Italian Appetizers
Italian starters that fill a table — focaccia, strawberry bruschetta, garlic knots, crab stuffed mushrooms and caprese skewers — for company or a snacky night.
★ appetizer
appetizerIngredients
- 40 cherry or grape tomatoes, halved (gently squeeze out juices)
- 40 mini bocconcini cheese, cut in half (or cut 40 1/2-inch cubes from fresh mozzarella balls)
- 80 fresh basil leaves (or cut large leaves into 1-1 1/2 inch pieces)
- .75 cup cup Italian/Vinaigrette dressing (NOTE 1)
- balsamic reduction for garnish (NOTE 2)
- 80 toothpicks
Instructions
- 1MARINATE CHEESE: Mix cheese and Italian dressing and let marinate for 30 minutes or overnight. (Note 1 to make your own vinaigrette).
- 2ASSEMBLE CAPRESE SKEWERS: For each appetizer, set half tomato on board/plate (cut side down); pierce tomato through the top with toothpick; place basil leaf on top; then add cube of cheese. (Make ahead: Note 3)
- 3PRESENTATION: Drizzle Balsamic reduction (Note 2) in any pattern on a platter or cutting board. Place appetizers on top. Serve.
- 4Notes 1. To make your own vinaigrette, whisk together 1 tablespoon lemon juice or white wine vinegar, 1 teaspoon Dijon or grainy mustard, 1/4 cup olive oil, salt and pepper to taste. Add a pinch of dried or fresh herbs if desired. 2. To make your own Balsamic reduction, bring to boil 1 cup Balsamic vinegar and 1-2 tablespoons honey. Reduce heat and simmer for 10-15 minutes to a syrupy consistency, stirring occasionally (it will coat back of spoon). Cool. 3. To Make ahead: After Caprese appetizers are assembled on toothpicks, they can be put in fridge, covered with plastic wrap, for a few hours or up to a day. Drizzle Balsamic reduction on platter and plate skewers just before serving.
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Open in Pepper →Little Plates That Start The Meal Right
Appetizers do a lot of work. They keep everybody busy while the pasta water comes up, and half the time they turn into supper because nobody wants to leave the counter.
Cooks on Pepper reach for this collection when company is coming, when it's game night, or when dinner is just bread and cheese and a few good tomatoes.
Every recipe here is something you can set out and walk away from — focaccia the easy way, strawberry bruschetta with goat cheese, not too garlicky garlic knots, crab stuffed mushrooms, an Italian antipasto plate with prosciutto and olives, and caprese appetizers with bocconcini and basil.
Quick Tips
- 1
Salt the tomatoes first
Toss chopped tomatoes with a pinch of salt and let them sit 10 minutes, then drain the liquid so your bruschetta bread stays crisp.
- 2
Toast the bread hot
Slice the baguette about 1/2 inch thick, brush with olive oil, and toast at 400°F for 6 to 8 minutes until the edges just brown.
- 3
Let the dough warm up
Pull pizza dough out of the fridge 30 minutes before shaping garlic knots — cold dough fights you and springs back.
- 4
Dry the mushroom caps
Wipe baby bellas with a paper towel instead of rinsing, and bake the caps empty for 5 minutes to shed water before filling.
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