Avocado Fries
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I am crazy about avocados. They’re creamy and dreamy and I could eat my weight in them. Don’t even get me started on guacamole. I could eat that every single day and be happy. One of my other favorite ways to eat avocados are fried. That’s right. Avocado Fries! They’re crispy on the outside and creamy on the inside. Add a side of Wasabi Lime mayo and you might not ever want to eat a potato fry again.
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How To Make Fried Cheese
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If you’re looking for an appetizer that is sure to please everyone make fried cheese (formaggio fritto). Even those on a diet will gravitate towards these bites of bliss (don’t worry just take the stairs a few extra times). The downside, the platter will disappear faster than you can make them. If you’re having a Super Bowl party this Sunday treat your guests to these. They’ll thank you.
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Sausage Crostini {Crostini con Salsiccia} + Blog for a Cause
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If you’re looking for a simple yet scrumptious appetizer I have one for you! When it comes to appetizers crostini are my go to, especially in a crunch. Everyone loves them, and why not they’re delicious, very filling and bonus points for being extremely economicable {well that’s unless you’re topping yours with white truffles and obviously since I’m not rolling in the dough we’re not ; ) }
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Tartine alla Pizzaiola {Pizzaiola Tartines}
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These tartines are an elegant and easy appetizer that you can pull together in nothing flat. It makes use of simple sandwich bread {perfect for that bread that might be a little on the stale side} and a few other ingredients that I’m betting you probably have on hand. And if you don’t you probably have something that would substitute nicely. I think it’s pretty fantastic you can make something so elegant out of everyday white sandwich bread!
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Ciambelline di Formaggio {Cheese Rings}
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Cheese is glorious. It comes in all different shapes, sizes and tastes. I don’t know that I’ve met a cheese I didn’t like on some level. Now, granted there are cheeses that I adore more than others, but I don’t think I’ve ever said. Nope don’t like that one. So when I was contacted by Cypress Grove Chevre and asked if I’d like to sample a slew of their cheeses you know it took me all of two seconds to reply with a YES, please and thank you ; )
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Crostini ai Funghi {Mushroom Crostini}
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This is one of my favorite appetizers {or snacks for that matter} of all time. It incorporates two of my favorite things: mushrooms and bread. It comes together in a snap and makes for such a pretty presentation. If you’re having a party this appetizer should be on your list!
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Insalata Caprese {Caprese Salad Skewers}
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One of my favorite things I look forward to eating in the spring and summer is Caprese Salad. There’s something magical about a fresh from the vine, juicy red tomato, paired with creamy fresh mozzarella, basil and golden extra virgin olive oil. It’s positively swoon-worthy.
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Cheers to a New Year’s Eve Party
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*Horns Blowing* Confetti flying through the air, landing in your hair, on the floor, in your drink ; ) Then before you know it the clock strikes MIDNIGHT, you’re dodging party horns and the crowd screams Happy NEW YEAR! Well not quite but almost!
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Datteri Ripieni {Cheese stuffed dates with Prosciutto}
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I love quick and easy appetizers. I also like to shake things up. This recipe fits both of those criteria. Datteri Ripieni are Italian for stuffed Dates. These are stuffed with a creamy and luscious combination of goat cheese and mascarpone cheese. With some herbs thrown in for good measure. This is a sweet, savory and salty little package that will tickle your taste buds.
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Capesante al Forno {Baked Scallops}
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We’ve been in a seafood mood lately. I’m pretty much a happy girl anytime I’m having seafood. Mussels, shrimp, lobster, fish, crab {oh let me count the ways I love crab…king, snow, dungeness, blue, stone wow I’m thinking there’s going to be a crab recipe coming up very soon LOL} and scallops. Oh I how I LURVE succulent sweet scallops.
Sea scallops, diver scallops, bay scallops, rock scallops, here a scallop there a scallop LOL. All perfectly plump and delectable! I’ll take a dozen of each ; ) This recipe was inspired from a recipe in the cookbook “Venezia”. They used large sea scallops on the half shell which made an incredibly beautiful presentation. For this recipe I used bay scallops but you could use any that you like. It’s a dish that comes together incredibly fast. You simply marinate the scallops, spoon them into the ramekins, top with breadcrumbs and a little buttah and bake. It’s that easy. The hardest part will be waiting for them to come out of the oven ; )
They make a perfect appetizer if you put them in smaller ramekins {this is how I prepare them for this post} and serve them with a toasted baguette. Swoon! OR if you choose to adjust the recipe {increase the marinade and amount of scallops to double or triple the size} put them in a larger dish it easily converts to an entree with the addition of a few sides. Easy peasy and oh so tasty either way.
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Fried Olives Stuffed With Cheeses and Herbs
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Need a new appetizer to add to your lineup? I have just what you’re looking for. I must tell you though that these are incredibly addictive. Don’t say I didn’t warn you ; ) Perhaps because they’re cute little bite sized morsels I don’t feel as bad eating them {well that’s until I look down and I’ve inhaled the entire plate, but we won’t talk about that}
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Peperoni Croccanti {Crispy Bell Peppers Stuffed with Herbs}
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These are a delicious alternative to traditionally stuffed bell peppers. They’re scrummy and oh so filling. And yes, they’re fried! They make an incredible appetizer, and depending on the size of the peppers, once cut into portions {which Cookielicious say look liked fried sushi ; )} them self could generously feed a crowd. Or if you served the entire pepper it would make an excellent entree as well.
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Crostini con purea di melanzane e fagioli {Eggplant Cannellini Bean and Prosciutto Crostini}
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Eggplant are one of my favorite vegetables, ehem FRUITS. Yes, Eggplants are indeed fruits. A concept that is hard to wrap my head around. But regardless they are scrummy. And highly overlooked if you ask me. There always seem to be excess amounts of eggplant in my markets. I think perhaps this could be because some might be a little intimidated by this curvaceous and vibrant fruit, unsure of what to do with them.
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Limoni cotto in forno {Baked Lemons with Mozzarella Tomatoes and Olives}
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Lemons are just so irresistible, especially this time of year. Little balls of sunshine just waiting to brighten your day and your table. And their just plain pukka! You can probably tell how much I adore them, we’ve already made Limoncello, Lemon Curd, Lemon Gelato, and countless other recipes that are just escaping me at the moment ; )
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Fiori di Zucca Ripieni {Squash Blossoms stuffed with Ricotta and herbs}
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Did you know that squash blossoms are not only beautiful {I mean just look at those colors} BUT they are also edible ; ) Yes, edible! In fact, I planted squash in my garden this year PRIMARILY for the blossoms! I’m crazy like that LOL. You can eat them {once cleaned of course} on their own or stuff them as we’ve done here.
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Fried Stuffed Tomatoes
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This is a quick an easy summertime appetizer! Pomodori a Sorpresa means tomatoes with a surprise! Who doesn’t love a surprise right? Well, me actually LOL! I’d much rather know! SO I’m going to go ahead and ruin it for you {sorry} the surprise is the filling inside, which is a warm, gooey, melted hunk of Mozzarella. Ah, yes Mozzarella! I’ve actually starting referring to this as fried Caprese Salad! Go ahead, tell someone you’re serving Fried Caprese Salad, I’m sure it will pique their interest ; )
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Gazpacho
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Hello you tall, dark, COOL drink of…veggies! I know right, but yes VEGGIES! I wish I could tell you that I love vegetables more than I love carbs but hey it’s just not so {you’ve seen all the pasta recipes here LOL}. BUT this is changing my mind and it’s perfect for summertime! It’s cool, refreshing and ridiculously tantalizing on the tongue.
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Prosciutto e Melone {Melon wrapped in Prosciutto}
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This is the quintessential Italian appetizer to me. It’s just amazing and I never tire of it. I always get a little giddy when melon season is upon us because I KNOW it’s time for Prosciutto e Melone! The sweet cantaloupe, the sexy and salty Prosciutto, the tang of the mint and then the balsamic. Mamma Mia!
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Caponata
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Caponata is a Southern Italian Eggplant dish, or Aubergine dish. So much sexier to say Aubergine ; ) It’s basically an Italian version of ratatouille. Ka-pone-ah-ta is the perfect appetizer over Crostini (hello everything is better on Crostini, no?) & it’s fantastic served with fish!
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Olive & Sundried Tomato Tapenade Crostini
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I was contacted by Mezzetta awhile back with information on how to throw a 20 minute Miracle Party. Um 20 minutes? Yeah, do tell me more please ; ) So they graciously sent me a few complimentary jars of Mezzetta Products and some information & ideas on how to pull this off… So are you a little skeptical? I sure was. But hey, I’m game… so bring it on…
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