Cocktail Party Recipes and Menus

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Narrow Results You've Selected: Cocktail Party Easy Italian Remove all Source Saveur (9) Chow (1) Epicurious (1) Esquire (1) Food Channel (1) Show all... Real Epicurean (1) Smitten Kitchen (1) The Other Side of Fifty (1) The Passionate Cook (1) Yum Sugar (1) Main Ingredient Bread (7) Vegetables (5) Cheese (3) Wine (3) Fish (2) Show all... Fruit (2) Gin (2) Pork (2) Tomato (2) Beans (1) Beef (1) Rice (1) Course Appetizers (12) Beverages (4) Bread (1) Side Dish (1) Season Summer (7) Fall (3) Spring (3) Winter (3) Technique Bake (4) No Cook (4) Braise (1) Fry (1) Saute (1) Topic Recipe (18) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Italian"; var omni_prop8 = "Occasion:Cocktail Party,Difficulty:Easy,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 03/09/2011 Eggplant Caponata This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins. Issue #136 12/17/2010 Mortadella Smear Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive. Issue #135 09/05/2009 Tuna and Pickled Onion Crostini When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture. Issue #123 09/04/2009 Mushroom Crostini A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini. Issue #123 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 11/16/2007 Little Toasts with Smoked Mozzarella and Anchovies An easy to make appetizer of salty anchovies and melted mozzarella. Issue #63 02/02/2007 The Bellini Invented at Harry’s Bar in Venice, Italy, this tantalizing cocktail is sweet and luscious. Issue #38 02/02/2007 Negroni This recipe came from the bar at Rome's Le Grand Hotel—to keep it authentic, use Bombay Sapphire Gin. Issue #7 08/29/2012 Bellini The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail. Does Not Apply 06/08/2010 White Peach Bellini Welcome summer with this classic and refreshing white peach aperitif. Does Not Apply Source: Chow 12/28/2009 Risotto Balls Cheesy fried risotto balls are ideal for easy entertaining, as they call for leftover risotto and any cheese you have on hand. Continue... Does Not Apply Source: The Other Side of Fifty 08/07/2009 Rosemary Flatbread This flatbread is the perfect base for all sorts of savory toppings. Continue... Does Not Apply Source: Smitten Kitchen 07/14/2009 Negroni Don't be fooled by this candy-colored mainstay - the Negroni is sharp, bitter, and strangely seductive. Does Not Apply Source: Esquire 11/07/2008 Fresh Artichoke and White Bean Crostini Serve this delicious bite as an hors d'oeuvre to impress any guest. Does Not Apply Source: Epicurious 11/06/2008 Perfect Tomato Bruschetta Recipe The classic bruschetta refined and perfected. Does Not Apply Source: Real Epicurean 03/10/2008 Caprese Skewers From Yum Sugar Does Not Apply Source: Yum Sugar 01/24/2008 Chicory "Boats" with Marinated Chestnuts and Parma Ham Chestnuts marinated with sage and lemon add a hearty, bright kick to these little boats. Does Not Apply Source: The Passionate Cook 12/19/2007 Polenta Cups with Braised Beef These polenta cups filled with tender meat make a great party appetizer. Does Not Apply Source: Food Channel