Top Rated Antipasto Recipes

Antipasto Caprese Skewers
This bite-sized appetizer is the perfect start to a classic Italian meal. They're great for entertaining or bringing to a potluck. The ingredients are simple, and they come together with ease. Whether you're hosting a dinner for two or 20, these tiny treats will satisfy all tastes.
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Prosciutto Antipasto on Crispbread
Fresh tomatoes, salty prosciutto, luscious mozzarella — this open-faced sandwich houses enough deliciousness to evoke envy in sandwiches three times its size. Click here to see 11 Open-Faced Sandwiches for Summer.
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Greek Antipasto Dip
Feta cheese and a squeeze of fresh lemon give this Greek Antipasto Dip its Mediterranean flavor. For still more, add chopped Kalamata or black olives.
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Salsa ingredients
A great way to savor summer's seasonal produce. Serve on grilled seafood, poultry, vegetables, steaks, or planks of grilled tofu.
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Rachael Ray
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Oxmoor House Healthy Eating Collection, Oxmoor House 2006
Traditionally served "before the food," this classic appetizer makes an elegant but easy start to just about any Italian meal.
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Spectatrix
A savory cold pasta salad.
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CgyVegan
This is an old recipe from my great Grandmother. She used to make it every year and give it out for Christmas. I used to make this with her in her restaurant in Vancouver when I was a small child, and when her daughter, my grandmother took over the restaurant, we made it together for over 15 years. The original recipe was my great grandmothers and my grandmother and I updated it about 20 years ago. It calls for tuna and anchovies, but you can omit both of these to make it vegan, just add 2 tsp. of sea salt to the ingredients instead. This is an all-day recipe and also a great one to get the kids involved with. I hope you enjoy it. NOTE - You can also chop up all the ingredients into small pieces and cook and process the same way. The style above is traditional Italian style which is served as a side dish. The American/Canadian style is to chop things up small and serve with crackers.
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Alan Leonetti
This is served in place of a salad as an individual course. There are tons of recipes for Antipasto containing different things. This always has worked out fine for me.
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Derf
the best antipasto I've ever come across, the recipe is requested with every serving. Wonderful on crackers and have used it as a cold topper for a brie cheese wheel. (Originally from
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Kansas A
This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now-watch for sales :)
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lazyme
This is a hit at every party where I serve it. It's really simple and all of it can be made ahead of time. I usually add everything to a large ziploc bag and store in the refrigerator until serving time. One of the ingredients that I always add are gardinere, but Zaar doesn't recognize it. The leftovers are really good mixed in a salad too. From Prego Easy Italian Recipes.
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