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These Italian appetizers are crowd-pleasing starters to any Italian-style meal! Pick from bruschetta, crostini, caponata and more.

Italian appetizers, Italian appetizer recipes
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Making an Italian-style dinner and need some starters? Try these easy Italian appetizers, bursting with Mediterranean-style flavors! This list contains both traditional Italian appetizer recipes like eggplant caponata and Caprese salad, as well as Italian-inspired or Italian American recipes like antipasto skewers or tomato bruschetta. Every single one of them we’ve developed, tested and approved in our home kitchen. Mix and match these fresh, seasonal appetizer recipes to fit your menu!

And now…easy Italian appetizers to pair with your meal!

More Italian recipes

Want more inspiration from this flavorful cuisine outside of Italian appetizer recipes? Here are some favorite ideas to pick from:

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Caponata

20 Great Italian Appetizers: Caponata & More!


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 1x
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Description

Caponata is an Italian appetizer bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread.


Ingredients

Scale
  • 1 1/2 pounds eggplant (2 medium)
  • 1 celery rib
  • 1 medium red onion
  • 1/2 red bell pepper
  • 3 garlic cloves
  • ¼ cup olive oil
  • 14-ounce can crushed fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons capers, drained
  • ½ teaspoon kosher salt
  • Basil, for garnish
  • Toasted pine nuts, for garnish (optional)

Instructions

  1. Cut the eggplant into small cubes, about ½ inch by ½ inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic.
  2. In a Dutch oven or large saute pan, heat the olive oil over medium heat.
  3. Add the eggplant, celery, red pepper and red onion and cook for 10 minutes, stirring occasionally. Add the garlic and cook 3 to 5 minutes until the eggplant and onions are browned and softened.
  4. Add the crushed tomatoes, balsamic vinegar, sugar, red pepper flakes, capers, and salt. Cover and simmer on low for 10 minutes, stirring once, until very tender. Taste and add another pinch or two of salt. Serve warm, garnished with chopped basil and toasted pine nuts. Or, chill for up to 1 day and serve cold or at room temperature (the flavors taste even better after refrigerating).
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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2 Comments

  1. ERYLL JEFF G.VILLAR says:

    this is greats and give more ideas for those not know about ittalian dishes thank you and god bless

  2. Sonja Overhiser says:

    Let us know if you have any questions!