Pinterest • The world’s catalogue of images

Bruschetta with Tomatoes & Basil (Bruschetta al Pomodoro) -always a classic. From Apron and Sneakers - Cooking & Traveling in Italy

31
3
from Ottolenghi

Stuffed Romano peppers with ricotta and mascarpone

Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

351
16
1
from Jamie Oliver

Aubergine Parmigiana (Melanzane alla Parmigiana)

This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.

777
39
from delicious. magazine

Italian baked meatballs with garlic baguettes

Flavour-packed meatballs, tangy tomato sauce and oodles of melted mozzarella. This recipe is crowd-pleasing comfort food at its absolute best.

254
12
from thekitchenismyplayground.com

Antipasto Platter with Grape Tomato & Caper Salad

Party-perfect Antipasto Platter ~ such a beautiful & versatile dish for entertaining. www.thekitchenismyplayground.com

246
12
1
from Great British Chefs

Goat's cheesecake with red onion jam

These brilliant goats cheesecake recipe from award winning British chef, Simon Hulstone, are tasty and look amazing - truly, the ultimate canapé recipe

249
20
from delicious. magazine

Mozzarella stuffed risotto balls

These quick and easy mozzarella risotto balls make an enjoyable starter or canapé. You can also try them with taleggio or camembert cut into cubes.

282
12
from The Suburban Soapbox

Mini Basil Parmesan Cheesecakes with Tomato Jam

A savory spin on the classic cheesecake recipe, these savory mini Basil Parmesan Cheesecakes have a cracker crust and are topped with a tangy tomato jam. | @suburbansoapbox @darefoodsbetter

50
3
from BBC Good Food

Aubergine melts

Choose a glossy, plump aubergine to make this warming vegetarian main course. From BBC Good Food.

98
3