33+ Must-Try Italian Aperitivo Recipes to Impress Your Guests

Italian cuisine is synonymous with celebration, and no celebration is complete without a delightful aperitivo spread.

Rooted in tradition, the aperitivo is Italy’s answer to happy hour—a time to relax with friends and family, sip on refreshing drinks, and savor small plates of delicious food.

The beauty of an Italian aperitivo lies in its versatility, offering everything from light bites and cheese platters to more elaborate creations.

Whether you’re hosting a casual get-together or a sophisticated soirée, this collection of 33+ Italian aperitivo recipes has something for everyone.

From crispy bruschetta and savory arancini to creamy ricotta dips and perfectly grilled vegetables, these recipes bring the flavors of Italy to your table.

Get ready to impress your guests with these easy-to-make, crowd-pleasing dishes that perfectly pair with your favorite Italian wines and cocktails.

33+ Must-Try Italian Aperitivo Recipes to Impress Your Guests

An Italian aperitivo is more than just a pre-dinner ritual; it’s a celebration of good food, great company, and the simple joys of life.

This collection of 33+ recipes invites you to recreate the magic of Italy in your own home, allowing you to share authentic flavors and unforgettable moments with loved ones.

From classic dishes like Caprese skewers and prosciutto-wrapped melon to modern takes like crostini with unique toppings, these recipes are designed to inspire and delight.

So gather your ingredients, pour your favorite aperitivo drink, and let the flavors of Italy transport you to a sunny piazza. Cin cin!

Bruschetta al Pomodoro (Classic Tomato Bruschetta)

Bruschetta al Pomodoro is a simple yet refreshing Italian aperitivo that epitomizes the flavors of summer. With toasted crusty bread topped with a vibrant mixture of fresh tomatoes, garlic, basil, and a drizzle of extra virgin olive oil, it’s an ideal appetizer for any gathering. This dish is quick to prepare, requiring just a few ingredients that bring out the best of Italian cuisine.

Ingredients:

• 1 loaf of rustic Italian bread (preferably a baguette or ciabatta)
• 4 ripe tomatoes (cherry or plum)
• 2 cloves garlic
• 1/4 cup fresh basil leaves
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• Balsamic vinegar (optional)

Instructions:

1. Slice the bread into thick pieces (about 1 inch wide) and toast them until golden and crispy. You can toast them on a grill or in a preheated oven at 400°F (200°C) for about 10 minutes.
2. While the bread is toasting, chop the tomatoes into small cubes and place them in a mixing bowl.
3. Finely chop the garlic cloves and basil leaves and add them to the tomatoes.
4. Drizzle the olive oil over the tomato mixture, season with salt and pepper, and toss gently to combine.
5. Once the bread is toasted, rub the surface of each slice with the garlic clove for a burst of flavor.
6. Spoon the tomato mixture generously on top of each slice of toasted bread.
7. Optionally, drizzle with a little balsamic vinegar for extra tang.

Bruschetta al Pomodoro offers a burst of freshness in every bite, making it an ideal appetizer for a relaxed evening with friends or family. The combination of crisp bread, juicy tomatoes, and fragrant basil is both simple and satisfying, capturing the essence of Italian cooking with just a handful of ingredients. Whether served as part of a larger spread or enjoyed on its own, this dish never fails to impress.

Olive all’Ascolana (Stuffed Fried Olives)

Olive all’Ascolana are a deliciously indulgent Italian aperitivo originating from the Marche region. These large green olives are stuffed with a savory filling, typically a mixture of meats, and then coated in breadcrumbs and fried until golden. Crispy on the outside, juicy on the inside, these olives are the perfect combination of flavors and textures, making them a crowd-pleasing starter.

Ingredients:

• 20 large green olives (pitted)
• 1/4 pound ground beef
• 1/4 pound ground pork
• 1 small onion, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 egg (for the filling)
• 1/2 cup breadcrumbs (for coating)
• 1 egg (for dipping)
• 1/2 cup flour (for dredging)
• Salt and pepper, to taste
• Olive oil (for frying)

Instructions:

1. In a skillet, sauté the chopped onion in a little olive oil until softened, about 5 minutes. Add the ground beef and pork, cooking until browned and crumbly. Season with salt and pepper.
2. Remove from heat and let cool slightly. Add the Parmesan cheese and egg to the meat mixture, and mix until combined.
3. Stuff each pitted olive with the meat mixture, carefully pressing the filling into the cavity of each olive.
4. Once all olives are stuffed, dredge them in flour, dip them in beaten egg, and coat them with breadcrumbs.
5. Heat olive oil in a deep pan or fryer to 350°F (175°C). Fry the olives in batches until golden and crispy, about 3-4 minutes.
6. Drain on paper towels and serve hot.

Olive all’Ascolana are a true Italian delicacy that offers a rich combination of flavors. The contrast between the crunchy breadcrumb coating and the tender meat filling creates an irresistible texture that will have your guests coming back for more. This appetizer is perfect for festive gatherings, and it’s a unique way to enjoy olives as more than just a snack. Serve with a refreshing Italian white wine or a chilled aperitivo drink for the ultimate Italian experience.

Frittata di Zucchine (Zucchini Frittata)

Frittata di Zucchine is a flavorful and versatile Italian omelet that showcases the subtle sweetness of zucchini. It’s often served as an aperitivo or light snack in Italy, making it perfect for any time of day. This dish is not only delicious but also easy to prepare, and its simple ingredients can easily be adapted to incorporate other vegetables or cheeses.

Ingredients:

• 4 large eggs
• 2 medium zucchinis, thinly sliced
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup fresh parsley, chopped
• 1 small onion, finely chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced zucchini to the pan and sauté until they soften and begin to brown, about 8 minutes. Season with salt and pepper.
3. In a bowl, beat the eggs and mix in the grated Pecorino Romano cheese and chopped parsley.
4. Pour the egg mixture over the zucchini, ensuring it is evenly distributed. Cook over low heat for about 10-15 minutes, or until the edges are set but the center is still slightly runny.
5. To finish the frittata, place the pan under a broiler for 1-2 minutes to set the top and give it a golden finish. Alternatively, you can flip the frittata carefully and cook for another 2-3 minutes on the other side.
6. Let it cool slightly before slicing into wedges and serving.

Frittata di Zucchine is a versatile and satisfying dish that’s perfect for any gathering. Its light, airy texture and the fresh flavors of zucchini make it an excellent choice for an Italian aperitivo. You can serve it at room temperature, making it a great make-ahead dish for parties or picnics. Whether enjoyed on its own or paired with other small bites, this frittata will undoubtedly add a touch of Italian charm to your appetizer spread.

Crostini di Fegato (Chicken Liver Crostini)

Crostini di Fegato is a traditional Italian appetizer that features a rich, savory chicken liver pâté served on toasted bread. This dish is popular throughout Italy, especially as part of the Tuscan antipasto spread. The creamy texture of the liver pâté combined with the crunch of the crostini makes for an indulgent and flavorful aperitivo. This recipe is easy to prepare and will impress your guests with its depth of flavor.

Ingredients:

• 1/2 pound chicken livers, cleaned
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1/4 teaspoon dried thyme
• 2 tablespoons butter
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1 loaf of rustic Italian bread (such as baguette or ciabatta)
• 2 tablespoons olive oil

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the chicken livers to the skillet and cook for 5-7 minutes, turning occasionally, until they are browned and cooked through.
3. Deglaze the pan with the red wine, scraping any bits off the bottom of the pan. Let the wine reduce by half, then add the chicken broth and thyme. Simmer for 10 minutes until the liquid is reduced and the livers are tender.
4. Transfer the mixture to a food processor and blend until smooth. Season with salt and pepper to taste.
5. Slice the bread into 1-inch slices and brush each with olive oil. Toast the bread in the oven at 375°F (190°C) for about 10 minutes, or until golden and crispy.
6. Spread the chicken liver pâté generously over the toasted bread slices and serve immediately.

Crostini di Fegato is a decadent and satisfying appetizer that brings together rich flavors and textures. The smooth chicken liver pâté pairs beautifully with the crunchy crostini, making it a perfect choice for any Italian-themed gathering. Whether you’re serving it at a casual family dinner or a more formal party, this dish is sure to be a hit with anyone who enjoys bold, savory flavors.

Caprese Skewers (Mini Caprese Salad)

Caprese Skewers offer a fun, bite-sized twist on the classic Italian Caprese salad. Featuring fresh mozzarella, ripe cherry tomatoes, and aromatic basil, these skewers are drizzled with balsamic glaze for a touch of sweetness. They are a refreshing, light appetizer, perfect for outdoor gatherings or as an easy yet elegant starter before a meal. Their vibrant colors and fresh flavors capture the essence of Italian summer.

Ingredients:

• 20 cherry tomatoes
• 20 small mozzarella balls (bocconcini or ciliegine)
• 20 fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• Salt and freshly ground black pepper, to taste

Instructions:

1. Wash and dry the cherry tomatoes and basil leaves.
2. On small wooden skewers or toothpicks, alternate threading a cherry tomato, a basil leaf, and a mozzarella ball until all ingredients are used.
3. Arrange the skewers on a serving platter.
4. Drizzle the olive oil and balsamic glaze over the skewers and season with a pinch of salt and freshly ground black pepper.
5. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.

Caprese Skewers are a light, flavorful, and visually appealing appetizer that captures the essence of Italian cuisine. The simplicity of fresh mozzarella, tomatoes, and basil, enhanced by the balsamic glaze, creates a delightful bite that’s perfect for a crowd. This dish is not only delicious but also incredibly easy to prepare, making it an excellent choice for last-minute gatherings or casual get-togethers.

Polpettine (Italian Meatballs)

Polpettine, or Italian meatballs, are a beloved classic that can be served as a delicious and hearty aperitivo. These small, flavorful meatballs are made from a blend of ground beef and pork, flavored with garlic, herbs, and Parmesan, then fried until crispy and golden. Often served with a simple tomato sauce or as is, they are perfect for dipping and make a great appetizer for any occasion.

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. In a large bowl, combine the ground beef, pork, chopped onion, minced garlic, Parmesan cheese, breadcrumbs, and parsley. Add the egg and season with salt and pepper. Mix until all ingredients are evenly incorporated.
2. Roll the mixture into small meatballs, about the size of a walnut, and set them aside on a plate.
3. Heat a few tablespoons of olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are browned and cooked through, about 6-8 minutes.
4. Transfer the cooked meatballs to a paper towel-lined plate to drain excess oil.
5. Serve the polpettine hot, either on their own or with a side of marinara sauce for dipping.

Polpettine are a hearty and comforting aperitivo that will surely please any crowd. The combination of beef and pork creates a juicy, flavorful meatball, while the crispy exterior adds texture. Perfect for dipping or eating on their own, these Italian meatballs bring a touch of tradition to your appetizer table. Whether served with a tangy tomato sauce or enjoyed as is, they make an excellent start to any meal and are sure to be a favorite at your next gathering.

Bruschetta al Pomodoro (Tomato Bruschetta)

Bruschetta al Pomodoro is a quintessential Italian appetizer featuring toasted bread topped with a flavorful mix of fresh tomatoes, garlic, basil, and olive oil. Simple yet elegant, this dish is perfect for showcasing ripe, juicy tomatoes and good-quality olive oil. It’s a light and refreshing way to begin any meal or enjoy during an aperitivo hour with friends.

Ingredients:

• 4 ripe tomatoes, diced
• 2 cloves garlic, minced
• 10 fresh basil leaves, chopped
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 1 baguette or rustic Italian bread, sliced
• 1 garlic clove, halved (for rubbing)

Instructions:

1. In a bowl, combine the diced tomatoes, minced garlic, basil, and olive oil. Season with salt and pepper. Let the mixture sit for 10-15 minutes to allow the flavors to meld.
2. Preheat your oven to 375°F (190°C). Arrange the bread slices on a baking sheet and toast them for about 8 minutes, or until golden brown.
3. Rub the halved garlic clove on one side of each toasted bread slice for a hint of garlic flavor.
4. Spoon the tomato mixture onto the bread slices and serve immediately.

Bruschetta al Pomodoro is a delightful and versatile appetizer that celebrates fresh, simple ingredients. The combination of crispy bread and the juicy tomato topping is a classic that never fails to impress. Whether enjoyed on a sunny afternoon or at a formal dinner party, this dish brings a taste of Italy to your table with every bite.

Supplì (Roman Rice Balls)

Supplì are crispy, golden rice balls stuffed with gooey mozzarella, a specialty of Roman cuisine. These savory bites are made with risotto rice, coated in breadcrumbs, and fried to perfection. Often served as street food in Italy, Supplì are a filling and indulgent aperitivo that pairs wonderfully with a glass of wine or a cold beer.

Ingredients:

• 1 cup arborio rice
• 2 cups chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 cup marinara sauce
• 4 ounces mozzarella, cut into small cubes
• 1 cup breadcrumbs
• 1/2 cup all-purpose flour
• Vegetable oil, for frying

Instructions:

1. Cook the arborio rice in broth until tender, stirring frequently. Once the rice absorbs the liquid, stir in the Parmesan cheese and marinara sauce. Let the rice cool completely.
2. Once cooled, mix in the egg and form small balls of rice, about the size of a golf ball. Insert a cube of mozzarella into the center of each ball, ensuring it is fully enclosed by the rice.
3. Dredge each rice ball in flour, dip in beaten egg, and coat with breadcrumbs.
4. Heat vegetable oil in a deep pan to 350°F (175°C). Fry the rice balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
5. Serve hot, with additional marinara sauce for dipping if desired.

Supplì are a decadent treat that will transport you straight to the streets of Rome. The crispy exterior gives way to a creamy risotto interior and a molten mozzarella center, creating a symphony of textures and flavors. Perfect for sharing, these rice balls are sure to be a hit at any gathering, offering a comforting and indulgent start to your Italian feast.

Olive All’Ascolana (Stuffed Fried Olives)

Olive All’Ascolana is a beloved Italian appetizer from the Marche region, consisting of large green olives stuffed with a savory meat filling, then breaded and fried. These bite-sized delights are a true crowd-pleaser, combining the briny tang of olives with a rich and crispy coating. They are perfect for aperitivo gatherings or as a unique party snack.

Ingredients:

• 20 large green olives, pitted
• 1/2 cup ground beef or pork
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 egg, divided
• 1/4 cup breadcrumbs
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions:

1. Sauté the ground meat with minced garlic until cooked through. Season with salt and pepper, then mix in the Parmesan cheese. Let the mixture cool.
2. Stuff each olive with a small amount of the meat filling, ensuring the olive is well packed.
3. Dredge the stuffed olives in flour, dip in beaten egg, and roll in breadcrumbs.
4. Heat vegetable oil in a deep pan to 350°F (175°C). Fry the olives in batches until golden brown, about 2-3 minutes. Drain on paper towels.
5. Serve warm as an appetizer or alongside a dipping sauce of your choice.

Olive All’Ascolana are a unique and flavorful addition to any Italian aperitivo spread. Their crunchy exterior and savory, meaty filling create a delightful contrast that’s irresistible to guests. Whether served as part of a larger platter or on their own, these stuffed olives showcase the perfect balance of elegance and indulgence, making them a standout treat.

Caprese Skewers

Caprese skewers are a modern twist on the classic Caprese salad, combining cherry tomatoes, fresh mozzarella, and basil leaves on toothpicks or skewers. Drizzled with balsamic glaze and a touch of olive oil, these vibrant, bite-sized appetizers are both visually appealing and full of flavor. Perfect for entertaining, they bring a refreshing taste of Italy to any gathering.

Ingredients:

• 20 cherry tomatoes
• 20 fresh mozzarella balls (bocconcini)
• 20 fresh basil leaves
• 2 tablespoons balsamic glaze
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• Wooden toothpicks or small skewers

Instructions:

1. On each toothpick or skewer, thread one cherry tomato, one basil leaf, and one mozzarella ball. Repeat until all ingredients are used.
2. Arrange the skewers on a serving platter.
3. Drizzle the skewers with balsamic glaze and olive oil. Sprinkle lightly with salt and pepper.
4. Serve immediately for a fresh and elegant appetizer.

Caprese skewers are a perfect combination of simplicity and sophistication. Their fresh ingredients make them a refreshing option for any occasion, while their striking presentation elevates your aperitivo spread. Easy to prepare and enjoy, they’re a surefire way to impress your guests with minimal effort.

Focaccia with Rosemary and Sea Salt

Focaccia is a soft, airy Italian bread infused with olive oil and topped with rosemary and sea salt. This classic dish makes for a wonderful aperitivo, as it pairs beautifully with cheeses, cured meats, and dips. Its golden crust and tender crumb make it an irresistible centerpiece for your table.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water
• 1/4 cup extra virgin olive oil, plus more for brushing
• 2 tablespoons fresh rosemary leaves
• 1 teaspoon coarse sea salt

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1 hour.
4. Preheat the oven to 400°F (200°C). Spread the dough onto a baking sheet, pressing it out evenly. Use your fingers to create dimples in the surface.
5. Brush the dough generously with olive oil, sprinkle with rosemary and sea salt. Bake for 20-25 minutes until golden brown.
6. Let cool slightly, slice, and serve.

Focaccia with rosemary and sea salt is a crowd-pleasing appetizer that embodies the heart of Italian baking. Whether served alone or alongside your favorite toppings, this versatile bread will leave your guests asking for more. It’s a warm, inviting addition to any aperitivo spread.

Prosciutto-Wrapped Melon

Prosciutto-wrapped melon is a timeless Italian appetizer that pairs the sweetness of ripe cantaloupe with the savory, salty flavor of prosciutto. This elegant dish is easy to prepare and makes a refreshing addition to any aperitivo spread, offering a delightful balance of flavors in every bite.

Ingredients:

• 1 ripe cantaloupe, peeled, seeded, and sliced into wedges
• 10 slices of prosciutto, halved lengthwise
• Fresh mint leaves (optional)
• Freshly ground black pepper (optional)

Instructions:

1. Wrap each cantaloupe wedge with a slice of prosciutto, securing the ends if necessary.
2. Arrange the wrapped melon slices on a serving platter.
3. Garnish with fresh mint leaves or a light sprinkle of black pepper, if desired.
4. Serve chilled or at room temperature.

Prosciutto-wrapped melon is a sophisticated yet simple appetizer that highlights the harmony of sweet and savory flavors. Its light, refreshing taste and minimal preparation make it ideal for warm evenings and casual gatherings. Pair it with a crisp white wine or sparkling prosecco for a classic aperitivo experience.

Arancini (Sicilian Rice Balls)

Arancini are a beloved Italian appetizer originating from Sicily. These golden, crispy rice balls are filled with gooey mozzarella, ragù, or peas and are fried to perfection. With their crunchy exterior and rich, savory center, arancini are a crowd-pleasing dish that perfectly embodies the comfort and indulgence of Italian cuisine.

Ingredients:

• 2 cups cooked arborio rice
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 4 ounces mozzarella, cut into small cubes
• 1/2 cup all-purpose flour
• 1 additional egg, beaten (for coating)
• Oil for frying

Instructions:

1. Mix the cooked rice with Parmesan cheese and one beaten egg until combined.
2. Take a small handful of the mixture and form a ball. Create a small indent, place a mozzarella cube in the center, and reshape the rice around it. Repeat for all rice balls.
3. Coat each ball in flour, dip in beaten egg, and roll in breadcrumbs.
4. Heat oil in a deep pan to 350°F (175°C). Fry the rice balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
5. Serve warm with marinara sauce for dipping.

Arancini bring a little piece of Sicily to your aperitivo spread with their delightful textures and bold flavors. Whether filled with mozzarella or traditional ragù, these crispy bites are sure to impress. Perfectly paired with a glass of wine, they’re a true testament to the richness of Italian cuisine.

Grilled Eggplant Rolls with Ricotta

Grilled eggplant rolls stuffed with creamy ricotta cheese and fresh herbs make for an elegant and flavorful Italian appetizer. This dish highlights the natural sweetness of eggplant while offering a creamy, tangy filling. Perfect for vegetarians and meat-lovers alike, these rolls are a light and satisfying start to any meal.

Ingredients:

• 1 large eggplant, sliced lengthwise into thin strips
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Olive oil, for grilling
• Salt and pepper, to taste

Instructions:

1. Brush the eggplant slices with olive oil and season with salt and pepper. Grill over medium heat until soft and slightly charred, about 2 minutes per side.
2. In a bowl, mix ricotta, Parmesan, parsley, and basil. Adjust seasoning to taste.
3. Place a spoonful of the ricotta mixture at one end of each eggplant slice and roll it up tightly. Secure with a toothpick if necessary.
4. Arrange the rolls on a serving platter and drizzle with olive oil. Serve warm or at room temperature.

Grilled eggplant rolls with ricotta are a sophisticated and healthful appetizer that showcases the flavors of Italy. Their creamy filling and smoky, tender exterior create a perfect balance of taste and texture. These rolls are not only delicious but also visually appealing, making them a standout addition to your aperitivo menu.

Crostini with Ricotta and Honey

Crostini with ricotta and honey is a simple yet luxurious Italian appetizer. The creamy ricotta, drizzled with sweet honey and topped with a sprinkle of sea salt or crushed nuts, creates a delightful contrast of flavors and textures. Perfect for entertaining, this dish brings an elegant sweetness to your aperitivo hour.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 1 cup ricotta cheese
• 3 tablespoons honey
• 1 tablespoon olive oil
• Sea salt or crushed pistachios for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven for 5-7 minutes until golden brown.
2. Spread a generous layer of ricotta cheese onto each slice.
3. Drizzle honey over the ricotta and garnish with a pinch of sea salt or crushed pistachios.
4. Serve immediately for a sweet and creamy treat.

Crostini with ricotta and honey is an elegant appetizer that highlights the beauty of simplicity. The combination of creamy, sweet, and salty flavors makes these bites irresistible. Quick to prepare and visually stunning, they’re a perfect way to add a touch of indulgence to your Italian aperitivo spread.

Note: More recipes are coming soon!