| Antipasto Sandwich |
| 1 jar roasted red peppers, drained |
| 1 small eggplant |
| Olive oil |
| Salt and pepper |
| Italian bread (12-18" long), cut horizontally |
| 1/2 cup vinaigrette (recipe below) |
| 1/4 lb. sliced ham |
| 1/4 lb. sliced salami |
| 1/4 lb. sliced soppressata or pepperoni |
| 1/4 lb. sliced fresh mozzarella |
| Cut the eggplant into 1/4-inch thick slices. |
| Brush with olive oil and season with salt and pepper. |
| Cook on a stovetop grill until lightly browned on both sides. |
| Brush both halves of bread with vinaigrette. |
| Layer bottom half with ham, eggplant, salami, peppers, mozzarella, and soppressata. |
| Place top half of bread on. |
| Wrap in foil and refrigerate at least one hour. |
| This sandwich can be served cold. |
| To serve warm, place foil-wrapped sandwich in a 375-degree oven for 20-30 minutes. |
| Vinaigrette: Combine 1/2 cup of olive oil, juice of one lemon, 1 tsp. oregano, |
| 1 tsp. garlic powder, salt and pepper. |
| Eggplant Sandwiches |
| 1 eggplant, sliced 1/4 -inch thick |
| 2 oz. mortadella, sliced thin |
| 2 oz. provolone cheese, sliced thin |
| 2 eggs |
| 1/2 cup breadcrumbs |
| 1/3 cup grated parmesan cheese |
| 2 TB. chopped parsley |
| olive oil |
| Cut the mortadella and provolone to fit on the slices of eggplant. |
| Sandwich one slice of mortadella and one slice of provolone between 2 eggplant slices. |
| Press down so that the filling clings to the eggplant. |
| Beat the eggs and place in a dish. |
| Combine the breadcrumbs, parmesan, and parsley in another dish. |
| Dip the sandwiches in the eggs and then the breadcrumb mixture. |
| Coat both sides as well as the edges of the sandwiches. |
| Drizzle a little olive oil on both sides of the sandwiches and place on a baking sheet. |
| Bake in a 375-degree oven for 35 minutes or until crispy-brown. |
| Turn them once during the baking time. |
| Cut into wedges and serve hot or at room temperature. |
| Frico- Makes 24 (4-inch) wafers |
| 9 oz. grated Parmesan cheese |
| 1 TB. all-purpose flour |
| Combine the two ingredients. |
| Heat a nonstick skillet over medium-low heat. |
| Sprinkle a heaping tablespoon of the cheese mixture onto the skillet. |
| Press mixture down to form a flattened circle. |
| Cook 1-1/2 to 2 minutes, until cheese is melted but flexible. |
| Turn and cook 30 seconds to 1 minute more. |
| Transfer frico to a paper towel to cool. |
| Best eaten within hours but they can be stored 1-2 days. |
| Garlic Garbanzo Dip |
| 2 heads of garlic |
| 1/4 cup fresh lemon juice |
| 1 TB. olive oil |
| 1/4 cup ricotta cheese |
| 1 tsp. salt |
| 1/4 tsp. pepper |
| 1/4 tsp. paprika |
| 1/3 cup fresh chopped parsley |
| Heat oven to 425 degrees F. |
| Wrap garlic in foil and bake 45 minutes. |
| Remove from oven and cool. |
| Squeeze garlic cloves into a food processor. |
| Add remaining ingredients and puree until smooth. |
| If too thick for dipping, add 1-2 TB. water. |
| Can be refrigerated for 2-3 days. |
| Mozzarella in Carrozza (serves 3 with 2 sandwiches each) |
| 12 slices Italian bread, sliced 1/2-inch thick |
| 1/2 cup milk |
| 6 slices mozzarella cheese, sliced 1/4-inch thick |
| 1/2 cup all-purpose flour |
| 2 eggs, beaten with salt and pepper |
| 1/2 cup breadcrumbs |
| Oil for frying |
| Optional: Ham, prosciutto, sliced olives, or roasted peppers can be included in each sandwich. |
| Quickly moisten bread in milk. Form sandwiches with cheese. |
| Dip both sides of sandwich in flour, then eggs, and breadcrumbs. |
| Pour oil 1/4-inch deep into a skillet and heat. |
| Fry sandwiches until both sides are golden brown. Serve. |
| Mozzarella Sticks |
| Oil for deep frying |
| 1 lb. mozzarella cheese, cut into 1/2" x 1/2" x 3" sticks |
| 1 cup flour, seasoned with salt and pepper |
| 4 eggs, beaten |
| 2 cups breadcrumbs |
| Grated parmesan cheese |
| Heat oil to 375 degrees F. in a deep fryer. |
| Dip cheese sticks in egg and then breadcrumbs. |
| Press the sticks into the crumbs to coat well. |
| Fry until golden brown, 1-2 minutes. |
| Drain on paper towels. Sprinkle with parmesan cheese. |
| Serve with tomato sauce for dipping. |
| Olive Crostini |
| Olive Spread: |
| 3/4 cup black olives |
| 2 garlic cloves, sliced |
| 1 TB. capers |
| Salt and pepper |
| 1/4 cup olive oil |
| 1 TB. fresh chopped parsley |
| 1/2 cup roasted red peppers, cut into thin strips |
| 12 slices Italian bread, sliced 1/2-inch thick |
| 2 balls fresh mozzarella, sliced 1/4-inch thick |
| In a food processor, combine the olives, garlic, capers, salt and pepper. |
| Slowly add the olive oil until the mixture is a thick paste. |
| Transfer to a bowl and stir in parsley. |
| Preheat a broiler. |
| Toast bread briefly just to crisp it. |
| Spread a small amount of the olive spread on each toast. |
| Cover with a slice of cheese and top with 2 strips of pepper. |
| Place crostini on a baking sheet and broil 1 minute to melt cheese. |
| Serve. |
| Pizza Dip |
| 16 oz. sour cream |
| 1/2 cup pizza sauce |
| 1/2 tsp. garlic powder |
| 16 oz. shredded mozzarella cheese |
| 2 TB. grated parmesan cheese |
| 1 cup chopped pepperoni |
| Garlic breadsticks |
| Mix sour cream, sauce, garlic powder, and parmesan cheese. |
| Spread on a round platter to serve as the pizza base. |
| Sprinkle with the mozzarella cheese. Top with pepperoni. |
| Serve with garlic breadsticks for dipping. |
| Sausage Tarts (Makes 48) |
| 1 (8 oz.) pkg. refrigerated butterflake rolls |
| 1/2 lb. Italian sausage, crumbled |
| 2 eggs, beaten |
| 1 cup ricotta cheese |
| 1 TB. chopped Italian parsley |
| Salt and pepper to taste |
| 1/4 cup grated Parmesan cheese |
| Preheat oven to 375 degrees F. |
| Grease miniature muffin tins. |
| Separate each roll into 8 layers. Press one layer into each muffin section. |
| In a skillet, brown the sausage and drain. Spoon equally over dough. |
| Combine eggs, ricotta, parsley, salt, pepper and parmesan. |
| Spoon over sausage. Bake 20 minutes or until lightly browned. |
| Zucchini Bites (Makes about 24) |
| 3 cups thinly sliced zucchini (about 4 small zucchini) |
| 1 cup Bisquick mix |
| 1/2 cup finely chopped onion |
| 1/2 cup grated Parmesan cheese |
| 2 TB. chopped parsley |
| 1/2 tsp. salt |
| 1/2 tsp. seasoned salt |
| 1/2 tsp. dried oregano |
| Pepper to taste |
| 1 clove garlic, minced |
| 1/2 cup vegetable oil |
| 4 eggs, beaten |
| Preheat oven to 450 degrees F. |
| Grease a 13 x 9-inch baking pan. |
| Combine all of the ingredients and spread in the pan. |
| Bake until golden brown, about 25 minutes. |
| Cut into 2x2-inch squares and serve. |
| RECIPES Antipasto Sandwich Eggplant Sandwiches Frico Garlic Garbanzo Dip Mozzarella in Corrozza Mozzarella Sticks Olive Crostini Pizza Dip Sausage Tarts Zucchini Bites |
| ITALIAN APPETIZERS |
| 1 (15 oz) can garbanzo beans, rinsed and drained |
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