We know antipasti from Italian cuisine. They are small, delicious snacks or appetizers that you like to eat before the main meal. In Italian, antipasto actually means just that – “before the meal”. The appetizing little things are served cold on a plate either as a topping on small rolls or separately. They are always welcome and very easy to prepare. You'll soon find out how to make delicious antipasti yourself.
Make your own antipasti: What products are included?
Classic antipasti are marinated vegetables such as zucchini, eggplant, peppers, mushrooms and sun-dried tomatoes. There are also a number of cheese and sausage specialties, such as Parma ham, prosciuto, spicy Salsiccia sausages, Parmesan cheese, mozzarella, smoked scamorza cheese and others. Seafood marinated in herbal oil also enriches the plate. There is always crispy baked ciabatta sliced - bruschetta that you can garnish yourself or have a topping already on it. All products and food are carefully cut into bite-sized pieces or offered as appetizers so that you can help yourself.
How are antipasti served?
If you are inviting guests to dinner or a party at short notice, then you should serve antipasti. They always work and are also easy and relatively quick to prepare. All you need is fresh, high-quality products. What is important here is how you combine and offer them. Don't forget that the eye is eating and arrange beautifully on a serving platter. Create areas in the plate for meat, fish and vegetables. Most of the time, the treats are eaten using toothpicks, wooden skewers or simply by hand. Why is it advisable to put enough napkins and perhaps a small bowl with water and a slice of lemon on the table.
Recipes
Italian antipasti are traditionally served on small slices of toasted bread - bruschetta or some are also offered. In the original it is white bread – ciabatta sliced and roasted in the oven. In our eating culture we are used to the baguette, which can also be briefly toasted in the toaster. Each slice of white bread is then rubbed with a clove of garlic. We have some inspiration for you on how to top the bruschetta in a tasty way.
Garnish the bruschetta with tomatoes in the classic way
Ingredients:
- White bread – ciabatta/baguette, sliced
- Garlic
- Tomatoes
- Basil
- olive oil
- Salt and pepper
Peel the tomatoes, core them and cut them into small cubes. Finely chop the basil and add to the tomatoes. Mix with olive oil, grate garlic and season with salt and pepper. Cut the bread slices into bite-sized pieces, toast them immediately before serving and spread them with the tomato sauce.
Ciabatta gratinated with mozzarella
Ingredients:
- 8 slices of ciabatta
- 8 slices of mozzarella
- 1 small eggplant
- 1 root Paprika
- 2 artichokes from the jar
- 120 Gramm Ricotta
- 1 jar of green or red pesto
- Salt and pepper
First pre-cook the fresh vegetables. Cut the peppers into wedges, peel the eggplant and cut it into thin strips. Cover the baking tray with baking paper, spread the vegetables on it, brush some oil over it and cook in the oven preheated to 200 degrees. In these timesArtichokes from a jarTake, drain and cut into four parts.
You can buy the pesto ready-made in a jar or make it yourself. To prepare green basil pesto: lots of basil leaves, garlic, pine nuts, parmesan and oil. Everything goes into a blender and it's done. To prepare red tomato pesto you will need: dried tomatoes in oil, pine nuts, garlic, parmesan and olive oil. Puree all ingredients with a hand blender until smooth.
Before serving, toast the bread a little in the oven, then spread it with the pesto and add some vegetables on top. Place a slice of mozzarella on top and bake briefly in the oven.
Rolled eggplants with tomato sauce
Ingredients for four servings:
- 600 grams of eggplant
- 1/2 bunch of thyme
- 1/2 Bund Oregano
- 75 ml olive oil
For the tomato sauce:
- 150 grams of fresh tomatoes
- 15 grams of dried tomatoes
- 1 bunch of basil
- 30 ml olive oil
- 1 pinch of sugar
- Salt and pepper
First prepare the tomato sauce: Rinse, peel and dice the fresh tomatoes. Puree the dried tomatoes with the olive oil in the blender. Finely chop the basil leaves and mix with the tomato puree and diced tomatoes. Season with salt and pepper.
Rinse the aubergines and cut them lengthways about 2 mm thin. Let it sit in very well salted water for about 10 minutes. This means that the eggplant does not become bitter, but rather delicate. Rinse the slices and place them on a baking tray lined with baking paper. Separately, finely puree the oregano, thyme and olive oil. Spread the eggplant thinly with this herb mixture. Brown briefly in the preheated oven, but not for too long, as the slices quickly become too crispy and cannot be rolled up afterwards. Remove from the oven, season a little with salt and pepper, roll up and pour the tomato sauce over it.
Apricot cream cheese dip
Ingredients for four servings:
- 200 g double cream cheese
- 60 g dried soft apricot, finely diced
- 75g brown sugar
- 300 ml Balsamic
- 4 tbsp mineral water with gas
- 3 stalks parsley, finely chopped
- 2 tbsp olive oil
- Salt and pepper
Set the stove to maximum, add vinegar and sugar to a pot and simmer for about 5-7 minutes. Allow the created syrup to cool. Beat the cream cheese and mineral water with a whisk or a fork until creamy. Add apricots and parsley and season with salt and pepper. Serve the dip on slices of bread and drizzle some syrup over it.
Grilled vegetables with herbs and mozzarella
Ingredients for four servings:
- 1 Bun Karotte
- 4 onions
- 2 peppers
- 350 g Zucchini
- 6 leaves of sage
- dried tomatoes
- 250 g Mozzarella
- 3 tbsp olive oil
- 2 THE Balsamic
- Oregano
- Sea salt
- Pfeffer
Preheat oven to 180 degrees. Rinse the onions, carrots, peppers and zucchini, peel them, remove the seeds and cut them roughly into a bowl. Add sage, oregano, sea salt, pepper, olive oil and balsamic vinegar and mix thoroughly. Shake everything into a baking mix and bake in the oven for about 15 minutes. Cut the dried tomatoes and mozzarella into pieces and serve with the vegetables. Drizzle with olive oil if desired.
Pickled mushrooms
Ingredients for 4 servings:
- 425 g Mushrooms
- 175 g vegetable stock
- 2 stalks parsley, the leaves roughly chopped
- 2 cloves of garlic, finely chopped
- 2 tbsp olive oil
- 3 THE Balsamic
- Salt and pepper
Heat the oil in a pan and sauté the garlic for 1 minute until translucent. Add mushrooms and fry, stirring constantly, for 3-4 minutes. Season with salt and pepper, then add the parsley and the vegetable stock. Simmer for 1 minute, add balsamic vinegar and cook for another 2-3 minutes. Allow to cool and steep for 2 hours before serving.
Fresh melon with prosciutto
Ingredients for 4 servings:
- 1/2 or 4 wedges of cantaloupe, deseeded
- 4 thin slices of good quality prosciutto
Cut the melon wedges into bite-sized pieces and wrap each with a ham. Skewer on toothpicks and serve cold.
Make your own antipasti with meat specialties: fresh figs with Parma ham
Ingredients for four servings:
- 4 ripe figs
- 4 slices of Parma ham
- 3 stalks of basil
- 2 tbsp balsamic syrup (you can also make it yourself, see above)
- freshly ground pepper
Wash and quarter the figs. Pluck basil stems. Roll up a slice of Parma ham like a nest. Put figs in. Drizzle with balsamic syrup, garnish with basil and season with pepper.
Make your own antipasti with breadsticks and coppa
Ingredients for 3 servings:
- 9 breadsticks
- 50 g Cup
- 200 g fresh cheese
- 1 EL Stage
- 40 g sun-dried tomatoes in oil
- 100 g Cherry Tomatoes
- 1 tbsp finely chopped parsley
- Garlic
- Salt and pepper
Wrap breadsticks with thinly sliced coppa and arrange on a platter. To do this, prepare a dip from cream cheese and cream in the mixer. Drain oil from dried tomatoes and add. Also add the garlic and parsley. Finally season with salt and pepper. Arrange the dip in the middle of the plate, spread the cherry tomatoes on top and the breadsticks next to it.
Make breadsticks yourself – recipe
Ingredients for the dough:
- 275ml water
- 1 pack of dry yeast
- 500 g wheat flour type 405
- 2 tsp salt
- 3 tbsp olive oil
- for sprinkling: sesame, poppy seeds, sea salt, rosemary, thyme or other herbs
Place flour, water, dry yeast, salt and oil in a bowl and knead. Knead the dough by hand on the work surface for about 10 minutes. Then cover with a kitchen towel and leave aside to rest for 10 minutes. Then knead again and roll out into a rectangle about 1 cm thick. Let it rest for another 10 minutes. Cut the dough into two equal pieces, then cut again and again until you get 1cm wide strips. Roll them slightly round and place them on a baking tray lined with baking paper. Drizzle with water and sprinkle with herbs and other herbs. Bake in a preheated oven at 200 degrees for 15-20 minutes. If desired, grate Parmesan over it.
Make antipasti yourself in a different way - carpaccioPapaya
Ingredients for two servings:
- 125 g Mozzarella
- 1 ripe papaya
- 1 large mild chilli pepper
- 1/2 TL Chiliöl
- 2 TL rapeseed oil
- 2 stalks of basil or mint
- Salt and pepper
- plus 4 slices of baguette
Cut mozzarella into thin slices. Peel the papaya, remove the dark seeds with a tablespoon and cut into thin slices. Wash the chili pepper, remove the seeds and cut into as fine and long strips as possible. Arrange the papaya and mozzarella on a flat plate. Add chili strips to this. Wash the basil or mint and pick off the leaves. SeparatelyCanola- with Chili Oiland a pinch of salt and sprinkle the mozzarella and papaya slices together with the basil or mint.
*What is called carpaccio?
Capraccio is actually a traditional Italian appetizer made from raw beef. The special thing about this is that the first-class meat is processed very chilled and is always served ice cold. It is also cut very delicately. A fine sauce made from herbs and classic olive oil rounds off the aromatic starter. There are now variations made from fish, fruit or vegetables, which are also served very thinly and with a herb sauce.
