12 Easy Appetizers For A Crowd

1. Baked Sausage Zucchini 

Serves 4 | Prep. Time 15 minutes / Cooking time 25 minutes 

Ingredients 

• 3 pork sausages, casings removed 
• 4 medium zucchini, cut lengthwise 
• ½ cup bread crumbs 
• ½ cup mozzarella, shredded 
• ½ cup Parmesan or Grana Padano cheese, grated 
• 3 tablespoons olive oil 
• Nonstick cooking spray as needed 
• Salt and pepper to taste
• Tomato sauce for serving 

Directions 

1. Preheat the oven to 400°F. Grease a baking dish evenly with cooking spray. 
2. Remove some of the flesh from inside the zucchini halves. 
3. Finely chop the flesh and add it to a mixing bowl.
4. Add the sausage, bread crumbs, salt, mozzarella, Parmesan and oil. Combine well. Season with salt and pepper to taste. 
5. Add the mixture into the zucchini halves. Arrange them on the prepared baking dish. Sprinkle some more grated cheese and drizzle olive oil on top. 
6. Bake for 25 minutes. Serve warm with tomato sauce drizzled on top.

2. Asparagus Prosciutto 

Serves 4-5 | Prep. Time 5 minutes / Cooking time 10-15 minutes 

Ingredients 

• 1 bunch asparagus 
• 2 tablespoons olive oil 
• ¼ pound prosciutto, cut in half lengthwise 
• 2 tablespoons Parmesan cheese, grated
• Nonstick cooking spray as needed 

Directions 

1. Preheat the oven to 400°F / 204°C. Grease a baking dish evenly with cooking spray. 
2. Trim the bottom 11-2 inches of the asparagus stalks, keep the ends.
3. Arrange the asparagus spears on the baking dish. Add the cheese and oil and toss until well coated. 
4. Wrap a half slice of the prosciutto around the lower half of each asparagus spear. 
5. Arrange the spears prosciutto-seam-down in the baking dish. Bake for 10-12 minutes and serve warm.

3. Classic Basil Pesto 

Serves 5-6 | Prep. Time 20 minutes | Cooking time O minutes 

Ingredients 

• 2 tablespoons pine nuts 
• 2 cloves garlic, or more to taste 
• 1 bunch basil leaves 
• ½ cup extra-virgin olive oil 
• ½ cup parmigiano-reggiano cheese, grated 
• 1½ tablespoons pecorino romano cheese grated 
• Hot cooked pasta for serving 

Directions

1. Crush the garlic cloves with a mortar and pestle. Add the pine nuts and continue crushing. 
2. Mix in the basil leaves, olive oil, and crush to make a smooth paste. 
3. Mix in the cheeses and combine using a spoon. 
4. Blend well and serve over cooked pasta.

 Note: using a motor is the traditional way to make the pesto but you can also use a blender or a food processor and blend until you obtain the desired consistency. Olive oil should be added last very slowly to let the pesto emulsified.

4. Padano Bean Spread 

Serves 1½ cups | Prep. Time 8-10 minutes | Cooking time 0 minutes 

Ingredients

• 2 (15-ounce) cans cannellini beans, rinsed and drained 
• Juice and zest of 1 lemon 
• 2 cloves garlic 
• 3-4 tablespoons extra-virgin olive oil 
• 3-4 tablespoons Grana Padano cheese, grated
• Ground black pepper and salt to taste 
• A few sprigs Italian flat-leaf parsley 

Directions 

1. In a blender, combine the cannellini beans, garlic, lemon juice and zest and parsley; blend until pureed.
2. Slowly add in the oil while blending until well combined. 
3. Add the mixture to a bowl and mix in the grated cheese. Season with salt and pepper to taste. 
4. Transfer to a serving dish. Serve with Italian bread or vegetables.

5. Parmesan Stuffed Mushrooms 

Serves 4 | Prep. Time 8-10 minutes | Cooking time 20 minutes 

Ingredients 

• 12 large white mushrooms, cleaned and stemmed 
• 2 cloves garlic, finely chopped 
• 2 tablespoons parsley, chopped 
• ¼ cup olive oil 
• ½ cup Parmesan cheese, grated, plus extra 
• ¾ cup bread crumbs, plus extra
• Salt to taste Nonstick cooking spray as needed 

Directions 

1. Preheat the oven to 400°F. Grease a baking sheet evenly with cooking spray. 
2. Finely chop the mushroom stems and add them to a mixing bowl. 
3. Add the oil, bread crumbs, garlic, parsley, Parmesan cheese, and salt. Combine well. 
4. Add some salt to the inside part of the mushroom caps and stuff them with the mixture. 
5. Place them on the baking sheet and sprinkle with a pinch of bread crumbs and Parmesan cheese. 
6. Bake for 20 minutes and serve warm.

6. Tomato Alla Griglia 

Serves 6 | Prep. Time 10 minutes | Cooking time 5 minutes 

Ingredients 

• 6-7 small tomatoes 
• 1 cup breadcrumbs 
• ⅓ teaspoon oregano 
• ¼ cup Parmesan cheese, grated 
• 1 tablespoon butter, melted 
• 1 clove garlic, finely chopped 
• Salt and ground black pepper to taste 
• Oregano to taste 

Directions 

1. Combine the breadcrumbs and ⅛ teaspoon oregano.
2. Cut the tomatoes into halves cross-wise. Sprinkle them with chopped garlic, salt and pepper. 
3. Top with the breadcrumb mixture, butter and cheese. 
4. Place in a baking dish and broil for 5 minutes or until bubbly and tender. 
5. Serve warm.

7. Fried Zucchini 

The zucchini are crisp and light in texture and taste. They may be served with your favorite tomato sauce for dipping. 

Serves 6 | Prep. Time 20 minutes / Cooking time 20 minutes 

Ingredients 

• 3 zucchinis, sliced 
• 1 cup bread crumbs 
• ¼ cup Parmesan cheese, grated 
• 2 teaspoons garlic powder 
• ½ teaspoon freshly ground black pepper 
• 1 teaspoon dried parsley 
• ½ teaspoon dried oregano 
• 2 eggs, beaten
• Olive oil (about 1 cup) 
• Salt Paprika 

Directions 

1. Mix together breadcrumbs, Parme-san, garlic powder, pepper, parsley, and oregano, and place in a shallow dish. 
2. Dip zucchini slices into beaten eggs then into bread crumbs. Press gently, and roll to cover all sides. Place zucchini slices on a clean plate in a single layer. 
3. Heat olive oil in a large skillet to me-dium-high heat. When the oil is very hot, fry each zucchini until golden crisp, about 3-4 minutes, turning halfway through cooking. Drain on paper towels. 
4. Sprinkle zucchini with paprika, and serve with tomato sauce for dipping.

8. Eggplant Parmesan Appetizers 

Eggplant Parmesan is one of the favorite Italian appetizers. The texture is both crispy and chewy. 

Serves 4-6 | Prep. Time 25 minutes Cooking time 40 minutes 

Ingredients 

• 1 large eggplant, peeled and sliced 
• ¼-inch thick
• ⅓ cup milk 
• ½ cup Italian seasoned breadcrumbs 
• ½ cup olive oil 
• 1 ½ cups tomato sauce 
• ½ cup Parmesan cheese, grated plus some more for topping Basil leaves 

Directions 

1. Preheat oven to 400°F. 
2. Salt the eggplant slices on both sides. Let rest for 15-20 minutes to get rid of excess moisture trapped in the eggplant. Place in a strainer. With paper towels carefully wipe the salt and water off the eggplant slices on both sides. 
3. Dip sliced eggplant into milk, then coat with breadcrumbs on both sides. Place in a single layer on a dish until all have been coated. Heat olive oil in a skillet to medium-high heat. When the oil is very hot, reduce heat to medium. Cook each slice about 2 minutes on each side or until golden brown. 
4. In a baking dish, spoon tomato sauce onto each eggplant, and top with Parmesan cheese. Heat in oven about 10 to 12 minutes until bubbly. 
5. To serve, garnish with basil leaves, and sprinkle with Parmesan

9. Bruschetta 

A classic Italian appetizer, fresh and tasty to enjoy with friends and family before the main course. The secret of a great bruschetta is to make it with fresh basil and ripe Italian tomatoes, especially when they are in sea-son. 

Serves 8-10 | Prep. Time: 25 minutes | Cooking time 3-5 minutes 

Ingredients 

• 8 ripe Italian tomatoes (plum) 
• 2 garlic cloves, crushed 
• 2 tablespoons extra-virgin olive oil 
• 2 teaspoons balsamic vinegar 
• 1 teaspoon Italian spices 
• 1 bunch basil leaves, chopped
• Salt and freshly ground pepper to season 
• 1 loaf of Italian bread 
• ¼ cup extra-virgin olive oil 

Directions 

1. Preheat the oven to 450°F 
2. Skin the tomatoes (cut an x in the skins and place into just-boiled water; turn off heat and leave for 1 minute). You should now be able to peel off the skin.
3. Cut tomatoes into halves, and then quarters, and remove the seeds and juice. Plum tomatoes are best for this recipe as they have fewer seeds and less juice than most. 
4. Chop the tomatoes finely. Add to a bowl with olive oil, balsamic vinegar, garlic. Mix and season to taste.
5. Slice the bread/baguette diagonally so you have ½-inch slices. Use the ¼ cup of oil to coat one side of the bread. Place on a baking sheet, oil side down.
6. Toast each side of bread until golden brown, about a minute per side. Take a knife and score each side a few times. Rub some garlic into the slices and pour a ½ teaspoon of olive oil on each side. 
7. Top with the tomato mix, garnish each toast with a fresh basil leave. Serve immediately so the bread does not get soggy.

10. Tuscan White Bean 

Spread Tuscan white bean spread is a delicious base to build crostini from. It can also be served with fresh vegetables. 

Makes about two cups | Prep. Time: 15 minutes | Cooking time O 

Ingredients 

• ¼ cup pancetta (Italian bacon), cooked crisp and chopped
• 1 15-oz. can cannellini beans 
• 3 cloves garlic, minced 
• ¼ cup onion, minced 
• 3 tablespoons extra-virgin olive oil, divided 
• ½ teaspoon salt 
• Fresh ground black pepper
• Pasley for garnish 

Directions 

1. Cook bacon or pancetta in 1 tablespoon of the olive oil until crisp. Set aside. 
2. Combine beans, garlic, onion, 1 tablespoon olive oil, salt, and pepper in a food processor. Pulse until smooth. Transfer to serving dish. 
3. Stir in bacon or pancetta until blended. Top with final 1 tablespoon olive oil drizzled on top. Can be chilled until serving. 
4. Serve with fresh baguette slices or raw vegetables.

11. Mozzarella Sticks 

Serves 12 | Prep. Time 10 minutes | Cooking time 5 minutes 

Ingredients 

• 1 cup Italian style bread crumbs 
• 2 eggs 
• 1 tablespoon milk 
• 1 pound mozzarella cheese, cut into 
• ¾-inch × ¾-inch strips 
• 1 cup vegetable oil 
• Tomato sauce for dipping 
• Fresh basil for garnish 

Directions 

1. In a bowl, whisk the eggs and milk together.
   1. Place the bread crumbs in another bowl, or on a tray. 
   1. Dip the cheese in the egg mixture first, then the bread crumbs. 
   1. Dip it in the egg mixture and then the bread crumbs a second time, making sure to coat the cheese evenly. 
   1. Heat the oil in skillet. 
   1. Fry the cheese until golden brown, about 1 minute on each side. Do not fry too long, or the cheese will leak. 
   1. Drain on paper towels. 
   1. Serve with tomato sauce and sprinkle with finely chopped basil.

12. Thai Chicken Satay Skewers (Satay Gai)

Serves 4-6 | Prep. Time 20-30 minutes | Cooking time 15 minutes 

Ingredients 

• 1 pound boneless chicken breasts or thighs, Cut into thin strips 
• 24 (8-inch) bamboo skewers

Marinade 

• 1 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 teaspoon white peppercorns 
• 1 cup coconut milk 
• 1 teaspoon galangal, finely diced 
• 1 teaspoon lemongrass, finely chopped 
• 2 teaspoons palm sugar or light brown sugar 
• 2 teaspoons ground turmeric 
• 2 teaspoons fish sauce 

Directions 

1. In a saucepan or skillet over low heat, toast the coriander and cumin seeds for 1 minute until fragrant. 
2. Remove from heat and set aside. 
3. Crush the galangal, lemongrass, coriander, cumin seeds and white peppercorns using a mortar and pestle to make a fine paste. You can also use a small food processor. 
4. In a mixing bowl, whisk the coconut milk, sugar, turmeric, and fish sauce. Add the paste and mix well until the sugar dissolves. 
5. Place the chicken strips in a Zip-loc bag; add the marinade mixture and shake well. Refrigerate for 30 minutes to 12 hours to marinate. 
6. Soak the skewers in cold water for 30 minutes before using. 
7. Heat a charcoal grill to 400°F. 
8. Thread the marinated chicken onto the skewers. Reserve any leftover marinade. 
9. Grill the skewered chicken for 3-5 minutes per side until well-cooked and opaque. 
10. On the stovetop, add remaining marinade to a small pan and bring to boil over medium-high heat. Reduce heat and let simmer for 5 minutes. 
11. Serve with the marinade or with a dipping sauce of your choice.