Make your own antipasti – 10 recipes for every taste

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We know antipasti from Italian cuisine. They are small, delicious appetizers or starters that one likes to take before the main meal. In Italian, antipasto actually means just that – “before the meal”. The appetizing little things are served cold on a plate either as a topping on small rolls or separately. They are always popular and very easy to prepare. You will soon find out how to make delicious antipasti yourself.

Make antipasti yourself: which products are included?

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Classic antipasti are marinated vegetables such as zucchini, eggplant, peppers, mushrooms and sun-dried tomatoes. There are also a number of cheese and sausage specialties, such as Parma ham, prosciuto, spicy salsiccia sausages, Parmesan cheese, mozzarella, smoked Scamorza cheese and others. The platter is also enriched with seafood marinated in herb oil. There is always crispy baked ciabatta sliced ​​- bruschetta that you can garnish yourself or have a topping on it. All products and food are carefully cut into bite-sized pieces or offered as appetizers so that you can help yourself.

How are antipasti served??

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If you are inviting guests to dinner or a party at short notice, then you should serve antipasti. They always work, and they are easy and relatively quick to prepare. All you need are fresh, high quality products. The important thing here is how you combine and offer them. Do not forget that the eyes eat too and arrange them nicely on a serving plate. Shape areas in the plate for meat, fish and vegetables. Most of the time, the delicacies are eaten with a toothpick, wooden skewer or simply by hand. Why is it advisable to put enough napkins and perhaps a small bowl with water and a slice of lemon on the table.

Making antipasti yourself: recipes

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Italian antipasti are classically served on small slides of toasted bread – bruschetta, or some are also offered. Originally it is white bread – ciabatta sliced ​​and roasted in the oven. In our eating culture, we are used to the baguette, which can also be briefly toasted on the toaster. Each slice of white bread is then rubbed with a clove of garlic. We have a few inspirations for you on how to make a tasty topping of the bruschetta.

Make your own antipasti: Garnish the bruschetta with tomatoes in the classic way



  • White bread – ciabatta / baguette, sliced
  • garlic
  • tomatoes
  • basil
  • olive oil
  • salt and pepper

Peel and core the tomatoes and cut into small cubes. Finely chop the basil and add to the tomatoes. Mix with olive oil, grate the garlic and season with salt and pepper. Cut the bread slices into bite-sized pieces, toast them just before serving and brush them with the tomato sauce.

Make your own antipasti: ciabatta baked with mozzarella



  • 8 slices of ciabatta
  • 8 slices of mozzarella
  • 1 small eggplant
  • 1 red pepper
  • 2 artichokes from the glass
  • 120 grams of ricotta
  • 1 glass of green or red pesto
  • salt and pepper

First pre-cook the fresh vegetables. Cut the bell pepper into wedges, peel the aubergine and cut into thin strips. Cover the baking sheet with baking paper, spread the vegetables on it, brush some oil over it and cook in the oven preheated to 200 degrees. During this time, remove the artichokes from the jar, drain them and cut into four parts.

You can buy the pesto ready-made in the jar or make it yourself. Prepare the green basil pesto: prepare lots of basil leaves, garlic, pine nuts, parmesan and oil. Everything comes in a blender and that’s it. To make red tomato pesto you will need: sun-dried tomatoes in oil, pine nuts, garlic, parmesan and olive oil. Puree all ingredients with a hand blender to a smooth mass.

Before serving, roast the bread a little in the oven, then brush with the pesto and pour some vegetables over it. Place a slice of mozzarella on top and bake briefly in the oven.

 Make your own antipasti: Rolled eggplant with tomato sauce 


Ingredients for four servings:

  • 600 grams of eggplant
  • 1/2 bunch of thyme
  • 1/2 bunch of oregano
  • 75 ml of olive oil


For the tomato sauce:

  • 150 grams of fresh tomatoes
  • 15 grams of sun-dried tomatoes
  • 1 bunch of basil
  • 30 ml of olive oil
  • 1 pinch of sugar
  • salt and pepper

First prepare the tomato sauce: rinse, peel and dice fresh tomatoes. Puree the sun-dried tomatoes with the olive oil in a blender. Finely chop the basil leaves and mix with the tomato puree and the diced tomatoes. Season to taste with salt and pepper.


Rinse the eggplants and cut them lengthwise about 2 mm thin. Let sit in very well salted water for about 10 minutes. This means that the aubergine is not bitter, but rather delicate. Rinse the slices and place them on a baking sheet lined with baking paper. Finely puree the oregano, thyme and olive oil separately. Spread the aubergine thinly with this herb mixture. Brown briefly in the preheated oven, but not too long, as the slices quickly become too crispy and cannot be rolled up afterwards. Take out of the oven, season a little with salt and pepper, roll up and pour the tomato sauce over it.

 Make your own antipasti: apricot cream cheese dip

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Ingredients for four servings:

  • 200 g double cream cheese
  • 60 g dried soft apricot, finely diced
  • 75 g brown sugar
  • 300 ml balsamic vinegar
  • 4 tablespoons of mineral water with gas
  • 3 stalks of parsley, finely chopped
  • 2 tbsp olive oil
  • salt and pepper

Set the stove to maximum, put vinegar and sugar in a saucepan and reduce for about 5-7 minutes. Let the syrup produced cool down. Whip the cream cheese and mineral water with a whisk or fork until creamy. Add apricots and parsley and season with salt and pepper. Serve the dip on slices of bread and drizzle some syrup over it.

 Make your own antipasti: grilled vegetables with herbs and mozzarella


Ingredients for four servings:

  • 1 bun of carrot
  • 4 onions
  • 2 peppers
  • 350 g zucchini
  • 6 leaves of sage
  • Sun-dried tomatoes
  • 250 g mozzarella
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Oregano
  • sea-salt
  • pepper

Pre heat the oven to 180 degrees celcius. Rinse the onions, carrots, peppers and zucchini, peel, core and roughly cut into a bowl. Add the sage, oregano, sea salt, pepper, olive oil and balsamic vinegar and mix thoroughly. Shake everything in a baking sauce and bake in the oven for about 15 minutes. Cut the sun-dried tomatoes and mozzarella into pieces and serve with the vegetables. Drizzle with olive oil if desired.

 Make your own antipasti: pickled mushrooms


Ingredients for 4 servings:

  • 425 g mushrooms
  • 175 g vegetable stock
  • 2 stalks of parsley, the leaves roughly chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • salt and pepper

Heat the oil in a pan and sauté the garlic for 1 minute until translucent. Add mushrooms and fry, stirring constantly, for 3-4 minutes. Season with salt and pepper, then add the parsley and the vegetable stock. Simmer for 1 minute, add balsamic vinegar and cook for another 2-3 minutes. Let it cool down and steep for 2 hours before serving.

 Make your own antipasti with meat specialties: Fresh melon with prosciutto


Ingredients for 4 servings:

  • 1/2 or 4 slices of cantaloupe, pitted
  • 4 thin slices of good quality prosciutto

Cut the melon wedges into bite-sized pieces and wrap each one with a ham. Skewer on a toothpick and serve cold.

 Make your own antipasti with meat specialties: Fresh figs with Parma ham


Ingredients for four servings:

  • 4 ripe figs
  • 4 slices of Parma ham
  • 3 stalks of basil
  • 2 tbsp balsamic syrup (you can also make it yourself, see above)
  • freshly ground pepper

Wash and quarter the figs. Pluck the basil stalks. Roll up a slice of Parma ham like a nest. Put figs in it. Drizzle with balsamic syrup, garnish with basil and season with pepper.

Make your own antipasti with breadsticks and coppa


Ingredients for 3 servings:

  • 9 breadsticks
  • 50 g coppa
  • 200 g fresh cheese
  • 1 tbsp heavy cream
  • 40 g sun-dried tomatoes in oil
  • 100 g cherry tomatoes
  • 1 tbsp finely chopped parsley
  • garlic
  • salt and pepper

Wrap the breadsticks with thinly sliced ​​coppa and arrange on a platter. Prepare a dip of cream cheese and cream in the mixer. Drain the sun-dried tomatoes from the oil and add. Also add the garlic and parsley. Finally season with salt and pepper. Arrange the dip in the middle of the plate, spread the cherry tomatoes on top and the breadsticks next to it.

Make breadsticks yourself – recipe


Ingredients for the dough:

  • 275 ml of water
  • 1 pack of dry yeast
  • 500 g wheat flour type 405
  • 2 teaspoons of salt
  • 3 tbsp olive oil
  • for sprinkling: sesame, poppy seeds, sea salt, rosemary, thyme or other herbs

Put the flour, water, dry yeast, salt and oil in a bowl and knead. Knead the dough by hand on the work surface for about 10 minutes. Then cover with a kitchen towel and let rest for 10 minutes. Then knead again and roll out into a rectangle about 1 cm thick. Let it rest for another 10 minutes. Cut the dough into two equal pieces, then again and again, until you have 1 cm wide strips. Roll these a little round and place on a baking sheet lined with baking paper. Drizzle with water and sprinkle with herbs and other things. Bake in the preheated oven for 15-20 minutes at 200 degrees. Rub parmesan over the top if desired.

 Make your own antipasti differently – carpaccio papaya


Ingredients for two servings:

  • 125 g mozzarella
  • 1 ripe papaya
  • 1 large mild chilli pepper
  • 1/2 teaspoon chilli oil
  • 2 teaspoons of rapeseed oil
  • 2 stalks of basil or mint
  • salt and pepper
  • with 4 slices of baguette

Cut the mozzarella into thin slices. Peel the papaya, remove the dark kernels with a tablespoon and cut into thin slices. Wash and core the chilli pepper and cut into thin and long strips as possible. Arrange the papaya and mozzarella on a flat plate. Add chilli strips. Wash the basil or mint, pluck the leaves off. Mix the rapeseed oil, chilli oil and a pinch of salt separately and sprinkle the mozzarella and papaya slices together with the basil or mint.

* What do you call carpaccio?


Capraccio is actually a traditional Italian appetizer made from raw beef. The special thing about it is that the first-class meat is processed strongly chilled and is always served ice-cold. It is also cut very thinly. A fine sauce made from herbs and classic olive oil rounds off the aromatic starter. There are now variations of fish, fruit or vegetables that are served just as thinly and with a herb sauce.