice or some water to thin it out.
3. To Serve: Arrange the roasted prosciutto wrapped asparagus onto a serving platter. Serve with a small bowl of the dipping sauce. Alternately, the sauce may be drizzled on top of the roasted asparagus.

10. Gluten-Free Focaccia

Gluten-Free Focaccia is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 1/2 cups warm water (around 110°F/43°C), plus more as needed
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup extra-virgin olive oil, plus extra for brushing and pan
• 1 teaspoon granulated sugar
• 1 teaspoon fine salt
• 1 tablespoon finely chopped fresh rosemary (optional)
• Flaky sea salt for topping

Instructions

1. 1. In a small bowl, whisk warm water, sugar, and yeast; let sit 5–10 minutes until foamy.
2. 2. In a large bowl, whisk the gluten-free flour and salt.
3. 3. Stir in 2 tablespoons of the olive oil and the foamy yeast mixture; mix until a soft, slightly sticky dough forms. Add a little more water if needed, a tablespoon at a time.
4. 4. Lightly oil a 9×13-inch baking pan and spread the dough to fill the pan; brush the top with a little oil.
5. 5. Cover the pan and let the dough rise in a warm place for 20–30 minutes.
6. 6. Preheat the oven to 425°F (220°C).
7. 7. Dimple the dough with fingertips, drizzle with remaining olive oil, and sprinkle rosemary and flaky salt over the surface.
8. 8. Bake 18–22 minutes, until the focaccia is golden and hollow-sounding on the bottom.
9. 9. Remove from oven, cool slightly, cut into squares, and serve.

11. Sausage Pinwheels

Delicious Sausage Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT65M · Yield: [’16’]

These Delicious Sausage Pinwheels are made in a buttery puff pastry filled with Italian sausage meat, spinach and cheese, and a flavor of pesto. Irresistibly yummy, this easy recipe will soon become a family’s favorite.

Ingredients

• 1 sheet of puff pastry
• 1 tbsp of olive oil
• 1/2 onion
• 1 cup of spinach
• 1 pound of sausage meat (approx. 5 sausages)
• 4 tbsp. of pesto
• 1 cup of grated old cheddar cheese
• Salt to taste

Instructions

1. Chop the onion into small pieces. Wash the spinach and chop. Set aside.
2. Cut open the sausage, take the sausage meat, and discard the skin.
3. In a pan, on medium-low heat, pour the olive oil and sauté the onion until translucent. (3-4 minutes)
4. On medium heat, add the sausage meat and the salt. Cook for 4-5 minutes and stir occasionally.
5. Add in the spinach and cook for 1-2 minutes. Remove from the heat and set aside.
6. Unroll your pastry on a lightly floured surface if necessary. Spread the pesto evenly.
7. Then, spread the sausage mixture. Leave space (1/2 inch) on the borders.
8. Sprinkle with the cheese.
9. Slowly roll your dough. Wrap in a cling wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F.
10. Take your wrapped dough out of the fridge. Cut it into slices of 1/2 to 3/4 of an inch.
11. Place parchment paper on a baking sheet. Bake for 15 to 20 minutes.
12. Serve warm or at room temperature!

12. Vegan Sheet Pan Panzanella

Vegan Sheet Pan Panzanella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups crusty bread cubes (about 1 inch) or day-old bread, vegan if desired
• 2 cups ripe tomatoes, diced
• 1 cup cucumber, chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/4 cup fresh basil, torn
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olives (optional)
• Salt and black pepper to taste

Instructions

1. 1. Preheat the oven to 400°F (200°C). Spread the bread cubes on a sheet pan, drizzle with 1 tablespoon olive oil, and toast 8–10 minutes until lightly crisp.
2. 2. In a large bowl, whisk the remaining olive oil, red wine vinegar, garlic, salt, and pepper to make a dressing.
3. 3. Add tomatoes, cucumber, red onion, olives (if using) to the dressing and toss to combine.
4. 4. Fold in the toasted bread cubes and let the mixture sit for 10–15 minutes to absorb the flavors.
5. 5. Stir in basil and parsley just before serving; adjust seasoning and serve.

13. Prosciutto Melon and Mozzarella Skewers

Prosciutto Melon & Mozzarella Skewers (w/ Balsamic Glaze) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 people’]

Proscuitto melon skewers are ideal to serve in the spring, summer or early fall. They’re sweet, salty & creamy and always a party hit.

Ingredients

• 1 lb. cantaloupe melon
• 5-6 oz. Prosciutto, thinly sliced
• 10-12 oz. marinated mozzarella balls ((approx. 16-20))
• 16-20 fresh basil leaves, smaller in size
• 1-2 tbsp balsamic vinegar glaze

Instructions

1. Cut your cantaloupe into small cubes that are about 1″ wide. You can also use the larger side of a melon baller. You want about 20 cubes/balls.
2. Tear/rip your prosciutto into small pieces/strips.
3. Start skewering by adding one basil leaf, followed by one mozzarella ball, then your prosciutto, lastly your melon.*When adding your prosciutto, use your own judgement. Make sure to fold/roll the prosciutto before skewering so it holds.
4. To make your skewers stand up, make sure the melon has one flat end. You can trim it if needed before skewering.
5. Drizzle your balsamic vinegar over top each skewer to your liking. Serve chilled.

14. Seafood Salad

Italian Seafood Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1485M · Cook: PT15M · Total: PT1500M

With plenty of fresh herbs and lemon, this salad is light, refreshing and super flavorful. Seafood salad gets better as it marinates so make it a day before serving for the best results!

Ingredients

• 10 Cups water
• 2 Cups dry white wine
• 2 Tablespoons kosher salt
• 1 Pound cleaned squid, tentacles and tubes (tubes cut into 1/2 inch rings)
• 1 1/2 Pounds large raw shrimp (shelled and deveined)
• 1 Pound mussels (scrubbed and debearded)
• 1 (29 ounce) Can scungilli (drained and rinsed)
• 2-3 Celery stalks ((about 1 cup), thinly sliced)
• 1/4 Cup Pickled sweet cherry peppers (minced)
• Fresh parsley (for garnish)
• 1 Lemon (thinly sliced)
• 2 Large garlic cloves (smashed)
• 3/4 Cup olive oil
• 3/4 Cup fresh parsley (roughly chopped)
• 1/2 Cup fresh chives (roughly chopped)
• 3 Tablespoons fresh oregano (roughly chopped)
• 1 Teaspoon lemon zest
• 1/2 Teaspoon kosher salt
• 3 Tablespoons lemon juice

Instructions

1. Make the dressing. Add the olive oil, herbs, and lemon zest to a blender and blend until smooth. Next add the lemon juice and salt and blend again. Set aside.
2. Fill a large pot with the water and wine and bring to a boil. Add the salt to the water and stir.
3. Prepare an ice bath. Fill a large bowl with lots of ice and cold water.
4. Add the squid to the water and cook for 1-2 minutes; until opaque and firm. With a slotted spoon, transfer the squid to the ice bath. Next add the shrimp and cook for 2-3 minutes or until the shrimp are opaque and the tails have curled. Transfer the shrimp to the ice bath. Add the mussels to the pot and cook until they have opened and are firm; 4-5 minutes. Transfer the mussels to the ice bath and discard any that did not open.
5. Drain the seafood well and remove the mussels from their shells. Add the seafood, celery, pickled peppers, and smashed garlic to a large bowl.
6. Taste the dressing an adjust seasoning if necessary. Pour the dressing over the seafood and toss to coat. Add half of the lemon slices to the bowl, cover with plastic wrap and place in the refrigerator for at least 2 hours or up to a day to marinate.
7. Remove the salad from the refrigerator 30 minutes before serving and discard the garlic cloves. Taste the salad and add salt or a squeeze of lemon if needed. Serve the seafood salad with the remaining lemon slices and garnish with fresh parsley.
8. Enjoy!

15. Roasted Grape Tomatoes

Roasted Grape Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [’10’, ’10 servings’]

Roasted Grape Tomatoes take on a whole different flavor profile from fresh as they become sweeter and have more intense tomato goodness. Perfect for an appetizer with whipped feta, as bruschetta, or in a pasta sauce. They make a great side dish also with meats, chicken, and fish.

Ingredients

• 2 lbs grape tomatoes
• ¼ cup olive oil
• 1 tsp Kosher salt
• Freshly ground pepper to taste
• ¼ tsp crushed red chili flakes
• Chopped parsley for garnish

Instructions

1. Preheat oven to 300 degrees F.
2. On a large rimmed baking sheet spread the tomatoes out in a single layer.
3. Drizzle the olive oil over the tomatoes then sprinkle the Kosher salt, fresh ground pepper, and chili flakes over the tomatoes, gently toss to coat.
4. Roast in the 300-degree F oven for 30 minutes.
5. After 30 minutes increase the heat to 425 degrees F (while the tomatoes are still in the oven) and continue to roast for 10-15 minutes more.
6. Once the tomatoes begin to char, they are done. This might even happen before the oven has reached  425F keep an eye on them.
7. Remove the pan from the oven and allow it to cool.
8. Refrigerate until ready to eat. Eat cold, at room temperature, or warm.
9. Just before serving sprinkle with Kosher salt, a dash of olive oil, and chopped parsley.

16. Antipasto Pasta Salad with Italian Vinaigrette Dressing

Antipasto Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [’25’, ’25 servings’]

Antipasto Pasta Salad, served cold, incorporates antipasto/charcuterie favorites with pasta and a tangy, Italian vinaigrette dressing.

Ingredients

• 24 oz tri-color rotini (2 boxes = 24 oz)
• 1 large red onion, diced
• 2-3 bell peppers, diced ((pepper colors are optional, I just like using 1 red, 1 green, 1 orange))
• 1 can (11oz) sliced black olives
• ¼ lb eckrich hard salami, cut into small squares
• ½ lb provolone cheese wedge, cut into small cubes ((*other good alternatives are: asiago, fontinella, bellavitano balsamic))
• 1 cup extra virgin olive oil
• 1 cup red wine vinegar ((I recommend Pompeii or Regina))
• 1 tbsp oregano
• 1 tbsp sugar
• 2 tsp sea salt flakes
• 1 tbsp granulated garlic

Instructions

1. Begin boiling water for pasta. Once it reaches a rolling boil, add the pasta. Turn the heat down to medium so that it doesn’t boil over. Once pasta is cooked al dente (about 10 minutes), remove from heat and pour into a colander to drain and rinse. Rinse under cold water until pasta is cool to the touch.
2. Seed and dice bell peppers and red onion. Add bell peppers and onions to a medium mixing bowl.
3. Cut salami and cheese into small pieces. Salami should be cut into 1/2″ squares, and cheese cut into 1/2″ cubes. Set cheese and salami in separate bowls from the peppers and onions.
4. Whisk dressing ingredients together until well combined. Set dressing in refrigerator to chill as you assemble the salad.
5. Drain the sliced black olives and set aside.
6. Make sure that pasta is well drained in colander. Blot excess water with a paper towel and pour the pasta into a large serving bowl. Use a wooden spoon to gently break up any clumping in the pasta.
7. Add diced peppers and onions incrementally, and stir into pasta so that everything is well distributed.
8. Next, add the cheese, olives, and salami to the bowl with the pasta, peppers, and onions- again stirring until well distributed.
9. Whisk dressing again before pouring over salad. Distribute the dressing as evenly as possible and use two large spoons to toss dressing into salad.
10. Refrigerate before serving for best results. Salad can be made the day before serving. Cover securely to store in the refrigerator and toss again immediately before serving.
11. Enjoy as a side or as a quick meal!!

17. Ricotta and Roasted Red Pepper Crostini

Ricotta and Roasted Red Pepper Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M

Crisp bread rubbed with garlic and topped with lemony ricotta and peppers. The perfect appetizer!

Ingredients

• 1 1/2 Cups whole milk ricotta
• 1 Teaspoon lemon zest
• 1 Teaspoon rosemary (finely minced)
• 1 Baguette (sliced)
• 1/4 Cup olive oil
• 1 Clove garlic
• 1 Cup roasted red pepper (roughly chopped)
• 1/4 Cup pine nuts

Instructions

1. Mix the ricotta, lemon zest and rosemary together in a bowl. Set aside.
2. Pre heat oven to 400 degrees. Brush the baguette slices with olive oil and arrange on a baking sheet. Bake the bread until it’s golden brown at the edges; 10-15 minutes. Rub the bread slices with garlic.
3. In a small non stick pan over medium low heat, toast the pine nuts until golden brown and fragrant; 3- 5 minutes.
4. Spread the ricotta mixture onto each slice of bread and top with the roasted red peppers, toasted pine nuts and a sprinkling of flaky salt. Drizzle with olive oil (optional).
5. Enjoy!

18. Air Fryer Garlic Knots

Air Fryer Garlic Knots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1/2 teaspoon granulated sugar
• 3/4 cup warm water (about 110°F/43°C)
• 1 tablespoon olive oil, plus more for brushing
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter, melted (or olive oil for dairy-free)
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley (optional)
• Parmesan cheese or vegan parmesan for topping (optional)

Instructions

1. 1. In a medium bowl, mix flour, yeast, sugar, and salt. Add warm water and olive oil; mix until a soft dough forms.
2. 2. Knead briefly on a lightly floured surface for 2–3 minutes until smooth; cover and rest 5 minutes.
3. 3. Divide dough into 8 equal strips, tie each into a knot, and place on a parchment-lined air fryer tray or basket.
4. 4. Air fry at 360°F (180°C) for 7–9 minutes, until knots are golden and cooked through.
5. 5. In a small bowl, combine melted butter with minced garlic. Brush garlic butter over hot knots, then sprinkle with parsley and optional cheese.

19. Crispy Fried Zucchini with Marinara

Crispy Fried Zucchini with Marinara is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Fresh zucchini breaded, seasoned, and fried to a golden crisp and served with a light, flavorful, versatile marinara dipping sauce.

Ingredients

• 2 large zucchini
• 1 cup Panko bread crumbs
• 1 cup bread crumbs
• ½ cup all purpose flour
• ½ cup grated Parmesan
• 1 tsp paprika
• ½ tsp sea salt flakes
• ¼ tsp cayenne pepper
• 3 large eggs, for egg wash
• 1 tbsp water, for egg wash
• oil, for frying
• 8 oz tomato sauce
• 15 oz crushed san marzano tomatoes
• ½ tbsp fresh basil, chopped
• ½ tbsp fresh parsley, chopped
• 1 tbsp better than bullion chicken base
• ½ tsp sea salt flakes
• 2-3 tsp granulated garlic (to taste preference)

Instructions

1. Cut the zucchini in half lengthwise and then cut in half again to shorten the halves. Use a mandolin or knife to thinly slice the zucchini.
2. Pat the excess moisture off the zucchini after slicing it, sprinkle it with sea salt flakes, and cover it with a towel. The less water the zucchini has before frying, the better. Set aside to allow time for extra moisture absorption, and prepare marinara sauce
3. Combine tomato sauce, crushed tomatoes, granulated garlic, oregano, parsley, basil, chicken soup base, and sea salt flakes in a sauce pan.
4. Stir and leave it to simmer over low heat.
5. Add flour, Panko bread crumbs, regular bread crumbs, cayenne, sea salt flakes, paprika, parmesan, and fresh ground pepper to a medium sized bowl.  Stir well to combine.
6. Prepare egg wash by adding cold water water and eggs in a separate medium sized bowl and whisk together. Heat oil to 350°F over medium-low heat.
7. Fully submerge a slice of zucchini in the egg wash.  Allow some of the egg wash to run off, and then dip the zucchini slice in the breading/seasoning mix on both sides of the slice.  Immediately (and carefully) place the slice in the oil. Repeat for each slice and fry until golden brown on both sides.
8. Place the crispy fried zucchini on a folded paper towel on a plate.  This will absorb excess oil into the towel and prevent the fried slices from getting soggy.
9. Serve warm with marinara or tzatziki and ENJOY!

Marinara Dipping Sauce

1. Drizzle a small sauce pan with Extra Virgin Olive Oil to coat the bottom of the saucepan.*Normally, this would be where we’d sauté fresh garlic, but we removed it from this recipe because the sauce is being served with flavorful crispy, fried zucchini.
2. Add tomato sauce to the pan and allow it to get to a warm temperature.
3. Add crushed tomatoes, granulated garlic, parsley, basil, sea salt and chicken soup base to sauce pan. Stir well (so ingredients are distributed throughout) and allow it to simmer for at least 15 minutes (the longer the better). Stir frequently so the sauce does not burn.
4. Remove sauce from heat and allow it to cool a few minutes before serving.
5. Serve warm with Crispy Fried Zucchini

20. Bruschetta

Bruschetta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT8M · Total: PT33M · Yield: [‘6’, ‘6 (serves 4-6)’]

Bruschetta is a beautiful summer appetizer of tomatoes, onion, garlic, fresh basil, and olive oil over flavorful, toasted bread slices.

Ingredients

• 6-8 oz French baguette or Italian loaf
• 2-3 tbsp olive oil
• 1 garlic clove
• coarse sea salt (or coarse kosher salt)
• 1.25 lbs vine tomatoes (or Roma tomatoes, or cherry tomatoes)
• 1/2 small red onion
• 1/4 cup fresh minced basil
• 1 garlic clove
• 2 tbsp olive oil
• coarse sea salt (or coarse kosher salt)

Instructions Peel tomatoes (optional):

1. Heat up a large pot of water and prepare a bowl with iced water. Bring the water to boil and set iced water bowl close to the stove.
2. Slice a small x across the bottom of each tomato (not the part that attaches to the vine).
3. Working in batches of 3 or 4 tomatoes, add them to the boiling water for 25-30 seconds. You will see the skin starting to peel off where it’s sliced.
4. Use a slotted spoon to take tomato out of the pot and into the ice bath. Once cooled after a few seconds, take them out onto the cutting board and peel the skin off with your hands. It should come off nice and easy.
5. Dice tomatoes into small pieces.

Salt Tomatoes:

1. Cut cherry tomatoes in half and cut other tomatoes into about 1/2 inch chunks. Place tomatoes into a strainer and place the strainer inside a wide bowl to catch the juices. Sprinkle tomatoes with salt, mix, and let them stand while you prepare the bread.

Toasting Bread:

1. Preheat the oven to 425°. Don’t line or grease a thin rimmed baking sheet.
2. Slice baguette into thin slices and press a garlic clove into the olive oil. Mix oil and garlic very well.
3. Brush each slice of bread with olive oil on both sides. Place the bread slices onto the rimmed baking sheet in one layer. Sprinkle some coarse salt over the bread and bake for 6-8 minutes, until golden brown.
4. Take the bread out of the oven and cool on a wire rack.

Bruschetta Topping:

1. Discard accumulated tomato juices or save it to make tomato vinaigrette.
2. Combine diced tomatoes in a mixing bowl with minced basil, pressed garlic, and diced red onion. Stir in olive oil and taste to see if you need to add more salt.
3. Top off each bread slice with some tomato topping and serve right away.

21. Marinated Mozzarella Balls

Marinated Mozzarella Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1M · Total: PT6M · Yield: [‘8’]

Marinated Mozzarella Balls make for a great appetizer when entertaining. Serve with crusty bread, roasted red peppers, and or even fresh tomatoes.

Ingredients

• 10 oz mozzarella balls (ciliegine mozzarella)
• 1/3-1/2 cup olive oil
• 3 leaves basil (fresh)
• 4 leaves parsley (fresh)
• 1/2 teaspoon crushed red pepper flakes
• 3 cloves garlic
• salt + pepper to taste

Instructions

1. Remove the mozzarella from the water and pat dry.
2. Place the cheese in your desired container, we use a mason jar.
3. Pour the olive oil into the container just enough to marinate the mozzarella.
4. Chop up your fresh herbs and garlic and place into the container.
5. Add in crushed red pepper flakes, salt, and pepper.
6. Place a lid on the container and give a good shake to mix the fresh herbs and spices all around the mozzarella cheese.
7. Allow mozzarella to marinate in the fridge for a few hours before serving. If in a rush, we recommend at least 30 minutes for flavors to get into the mozzarella.

22. Sausage Tomato Orzo Soup

Sausage Orzo Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

A hearty, warming soup loaded with orzo, Italian sausage, tomatoes, garlic, and onion. Serve with hunks of crusty bread for a comforting soup all year round.

Ingredients

• 2 Tablespoons olive oil
• 1/2 pound Italian sausage links (casings removed; rolled into bite-sized pieces)
• 1/2 cup red onion (diced)
• 3 cloves garlic (finely chopped)
• 2 stalks celery (chopped)
• 1 cup orzo pasta
• 6 cups reduced-sodium chicken broth
• 30 ounces diced tomatoes (two 15-oz cans)
• 1 Tablespoon dried Italian seasoning
• 1 Tablespoon dried Oregano
• 1/2 teaspoon ground fennel
• 1 teaspoon salt
• black pepper to taste

Instructions

1. In a 3.5-quart soup pot over medium-high flame, heat olive oil until shimmering (about 1-2 min).
2. Add sausage pieces and sauté until lightly browned; transfer cooked pieces to a plate and set aside.
3. To the heated, oiled pan, add onion, garlic, and celery. Sauté until fragrant and slightly tender, stirring as needed (3-4 min).
4. Add orzo and sauté to lightly brown (2-3 min).
5. Add chicken broth, diced tomatoes (with their juice), Italian seasoning, oregano, fennel, salt, and pepper.
6. Bring to boil and continue boiling until pasta is cooked through (about 10 min). Add sausage back to pot about halfway through the boiling process.
7. Serve warm.

23. Antipasto Skewers

Antipasto Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT140M · Yield: [’12’, ’12 servings’]

These Antipasto Skewers are a delicious, fun twist on a classic appetizer!

Ingredients

• 12 mozzarella balls (cocktail sized)
• 5 tablespoons Italian dressing (divided)
• 12 cherry tomatoes
• 12 pitted olives
• 24 refrigerated cheese tortellini
• 12 marinated artichokes
• 12 slices roasted red pepper (about 1″ each)
• 24 slices salami (or substitute half for Mortedella)
• balsamic reduction (for garnish, optional)
• chopped fresh parsley (or basil, for garnish, optional)

Instructions

1. Combine bocconcini and 2 tablespoons Italian dressing. Marinate at least 2 hours or overnight.
2. Meanwhile, cook tortellini according to package directions. Drain well and run under cold water to stop cooking. Toss with Italian dressing and let marinate 1 hour.
3. Thread items on 6″ wooden skewers alternating colors and textures.
4. Cover and refrigerate up to 24 hours. Sprinkle with herbs and drizzle with balsamic reduction just before serving if desired.

24. Burrata Salad with Prosciutto and Nectarines

Burrata Salad with Prosciutto and Nectarines is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘4’]

Savor the flavors of summer with creamy burrata, peak-season nectarines, farmers market tomatoes and thin slices of salty prosciutto topped with torn basil and a super simple vinaigrette.

Ingredients

• 1 pint cherry tomatoes
• 2-3 heirloom tomatoes (or any ripe summer tomato)
• 3 ripe nectarines (or peaches)
• 1 small shallot (peeled and thinly sliced)
• 8 oz burrata
• 8 thin slices prosciutto
• 1 bunch watercress
• 1 loosely packed cup basil leaves
• flakey sea salt and freshly cracked black pepper
• 2 tablespoons champagne vinegar (or balsamic)
• 1/4 cup olive oil

Instructions

1. Optional While assembling this salad I like to pop my serving platter in the refrigerator for 5-10 minutes to get nice and cold. This helps keep the salad nice and cool and refreshing. A chilled platter really comes in handy if you’re serving this salad outside in the summer.
2. Slice the cherry tomatoes in half and the heirloom tomatoes into large, irregular chunks. Season lightly with salt. Arrange the tomatoes across a large plate or platter. Slice the nectarines into wedges and dot them around the platter in between and on top of the tomatoes. Do the same with the sliced shallot.
3. Put the olive oil, vinegar and a few turns of freshly cracked black pepper into small jar with a tight-fitting lid. Give it a good shake then drizzle the dressing across the tomatoes and nectarines.
4. Place a ball of burrata in the middle of the platter. Tuck the prosciutto slices between the tomatoes and nectarines. Sprinkle the watercress and basil leaves all around. Season with flakey sea salt and freshly cracked black pepper. Serve right away.

25. Sicilian Rice Balls

Arancini con Ragù (Sicilian Rice Balls Stuffed with Meat Sauce) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT30M · Yield: [’12’, ’12 arancini’]

Learn how to make Arancini, the irresistible Sicilian snack: fried rice balls stuffed with meat sauce. Helpful step-by-step pictures included!

Ingredients

• 2 ¼ cups chicken stock, (or vegetable stock)
• 1 tbsp extra-virgin olive oil
• 5 oz risotto rice
• 2 oz finely grated Parmigiano-Reggiano cheese ((about 1 cup))
• 1 large egg
• ½ cup leftover Bolognese sauce,
• ¼ cup frozen green peas, thawed
• 12 mozzarella cubes or bocconcini balls
• 1 cup all-purpose flour
• 2 eggs
• 2 cups fine, dry breadcrumbs
• 2 cups vegetable oil
• Tomato sauce, (or)
• Aïoli (garlic mayonnaise)

Instructions Make the risotto:

1. In a large saucepan, bring the broth and olive oil to a boil. Stir in the rice, return to the boil, then lower the heat to keep to a gentle simmer. Cook the rice, uncovered, until al dente (tender but firm) about 12 minutes. When the rice is cooked, if there’s a bit of liquid remaining, drain it in a colander (any remaining liquid should be thick, heavy cream-like). Gently stir the rice in the colander to make sure any excess liquid drains out. Spread the rice on a baking tray and cool to room temperature. You can also refrigerate the rice for up to 24 hours at this point.
2. When the rice is cool, scrape it into a large mixing bowl and mix in the Parmigiano-Reggiano cheese and the egg.

Prepare the sauce:

1. Warm up the Bolognese sauce, or meat sauce of your choosing, then stir in the peas. Set aside.

Get your workstation ready:

1. Set the bowl of risotto, the meat sauce, and the cheese cubes in front of you, assembly-line style. Place a baking sheet nearby to put the rice balls on as you’re making them. Take out a large ice cream scoop if you have one (it handily measures out the exact amount of rice you need for each arancini: ¼ cup / 60 ml.) Put disposable gloves on if you wish because it’s a bit of a messy business.

How to shape the arancini:

1. Take 1/4 cup (60 ml) of the rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in about 1 tbsp (15 ml) of the meat sauce. Drop a bocconcini ball or mozzarella cube in the center of the sauce. Using both hands, gently work the rice so that it completely encloses the meat sauce and cheese, slowly closing your hands over the rice ball to make it perfectly round.
2. Continue forming arancini with the remaining risotto and meat sauce. Once all the arancini are formed, freeze for 20 minutes. This will help them remain perfectly round as they fry.

Dredge the arancini:

1. Place three shallow bowls on your working surface. Put the flour in the first bowl, whisk the 2 eggs in the second one, and put the breadcrumbs in the last bowl. Set another clean baking sheet nearby to put the rice balls on as you’re dredging them.
2. Dredge one rice ball in flour to coat all sides. Tap off excess flour. Roll the rice ball in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice ball in the breadcrumbs, pressing lightly to coat evenly with the crumbs. Transfer to the baking sheet and repeat with the remaining rice balls.

Fry the arancini:

1. If you’d like to serve the rice balls right after making them, heat the oven to 200°F (95°C) or to the lowest setting to keep the arancini warm as you fry them. Line a baking sheet with a double thickness of paper towels.
2. Pour the vegetable oil into a large stockpot so the oil comes up about 2 inches (5 cm) up the sides of the pot. The size of the pot you’re using may require the use of more oil; add more oil if needed to make up for the difference.
3. If working WITH a thermometer: Insert a deep-fry thermometer in the oil and heat the oil over medium heat to 375°F (190°C). (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches the right temperature, keep an eye on it and adjust the heat under the saucepan to maintain a steady temperature throughout the frying process.
4. If working WITHOUT a thermometer: Test the temperature of the oil by dipping a small chunk of rice in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn’t hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
5. When the oil comes to temperature: Carefully slip 2 or 3 arancini into the oil (don’t overcrowd the pot). Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls.
6. MAKE-AHEAD TIPS: To make the arancini ahead of time, simply let them cool to room temperature on the paper towel-lined baking sheet after frying. Once cool, store in an airtight container in the fridge. To reheat, preheat the oven to 325°F (170°C). Set the rice balls on a greased baking sheet and warm for 10 minutes in the oven, turning them halfway through.
7. SERVING: Arancini can be served hot or at room temperature. Sicilian rice balls are wonderful served as a snack or an appetizer with tomato sauce or garlic mayo on the side, or a main course along with a hearty salad.

26. Caprese Salsa

Caprese Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT28M · Yield: [‘2’, ‘2 cups’]

This Caprese Salsa is made with finely diced tomatoes, shallots, basil, and mozzarella tossed in a balsamic glaze and scooped up with some buttery Ritz crackers!

Ingredients

• 1/4 cup balsamic vinegar
• 1 T. shallots (finely chopped)
• 1 cup tomatoes (insides removed and finely chopped)
• 1 cup mozzarella (chopped)
• 1 T. chopped fresh basil

Instructions

1. Add the balsamic vinegar to a small saucepan over medium heat for about 8 minutes. The balsamic vinegar will become a thick and will be reduced down to 1 tablespoon. Set aside and let cool.
2. Add the chopped shallots to a small bowl.
3. Cut and remove all of the seeds and juice from the inside of the tomatoes. Finely chop the tomatoes and add to the bowl.
4. I placed my mozzarella in the freezer for about 30 minutes before cutting to firm it up. Add the chopped mozzarella into the bowl with the tomatoes and shallots.
5. Grab a bunch of fresh basil and cut it using scissors. I left mine in ribbons. I filled up a tablespoon with the fresh basil and threw it in the salsa.
6. Stir the ingredients together.
7. Add the 1 tablespoon of balsamic glaze to the salsa. It will be really thick once it’s cooled. Stir to combine.
8. Serve with RITZ Crackers.

27. Prosciutto and Melon

Prosciutto and Melon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

Prosciutto and Melon is a fun and easy classic Italian appetizer made with fresh and juicy cantaloupe and thinly sliced prosciutto. To make it more interesting, add some fresh mozzarella balls and a sweet and tangy balsamic reduction.

Ingredients

• 1 cantaloupe (that weight 2 1/2-3 pounds )
• 6-8 oz prosciutto
• 8 oz fresh mozzarella balls
• 1/2 cup balsamic vinaigrette
• 1 tbsp brown sugar

Instructions

1. Cut the melon in half and take out all the seeds. Peel the melon and cut each half into cubes. Keep the cubes no bigger than about an inch.
2. Wrap 1/2 a slice of prosciutto around each cube and secure it with a toothpick. (If the cube of melon is pretty big of the prosciutto is very thin, you can wrap a whole slice around the melon cube.)
3. Serve right away!

With Mozzarella and Balsamic Reduction:

1. For balsamic reduction: Combine balsamic vinegar and brown sugar in a small sauce pot, over medium heat, and bring mixture to simmer.
2. Once it starts to simmer, turn the heat down to medium-low. Let vinegar slow-simmer, stirring occasionally, until the mixture reduces and thickens. It should be thick enough to coats the spoon but note that as the reduction cools, it will get thicker. It will take 7-10 minutes but please note, that it will start to thicken fast during the last couple of minutes so keep an eye on it. Also, remember that a reduction continues to thicken as it cools!
3. Take the pot off the heat and pour the balsamic reduction into a bowl to cool down.
4. Add a mozzarella ball in top of each prosciutto wrapped melon, on top of the toothpick and drizzle with balsamic reduction.

28. Italian Sausage Stuffed Mushrooms

Italian Sausage Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’24’]

These Italian Sausage Stuffed Mushrooms are a quick and easy hot appetizer. Sure to disappear fast!

Ingredients

• 24 large whole fresh mushrooms
• 8 ounces hot Italian sausage (or mild)
• 3 garlic cloves minced
• 1/2 small onion diced (about 1/3 cup)
• 1 8- ounce package of cream cheese softened
• 1/4 cup Parmesan cheese
• 1/4 cup Italian Panko bread crumbs (plus more for topping)
• Fresh chopped parsley

Instructions

1. Preheat oven to 400 degrees
2. Remove stems and dice them up and set aside. Gently wipe mushrooms clean with a damp paper towel.
3. In a large skillet on medium heat, cook sausage, and onion until sausage is no longer pink drain grease and add mushrooms stems and garlic and cook another minute. Remove and let cool.
4. In a medium bowl add cream cheese, Parmesan cheese bread crumbs. Add in sausage mixture and mix until combined.
5. Spoon mixture into mushroom caps and place on a baking sheet or oven safe dish. Sprinkle with more Panko bread crumbs. Don’t overcrowd the pan/dish or the mushrooms will end up steaming.
6. Bake for approximately 15-20 minutes. Or until the mushrooms are tender and the stuffing is golden. Sprinkle fresh chopped parsley on top and serve!

29. Antipasto Tortellini Pasta Salad

Antipasto Tortellini Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

An easy Italian pasta salad recipe. Antipasto Tortellini Pasta Salad with tortellini, salami, pepperoni, fresh mozzarella, peppers and cucumbers. This cold pasta salad is the perfect side dish for BBQs, potlucks or even meal prepping for the week. Perfect salad for quick lunches and picnics.

Ingredients

• 19 oz package of Cheese Tortellini (frozen or fresh)
• 3 oz of Baby Spinach
• 1 Cucumber cubed
• 1/2 red bell pepper diced
• 6 Slices of Salami diced
• 6 Slices of Pepperoni diced
• 8oz of Mozzarella Pearls
• 1/2 Cup of Italian Dressing
• Salt and Pepper

Instructions

1. Cook tortellini according to directions on the package. Strain and rinse with cold water to stop cooking.
2. In a large bowl toss tortellini and baby spinach together.
3. Combine peppers, cucumbers, Mozzarella, salami and pepperoni.
4. Stir in Italian dressing and add salt and pepper to taste.
5. Refrigerate for 1-2 hours and it’s ready to serve.

30. Caprese Skewers

Caprese Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [’12’, ’12 skewers’]

Caprese Skewers are a flavorful appetizer with creamy mozzarella, juicy cherry tomatoes, and fresh basil leaves flavored with olive oil and seasonings!

Ingredients

• 12 mozzarella balls (bocconcini)
• ¼ cup olive oil
• ½ teaspoon Italian seasoning
• 1 clove garlic (sliced, optional)
• salt and black pepper (to taste)
• 24 cherry tomatoes (or grape tomatoes, about 1 pint)
• 24 small basil leaves (or 12 large)
• 2 tablespoons balsamic glaze (optional)

Instructions

1. Combine olive oil, Italian seasoning, garlic if using, and mozzarella. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
2. Wash tomatoes and basil leaves and gently pat dry. If basil leaves are large, rip in half.
3. Thread a cherry tomato on each skewer followed by a basil leaf, a mozzarella ball, another basil leave and finally another tomato.
4. Discard garlic slices (or reserve for cooking) and drizzle 1 tablespoon olive oil marinade and balsamic glaze over skewers. Season with salt & pepper.

31. Vegan Risotto Balls

Vegan Arancini Balls with Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’, ’12 aracini’]

Yummy leftover risotto becomes delicious mushroom filled arancini! Crunchy on the outside and lovely and creamy in the middle

Ingredients

• 150 g panko breadcrumbs
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 tsp salt (flakey maldon seasalt is nicest!)
• 500 g cooked risotto (See the instructions below to make from scratch)
• 100 g vegan mozzarella (diced into 1cm cubes.)
• 100 g sauteed mushrooms (or other filling. See below to make the mushrooms. )
• 300 g risotto rice (arborio or carnaroli)
• 50 g dried mushrooms
• 1 large onion ( finely chopped)
• 2 garlic cloves finely chopped
• 130 g frozen peas
• 1 tbsp olive oil
• 1300 ml vegetable stock (use a good quality stock cube or boullion if you don’t have fresh. )
• 175 ml white wine (or use 1 tbsp cider vinegar and 1 tsp sugar in 160ml water.)
• 2 tbsp nutritional yeast
• 1 tbsp white miso
• Salt & Pepper to season
• 100 g chestnut mushrooms (or a mixture of wild and chestnut mushrooms)
• 1 tsp thyme
• 2 tbsp white wine
• 1 tsp olive oil
• 2 cloves garlic (roughly sliced)
• salt & pepper to taste
• chilli flakes to taste (optional)

Instructions To make the risotto if you do not have leftover risotto

1. Pour the stock into a medium saucepan, and add the dried mushrooms.
2. Bring to a simmer and let the mushrooms steep in it, squishing them around so they let out all their delicious mushroomy essence. Keep them in the stock until later when you’ll need them.
3. In a big saucepan, warm the olive oil gently, then add the onions & garlic cook until translucent.
4. Add the rice and stir until slicked with the oil & mixed in with the onions & garlic.
5. Add the white wine & stir until soaked into the rice.
6. Then. And this is the CRUCIAL bit with risotto. Add in a ladle of the stock. And stir until soaked in over a lowish heat.
7. And repeat the step above.
8. Now is a good time to start cooking the mushrooms to top the risotto. See instructions below.
9. Keep repeating the ladling of the stock and stirring until the rice becomes soft and creamy.
10. Pull the dried out of the broth, squeezing them hard to get the moisture out & the last of their juicy flavour, and chop the caps really finely.
11. If you start running out of stock, add more hot water from the kettle to the stock pot.
12. The rice should be just getting soft, and getting risotto-y on the outside, but still be a bit chalky in the middle.
13. Chop up the dried mushrooms and add them into the risotto.
14. Add the peas and stir.
15. Let the peas cook & the spinach wilt.
16. Check the rice is fully cooked through.
17. If it isn’t,add more stock & stir.
18. Now. Add in the miso and nutritional yeast and stir well.
19. Taste- and add extra miso/salt/pepper/nutritional yeast to taste.

For the sauteed mushrooms

1. In a large pan sautee two garlic cloves in olive oil.
2. Add in the fresh mushrooms, thyme, a sprinkle of salt and cook down.
3. Add a splash of white wine and let it cook off.
4. Chop the cooked mushrooms finely so they can be used to stuff the arancini.

To assemble the arancini

1. Make sure your risotto is cool enough to handle!
2. On a large plate, mix up the breadcrumbs with the olive oil, nutritional yeast and a pinch of salt.. This ensures an evenly cooked crunchy crust.
3. Make a large golfball sized ball out of the risotto. (About 1 large tablespoon)
4. Hollow out the ball and add in a little bit of mushroom and a cube of mozzarella.
5. Close the risotto over the filling so it is hidden insice.
6. Roll the risotto in the breadcrumbs (risotto is nice and sticky, so they will stick well!)
7. Repeat with the rest of the risotto.
8. Cook the arancini balls in your airfryer at 180°C/356°F for about 10 minutes. Alternatively pan fry or oven bake at 180°C/356°F for roughly 20 minutes.
9. Serve fresh and hot with napkins in case of mess!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.