What kind of appetizer would go with Italian food?
Friday, April 30th, 2010 at
11:33 pm
My friend is hosting a dinner party and she's serving pasta, meatballs, and garlic bread. I was going to make taco dip as an appetizer, but that doesn't really go with the theme of the main course. Does anyone have any suggestions of something that isn't very difficult to make that I could bring as an appetizer?
OK in regards to a few responses, my friend did ask that everyone bring something, either an appetizer or a dessert. Also, someone else is bringing a salad.
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Tagged with: appetizer • dessert • dinner party • garlic • garlic bread • meatballs • pasta • taco dip
Filed under: Appetizer Answers
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I think it would be rude to bring food such as appetizer below,even if the tips given are great,your friend did not ask you to help..?
Therefore ,perhaps a desert ?some wine ?
http://www.lifeinitaly.com/food/desserts.asp
http://en.wikipedia.org/wiki/Italian_wine
Usually when one is invited in Europe? one brings a good bottle of wine or desert.
Bruschetta.
It’s almost like making your salsa for the taco dip. No cilantro, add basil. Use toasted/grilled crusty Italian bread rather than chips. You’re good to go.
For a dessert..Save some of the bread, grill it and top with Nutella and if you like, sliced strawberries.
you could make (or buy) baked clams, make (or buy) stuffed mushrooms, or make (or buy) a caprese salad. Or do a tiramisu or fresh fruit with a zabaloni (excuse poor spelling)
A classic Italian appetizer is bruschetta. Try this recipe: http://www.recipe4living.com/recipes/bruschetta_2.htm
Antipasto Dip
1 (14-ounce) can artichoke hearts, drained and chopped
2 (7-ounce) cans sliced mushrooms, drained and chopped
1 (7-ounce) jar roasted peppers, drained and chopped
1 cup pimiento-stuffed olives, drained and chopped
1/2 cup chopped green pepper (or color of your choice)
1/2 cup chopped celery
(Can chop the above very quickly in a food processor- don’t liquefy them)
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 cup olive or vegetable oil
2/3 cup white vinegar
2 1/2 tsp. Italian seasoning
1 tsp. seasoned salt
1 tsp. sugar
1/2 tsp. pepper
Combine first 6 ingredients in a large bowl; set aside.
Sauté onion and garlic in hot oil in a saucepan over medium heat 3 minutes or until onion is tender. Add vinegar and remaining 4 ingredients; bring to a boil.
Remove from heat, and pour over vegetables; cover and chill 8 hours.
Transfer to a serving dish, using a slotted spoon, if desired. Serve with crackers
Yield, 5 cups.
Dip
1 cup unsalted butter
3/4 pound feta cheese, crumbled
1 (8 ounce) package cream cheese, softened
2 cloves garlic, minced
1 shallot, minced
3 tablespoons dry vermouth
ground white pepper, to taste
1/2 cup pine nuts, toasted
1 cup chopped sun-dried tomatoes
3/4 cup pesto sauce
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers
Tomato and Mozzarella Bites
20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
20 toothpicks
Using a toothpick, spear a half of a tomato, a piece of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Your friend is serving a heavy meal so make your appetizer light or bring a dessert instead (also light). You don’t want to outshine your host or compete with her.
You need to know how many are coming.
Bring some strawberries & champagne.
Or some Spinach & feta Puffs. ( pre heat oven to 400: two egg whites, cup of feta cheese, 1/2 cup of spinach, squeezed out well & a pinch of garlic, blender or food process. Put one teaspoon into fillo thimbles (little fillo shells). Bake 10-15 minutes.)
Has she asked you bring something? You might want to ask her what she would like for you to bring.
sliced french bread in baguettes and put sliced plum tomatoes on top and fresh mozzella bake until melted. Take out the oven and top with fresh bazil leaf.
Bruschetta, or maybe just place a slices of tomato on a plate, top with a piece of prosciutto ham, fresh mozzarella, a fresh basil leave and a dollop of olive tapenade. Then sprinkle some (EVOO) extra virgin olive oil over the top of each.
bruschetta! man that stuff is delicious.
http://simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/
make a veggie tray and to give it an Italian flair add a few types of olives.
You can prepare an antipasti, here’s the instructions:
1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano or provolone, cut into irregular chunks
Marinated Olives
Roasted Peppers
1 loaf focaccia bread, sliced
Arrange the meats, cheeses, and foccacia on a large platter. Place the Marinated Olives and Roasted Red Peppers in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate
Fennel Gorgonzola Stuffed Mushroom Caps
Fennel and gorgonzola are tres Italian
Ingredients
2 tablespoons olive oil, plus extra for brushing
24 large mushrooms, stems removed, caps reserved
1/2 cup chopped fresh fennel bulb
3 garlic cloves, chopped
1/2 cup crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
1/4 cup (packed) chopped fresh basil
1 large egg, lightly beaten
Method
Heat oven to 350°. Brush 13 x 9 x 2 glass baking dish with oil. Place the mushroom caps stem side down in the baking dish. Bake for 10 minutes until the water is extruded. Remove the caps to a tray lined with paper towels and set aside. Discard the liquid and drizzle the pan with a little more olive oil
Add the mushroom stems, fennel and garlic to the bowl of a food processor. Pulse until the mixture is quite fine. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add minced fennel mixture and sauté until fragrant and beginning to brown, about 12 minutes; transfer to medium bowl. Cool 10 minutes.
Mix in cheeses and basil. Season filling to taste with salt and pepper. Mix in egg. Arrange mushroom caps in prepared dish, cavity side up. Brush mushroom cavities lightly with additional oil.
Mound filling in mushroom cavities, pressing to adhere. Bake until mushrooms are tender and filling is heated through, about 25 minutes. Serve hot, warm or at room temperature.
a regular leafy green toss salad would be good
Antipasti Misti is Very easy!
Go to your local deli and pick up some cold meats such as;
Parma ham, Salami, Mortadella and Bresuala
(make sure they are sliced as thinly as possible).
Then grab a jar of marinated peppers, olives & artichokes.
Lastly get your hands on some Honeydew melon and slice it up.
Arrange all these ingredients on a large platter and serve on the table for everyone to dig in.
Won’t hurt to have some bread, olive oil and balsamic vinegar to serve with it as well.
Cheese Puffs
•2 cups cheddar cheese, grated
•1/2 cup butter, softened
•1/4 teaspoon paprika
•1 cup sifted flour
•1/8 teaspoon salt
Directions
1.
Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
2.
Bake at 350 for 15 minutes.
3.
Makes 6 dozen.
4.
Note: These can be frozen for months.
5.
To freeze: place on cookie sheet, freeze then store in plastic bag.
6.
Bake when needed.