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	Antipasto Eggplant Stacks by Nina Timm With a little prep work, you can have the different elements to this dish ready and prepare these delicious snacks in no time at all!	2 votes 3601 views
	Caponata by Farrell May Podgorsek Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins and salt from the olives and capers. You can also use it as a pasta or pizza topping. This is one of the most popular appetizers I serve. The recipe doubles well and it freezes…	1 vote 3065 views
	compote of tomato by branna a nice tomato sauce for your pasta or just as a dip with your appetizer. It can be used hot or cold. Delizioso enjoy your cooking Branna	1 vote 2 comments 4481 views
	Peanut Butter and Celery Vol au Vents by Tania Mattiello Tasty Peanut Butter and Celery Vol au Vents, Cream Cheese and Celery o au Vents. Quick and Easy to prepare!	1 vote 4178 views
	fetyer backed spinech by CHEF ASHRAF ABD ALEEM ELKHARBOTLY fetyer backed spinech	1 vote 1814 views
	Caesar Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Caesar Salad	1 vote 2343 views
	Eggplant Caponata by Franco Lania This eggplant caponata recipe I started making in Italy. It began to change it while working and living in Miami. I perfected this recipe in my own place in New York's Little Italy. This is quite simply one of the best eggplant caponata recipes. "UP Town" Recipe from a down town Chef. Enjoy.	1 vote 3086 views