Italian appetizers are very popular and incredibly tasty. Plus, in most cases they can be easily prepared at home. Whether you're hosting a fancy party soon or just want to treat yourself to a special home-cooked meal, check out these recipes for super easy, quick and delicious Italian jarred appetizers now.
Mediterranean starters – Caprese salad in a glass
This caprese salad can be a unique appetizer orSide dish for your meat or fishbe. It's the classic Caprese salad you know and love, served in an attractive way.
This recipe is easy to prepare, delicious and elegant and meets all the needs of a quick meal for your family and friends.
Ingredients:
- 3 tbsp pine nuts
- 50 g Basil
- 3 cloves of garlic, coarsely chopped
- 45g freshly grated Parmesan cheese
- 120 ml good, virgin olive oil
- Salt
- Freshly ground black pepper
- Balsamic-Essig
- 500 g cherry tomatoes, halved if desired
- 1 package chilled cheese tortellini
- 230 g fresh mozzarella minis, drained
Preparation:
Place the pine nuts in a dry, cold frying pan (no oil). Toast them over low heat, stirring frequently, for about 5 minutes. Be careful not to burn them. Remove the pine nuts from the pan and let them cool.
Place the basil, toasted pine nuts, garlic cloves, Parmesan cheese, a pinch of salt and pepper, and half the olive oil in a food processor or blender. Mix all ingredients together for about 30 seconds. Add more olive oil as needed and when the mixture is ready, set aside.
Place some tomatoes in the bottom of the serving glass, followed by tortellini, mozzarella minis and some pesto. Continue layering the ingredients until the jar is full. Drizzle the jar with 1/4 teaspoon balsamic vinegar. Serve the Italian starter in a glass cold or at room temperature.
This Mediterranean shrimp appetizer isunusual and very delicious!
Ingredients:
- 450g cooked prawns, tails removed and coarsely chopped
- 100g crushed canned tomatoes
- 30 g fresh coriander, finely chopped
- 20 g red onion, finely diced (optional)
- 2 tbsp fresh lime juice
- 2 tbsp vinegar
- 1 EL Meerrettich
- Sea salt and black pepper, to taste
- Hot sauce, as desired
To serve:
You can serve the shrimp in a jar with breadsticks or crackers.
Preparation:
Mix all the ingredients together and season with salt and pepper. Cover the cold appetizer and refrigerate until ready to serve. It tastes best within the first 24 hours, but will keep in the fridge for up to 2 days.
Recipe for salad with tuna
This is another delicious salad starter idea in a jar!
Ingredients:
- 3 EL Honig
- Juice of 1 lime
- 1 sliced mango
- 1 sliced cucumber
- 2 large tomatoes, sliced
- 2 cans of tuna in olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation:
Mix the honey and lime juice in a small bowl. Place all remaining ingredients in a medium bowl and stir well. Season the salad to taste. You can mix it again before serving.
Insalata Mista – prepare Italian starters
This is how you can prepare the Italian starter in a glass – Insalata Mista.
Ingredients:
- 3 tbsp light mayonnaise
- 1 tbsp low-fat milk
- ½ tsp lemon peel, finely grated
- 1 garlic clove, minced
- ⅛ tsp black pepper
- 120 g romaine lettuce, chopped
- 100 g cherry tomatoes, halved
- Speck (optional)
- Vollkorn-Croutons, grob zerkleinert
Preparation:
Mix the mayonnaise, milk, lemon zest, garlic and pepper in a bowl. Layer half the lettuce, half the tomatoes and half the bacon in four glasses and cover with half the mayonnaise mixture. Repeat the layers and sprinkle with the crushed croutons.
Caesar salad in a glass – without forks
Ingredients for the dressing:
- ½ tsp anchovy paste
- 1 garlic clove, minced
- 1 tsp sea salt
- ½ teaspoon freshly ground black pepper
- 1 – 2 THE Mayonnaise
- ¼ TL Worcester-Sauce
- 60 ml lemon juice
- 180 ml olive oil
Ingredients for the salad:
- Römersalat
- 1/3 of a baguette
- Olive oil for brushing
- 1 garlic clove, halved
- 60 g Parmigiano Reggiano
Preparation:
Put all the ingredients except the olive oil in a small bowl and mix well with the whisk. Drizzle in the olive oil in a steady but slow stream, stirring constantly. This will emulsify the dressing. Alternatively, you can put all the ingredients in a mason jar, close the lid and shake vigorously until all the ingredients are combined.
Wash and separate the lettuce leaves, using only the smaller leaves that will fit in your individual serving bowl.
Cut the baguette into diagonal slices and brush one side with a little olive oil. Then toast them in the toaster until crispy. Alternatively, you can toast the baguette in the oven for about 3 - 4 minutes. Once the slices have cooled, rub each oiled side with the garlic clove. Don't overdo it.
To assemble each salad, add about 1 tablespoon of dressing to the base. Choose 2 – 3 of the best leaves for each starter. Place a slice of the baguette in each glass and garnish with some grated or shaved Parmigiano Reggiano.
