Meaning ‘before the meal’, antipasto dishes precede the first course and are intended to stimulate the appetite. The antipasto course has been part of festive Italian meals since as early as the 16th century.

Taking a variety of forms and flavours, antipasto dishes provide a cook with a great opportunity for creativity and experimentation. Served hot or cold, they can be as simple as toasted bread drizzled with freshly pressed olive oil or a plate of sliced cured meats. In addition to breads and meats, the ingredients range from all sorts of vegetables and fruits to eggs, cheese and seafood.

Because they are often so beautiful, whetting the appetite through the eyes as well as the nose and mouth, antipasti are great for entertaining and we present more than a dozen of the best recipes for you to create. Several dishes together make an attractive buffet for a dinner party or luncheon, and individual recipes can even be used as side dishes during the meal. Bruschette and crostini, which you will see in this chapter, are great for novices and expert cooks alike, because the toppings are limited only by your imagination.

Bruschette Di Pomodoro E Basilico - Tomato And Basil Toasts

Bruschette and crostini are among the most common types of antipasti. The two are very similar and the terms often used interchangeably, but bruschette are generally larger and thicker. Bruschette means, ‘little burnt ones’, and refers to how they should be prepared. Under a grill, whether charcoal or gas, or stovetop grill, the edges of the bread should be very crisp, and the centre not too dry.


To see our recipes in full, order our cookbook today. In the meantime, click here to enjoy our recipe of the month.