Easy Appetizer:: Salami Puffs

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The summer issue of Atlanta Magazine’s HOME had so many fantastic appetizers for throwing your own backyard Italian apperitivo party. We sipped on spritzes and noshed on nibbles like olives. Today, I’m sharing another fabulous recipe from the party: salami puffs.

This easy appetizer pulls together in no time. While I’m not necessarily a football gal, I know many of you are getting ready for tailgating. This would be the perfect addition. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Herby Marinated Olives

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It comes as no surprise that olives are abundant in Italy. In fact, we have olive trees on our property at La Fortezza which we’ll ultimately use to bottle our own olive oil. To say my husband, Frank, is excited about harvesting olives on our property is an understatement.

Until we can gather our own olive harvest, we’ll be noshing on these herby marinated olives instead. This recipe, from the summer issue of Atlanta Magazine’s Home is the perfect addition to a charcuterie platter, or stand great on their own. Trust me, though, once you have one, you’ll dig in for more!

Herby Marinated Olives

You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves

To prepare:

In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.

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Baking in Italy:: Delicious Focaccia

Screen Shot 2018-07-12 at 4.30.43 PM If you follow along on Instagram, you might have noticed that I have made a lot of focaccia this summer. Focaccia is the perfect marriage of fluffiness and crispiness. It’s such a delicious part of meals here in Italy and is versatile too. You can use it for sandwiches or keep it simple. I love to use focaccia as an appetizer with olive spread, Parmesan cheese, Parma ham, and a crisp summer rose wine. It’s the perfect start to a perfect evening.

You can find the story behind focaccia, along with several yummy cocktails to serve with it, in Cocktail Italiano.

Focaccia
Serves 4

You will need:
– 3 cups double zero flour (super fine flour)
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 2 tablespoons coarse salt + 1 teaspoon for finishing

To prepare:

Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl. put flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.

On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough.

Let rest for 30 minutes, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.

Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.

Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.

 

 

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Tomato Week:: Two Bite Parmesan Crisps

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These lovely little two-bite parmesan crisps are savory and salty with a crunch—perfect to serve with a chilled citrus-y glass of Prosecco or Rose. It’s a quick appetizer that uses parmesan cheese with a combination of tomatoes – tomato jam to be exact.

The tomato jam here is the star of the show, but you’ll love the addition of mozzarella and basil too. These bites make a great addition to any menu for a summer soiree.

Two Bite Parmesan Crisps
Makes about 32

For the Tomato Jam:
You will need:
– 3  tablespoons olive oil
– 1 garlic clove, chopped
– 1 teaspoon salt
– 4 large heirloom tomatoes, coarsely chopped
– 3 tablespoons sugar
– 1/2 teaspoon freshly ground black pepper

To prepare:
Place ingredients into a medium pot over medium heat for 15 minutes, set aside to cool. This step may be done a couple days in advance, and placed in the refrigerator in a sealed container until ready to use.

For the Parmesan Crisps:
You will need:
– 8 ounces Parmesan cheese, grated (about 4 cups)
– Place 2 tablespoons of Parmesan on a cookie sheet fitted with a silpat.
– Arrange the spoonfuls about 3 inches apart as they will spread to form round crisps.

To prepare:
Place in a 350 F degree oven for 3-5 minutes until golden brown. Remove and allow to cool before assembling the appetizer.

To assemble:
– 1 (8-ounce) ball fresh mozzarella, cut into 1/2-inch cubes
– 1/4 cup thinly sliced fresh basil leaves

Place a dollop of  jam on top of the crisp, and add cubes of mozzarella and garnish with a basil leaf.

From my book Picture Perfect Parties RIzzoli NY

 

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Delicious Cocktail Italiano Appetizer:: Eggplant Camponata

 

If you’ve received your copy of Cocktail Italiano, you now know that it’s not only filled with cocktails but also delicious appetizers. In the section on Imperia, an industrial town along the coast, you’ll find three classic cocktails and several nibble recipes. This eggplant camponata is one of them. Camponata is one of my favorite, stand by appetizers. It’s creamy, spicy, salty, and of course, eggplant-y. It’s divine.

I like to serve mine with thin crackers or crostini, along with arugula and grape tomatoes. Plate it all with a touch of grated Parmesan cheese and a drizzle of the best olive oil you have. Enjoy!

Eggplant Camponata

This has been my favorite tried-and-true apero recipe for many years. I make a lot, and I keep it in the fridge for unexpected guests. It’s also an amazing topping for pizza, another great aperitivo snack!

You will need:

– 1/4 cup olive oil
– 1 small red onion, finely chopped
– 4 cloves of garlic, crushed or coarsely chopped
– 4 cups of cubed eggplant, skin on (1″ cubes)
– 1 cup chopped tomatoes
– 1 cup chopped fresh basil
– 1/4 cup capers
– 1/2 cup balsamic vinegar
– 1/2 cup tomato sauce (from a jar is fine, unless you have homemade hanging around)
– 1 teaspoon red pepper flakes
– salt and pepper to taste
– Parmesan cheese for garnish
– Crispy crackers or flat crostini (find this recipe in Cocktail Italiano, too!)

To prepare:

In a large pan, saute chopped onions and garlic in olive oil until translucent. Add all other ingredients, except Parmesan cheese. Cover and stir frequently, so camponata does not stick. Saute on low heat until combined and soft, about 30-40 minutes.

Serve as a warm appetizer on crisp crackers and plate with arugula and tomatoes. Enjoy alongside cold white or sparkling wine with friends.

xx Annette

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