The Italian cuisine has a great range of finger food recipes such as bruschetta, crostini, tapenades, stuffed grapevine leaves and antipastos.
This is a very quick and effective entree or snack. You can make as many variations as your imagination allows. I use olive oil infused with cooked capsicums.
A very robust tapenade with the assertive flavours of anchovies, capers and kalamata olives. Serve as an antipasto with pita bread triangles for dipping.
This is a lovely tapenade based on chopped dried figs and black olives. You can add a little more balsamic if you like it tangy.
This capsicum is SO good! You will never consider buying marinated capsicum from the deli or in a jar ever again. Your hands may get a bit stained and need a scrub from taking off the skin but it is well worth the effort. I hope you love this capsicum as much as I do. You can use the capsicum on a cheese platter or antipasto platter. It tastes fantastic on sandwiches, pizzas or however you may like to use it.
This garlic bread is made with 2 fresh baguettes, softened butter, minced garlic, parsley, fresh basil and pepper. It's wrapped up in tin foil and baked until crispy.
This is a beautiful dish that's always a hit! This is a layered antipasto plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking. Serve with fresh ciabatta or crusty bread. Enjoy!
This is an easy yet impressive looking entree which works well for all parties. I made these for a cocktail party at home and they went fast.
This is my version of an Italian favourite 'Arancini' which is a stuffed risotto rice ball in this case with mozzarella cheese.
The perfect toasts with drinks before dinner! It's easy to keep all the ingredients on hand since you don't need fresh artichokes.
Looking for a great antipasto? These mushrooms fit the bill; they are great at parties as an elegant and delicious antipasto.