Roasted Tomato Crostini
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Italian Appetizers and Snacks
Polenta Squares with Cranberry Mostarda
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Pasta Shells with Egg, Beet, and Arugula Salad
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Golden Caponata
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Roasted Fennel with Parmesan Vinaigrette
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Italian Stuffed Peppers
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Peperonata Bruschetta
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Ravioli in a Light Vegetable Broth
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Risotto-Stuffed Mushrooms
Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom caps so that it can be served as finger food.
Grilled Insalata Caprese
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Rosemary-and-Balsamic-Roasted Grapes and Olives
For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.
Crostini with Sun-Dried Tomato Aïoli, Smoky Peppers, and Roasted Corn
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Bruschetta with White Bean Paste, Tomato Chutney, and Reduced Balsamic Glaze
White bean paste gives this appetizer a fabulous, creamy Tuscan flavor.
Italian Savory Torte
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Roasted Red Pepper Crostini with Balsamic Reduction
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Heirloom Tomato & Sweet Corn Pizzas
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
Baked Tomato and Mozzarella Stacks with Arugula, Corn, and Balsamic Syrup
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Parmesan-Cauliflower Fritters
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Warm Winter Bruschetta
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