Starters are the beginning of every important lunch. It is usually in tune with the other dishes, then fish for a fish-based lunch, or meats and cheeses for those of meat.
In short, there are appetizers for every taste and every type of lunch, both hot and cold.
They can be croutons or canapés accompanied by cheeses and cured meats, but also by olives and pickled or pickled vegetables.
Below you will find many ideas for an appetizer, an aperitif or a cold buffet. Many small recipes to prepare to make your appetizer complete. However, each recipe alone is not enough. Usually two or more preparations are brought to the table, accompanied by salami or cheese or vegetables prepared in various ways.
The classic Tuscan appetizer is normally composed of two or three types of croutons, both hot and cold, from sliced meats, from various types of cheese and from vegetables in oil or vinegar.
The croutons that are best prepared are the black croutons, with chicken livers, croutons with tomatoes and croutons with mushrooms.
You can find the recipe of black croutons in the article on the typical dishes of Pistoia.
4 slices of Tuscan bread (without salt)
4 ripe tomatoes
salt pepper and olive oil as required
8 basil leaves
Prepare the tomatoes, cutting them into small pieces. Season the tomatoes with salt and pepper and season with olive oil. Mix well. If possible, prepare the tomatoes at least two hours before and put them in the refrigerator, because the tomatoes will release water which will then serve to wet the bread better.
Lightly toast the bread in the oven or in a toaster.
Once toasted the bread, cut the slices of bread in two and pass over a clove of garlic to which we have removed the peel.
Now put the tomato mixture on each slice, place them on a serving dish and garnish with the basil leaves on each slice.
4 slices of bread (without salt)
250 grams of porcini mushrooms
2 garlic clove
salt, pepper and olive oil to taste
the finely chopped parsley
Clean very mushrooms well by removing the earth. Once cleaned, cut the mushrooms into thin slices.
In a pan with a couple of tablespoons of olive oil, cook the crushed garlic with a fork until it is golden. Add the mushrooms and turning them often cook about ten minutes. Adjust the salt and pepper and add the chopped parsley.
Meanwhile, toast the slices of bread in the oven or in a toaster until they are golden brown. Spread the garlic on the surface of the bread and place a tablespoon of mushrooms on top of the crouton. Sprinkle with a little chopped parsley and bring to the table.
Here too there are many recipes for appetizers with fish, from the classic prawn cocktail, to the croutons with salmon, to the seafood salad, to the tuna canapés.
250 grams of peeled shrimp
two tablespoons of sauce Worcestershire
50 grams of ketchup
70 grams of mayonnaise
4 large leaf lettuce leaves type lettuce
10 grams of butter
salt, pepper as required
Wash, remove the head and clean the shrimp by removing all the shell.
Cook them in plenty of water for 3 or 4 minutes. At this point in a pan where you have melted the butter put the shrimp to cook for 3 minutes. Put the salt in the pepper and let them cool.
Meanwhile, we prepare the sauce. Put the ketchup, mayonnaise and two tablespoons of Worcestershire sauce in a bowl and mix well until you obtain a homogeneous cream.
Add the prawns to the sauce and mix well.
In the containers you have chosen to put the prawn cocktail (they can be small glass bowls, or cocktail glasses or even fruit saucers) place the salad leaf and place the sauce and shrimp mixture on top. Refrigerate at least an hour before serving, garnish with a small slice of lemon.
120 grams of sliced smoked salmon
crust 50 grams of butter at room temperature
1 tablespoon chopped parsley
Cut the baguette into slices about two centimeters thick and place them to toast in the oven or toaster. Meanwhile work the butter with a spoon until it becomes creamy. Spread the butter over the bread and add a slice of salmon. Garnish with a pinch of chopped parsley and the lemon slice.
A tasty variant for salmon croutons is to replace butter with spreadable cheese.
1 small octopus
500 grams of mussels
500 grams of clams
salt pepper as required
Cook the octopus for about an hour in plenty of salted water.
Put the clams and mussels in a covered pan and cook for about 5 minutes or until the shell of the mussels are all open. Remove the shells and put the shellfish aside.
Cut the octopus into small pieces and add it to the shellfish. Season with olive oil, salt and pepper. Add the juice of 1 lemon and a teaspoon of chopped parsley. Finely chop the garlic and add it to the rest. Mix everything and refrigerate at least an hour before serving garnished with a slice of lemon.
250 tuna canned
3 pickled gherkins
100 grams of cream cheese
enough olive oil just a
few basil leaves
Cut the baguette into slices of about 2 centimeters and toast them in the oven or in a toaster. Prepare a cream by mixing the tuna with the pickled gherkins, the spreadable cheese and the two tablespoons of olive oil. Spread the mixture on toasted bread slices. Garnish the sandwiches with a basil leaf and serve on the table.
If we talk about appetizers we can certainly not consider the canapés. They are sandwich toast bread without crust that are usually roasted in the oven or toaster and completed with various sauces and vegetables or spreadable cheeses.
Their main feature besides the taste is the beauty of their compositions. The bread is cut into rectangles, triangles, washers and combined together also based on the colors of the sauces and finishes.
Here are some recipes that can be paired together to form a tray of really tasty and delicious appetizers.
12 slices of toast bread
10 grams of butter at room temperature
10 grams of mayonnaise a
few leaves of parsley
salt and pepper to taste
With a glass obtain round shapes from the slices of bread from toast. Toast them in the oven or in the toaster. Meanwhile cook the eggs in boiling water until they settle. Let them cool, remove the shell and divide the yolk from the albumen. In this preparation only egg whites are used, but leave aside the yolks for another type of canapé.
The egg whites are passed in a sieve to crumble them as much as possible. Season the mixture with salt and pepper. Meanwhile, butter the toasted bread slices and pass over a layer of mayonnaise. Put the crumbled egg on the tartine and garnish with a parsley leaf.
6 slices of toast bread
mayonnaise and anchovy paste as needed
butter at room temperature enough
Cut the slice of toast into two pieces and toast it in the oven or in the toaster after removing the crust.
Cook the eggs in boiling water to make them boiled. Shell them and divide the yolks from the albumen.
Pass both the yolk and the egg white in a rather thick colander to make them crumble, add salt and pepper.
Prepare a sauce by mixing the mayonnaise and the anchovy paste until everything is well blended.
Ideally divide the canapé into 3 equal parts. In the first part put the crumbled egg yolk. in the central part put the anchovy paste sauce and in the side the crumbled egg white.
Garnish with a very small slice of lemon in the central part.
6 toast slices of
butter and mayonnaise enough
salt and pepper to taste
2 date tomatoes
Remove the rind from the toast and cut it into two parts to obtain two triangles. Toast them in the oven or in the toaster. Spread the butter (kept at room temperature) on the bread and also the mayonnaise. Place a round tomato slice on the canapé. Adjust salt and pepper and garnish with a basil leaf.