Comments on: What kind of appetizer would go with Italian food? http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food Make Your Favorite Meals In Your Own Kitchen! Fri, 30 Apr 2010 17:38:06 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mamour http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food/comment-page-1#comment-40 mamour Fri, 30 Apr 2010 17:38:06 +0000 http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food#comment-40 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. 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.

]]> By: Nikki P http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food/comment-page-1#comment-41 Nikki P Fri, 30 Apr 2010 17:38:06 +0000 http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food#comment-41 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. 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.

]]> By: SMM http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food/comment-page-1#comment-42 SMM Fri, 30 Apr 2010 17:38:06 +0000 http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food#comment-42 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) 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)

]]> By: Recipe4Living http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food/comment-page-1#comment-43 Recipe4Living Fri, 30 Apr 2010 17:38:06 +0000 http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food#comment-43 A classic Italian appetizer is bruschetta. Try this recipe: http://www.recipe4living.com/recipes/bruschetta_2.htm A classic Italian appetizer is bruschetta. Try this recipe: http://www.recipe4living.com/recipes/bruschetta_2.htm

]]> By: tracy http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food/comment-page-1#comment-39 tracy Fri, 30 Apr 2010 17:38:06 +0000 http://quickappetizers.info/what-kind-of-appetizer-would-go-with-italian-food#comment-39 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. 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.

]]>