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Veloci e gustosi

The perfect appetizers for the grill and BBQ

6 quick ideas for barbecue appetizers

We know that with the arrival of the summer, mixed grills are a real must. Whether it is organized by you or a friend, a good appetizer and a bottle of red wine cannot be missing, even as a convivial gesture to bring to the host.

Starters for a barbecue can range from the simplest but very tasty recipes to vegetarian and more elaborate recipes capable of satisfying all palates.

Often they are dishes that help to strengthen the taste of barbecue meat, other times you can use ingredients that can give a good contrast with strong flavors or "degrease" the mouth from certain cuts of meat.

The perfect combo is created when you use the grill to prepare them, so you can create a true barbecue-themed meal, from start to finish.

The important thing is not to overdo the portions to make room for the meat we are about to enjoy as the main course. Let's discover together 3 tasty appetizer recipes for the BBQ.

Triple vegetable bruschetta

Preparing bruschetta is really fun and easy. The peculiarity of this dish is that there is no fixed and standard version, and you can create many original recipes that satisfy everyone's tastes. This recipe is perfect to accompany grilled beef and chicken. Simply toast the bread on the grill, choose the ingredients you prefer and combine them according to your taste.

Ingredients for bruschetta

  • Tuscan bread
  • Cherry tomatoes
  • Olives
  • Peppers
  • Eggplant
  • Zuchinis
  • Garlic, basil, mint, marjoram or your favorite scents
  • Extra virgin olive oil
  • Salt, pepper to taste.


  • Start preparing the sauce which will be made up of oil, garlic, salt, pepper and all the aromas you want to add. Blend everything in the blender to create a nice homogeneous mixture, remembering to pour in the oil slowly.
  • Proceed with toasting the peppers, aubergines and courgettes on the grill. Cut the cherry tomatoes and olives. Combine the peppers cleaned of ribs and seeds, the aubergines cut into slices, the courgettes into strips, the cherry tomatoes and the olives in a bowl, then season everything with half of the herb sauce.
  • Cut the crust off the bread slices, toast them on the grill for a few minutes and rub them with the remaining garlic if you like. Then distribute the seasoned vegetables on 8 slices of bread, add the whole basil leaves and the olives. Finally, season with the remaining herb sauce. Overlay the seasoned slices two by two, fill with the remaining ones and serve. A real treat!

Bruschetta with vegetable caponata

Bruschettas with vegetable caponata represent an irresistible appetizer for barbecues, combining Mediterranean flavors and freshness.

This culinary delight is perfect for starting an outdoor meal in a light and tasty way.

The slices of crunchy bread, lightly toasted and rubbed with garlic, act as the perfect base for the soft and succulent vegetable caponata. If we then use the ready-made organic caponata that you find in our online shop, the preparation will be super quick.

Orange salad and buffalo ricotta

Salad also rises to the podium of the perfect dishes for grilled meat: a super imaginative appetizer and side dish capable of degreasing some cuts if seasoned with citrus fruits or balsamic vinegar.

This version is very fresh, tasty and also satisfies those who love cheese with the addition of a few flakes of fresh ricotta and some toasted grilled bread.

The salad is perfect to accompany important cuts of meat such as salamelle, Luganega sausage and Fiorentina steak.

Ingredients for 4 people

  • 300g of lettuce
  • 2 fennels
  • 1 untreated orange
  • 1 untreated lemon
  • 100 g of buffalo ricotta
  • 100g of black olives
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper


  • Wash the vegetables, cut the lettuce into strips, remove the external fennel leaves and cut into thin slices. Cut the orange into slices, removing any seeds and cut the black olives into rounds, pitting them.
  • Let's move on to creating the vinaigrette. Emulsify the extra virgin olive oil, lemon juice, balsamic vinegar, salt and pepper in a bowl. We put a part of the sauce in a gravy boat that we will bring to the table for any additions.
  • Arrange the salad on a serving plate, or in lined cups starting with it, add the orange slices, fennel, olives and a few flakes of buffalo ricotta on top. Season with the vinaigrette and serve.

Tighe with Salva Cremasco cheese

Sweet and sour tighe with Salva cheese represent a surprising and refined appetizer to serve during barbecues.

This unique combination of flavors offers an unforgettable tasting experience, with the fizziness of the sweet and sour tighe marrying harmoniously with the strong flavor of the Salva cheese.

The pickled tighe add a note of freshness and liveliness to the palate, while the Salva cheese, with a rich and enveloping flavour, completes everything with its soft consistency and its aromatic intensity. This appetizer is perfect for stimulating the taste buds and delighting guests with an explosion of flavor during barbecues with friends.

Grilled vegetables with balsamic vinegar

Quick and easy, the grilled vegetables recipe is perfect as an appetizer for grilled meat, or as a side dish during the meal to degrease certain cuts of meat such as Fiorentine and Porterhouse.

Furthermore, for vegetarian diners, it is the perfect dish.

To prepare it, all you have to do is choose the vegetables you like, be they aubergines, courgettes or friggitelli, and cut them into not too thin slices, add the balsamic vinegar and you're done.

Here is an easy and tasty version.

Ingredients for 4 people

  • Eggplant, courgettes, carrots, pepper (or vegetables to taste)
  • 2 red onions
  • 1 sprig of rosemary
  • Extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • Salt, pepper to taste.


  • Let's prepare all the vegetables: clean the aubergines, courgettes, seeded pepper and peel the carrots and onions. Cut everything into slices or as you prefer. Grill the vegetables on the embers, 2-4 minutes on each side, and arrange them in a bowl as they are ready. Salt and pepper.
  • Wash the rosemary, dry it and remove the sprigs. Chop them and mix with the olive oil and lemon juice. Then pour the sauce over the hot vegetables and leave them to marinate for at least 20 minutes.
  • Lightly salt the vegetables, pepper and flavor with balsamic vinegar and accompany with toasted bread.

Grilled cheese

Pan di Cacio is a grilled cheese that adds a touch of originality and flavor to barbecues. This cheese is particularly suitable as a starter for barbecues due to its ability to melt and create a crispy crust on the grill.

The cooking process enhances its robust flavors and creamy texture, providing a delicious contrast between the crunchy outer crust and the soft, creamy center.

Served hot and steaming accompanied by vegetables or salad, Pan di Cacio becomes an irresistible taste experience that conquers the palate of all guests, making barbecues even more memorable and appreciated.