Italian appetizers are very popular and incredibly delicious. In addition, most of them are easy to make at home. Whether you’re planning a fancy party soon or just want to indulge in some special home-cooked food, check out these recipes now for a super-simple, quick and delicious Italian appetizer.
Mediterranean appetizers – Caprese salad in a glass
This Caprese salad can be a unique appetizer or side dish to your meat or fish. This is a classic Caprese salad that you feel and love and is served in a tempting way.
Easy to prepare, delicious and elegant – this recipe marks all the boxes for a quick meal for your family and friends.
- 3 tablespoons pine nuts
- 50 grams of basil
- 3 cloves garlic, coarsely chopped
- 45 g of freshly grated Parmesan cheese
- 120 ml of good virgin olive oil
- Freshly ground black pepper
- Balsamic vinegar
- 500 g cherry tomatoes, halved if desired
- 1 packet of chilled cheese tortellini
- 230 g of fresh mozzarella mini, drained
Place the pine nuts in a dry, cold pan (without oil). Roast on low heat, stirring often, for about 5 minutes. Be careful not to burn them. Remove the pine nuts from the pan and allow to cool.
In a food processor or blender, add the basil, roasted pine nuts, garlic cloves, parmesan, a pinch of salt and pepper and half the olive oil. Mix all ingredients for about 30 seconds. If necessary, add olive oil and set aside when the mixture is ready.
Place a few tomatoes on the bottom of the serving glass, then the tortellini, mozzarella mini and pesto. Continue to layer the ingredients until the jar is full. Slip 1/4 teaspoon of balsamic vinegar on the glass. Serve an Italian appetizer in the glass cold or at room temperature.
Simple Italian appetizers in a glass – shrimp
This Mediterranean shrimp appetizer is gorgeous and very tasty!
- 450g boiled shrimp, tails removed and coarsely chopped
- 100 g canned chopped tomatoes
- 30 g of fresh coriander finely chopped
- 20 g finely chopped red onion (optional)
- 2 tablespoons fresh lime juice
- 2 tablespoons vinegar
- 1 tablespoon horseradish
- Sea salt and black pepper to taste
- Hot sauce to taste
You can serve shrimp in a glass with bread sticks or crackers.
Mix all the ingredients together and season with salt and pepper. Cover the cold appetizer with a lid and place in the refrigerator for serving. Tastes best during the first 24 hours, but can be stored in the refrigerator for up to 2 days.
Tuna salad recipe
This is another delicious idea for a salad appetizer jar!
- 3 tablespoons honey
- 1 lime juice
- 1 sliced mango
- 1 sliced cucumber
- 2 large tomatoes, sliced
- 2 cans of tuna in olive oil
- Salt and pepper to taste
- Garnish with fresh parsley
Mix honey and lime juice in a small bowl. Place all the remaining ingredients in a medium bowl and mix well. Taste the salad. You can mix again before serving.
Insalata Mista – prepare Italian appetizers
This is how you can prepare an Italian appetizer in a glass – Insalata Mista.
- 3 tablespoons light mayonnaise
- 1 tablespoon low-fat milk
- ½ teaspoon lemon zest, finely grated
- 1 clove garlic, chopped
- ⅛ teaspoon black pepper
- 120 g Roman salad, sliced
- 100 g of halved cherry tomatoes
- bacon (optional)
- Whole croutons, coarsely chopped
In a bowl, mix mayonnaise, milk, lemon zest, garlic and pepper. Spread half the salad, half the tomato and half the bacon in four glasses and cover with half the mayonnaise mixture. Repeat the layers and sprinkle with torn croutons.
Caesar salad in a glass – without forks
- ½ teaspoon anchovy paste
- 1 clove garlic, chopped
- 1 teaspoon sea salt
- ½ teaspoon of freshly ground black pepper
- 1-2 tablespoons mayonnaise
- ¼ teaspoon Worcestershire sauce
- 60 ml of lemon juice
- 180 ml of olive oil
Ingredients for salads:
- Rome salad
- 1/3 of the baguette
- For brushing olive oil
- 1 clove of garlic, halved
- 60 g of Parmigiano Reggiano
Put all the ingredients except the olive oil in a small bowl and mix thoroughly with a whisk. Drizzle the olive oil in a steady but slow stream, stirring constantly. It emulsifies the bond. Alternatively, you can put all the ingredients in a wall jar, cover with a lid and shake vigorously until all the ingredients are mixed.
Wash and separate the lettuce leaves using only the smaller leaves that fit in your serving bowl.
Cut the baguette into diagonal slices and brush one side with a little olive oil. Then roast them in a toaster until crisp. Alternatively, you can roast the baguette in the oven for about 3-4 minutes. When the slices have cooled, rub both sides of the oiled garlic. Don’t overdo it.
To assemble each salad, add about 1 tablespoon of sauce to the bottom. Choose 2-3 best pages for each appetizer. Place a slice of baguette in each glass and garnish with grated or shaved Parmigiano Reggiano.