Easy Italian Appetizer Ideas for Large Dinner Party

[Anonymous]

Crispy Polenta Triangles

4 cups water
table salt
instant polenta (I actually used long cooking polenta but whichever)
6 medium garlic cloves minced and sauteed in 3 tbsp olive oil and set aside
1 1/2 tsp fresh rosemary
8 oz goat cheese, softened
another tbsp olive oil
3 tbsps minced fresh parsley leaves

1. Line bottom of 13x9 baking dish with parchment paper and coat lightly with vegetable oil spray (I used olive oil). Set aside. Bring water to boil, covered, in heavy bottomed 4 qt saucepan over high heat. Reduce heat to low, stir in 1 tsp salt, then pour polenta into water in very slow stream, while stirring in circular motion with wooden spoon.

2. Reduce heat to low and cook uncovered, stirring often, until polenta is soft and smooth, 3-5 mins (or, with regular polenta, I'd guess about 30-45 mins). Off heat, stir in garlic and rosemary, and season with salt and pepper. Spread into prepared baking dish (note to self, I actually thought they were too thin - I would make more polenta next time). Refrigerate uncovered until firm and sliceable, about an hour.

3. When polenta is firm, use tip of paring knife to slice it into 24 two by 2 1/4 inch rectangles. Slice ea/rectangle in half on the diagonal into 2 bite sized triangles. Mix goat cheese with oil and parsley in a small bowl.

4. To store: cover dish of polenta tightly. Refrigerate polenta and goat cheese mixture for up to 2 days. Yes! This is a make ahead recipe!

5. to serve: adjust oven rack to lowest position and heat oven to 500 degrees. Line 2 baking sheets with foil and spray them with oil. Set aside. Let goat cheese mixture stand at room temp to soften (I had more than double the goat cheese I could reasonably spread on my polenta slices but it sure was nice to have in the fridge to nibble on with Triscuits for a few days). Transfer polenta to prepared baking sheets (don't crowd the triangles or they won't crisp).

6. Bake polenta, one tray at a time, until crisp and golden, 20-25 mins. I actually baked both at once and switched the sheets halfway through. I think I actually baked for longer than they say, too, cause I wanted them nice and crispy. Transfer hot polenta triangles to warm serving platter. Spread abt 1 tsp of goat cheese on each triangle before serving.

These were nice cause my kids liked them too. The kind of thing you can have lurking around to keep people from starving before a meal....

There are a couple other versions, with kalamata olives-oregano and lemon zest and chives mixed into the polenta.

Recipe fromm Cook's Illustrated Make Ahead recipe mag which is oddly not online.

[Anonymous]

Is someone making bruschetta without fresh mozzarella? You guys are missing out.

Fresh tomatoes, sliced or cubed
Fresh mozzarella, sliced or cubed
Fresh basil, chopped
Olive oil - tiny bit
Garlic
Bread

[Anonymous]

May I just add that if you go for mozzarella, go for the Buffalo at Costco's. Yes, Costco's. Tried a lot of different brands at different places, this is the only one that comes near the quality you will find in Italy. (and check the date, it should be fresh, fresh, otherwise the taste goes off).

[Anonymous]

not so easy because time-consuming to make, but mushroom caps stuffed with breadcrumbs and cheese.

hollow out the mushrooms (1 package).
cut up the insides and stems.
fry them with butter/olive oil. until the "mushroom water" evaporates
add 1/4c. bread crumbs -- until toasted
add 1/4c. romano cheese - until gooey
add pepper, parsley

when above mixture cools, stuff the mushroom caps
bake on greased tray at 350 for about 20 min. and serve right out oven.

they look prettier when garnished with something on top like a little sliver of tomato. you can also add other things to the stuffing -- like sausage.

[Anonymous]

Asparagus wrapped prosciutto

mini asparagus
prosciutto
neufchatel (or low-fat cream cheese)

take mini asparagus, use vegetable peel to shave off tough edges at bottom. Smear a little neufchatel in middle of prosciutto and wrap around 2-3 asparagus spears. Grill until prosciutto and asparagus are cooked through w/ grill marks. YUMMY!

[Anonymous]

Anonymous wrote:toothpicks with half a grape tomato, a small mozzarella ball and a bowl of pesto for dipping

probably too late, but i've done this. Costco sells a tub of mozzarella balls already marinated in oil, basil, etc. I drain off all the liquid, there is lots, and then toss with grape tomatoes. Then 'kabob' them.

excellent and easy