Italian-Inspired app. suggestions please?
- lynnlato Nov 21, 2008 03:38 PM
I'm going to a dinner party Wednesday. There will be 6 adults and the host is serving some sort of interesting lasagna (it's the day before thanksgiving so we're trying to keep it simple). I'm coming up pretty much empty for ideas for an app, which I agreed to bring. All I've come up with, at this point, is Baked Mussels from Epicurious. They sound like a fun dish and something that everyone would enjoy (mussels steamed, topped w/ fresh bread crumbs, garlic, oil, pecorino, parsley & then baked). I also thought prosciutto & manchego on crostini w/ membrillo and a minted oil but it just doesn't sound like much fun (although it's very good).
What I am looking for is this:
-easy to execute there or a good make-ahead dish
-I can use the oven but only for a few minutes
-something fun and interesting
-no pizzas please
Any ideas, chowhounds?
I'd second this. A good mix of olives, cheese, and meats is easy to prep in advance and likely to satisfy a wide range of tastes.
Other than than, I'd go with some type of bruschetta, so long as you can find tomatoes that aren't gross this time of year. (Muir Glen canned are workable, too, I think.) You can chop up the tomatoes, toss in some basil, mozzarella, garlic and olive oil all in advance, and then all you have to do is slice & toast the bread and spoon it on; maybe a drizzle of balsamic if you like.
I'm leaning in this direction. I may go to Dean & DeLuca and pick up some good charcuterie, cheeses and make an antipasti platter w/ my home-canned italian peppers and some olives. Maybe make some foccacia too.
I don't really care for tomatoes out of season, as you mentioned. I know the manchego and membrillo is Spanish, but it's compatible w/ what the hosts are serving and is "close enough". :)
Thanks for all the great suggestions, folks.
If you have "Simple Italian Foods" or is it "My Two Villages", there is a smoked fish mousse that is amazing and easy. Zip some ingredients in a food processor, slice some cucumbers and have some toasted bread and you are set.
Epicurious has a wonderful recipe for eggplant fritters stuffed with smoked mozarella. I make them every xmas eve. I cannot wait to have them again.
Something I ALWAYS bring to parties is a mixture of roasted plum tomatoes (peeled after roasting), roasted garlic (I throw a whole head in with the tomatoes and squeeze the garlic paste out when done) olive oil, salt, tiny mozarella balls-the teeny tiny ones (I get from TJ's), julienned basil, pepper. I cut a baguette in thin long diagonal slices, rub them with garlic and top with asiago cheese (again TJ's had ready shredded) and bake in a moderate oven until crispy. I guess they are crostata? I keep the "dip" in a plastic container as well as the bread and serve at the party on a huge serving platter with the dip in a bowl in the center and the bread scattered around. Sort of like a deconstructed version of Gio's dish. As a matter of fact TJ's also has a really good bruschetta topping in a tub in the cold shelves. I usually use it a a cheat sauce for midweek pasta or fish. I bet it would work for this too.
It sounds like a fun party-I could not throw or go to a dinner party on the night before TD. I will be well into my third nervous breakdown, covered in flour, butter and eww knows what. Just hope I don't drink all the wine meant for our next day guests.
the Manchego/membrillo is more Spanish inspired. How about an Italian hard cheese.
prosciutto wrapped bread sticks
crostini with a simple tomato and basil topping
Here's a recipe that's close to 200 years old, by M. Gavius Apicius, the famous Roman Gourmand, updated by your truly:
Mixed Seafood Bruschetta
1 lb bag Mixed Seafood, frozen
1 Lemon, juiced
2 teaspoons Rosemary
2 teaspoons Oregano
1 can white beans, with canning liquid
Saute everything together in a wide skillet, cutting seafood smaller if needed, and mashing some of the beans. Cook to a thick paste and serve on bruschetta.
Apicius did not add the beans, just served the sauteed mixed seafood on garbanzo flatbread.
my friend john invented a lovely pear-goat cheese bruschetta that is very autumnal -perfect for thanksgiving: i made it alongside a butternut squash lasagne recipe (also his) last year and it was a major hit. and it's easy to prepare in advance (then assemble on-site):
Prosciutto Wrapped Melon.
Another great fig appetizer is gorgonzola-fig crostini. Take a baguette and slice thinly---about 1/4 inch. Toast the bread slices lightly and remove from heat. Spread gorgonzola or other soft blue cheese on bread slices (fourme d'ambert is excellent but harder to find). Top with fresh fig quarters. Can be eaten at room temp or flashed under the broiler for a minute to melt cheese and warm figs (be sure to watch it carefully). Can drizzle a bit of sugar or honey on the figs before broiling. Alternatively you can broil the figs separately until lightly caramelized, then place atop cheese-topped bread slices.