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Baked Cherry Tomatoes with Garlic
Appetizer Italian

Baked Cherry Tomatoes with Garlic

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
  3. 3 Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

By Hannahgirl

Roasted Garlic Bread
Appetizer Italian

Roasted Garlic Bread

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Slice the tops off of garlic heads, so the tip of each clove is exposed. Place garlic heads, cut-sides up, on a baking sheet; drizzle tops with olive oil.
  3. 3 Bake in the preheated oven until garlic is soft, about 30 minutes.
  4. 4 Set the oven to broil.
  5. 5 Slice bread loaf in half horizontally; place cut-side up on a baking sheet.
  6. 6 Squeeze garlic cloves from their skins into a medium bowl. Stir in butter, Parmesan cheese, and parsley until well blended. Spread onto the cut sides of bread.
  7. 7 Broil bread until toasted, about 5 minutes.

By Dana

Garlic Roasted Tomato Spread
Appetizer Italian

Garlic Roasted Tomato Spread

5.0

Prep
15 min
Cook
120 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Arrange tomatoes, cut-side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly on top.
  3. 3 Bake in the preheated oven for 1 hour.
  4. 4 Turn tomatoes over and continue baking until caramelized and very soft, 1 to 1 1/2 hours. Remove from the oven and set aside to cool to room temperature, about 1 hour.
  5. 5 Transfer tomato mixture to a blender or food processor; purée until smooth.

By Allrecipes Member

Basil Pesto Bread Rounds
Appetizer Italian

Basil Pesto Bread Rounds

4.6

Prep
6 min
Cook
12 min
Total
18 min

Instructions

  1. 1 Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
  2. 2 Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
  3. 3 Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

By Sherbg

Easy Bruschetta
Appetizer Italian

Easy Bruschetta

4.4

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
  3. 3 Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
  4. 4 Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

By liamsgm

Salt and Garlic Bagel Chips
Appetizer Italian

Salt and Garlic Bagel Chips

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet with olive oil.
  2. 2 Use a serrated knife to slice bagels into 1/8-inch-thick rounds. Arrange in a single layer on the prepared baking sheet.
  3. 3 Stir olive oil, Parmesan cheese, garlic, and Italian seasoning together in a small bowl. Brush flavored oil mixture onto bagel rounds or use a spoon to drizzle over top. If you start to run out of the mixture, you can add a little bit more oil without sacrificing any flavor. Season lightly with salt and pepper.
  4. 4 Bake in the preheated oven until chips are lightly browned, 15 to 20 minutes. Remove from the oven and cool. The chips will become crispier as they cool.

By Robyn

Bruschette al Lardo di Colonnata
Appetizer Italian

Bruschette al Lardo di Colonnata

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
  2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Crostini
Appetizer Italian

Crostini

4.6

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Set the oven to broil at 425 degrees F (220 degrees C).
  2. 2 In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
  3. 3 Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
  4. 4 Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

By PTrish

Best Ever Party Appetizer
Appetizer Italian

Best Ever Party Appetizer

4.6

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
  2. 2 Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
  3. 3 Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

By J Coulson

Bruschetta with Roasted Sweet Red Peppers
Appetizer Italian

Bruschetta with Roasted Sweet Red Peppers

4.6

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat your oven's broiler.
  2. 2 Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
  3. 3 In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

By Nancy Aigeldinger

Crostini with Mozzarella and Tomato
Appetizer Italian

Crostini with Mozzarella and Tomato

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Brush bread slices lightly with olive oil; place on a baking sheet. Broil until toasted, about 3 minutes. Watch carefully. Rub each crostini with cut-side of a halved garlic clove.
  3. 3 Toss tomatoes in a bowl with a drizzle of olive oil; season with salt and black pepper.
  4. 4 Place crostini on a serving tray. Top each with 1 slice mozzarella cheese, spoonful of tomatoes, and fresh basil.

By ELEANOR1052

Bruschetta with Shallots
Appetizer Italian

Bruschetta with Shallots

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
  2. 2 Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
  3. 3 Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.

By Doreen

Dip for the Stars
Appetizer Italian

Dip for the Stars

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
  2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
  3. 3 Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
  4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

By DANA COLE

Bruschetta with Peas and Mint
Appetizer Italian

Bruschetta with Peas and Mint

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
  2. 2 Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
  4. 4 Remove from oven and spread with pea mixture. Serve immediately.

By alex

Instant Pot® Mediterranean Pizza Dip
Appetizer Italian

Instant Pot® Mediterranean Pizza Dip

4.2

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil.
  2. 2 Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot®). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Chef Mo

White Bean Dip with Pine Nuts
Appetizer Italian

White Bean Dip with Pine Nuts

4.1

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place the pine nuts, basil, and oregano into a food processor. Cover, and pulse 2 or 3 times to finely grind the nuts. Add beans and garlic; process until smooth, about 30 seconds to 1 minute. Pour in the lime juice, tomato, salt and pepper, and pulse 2 to 3 times until mixture is smooth and spreadable. With the food processor running, drizzle the oil into the dip. If mixture becomes too thick, add a tablespoon of water at a time until the dip is the right consistency.
  2. 2 Refrigerate at least 2 hours or overnight to blend the flavors before serving.

By KellyCo

Tomato and Ricotta Salata Bruschetta
Appetizer Italian

Tomato and Ricotta Salata Bruschetta

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
  2. 2 Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
  3. 3 Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

By KSANFORD

Double Tomato Bruschetta
Appetizer Italian

Double Tomato Bruschetta

4.8

Prep
15 min
Cook
7 min
Total
35 min

Instructions

  1. 1 Preheat the oven on broiler setting.
  2. 2 In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. 3 Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. 4 Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. 5 Broil for 5 minutes, or until the cheese is melted.

By Loll

Healthier Double Tomato Bruschetta
Appetizer Italian

Healthier Double Tomato Bruschetta

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
  2. 2 Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
  3. 3 Broil the bread until slightly brown, about 1 to 2 minutes.
  4. 4 Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
  5. 5 Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

By MakeItHealthy

Becca's Bruschetta
Appetizer Italian

Becca's Bruschetta

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
  3. 3 Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

By Becca

Tomato Bruschetta
Appetizer Italian

Tomato Bruschetta

4.7

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic in a medium bowl; let tomato mixture rest for 15 to 30 minutes.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
  4. 4 Toast bread under the preheated broiler until lightly browned, about 1 minute per side. Remove from the oven and top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Sprinkle with mozzarella cheese.
  5. 5 Return to the oven and broil until cheese melts, about 3 minutes. Serve hot.

By Joy Andrews

Easy Butternut Squash Ravioli
Appetizer Italian

Easy Butternut Squash Ravioli

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place mashed squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until filling is combined.
  3. 3 Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton.
  4. 4 Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  5. 5 Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
  6. 6 Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
  7. 7 Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
  8. 8 Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

By John Mitzewich