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Great Garlic Bread
Appetizer Italian

Great Garlic Bread

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Melt butter in a small saucepan over medium heat; stir in garlic powder and dried parsley.
  4. 4 Place bread slices on a medium baking sheet. Using a basting brush, brush bread generously with melted butter mixture.
  5. 5 Bake in the preheated oven until lightly toasted, about 10 minutes.
  6. 6 Sprinkle bread with mozzarella cheese and any remaining butter mixture. Continue baking until cheese is melted and bread is lightly browned, about 5 minutes.

By Noelle C

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

Tia and David's Deep-Fried Tortellini
Appetizer Italian

Tia and David's Deep-Fried Tortellini

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook tortellini according to package directions. Rinse under cool water and allow to cool slightly.
  2. 2 Combine bread crumbs, cornflake crumbs, salt, pepper, and parsley in a large resealable plastic bag.
  3. 3 Heat oil in a deep fryer or deep skillet over medium heat.
  4. 4 Dip tortellini in egg and place in resealable bag in small batches. Shake to coat and set aside on a plate until the oil is hot.
  5. 5 Deep-fry breaded tortellini in batches until golden brown.

By ANDREA VETERE CANADA

Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)
Appetizer Italian

Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)

4.3

Prep
30 min
Cook
60 min
Total
630 min

Instructions

  1. 1 Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
  4. 4 Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
  5. 5 Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
  6. 6 Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
  7. 7 Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

By myjo

Marinated Mushrooms with Red Bell Peppers
Appetizer Italian

Marinated Mushrooms with Red Bell Peppers

4.0

Prep
20 min
Cook
10 min
Total
300 min

Instructions

  1. 1 Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

By NONA

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

Mushroom and Tomato Bruschetta
Appetizer Italian

Mushroom and Tomato Bruschetta

4.4

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
  2. 2 Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
  3. 3 Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
  4. 4 While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
  5. 5 Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
  6. 6 Return to the oven and broil until heated through and cheese has melted, about 5 minutes.

By Delray

Sun-Dried Tomato Pesto
Appetizer Italian

Sun-Dried Tomato Pesto

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. 2 Place sun-dried tomatoes, pine nuts, onion, basil, parsley, and garlic in a food processor or blender; process until well blended. Add crushed tomatoes, vinegar, red wine, and tomato paste; blend to desired consistency. Stir in olive oil and Parmesan cheese; season to taste.

By Cindy Schmidt

Sicilian Eggplant Caponata
Appetizer Italian

Sicilian Eggplant Caponata

4.9

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
  3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
  4. 4 Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

By rocks_67

Truffle Lovers' Popcorn
Appetizer

Truffle Lovers' Popcorn

3.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.
  2. 2 Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

By Holly

Holiday Goat Cheese Log
Appetizer

Holiday Goat Cheese Log

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
  2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
  3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

Homemade Croutons in the Air Fryer
Appetizer French

Homemade Croutons in the Air Fryer

4.7

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
  2. 2 Place bread cubes in a large mixing bowl. Whisk parsley, garlic powder, and seasoned salt into melted butter and pour over bread cubes. Toss bread cubes with a rubber spatula until evenly coated. Let sit for 2 minutes for butter to absorb.
  3. 3 Place bread in the basket of the air fryer and cook for 4 minutes. Toss with a spatula and cook for 2 minutes more. Transfer croutons to a paper towel-lined plate until ready to use.

By Soup Loving Nicole

2-Ingredient Dough Garlic Knots
Appetizer

2-Ingredient Dough Garlic Knots

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  3. 3 Combine melted butter, garlic, parsley, and salt in a small bowl.
  4. 4 Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
  5. 5 Move the knots to the prepared baking sheet and brush with garlic butter.
  6. 6 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.

By Annie Campbell

Walnut and Parsley Pesto
Appetizer

Walnut and Parsley Pesto

4.6

Prep
Cook
Total

Instructions

  1. 1 Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
  2. 2 Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

By John Mitzewich

Bacon Horseradish Dip
Appetizer

Bacon Horseradish Dip

4.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 In a large bowl, combine sour cream, mayonnaise, horseradish, and lemon juice. Stir well. Stir in bacon; cover and refrigerate for 1 hour. Stir and top with parsley before serving.

By Anonymous

Two-Ingredient Dough Garlic Parmesan Breadsticks
Appetizer

Two-Ingredient Dough Garlic Parmesan Breadsticks

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix flour and yogurt together in a medium bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
  3. 3 Divide dough into 8 equal portions. Roll into breadsticks approximately 6 inches long and place on the prepared baking sheet, slightly flattening them down. Brush with 1 tablespoon of the melted butter.
  4. 4 Combine remaining melted butter with Parmesan cheese and garlic salt. Keep warm and set aside.
  5. 5 Bake breadsticks in the preheated oven until lightly browned, 18 to 20 minutes. Immediately upon removing from oven, brush with garlic-Parmesan mixture and serve.

By France Cevallos

Smoky Salmon Spread
Appetizer

Smoky Salmon Spread

3.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Cherry Tomato Bites
Appetizer

Cherry Tomato Bites

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
  2. 2 Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

By mamaG

Artichoke Bites III
Appetizer

Artichoke Bites III

3.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a bowl, mix together the Parmesan cheese and parsley. Set aside.
  2. 2 In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
  3. 3 Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.

By Kimber

Bacon Appetizer Crescents
Appetizer

Bacon Appetizer Crescents

4.6

Prep
20 min
Cook
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix cream cheese, bacon, Parmesan cheese, onion, parsley, and milk together in a bowl.
  3. 3 Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point-side down, on baking sheet.
  4. 4 Bake in the preheated oven for 12 to 15 minutes or until golden brown. Serve warm.

By Philadelphia