Grilled Lamb on Skewers - The tantalizing aroma of grilling lamb pervades the cities of the eastern Mediterranean. In Greece, this same preparation is called arni souvlakia. The marinade also works well on lamb chops and on butterflied leg of lamb. Serve atop eggplant and...
Recipe type: Italian, Lamb, Appetizer, Barbecue, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe174.htm

Grilled Shrimp Wrapped in Prosciutto and Zucchini - Assembled in advance, quickly cooked and accompanied by bruschetta, these marinated and skewered shrimp are excellent fare for a backyard barbecue. Shrimp, and their close cousins, scampi, are plentiful in the waters along Italy?s lengthy coastline.
Recipe type: Prosciutto, Shrimp, Italian, Shellfish, Zucchini, Appetizer, European, Seafood
http://www.cooking.com/recipes/static/recipe149.htm

Jen's Tomato Arugula Bruschetta - This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
Recipe type: Appetizer, Greens, Tomatoes, Italian
http://appetizer.allrecipes.com/AZ/JnsTmtrglBrschtt.asp

Ligurian Mixed Salad - The ingredients in this salad may be varied according to the season. The recipe arose largely out of a need to combine all the requirements for a summer meal into a single dish, but these days it is no longer served in large quantities and has become
Recipe type: Antipasto, Fish, Italian, Onion, Potatoes, Sweet Pepper, Tomatillo, Appetizer, European, Salad, Seafood, Vegetables
http://www.cooking.com/recipes/static/recipe1469.htm

Mango Bruschetta - This bruschetta is made with mango, basil, and Romano cheese, which yields an interesting combination of sweet, sour, and peppery flavors.
Recipe type: Appetizer, Fruit, Tomatoes, Italian
http://appetizer.allrecipes.com/AZ/MngBrschtt.asp

Marinated Olives - Whichever of these two different preparations you choose, be sure to marinate the olives for at least 2 days before setting them out with drinks as part of a meze or tapas table. They will keep very well for up to a week in the refrigerator.
Recipe type: Antipasto, Italian, Appetizer, European, Olive, Vegetarian
http://www.cooking.com/recipes/static/recipe173.htm

Ode-to-Chevre Bruschetta - The day starts with a light lunch in the form of these bruschetta, contributed by Sheila Schmitz. In Ojai, vine-ripened tomatoes are available even in November. If you have trouble finding them, look for Roma or cherry tomatoes; they tend to be...
Recipe type: Appetizer, Cheese, Italian
http://appetizer.allrecipes.com/AZ/dtChvrBrschtt.asp

Pan Fried Bell Peppers - This very simple dish can be served either as a cold antipasto or as a hot or warm vegetable to accompany meat dishes It is common throughout southern Italy.
Recipe type: Antipasto, Italian, Sweet Pepper, Appetizer, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1467.htm

Potato Fritters - In a strictly traditional lunch in Genoa these cuculli, a kind of rough and tasty croquette of fried potatoes, are served as a hot antipasto, or as a vegetable with stewed rabbit or lamb. Other Italian regions have similar dishes, but what makes the
Recipe type: Italian, Potatoes, Appetizer, European, Side Dish, Vegetables, Vegetarian
http://www.cooking.com/recipes/static/recipe1452.htm

Prosciutto Parmesan and Pine Nut Bruschetta - This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
Recipe type: Appetizer, Cheese, Nuts, Italian
http://appetizer.allrecipes.com/AZ/PrscittPrmsnndPinNtBrschtt.asp