Antipasti 2.0 – Mediterranean grilled delights from cold to hot
Antipasti Italy – classics with a grill twist
Style: Fresh, herbaceous, premium olive oil. Ideal as a prelude to pasta, fish, or grilled meat.
Cold: Bruschetta & Grilled Zucchini in Olive Oil
Servings: 6–8 | Active: 20 min | Total: 30 min | Difficulty: easy
Ingredients
- 1 rustic country bread (8–10 slices)
- 4 ripe tomatoes, finely diced
- 1 small red onion, very finely diced
- 1 garlic clove + 1 clove for rubbing
- 1 bunch of basil, roughly torn
- 60 ml extra virgin olive oil + some for roasting
- 2 small zucchini, cut lengthwise into thin slices
- Sea salt, black pepper, 1 tsp red wine vinegar
preparation
- Mix tomatoes, onion, finely chopped garlic clove, basil, 2 tablespoons olive oil, vinegar, salt, and pepper. Let stand for 10 minutes.
- Brush the zucchini with 2 tablespoons of olive oil and season with salt. Grill on a hot grill (direct heat) for 1–2 minutes per side, remove, and toss with 2 tablespoons of olive oil.
- Briefly toast the bread on the grill, rub it with the halved garlic clove while it is still hot, and lightly oil it.
- Top the bruschetta with the tomato mixture. Serve the warm zucchini separately, then garnish with pepper and basil leaves.
Grill setup
- Heat: direct, high heat (220–250 °C)
- Equipment: clean grill or plancha for zucchini, grid for bread
Serve
Arrange on a large wooden board, drizzle with olive oil, and sprinkle with coarse sea salt. Serve immediately.
Warm: Prawns with garlic & chili (pan on the grill)
Servings: 4–6 | Active: 10 min | Total: 15 min | Difficulty: easy
Ingredients
- 500 g shrimp, peeled with tail
- 3–4 garlic cloves, thinly sliced
- 1 red chili, finely sliced (spicy to your liking)
- 80 ml olive oil
- 1 organic lemon (zest + some juice)
- Sea salt, pepper, chopped parsley
preparation
- Preheat a cast iron pan on the grill (medium-high heat). Add oil, garlic, and chili, and sauté for 30–40 seconds.
- Add the shrimp and cook for 1–2 minutes per side, until pink and translucent. Season lightly with salt and pepper.
- Finish with lemon zest and a little juice, and sprinkle with parsley.
Grill setup
- Heat: medium-high
- Equipment: Cast iron pan or plancha
Serve
Serve hot on a board or in a bowl, with bread for dipping in the oil. Perfect as a warm companion to bruschetta.
Grilled Meze – Türkiye
Style: Spicy, herby, creamy dips. Ideal with flatbread and crisp salad.
Cold: Hummus & Ezme
Servings: 6–8 | Active: 20 min | Total: 20 min | Difficulty: easy
Ingredients
- Hummus: 400 g chickpeas (drained), 2 tbsp tahini, 1 garlic clove, 3 tbsp lemon juice, 60 ml olive oil, 4–6 tbsp chickpea water, salt
- Ezme: 3 ripe tomatoes, 1 small onion, 1 green pointed pepper, 1 tbsp pomegranate syrup, 1 tbsp olive oil, 1 tsp pul biber, salt, parsley
preparation
- Hummus: Blend everything until creamy, gradually adding liquid until the consistency is silky. Season with salt and lemon juice.
- Ezme: Finely chop the vegetables, mix with oil, syrup, pul biber, salt, and parsley. Let it simmer for a short time.
Serve
Fill both into bowls, drizzle with olive oil, and top with pul biber. Serve with warm flatbread.
Warm: Grilled Köfte & Baba Ghanoush
Servings: 6 | Active: 25 min. | Total: 45 min. (including grilling time) | Difficulty: easy–medium
Ingredients
- Köfte: 600 g minced beef, 1 small onion, very finely chopped, 1 garlic clove, 1 tsp cumin, 1 tsp sweet paprika, 1 tbsp parsley, salt, pepper
- Baba Ghanoush: 2 large eggplants, 2 tablespoons tahini, 1 garlic clove, 2 tablespoons lemon juice, 2–3 tablespoons olive oil, salt, pepper
preparation
- Kofte: Mix ingredients, knead vigorously, form into small rolls, chill for 15 minutes. Grill directly on the grill for 2–3 minutes per side.
- Baba Ghanoush: Roast eggplants whole over direct heat until the skin is blackened and the inside is soft. Let cool, scrape out the flesh, and mix with tahini, lemon juice, garlic, oil, salt, and pepper until smooth.
Grill setup
- Heat: high direct heat for eggplant and kofte; optional medium heat zone
- Equipment: Grill (close-meshed) or grill plate
Serve
Arrange the kofte on a board, with the baba ghanoush in the middle, topped with parsley and olive oil, and serve with flatbread.
Spanish tapas – fire, garlic, smoke
Style: Hearty, aromatic, perfect for sharing. Ideal with a cool white wine or cava.
Cold: Manchego with Membrillo & Pimientos de Padrón
Servings: 6–8 | Active: 10 min | Total: 15 min | Difficulty: very easy
Ingredients
- 250 g Manchego, cut into triangles
- 150 g membrillo (quince paste), in strips
- 300 g Padrón peppers
- 2 tbsp olive oil, sea salt flakes
preparation
- Arrange cheese & membrillo on a board.
- Mix the peppers with oil and roast on a hot grill for 2–3 minutes, until bubbly. Season with salt.
Grill setup
- Heat: high direct heat
- Equipment: Grill or plancha
Serve
Combine cheese with membrillo and freshly grilled pimientos – salty, sweet, smoky.
Warm: Gambas al Ajillo (grill pan) & chorizo in red wine
Servings: 6 | Active: 20 min | Total: 25 min | Difficulty: easy
Ingredients
- Gambas: 500 g shrimp, 3–4 sliced garlic cloves, 1 red chili, 80 ml olive oil, salt, parsley
- Chorizo: 250 g sliced chorizo, 150 ml dry red wine
preparation
- Prawns: Preheat pan, briefly sauté oil with garlic/chili, cook prawns for 1-2 minutes on each side, season with salt, and garnish with parsley.
- Chorizo: Brown in a second pan, deglaze with red wine, and simmer for 2–3 minutes until the wine thickens to a syrupy consistency.
Grill setup
- Heat: medium to high
- Equipment: two pans/plancha at the same time for speed
Serve
Serve both warm, with bread for dipping. Ideal for sharing at the table.
