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Italian
Cocktail Party
Appetizers
Source
Saveur (15)
Epicurious (1)
Food Channel (1)
Real Epicurean (1)
The Other Side of Fifty (1)
Difficulty
Easy (12)
Main Ingredient
Vegetables (9)
Bread (7)
Fish (4)
Cheese (3)
Pork (3)
Season
Fall (4)
Winter (4)
Summer (3)
Spring (2)
Technique
Bake (4)
No Cook (4)
Fry (3)
Saute (2)
Braise (1)
Topic
Recipe (21)

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11/16/2007
Little Toasts with Smoked Mozzarella and Anchovies
An easy to make appetizer of salty anchovies and melted mozzarella.
Issue #63
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
05/09/2007
Prosciutto Rolls
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
03/09/2008
Caprese Skewers
From Yum Sugar
Does Not Apply
Source: Yum Sugar
02/18/2012
Gamberi al Rosmarino (Shrimp with Pancetta and Rosemary)
Serve these garlicky shrimp with lots of crusty bread.
Issue #145
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
03/02/2012
Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
02/18/2012
Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Issue #145
02/18/2012
Peperoni con Acciughe (Stuffed Cherry Peppers)
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Issue #145
03/09/2011
Eggplant Caponata
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Issue #136
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
11/06/2008
Perfect Tomato Bruschetta Recipe
The classic bruschetta refined and perfected.
Does Not Apply
Source: Real Epicurean
03/07/2012
Menu: A Venetian Cocktail Party
A Venetian tradition, cicheti are small bites enjoyed as appetizers and snacks in wine bars, or bacari, all over Venice. This menu of small plates works as well for a cocktail party as it does for a casual get-together with a couple of friends. Enjoy with a glass of Italian wine or a refreshing "spriss".
Does Not Apply
02/18/2012
Zucchine Ripiene (Stuffed Zucchini)
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
Issue #145
09/05/2009
Chicken Liver Crostini
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
Issue #123
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
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
12/28/2009
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
03/19/2012
Tramezzini (Venetian Tea Sandwiches)
Our favorite fillings for Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef.
Issue #145
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