Italian Appetizers
RECIPES
Tortellini Caprese Skewers
Mozzarella Sticks
Olive Crostini
Pizza Dip
Sausage Tarts
Zucchini Bites
Tortellini Caprese Skewers
Tortellini Caprese Skewers

(Makes 12 brochettes)

Ingredients:

12 boccocini mozzarella balls
12 grape tomatoes
12 cheese tortellini, cooked
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh basil
Salt and pepper
12 (6-inch) wooden skewers

Directions:

Place the mozzarella, tomatoes, and tortellini in a bowl.  Add the oil, lemon juice, and basil.  Gently toss the mixture to coat everything well.  Season with salt and pepper.  For each skewer, thread onto the end 1 mozzarella ball, 1 tomato, and 1 tortellini.  Place on a serving platter.  Serve at room temperature.
Mozzarella Sticks


Ingredients:

Oil for deep frying
1 pound 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
Traditional tomato sauce

Directions:

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


Ingredients:

Olive Spread:
3/4 cup black olives
2 garlic cloves, sliced
1 tablespoon capers
Salt and pepper
1/4 cup olive oil
1 tablespoon 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

Directions:

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


Ingredients:

16 ounces sour cream
1/2 cup pizza sauce
1/2 teaspoon garlic powder
16 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 cup chopped pepperoni
Garlic breadsticks

Directions:

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)

Ingredients:

1 (8 ounce) pkg. refrigerated butterflake rolls
1/2 pound Italian sausage, crumbled
2 eggs, beaten
1 cup ricotta cheese
1 tablespoon chopped Italian parsley
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions:

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 pieces)

Ingredients:
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 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
Pepper to taste
1 clove garlic, minced
1/2 cup vegetable oil
4 eggs, beaten

Directions:

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 2 x 2-inch squares and serve.
>> More Appetizer Recipes
mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
ADVERTISEMENT
Appetizer Recipes
Tortellini Caprese Skewers
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2017   Sandra Laux
A must-have book for anyone who is serious about Italian wines.  Includes wine picks for every region.
SERVING SPARKLING WINE
Whether you're toasting with Champagne, Prosecco, cava, or another effervescent wine, make the most of it by pouring it into a traditional Champagne flute.  The tall, slender shape prevents the bubbles from dissipating too fast,  Hold a flute by the stem so the wine stays cool.
ITALIAN CERAMICS
You Might Also Like
Creating a Cheese Tray
Garlic Knots
Mini Stuffed Peppers Appetizer
Eggplant Pizzettes
ANTIPASTO, APPETIZERS, AND SNACKS  >  ITALIAN APPETIZERS
Print Friendly and PDF
Share
QUICK AND EASY APPETIZERS
FROM CYBERCUCINA
Artichoke and Tuna Cream by La Favorita
Squids in Olive Oil by Ramon Pena
Hot Peppers Stuffed with Tuna
Muffuletta (Italian Olive Salad)
Roasted Garlic Bread Spread