Are you looking for inspiration to elevate your next gathering or dinner party? Look no further! Mezzetta, a well-known brand in the condiment and olive world, has provided us with a treasure trove of mouth-watering recipes that incorporate their signature olives, peppers, and other delicious ingredients. From classic appetizers to creative main courses and soups, we’ve rounded up 20 delectable Mezzetta recipes that are sure to impress your guests.
In this article, you’ll discover an array of flavorful dishes that combine Mezzetta’s artisanal products with fresh herbs, cheeses, meats, and more. Whether you’re a seasoned entertainer or just looking for new ideas to spice up your meal routine, these 20 recipes will have you covered.
Mezzetta Olive Tapenade Crostini
Elevate your gatherings with this flavorful and elegant appetizer, perfect for entertaining friends and family. Mezzetta’s rich olive tapenade is the star of the show, paired with crispy baguette slices and a sprinkle of sea salt.
Ingredients:
– 1 (8 oz) jar Mezzetta Olive Tapenade
– 1 baguette, sliced into 1/2-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt.
4. Bake for 10-12 minutes, or until crispy and golden brown.
5. Spread 1-2 teaspoons of Mezzetta Olive Tapenade onto each toasted baguette slice.
6. Drizzle with lemon juice and sprinkle with sea salt to taste.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes
Spicy Mezzetta Pepperoncini Pasta Salad
Spicy Mezzetta Pepperoncini Pasta Salad: A flavorful and refreshing twist on traditional pasta salad, this recipe combines the bold taste of pepperoncini with the creaminess of feta cheese and a hint of spice.
Ingredients:
– 8 oz. bowtie pasta
– 1/2 cup Mezzetta pepperoncini, sliced
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp. olive oil
– 1 tsp. Dijon mustard
– Salt and pepper to taste
– 1-2 tsp. red pepper flakes (optional)
Instructions:
1. Cook pasta according to package directions; drain and set aside.
2. In a large bowl, whisk together olive oil, Dijon mustard, salt, and pepper.
3. Add sliced pepperoncini, olives, feta cheese, and parsley to the bowl; toss to combine.
4. Add cooked pasta to the bowl; toss gently to combine.
5. Taste and adjust seasoning as needed. If desired, add red pepper flakes for an extra kick of heat.
Cooking Time: 10-12 minutes
Mezzetta Roasted Red Pepper Hummus
Elevate your snack game with this creamy and flavorful Mezzetta Roasted Red Pepper Hummus, perfect for dipping pita chips or veggies.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup roasted red peppers (such as Mezzetta), drained and chopped
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine chickpeas, roasted red peppers, tahini, lemon juice, garlic, and salt.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in the olive oil.
4. Continue blending until the hummus is creamy and well combined.
5. Taste and adjust seasoning if needed.
Cooking Time:
– Prep time: 10 minutes
– Cook time: None (simply blend the ingredients)
– Total time: 10 minutes
Garlic and Mezzetta Olive Bruschetta
Elevate your appetizer game with this flavorful bruschetta recipe that combines the richness of garlic and the savory taste of Mezzetta olives.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 3 cloves of garlic, minced
– 1/4 cup extra-virgin olive oil
– 1/2 cup Mezzetta pitted green olives, sliced
– 1 tablespoon freshly chopped parsley
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic and olive oil.
3. Brush the mixture evenly onto both sides of the baguette slices.
4. Arrange the slices on a baking sheet and bake for 10-12 minutes, or until lightly toasted.
5. Remove from oven and top each slice with a few sliced olives and sprinkle with chopped parsley.
6. Season with salt and pepper to taste.
7. If using Parmesan cheese, sprinkle on top of the bruschetta.
Cooking Time: 10-12 minutes
Mezzetta Artichoke and Spinach Dip
This delicious dip is perfect for any occasion, from game-day gatherings to holiday parties. With its rich, creamy texture and savory flavor profile, it’s sure to be a crowd-pleaser.
Ingredients:
– 1 (14 oz) can Mezzetta artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine artichoke hearts, spinach, mayonnaise, sour cream, lemon juice, and garlic powder. Mix until smooth.
3. Transfer the mixture to a 9×13 inch baking dish or a small cast-iron skillet.
4. Sprinkle Parmesan cheese on top (if using).
5. Bake for 20-25 minutes, or until warm and lightly golden brown.
6. Serve with tortilla chips, crackers, or pita bread.
Cooking Time: 20-25 minutes
Mezzetta Stuffed Cherry Peppers with Cream Cheese
Elevate your snack game with this sweet and savory recipe, perfect for parties or everyday indulgence.
Ingredients:
– 12-15 Mezzetta cherry peppers, sliced in half lengthwise
– 1 block cream cheese, softened
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Optional: 1 tablespoon chopped fresh basil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cream cheese, parsley, salt, and pepper until smooth.
3. Stuff each cherry pepper half with the cream cheese mixture, dividing it evenly among the peppers.
4. Place the stuffed peppers on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the peppers are tender and the filling is lightly browned.
6. Remove from oven and garnish with additional parsley and basil if desired.
Cooking Time: 20-25 minutes
Mezzetta Sun-Dried Tomato and Basil Pesto
Elevate your pasta dishes with this flavorful and vibrant pesto recipe featuring Mezzetta’s Sun-Dried Tomatoes and fresh basil. This condiment is perfect for adding a burst of Mediterranean flavor to any meal.
Ingredients:
– 1/2 cup Mezzetta Sun-Dried Tomatoes, chopped
– 1/4 cup fresh basil leaves
– 1/2 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine sun-dried tomatoes, basil leaves, pine nuts, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. Add Parmesan cheese and process until fully incorporated.
4. With the processor running, slowly pour in olive oil through the top.
5. Season with salt and pepper to taste.
6. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: None! This recipe is ready in just a few minutes of processing time.
Mezzetta Greek Salad with Kalamata Olives
A classic Mediterranean-inspired salad featuring juicy tomatoes, crisp cucumbers, and briny kalamata olives, all brought together by a zesty dressing.
Ingredients:
– 4-6 cups mixed greens (lettuce, arugula, spinach)
– 2 large tomatoes, diced
– 1 large cucumber, sliced
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tbsp Mezzetta Greek Salad Dressing (or similar)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced tomatoes, cucumber slices, and Kalamata olive slices.
2. Top with crumbled feta cheese and thinly sliced red onion.
3. Drizzle Mezzetta Greek Salad Dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with a sprinkle of paprika if desired.
Cooking Time: 10 minutes
Mezzetta Marinated Mushroom Antipasto
Elevate your antipasto game with this flavorful and easy-to-make Mezzetta Marinated Mushroom recipe, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 pint fresh mushrooms (button, cremini, or shiitake), sliced
– 1/4 cup Mezzetta’s Italian-Style Marinated Mushrooms (drained)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, whisk together olive oil, lemon juice, and garlic.
2. Add the sliced mushrooms to the marinade, tossing gently to coat.
3. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Just before serving, stir in the Mezzetta’s Italian-Style Marinated Mushrooms (drained).
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh parsley, if desired.
Cooking Time: None! This antipasto is ready to enjoy straight from the refrigerator.
Mezzetta Olive and Feta Stuffed Chicken
Elevate your chicken game with this flavorful Mediterranean-inspired dish! Moist chicken breasts are filled with a savory mix of Mezzetta olives, crumbly feta cheese, and fresh herbs.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup Mezzetta pitted green olives, chopped
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together olives, feta, garlic, and parsley.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the olive-feta mixture, dividing it evenly among the four breasts.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Mezzetta Pepperoncini Beef Sandwiches
Elevate your sandwich game with the bold flavors of Mezzetta pepperoncini and tender beef.
Ingredients:
– 1 pound thinly sliced roast beef (such as top round or rump)
– 4-6 slices Mezzetta pepperoncini
– 2 tablespoons mayonnaise
– 2 tablespoons chopped fresh parsley
– 4 hoagie rolls or crusty bread
– Salt and pepper, to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Season the beef with salt and pepper. Grill for 3-4 minutes per side, or until cooked to your liking.
3. Meanwhile, toast the hoagie rolls or bread.
4. Assemble the sandwiches by spreading mayonnaise on each roll, followed by a slice of beef, a few slices of Mezzetta pepperoncini, and a sprinkle of parsley.
5. Serve immediately.
Cooking Time: 15-20 minutes
Mezzetta Roasted Red Pepper and Goat Cheese Tart
Elevate your appetizer or snack game with this flavorful and visually stunning tart featuring Mezzetta Roasted Red Peppers and creamy goat cheese. Perfect for a quick gathering or as a sophisticated addition to your next dinner party.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 1 Mezzetta Roasted Red Pepper, sliced into strips
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. Brush edges with olive oil.
3. Arrange goat cheese and parsley in the center of the pastry, leaving a 1-inch border around the edges.
4. Top with Roasted Red Pepper strips, slightly overlapping them.
5. Fold pastry edges over filling, pressing gently to seal.
6. Brush top with olive oil and season with salt and pepper.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Mezzetta Olive and Caper Pasta Puttanesca
This classic Italian pasta dish is a flavorful and aromatic delight, perfect for a quick weeknight dinner. With its bold combination of olives, capers, garlic, and tomatoes, it’s sure to become a family favorite.
Ingredients:
– 12 oz spaghetti
– 1/4 cup Mezzetta pitted green olives, sliced
– 2 tablespoons capers, rinsed and chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Add olives, capers, and crushed tomatoes. Stir to combine and bring to a simmer.
4. Reduce heat to low and let sauce simmer while pasta cooks.
5. Combine cooked spaghetti with tomato sauce and toss to coat.
6. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Mezzetta Stuffed Bell Peppers with Italian Sausage
Transform classic stuffed bell peppers with the flavors of Italy by adding sweet Mezzetta peppers and savory Italian sausage. This hearty dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb Italian sausage, casings removed
– 1/2 cup cooked rice
– 1/2 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. Cook Italian sausage in a large skillet over medium-high heat, breaking up with spoon, until browned.
4. Add cooked rice, parsley, garlic, Parmesan cheese, salt, and pepper to the sausage mixture; stir to combine.
5. Stuff each bell pepper with the sausage mixture and place in a baking dish.
6. Drizzle with olive oil and cover with aluminum foil.
7. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Mezzetta Marinated Artichoke Pizza
Elevate your pizza game with the rich flavors of artichokes and Mezzetta’s marinade. This unique combination will transport you to the Mediterranean coast.
Ingredients:
– 1 pre-baked pizza crust
– 1/2 cup Mezzetta marinated artichoke hearts, chopped
– 1/4 cup caramelized onions
– 8 ounces mozzarella cheese, shredded
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spread the chopped artichoke hearts over the pizza crust, leaving a small border.
3. Top with caramelized onions and mozzarella cheese.
4. Drizzle olive oil over the pizza.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Mezzetta Olive and Sun-Dried Tomato Focaccia
This flavorful focaccia is perfect as a snack or appetizer, featuring the savory taste of Mezzetta’s olives and sun-dried tomatoes. With just a few simple ingredients, you can create this delicious and aromatic bread.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/4 cup Mezzetta pitted green olives, sliced
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon chopped fresh parsley
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Add olive oil, salt, and 2 cups of flour. Mix until shaggy dough forms.
3. Knead remaining 2 cups of flour into the dough for 10 minutes, until smooth.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
5. Preheat oven to 400°F (200°C). Punch down dough and shape into a rectangle.
6. Sprinkle olives, sun-dried tomatoes, and parsley evenly over the dough.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Mezzetta Spicy Giardiniera Grilled Cheese
Elevate your grilled cheese game with this unique combination of creamy melted cheese, crunchy giardiniera, and a hint of spice. This recipe is perfect for those who like a little heat in their sandwich.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1-2 tablespoons Mezzetta Spicy Giardiniera
– 2 slices of cheese (such as cheddar, provolone, or mozzarella)
– 1 tablespoon butter or non-stick cooking spray
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter or spray one side of each bread slice.
3. Place one bread slice, buttered side down, in the skillet.
4. Top with cheese and Mezzetta Spicy Giardiniera.
5. Place the second bread slice, buttered side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip and cook for an additional 1-2 minutes or until the other side is also golden brown.
Cooking Time: 4-5 minutes
Mezzetta Roasted Red Pepper and Tomato Soup
Warm up with this vibrant soup that combines the sweetness of roasted red peppers and tomatoes, perfect for a cozy evening.
Ingredients:
– 2 large red bell peppers
– 3 cups cherry tomatoes, halved
– 1 medium onion, chopped
– 4 garlic cloves, minced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 425°F.
2. Roast the red peppers in a single layer on a baking sheet for 30-40 minutes, or until charred and blistered.
3. Remove from heat and let cool. Peel off skin, then chop into bite-sized pieces.
4. In a large pot, sauté onion and garlic over medium heat until softened, about 5 minutes.
5. Add chopped roasted peppers, cherry tomatoes, chicken broth, diced tomatoes, and basil. Season with salt and pepper to taste.
6. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Mezzetta Olive and Herb Couscous Salad
A flavorful and refreshing salad perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup Mezzetta chopped green olives, pitted
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook couscous according to package instructions using 2 cups of water. Set aside.
2. In a large bowl, combine Mezzetta olives, parsley, and mint.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the olive mixture and toss to combine.
5. Fluff cooked couscous with a fork and add it to the bowl. Toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Mezzetta Stuffed Portobello Mushrooms with Goat Cheese
Elevate your appetizer game with this simple yet impressive recipe featuring Mezzetta’s savory stuffed Portobello mushrooms and creamy goat cheese.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps cleaned
– 1/2 cup goat cheese, crumbled
– 1/4 cup Mezzetta’s Mediterranean-Style Green Olives, pitted
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together goat cheese, Mezzetta’s Green Olives, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Stuff each cap with the goat cheese mixture, dividing it evenly among the four mushrooms.
4. Drizzle the tops with olive oil and season with additional salt and pepper if desired.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to impress your guests with these 20 delicious Mezzetta recipes perfect for entertaining! From savory snacks to satisfying meals, Mezzetta’s robust flavors add excitement to any gathering. Discover creative combinations like Spicy Mezzetta Pepperoncini Pasta Salad and Mezzetta Stuffed Cherry Peppers with Cream Cheese. Or try new twists on classic favorites, such as Mezzetta Olive and Feta Stuffed Chicken or Mezzetta Roasted Red Pepper and Goat Cheese Tart. Whether you’re hosting a dinner party or just need some inspiration for a quick weeknight meal, these recipes will have your guests raving.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
