Food Recipes Appetizers 24 Mediterranean Appetizers to Channel the Idyllic Coast Eggplant, olives, and tomatoes shine in these dips, flatbreads, and finger foods. By Jodie Kautzmann Published on May 6, 2024 Close Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver There's no shortage of ways to start a Mediterranean meal — ways so delicious, actually, that you just might forget all about the main course. This collection of recipes for Mediterranean appetizers features the region's most celebrated ingredients, like tangy feta cheese, briny olives, and smoky eggplant, to name only a few. We've got flatbreads from pissaladière to pide, fried bites such as cheesy tirokroketes, and lots of dips and spreads for all manner of slathering. Whether you call them antipasti, tapas, or meze, savor the flavors of the Mediterranean with these tasty appetizers. 01 of 24 Spiced Carrots with Whipped Feta Greg DuPree / Food Styling by Emily Neighbors Hall / Prop Styling by Christina Daley This dish is one of many dips chef Cheetie Kumar serves at her Mediterranean spot, Ajja, in Raleigh, North Carolina. Cumin, coriander, and Urfa pepper spice up caramelized carrots served over whipped feta with toasted sourdough for a colorful appetizer. Get the Recipe 02 of 24 Saganaki Halloumi (Cypriot Fried Halloumi) Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy-basted nectarines, and fresh tomatoes in this sweet and savory appetizer from Houston chef Christian Hernandez. Get the Recipe 03 of 24 Roasted Tomato Pissaladière Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver This traditional French flatbread is similar to a pizza or savory tart and hails from the south of France. Here, we top store-bought puff pastry with caramelized onions, roasted tomatoes, anchovies, and olives for this popular Provençal pastry. Get the Recipe 04 of 24 Dolmas (Stuffed Grape Leaves with Lamb, Rice, and Herbs) Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle Stuffed grape leaves can be found across the Mediterranean, from Greek dolmades to Lebanese warak enab. These dolmas feature earthy grape leaves hugged around an ultra-savory lamb, herb, and rice filling. Get the Recipe 05 of 24 Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves) Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Musa Dagdeviren shares these tangy, tender vegetarian rice-and-herb-stuffed grape leaves from the Turkish region of Mugla in The Turkish Cookbook. The brightness of the brined grape leaves is balanced by the rice filling, which is seasoned with fresh parsley and dill and slightly sweet cooked onions. Get the Recipe 06 of 24 Pintxos Matrimonio Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle Frozen puff pastry and tinned anchovies mean you can make these popular Spanish tapas in a flash. All you have to do is cut and bake off the puff pastry, chop a bit of parsley and garlic to stir together with olive oil, and assemble — about 25 minutes of active work time. Get the Recipe 07 of 24 Fritto Misto with Calabrian Chile Aïoli Jose Mandojana / Food Styling by Robyn Valarik / Prop Styling by Christine Wolheim A festive mix of shrimp, calamari, anchovy-stuffed olives, and paper-thin lemon slices are dredged in a Pernod-spiked batter and fried to crispy, golden perfection. Jarred Calabrian chiles add a fruity heat to the creamy aïoli dipping sauce. Get the Recipe 08 of 24 Asparagus Pide Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Pide, which originated in Turkey, is a chewy, airy flatbread that welcomes a variety of fillings. This version is topped with melty, tangy cheese; Aleppo pepper–spiced asparagus; and fresh herbs. Get the Recipe 09 of 24 Gambas al Ajillo (Shrimp in Garlic Sauce) Diana Chistruga For this quick and easy Spanish tapa, shrimp is sautéed in garlicky, spicy olive oil and then tossed with dry sherry, lemon juice, and a handful of parsley. Serve it with crusty bread to sop up the sauce. Get the Recipe 10 of 24 Grilled Artichokes with Herby Lemon Aïoli Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis "Artichokes are at their best — and easiest to prepare — when cooked quickly over a hot fire, particularly when served with luscious lemon aïoli made with the smoky juices and pulp of grilled lemons," says cookbook author Paula Disbrowe. "You can serve the creamy dressing on the side for dipping, but I prefer to toss it with the artichokes so it seeps into every crack and crevice." Get the Recipe 11 of 24 Charred Eggplant with Burrata and Pomegranate-Walnut Relish Caitlin Bensel This elegant salad appetizer is an emphatic nod to the celebratory eggplant dishes of Turkey. Velvety eggplant is paired with a tart-yet-earthy relish of toasted walnuts, cilantro, and pomegranate seeds. Toasting the walnuts brings out their full nutty, slightly bitter character and plays well against the bright pomegranate seeds, which provide fresh bursts of juice and sweetness. Get the Recipe 12 of 24 Tomato Bruschetta Matt Taylor-Gross This timeless Italian antipasto comes together in just minutes, making it easy on the host. It’s a great way to show off tomatoes when they're ripe and in season, whether from your garden, the farmers market, or the grocery. Get the Recipe 13 of 24 Feta-Stuffed Marinated Olives Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Fragrant za'atar, a spice blend ubiquitous in Israel and across the Middle East, flavors these briny, feta-stuffed olives with its notes of thyme, marjoram, sumac, and sesame seeds. Lemon, chile, and parsley cut through the rich, herbaceous flavors, adding a bright freshness to these easy, bite-size appetizers. Get the Recipe 14 of 24 Spicy Lamb Meatballs with Green Goddess Dip Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Inspired by merguez, a North African lamb sausage, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip. You can also try preparing these make-ahead meatballs with ground beef or a plant-based meat alternative, such as Impossible. Get the Recipe 15 of 24 Shakshuka Deviled Eggs Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. Get the Recipe 16 of 24 Brussels Sprouts Baba Ghanoush Greg DuPree After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip in this riff on baba ghanoush. Chef Michael Solomonov serves it topped with more roasted brussels sprouts and hazelnuts alongside warm pita for dipping. Get the Recipe 17 of 24 Tzatziki Julia Hartbeck While tzatziki is widely available at groceries in the U.S., the freshest, most delicious is homemade — and it could not be easier to prepare. Greek yogurt, cucumber, garlic, lemon juice, and dill are combined to make this incredibly versatile sauce. Serve with toasted pita wedges as an appetizer, or pair with grilled lamb, chicken, fish, or vegetables. Get the Recipe 18 of 24 Muhammara (Roasted Red Pepper and Walnut Dip) Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Lebanese cooking instructor Jeanette Chawki's mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. It's smooth, thick, and layered with flavor from pomegranate molasses and spicy pepper paste. Get the Recipe 19 of 24 Sweet Potato and Feta Bourekas Greg DuPree Bourekas are crisp, savory little parcels filled with anything from vegetables and cheese to ground meat. Inspired by his grandmother's recipe, Zahav chef Michael Solomonov's version is stuffed with sweet potato, Bulgarian feta, dill, and olives. Get the Recipe 20 of 24 Black Olive Tapenade with Figs and Mint © David Malosh What makes Jacques Pépin's tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh, and tangy notes from the dried figs, mint, and capers. Get the Recipe 21 of 24 Michael Symon's Arancini © Abby Hocking Arancini, the crispy-on-the-outside and cheesy-on-the-inside fried rice balls, are the ultimate cocktail hour snack. Star chef Michael Symon makes his risotto the day ahead for easy prep and then breads the mozzarella-filled balls just moments before frying to get that perfect, crunchy crust. Get the Recipe 22 of 24 Berenjenas con Miel (Fried Eggplant with Honey) Abby Hocking / Food & Wine Fried eggplant and honey is a classic combination served across Andalusia, especially in Córdoba. This version is the one José Andrés has on the menu at his Washington, D.C., restaurant Jaleo. Get the Recipe 23 of 24 Tirokroketes (Greek Fried Goat Cheese Balls) with Honey © Tina Rupp Club soda lightens the egg batter that coats the cheese, and a double-coating of panko crumbs amplifies the crunch with these fried cheese balls from Greece. Get the Recipe 24 of 24 Garlicky Eggplant Salad with Tomato Sauce © Akiko Ida & Pierre Javelle This super-silky and intensely flavored Moroccan version of ratatouille is made from spiced or sweetened cooked vegetables that are mashed rather than cut into pieces. Like Italian antipasti, salads are often served as an appetizer in Morocco. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit