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Double Tomato Bruschetta

Submitted by: Laurie Thompson

A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.

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Dulcia Domestica

Submitted by: Talia

These dates are stuffed with chopped pine nuts, cooked in wine and honey and then cooled before being devoured.

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Papa Felico's Garlic Sausage Bread

Submitted by: Diane Felico

Italian bread is topped with sausage, tomato, mozzarella cheese, red bell pepper, and a homemade balsamic vinaigrette to make this delicious treat.

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Tarradls (Italian Pepper Rings)

Submitted by: Vince

These savory Italian bread rings with a bite of black pepper are hiding whole almonds within. They make a terrific snack or a novel dinner accompaniment.

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Spinach Arancini

Submitted by: NM Dawn

Home Town: Albuquerque, New Mexico, USA

Living In: Tijeras, New Mexico, USA

I used to live in Sicily, and these stuffed rice balls were a favorite of mine! 'Arancini' means 'Little Oranges' in Italian, named so because the little breaded rice balls resemble small oranges so much.

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Ali's Amazing Bruschetta

Submitted by: Alison

This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.

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The Best Meatballs

Submitted by: Geanine

Home Town: Holbrook, New York, USA

Living In: Abington, Pennsylvania, USA

Meatballs made with ground beef, veal and pork, with garlic and Romano cheese. Finish cooking in your favorite marinara sauce.

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Tomato and Mozzarella Bites

Submitted by: MADDIECAT

A great way to serve tomato mozzarella salad. Great presentation. Always a hit. You can find the bite-sized mozzarella at most supermarkets. If they are on the larger side, cut them in half.

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Bruschetta I

Submitted by: Janice

Garlic-rubbed toasts serve as the base for this classic Italian appetizer -fresh tomatoes, basil and red onion are heaped atop.

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Boniet

Submitted by: The Iron Chef -- Suzi-Q

Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

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Bruschetta al Pomodoro

Submitted by: Ada

This is a delicious way to use all the extra tomatoes and basil growing in the garden. Buon appetito!

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Buttermilk-Battered Calamari

Submitted by: NUSH7

Home Town: Melbourne, Victoria, Australia

Living In: Ann Arbor, Michigan, USA

This is a great recipe for those who love battered calamari. It's so simple and the finished product is awesome! Serve with marinara sauce for dipping.

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Artichoke, Cheese and Olive Antipasto

Submitted by: chellebelle

Living In: Olympia, Washington, USA

A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!

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Arangini (Italian Rice Balls)

Submitted by: MaxieX

Crispy meatball-sized appetizers with deep fried outsides and moist herb and cheese insides.

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Bruschetta I

Submitted by: Dawn

Fresh tomatoes, parsley, chives, garlic and basil create this beautiful, tasty dish. Add balsamic vinegar if you like. Serve on toasted French bread with pesto, or enjoy it all by itself.

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Bagna Cauda

Submitted by: Julie P.

This exciting Italian dipping sauce is meant to be served warm with bread, lettuce, cabbage, or whatever inspires you. The creamy blend of garlic and anchovies will become a favorite!

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Marinara Dipping Sauce

Submitted by: Jackie Smith

Serve this traditional marinara sauce with warm bread. Garlic bread would also be delicious!

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Crostini with Mozzarella and Tomato

Submitted by: Eleanor Gerbino

I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.

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Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Submitted by: crd5055

A specialty of Piedmont, Italy, this buttery, rich blend of garlic, anchovies and sardines is outstanding spread warm on bread, or as a dip for vegetables.

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Italian Appetizer - Bagna Cauda

Submitted by: DENVAL

Home Town: Vineland, New Jersey, USA

Living In: Rehoboth Beach, Delaware, USA

An excellent garlic dip that is easy to make with just a few ingredients. Serve warm with Italian bread, lettuce leaves, green pepper, celery, broccoli or cauliflower.

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Authentic Italian Appetizers : Top 20

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Top 20

Newest

Double Tomato Bruschetta

Dulcia Domestica

Papa Felico's Garlic Sausage Bread

Tarradls (Italian Pepper Rings)

Spinach Arancini

Ali's Amazing Bruschetta

The Best Meatballs

Tomato and Mozzarella Bites

Bruschetta I

Boniet

Bruschetta al Pomodoro

Buttermilk-Battered Calamari

Artichoke, Cheese and Olive Antipasto

Arangini (Italian Rice Balls)

Bruschetta I

Bagna Cauda

Marinara Dipping Sauce

Crostini with Mozzarella and Tomato

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

Italian Appetizer - Bagna Cauda

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