Recipezaar: Vegetarian,Appetizers,Italian,Dinner Party,Reduced Carbohydrates recipes

Artichoke Caponata

Tue, 16 Oct 2001 18:38:18 -0400

Bring on the company! -- posted by msintrepid

Parmesan-Scallion Dip

Sun, 25 Nov 2001 13:34:18 -0500

Haven't tried this one yet, but the low sodium content caught my eye. -- posted by Mille®

Quick & Easy Olive Tapenade

Thu, 16 May 2002 21:32:24 -0400

Perfect for 'drop-in' guests and hungry husbands. -- posted by GinnyP

Baked Cherry Tomatoes with Parmesan Topping

Thu, 06 Jun 2002 17:47:56 -0400

Another winner from Bon Appetit. A wonderful side dish or appetizer course. -- posted by yooper

Basil and Roasted Garlic Pesto

Mon, 15 Jul 2002 06:44:59 -0400

Excellent on bruschetta. Is also great on pasta. -- posted by Sue L

Seared and Roasted Tomatoes

Mon, 26 Aug 2002 19:19:55 -0400

This is one of my favorite party dishes -- posted by Zeke Koch

Italian Olive Paste

Tue, 03 Sep 2002 18:02:44 -0400

-- posted by Dancer^

Parsley Pesto

Wed, 16 Oct 2002 22:14:35 -0400

This is a pesto that adapts well to an "American Palate", using items you're likely to have around the house. This is not for the pesto fanatic, but the uninitiated, and works well at a party. -- posted by Mrs. Mike F

Basil-Walnut Pesto

Tue, 05 Nov 2002 20:00:49 -0500

This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use. -- posted by dahlia

Easy Caprese (Insalata)

Sun, 08 Dec 2002 20:03:40 -0500

Looking for a great side dish to serve with pasta? This is an easy salad to put together, it will complement other things you might serve with an Italian dinner such as crusty Italian bread or Pinot Grigio. -- posted by Dawn

Italian Tricolore Salad

Fri, 20 Jun 2003 20:02:27 -0400

This is the simplest of summer salads but so healthy for you and so easy to prepare. It gets its name from the three colours on the plate -- red, green and white. -- posted by Sackville

Italian Dipping Oil (for Bread)

Tue, 15 Feb 2005 19:59:16 -0500

I love the dipping oil served at my two favorite Italian restaurants. Both restaurants vary slightly in ingredients. Here is my version that brings the best of both worlds. Serve with warm bread fresh out of the oven and enjoy! -- posted by Kim D.

Roasted Eggplant (Aubergine) Spread

Wed, 23 Feb 2005 20:00:53 -0500

This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food. -- posted by Vino Girl

Italian Parmesan Crisps - Giada De Laurentiis

Sun, 13 Mar 2005 20:00:07 -0500

These simple and elegant cheese crisps have been featured several times by Giada De Laurentiis on FoodTV shows. -- posted by Julesong

Fried Baby Artichokes

Sat, 16 Apr 2005 09:21:06 -0400

These are nice and crisp. Great to dip in you favorite horseradish sauce. -- posted by ~Rita~

Kalamata Olive Tapenade (Spread or Dip)

Tue, 21 Feb 2006 14:53:27 -0500

This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties. -- posted by What's Cooking?

Mushrooms Stuffed With Spinach and Cheese

Wed, 12 Apr 2006 16:26:29 -0400

These are a great Appetizers or you can make a Meal out of them! -- posted by ~Rita~

Crudite With Roasted Garlic and Red Bell Pepper Dip

Mon, 17 Apr 2006 17:15:20 -0400

I saw Emeril prepare this and I was drooling! Recipe courtesy of Emeril Lagasse, 2002. Inactive prep time 1 hour, 15 minutes. -- posted by Manami

Panera Bread Tomato Mozzarella Salad

Thu, 06 Jul 2006 15:59:01 -0400

This was for the Italian category for Zaar World Tour. Haven't made this yet but I have had it many times at Panera and its wonderful. Great when summer tomatoes and basil are bountiful! -- posted by Little Bee

Zucchini a Scapece (Marinated Zucchini)

Mon, 10 Jul 2006 13:38:17 -0400

Marinated Zucchini belong to Italian's antipasti. They are great served with a choice of the following: olives, fresh or sun-dried tomatoes, mozzarella, parmesan or other Italian cheese, parma ham and of course crusty bread. They need to be marinated for at least 2 hours. -- posted by tigerduck

The Classic Pesto

Mon, 14 Aug 2006 22:34:04 -0400

A classic pesto recipe with pinenuts for pasta or other items in need of a good pesto dressing. You may also use walnuts or almonds or a combination of instead of the pinenuts...enjoy. -- posted by Country Chef

Polenta Pizzas With Roasted Tomatoes and Kalamata Olives

Wed, 04 Oct 2006 20:58:06 -0400

Not your usual pizzas, these polenta rounds are based on a recipe from Bon Appétit magazine (October 2000). The brilliance of this recipe lies in the roasting of the tomatoes with a little sugar, which brings out their full flavor. This is a great side dish, or can be served as an appetizer / hors d'oeuvres. Gluten-free. Kosher: Dairy. -- posted by What's Cooking?

Mixed Fruit Skewers With Provolone

Thu, 30 Nov 2006 17:28:31 -0500

adapted from Italian Cooking and Living. Easy. Simple. good. -- posted by That is Dr House to you

Caprese Picks With Basil Vinaigrette

Mon, 23 Jul 2007 23:01:38 -0400

A great little appetizer of fresh mozzarella and tomato spears, drizzled with a basil vinaigrette. No one can eat just one! -- posted by Battle in Seattle

Black Olive Bread Spread

Mon, 01 Oct 2007 19:52:42 -0400

A lovely little spread that's easy to prepare, inspired by an Italian restaurant I frequent. This is my own creation; it goes best with fresh, soft Italian bread! Serve as a side, appetizer or hors d'oeuvre. -- posted by Brighid Kitten

Mietta Family Eggplant for Antipasto

Sat, 23 Feb 2008 23:15:09 -0500

The amounts are approximate. Be prepared to add more of everything. They is actually very little preparation to do - it's mostly waiting so don't be put off by the times. The hardest part of the preparation is sterilising the jars. -- posted by Missy Wombat

Mozzarella Bruschetta

Wed, 09 Apr 2008 18:53:41 -0400

This is a low-carb combination of mozzarella caprese and bruschetta, with the mozzarella used as a replacement for the bread. The freshness of the ingredients is the most important part of this recipe. Perfect for entertaining, appetizers, or vegetarian meals. -- posted by Jena W

Antipasto of Asparagus With Freshly Grated Parmigiano Cheese

Fri, 30 May 2008 01:40:49 -0400

Speciality of the Restaurante San Giorgio in Turin, Piemonte, Italia and from a clipping in my grandmother's recipe box. -- posted by Celticevergreen

Summer Time Easy Courgette - Zucchini Carpaccio

Sat, 26 Jul 2008 02:49:09 -0400

A delightful and very elegant summer starter dish that is fresh and easy to make. The combination of the parmesan cheese with the hazenut oil and black olives is a very sophisticated flavour, making this a wonderful dish to serve before any special summer dinner party. If you cannot get hold of hazelnut oil, walnut oil would be a good substitute. Green olives can also be used, but the colours will not be so dramatic! Try to use FRESHLY grated/shaved parmesan cheese from a block, the taste is far better than the pre-packed grated cheese. Wine suggestion - a chilled Chablis or Chardonnay. -- posted by French Tart

Italian Vegetable Pancakes

Tue, 28 Oct 2008 16:00:44 -0400

This savoury "pancake" is another great and simple recipe from Mark Bittman of the New York Times. -- posted by blucoat

Roasted Red Pepper Involtini

Thu, 06 Nov 2008 23:35:23 -0500

Healthy, Make-Ahead, Vegetarian recipe! Elena Boroli, who co-owns the Locanda del Pilone farmhouse inn and restaurant in Piedmont, "says bell peppers are the best symbol of Piedmontese cucina povera (peasant food). This simple recipe for involtini (little Italian rolls) is all about the deeply flavored, slow-roasted red bell peppers, which get wrapped around fresh ricotta cheese and plum tomatoes." We had occasion to make these here at the home and they looked wonderful - especially with so items and such a rich taste! Recipe by Maurizio Quaranta from Winemakers' Amazing Lunch on the Italian Riviera which appeared in F&W Magazine, 08/2008. -- posted by Manami

Feta Baked With Tomato & Oregano

Mon, 16 Feb 2009 01:11:16 -0500

Cooked feta keeps its shape but becomes lovely and spreadable. Serve with warm crusty bread to scoop up the sauce. -- posted by English_Rose

Alton Brown's Eggplant 'pasta'

Thu, 28 May 2009 15:29:00 -0400

Although this recipe is called pasta, it actually contains no pasta! Alton suggests serving this as a first course but we enjoy it as a light lunch with fresh crusty bread...... -- posted by Um Safia