Help with Italian appetizers dinner (vegetarian!)...please!

W

whipappeal

Guest
Mainly as the result of having a tiny apartment, I decided to make a dinner invite for some vegetarian friends be an Italian-appetizers thing.

Seriously, our kitchen table is too small for four people. (Ok, it's more of a breakfast table.) So we will sit around our coffee table and nosh on...(here's where I need your help, FK people):

Italian appetizers--

--bruschetta + crostini

--eggplant involtini

--arancini (fried risotto balls)

--asparagus with pecorino

--pesto-stuffed mushrooms

(with grissini and some vegetables and dip on the side...)

Estimating about 6-10 apps. per person for three tall, twenty-something/30-ish guys and me (one is my husband; don't worry), do you think this will be enough to feed people? Or should I add another veggie appetizer?

I have to feed them enough so they don't go home and say, "Shoot, all she fed us was starters!" Or even if they say that, they will still feel like they've eaten enough. Oh, yeah, and had fun...

smileys/frown.gif Help...

Many thanks,

Erin

 
A couple of ideas to supplement your list:

I would make a batch of olivada, which is basically olive tapenade without the tuna, as well as a batch of muhammara okay, it's Turkish not Italian, but it's great on your bruschetta--recipe follows) and perhaps some toasted ravioli if you need to fill them up!

Muhammara

Makes about 3 cups

2 1/2 lb red bell peppers

1 small hot chili, such as Fresno or hot Hungarian, or substitute Turkish red pepper paste to taste

1 1/2 cups (about 6 oz.) walnuts, coarsely ground

1/2 cup wheat crackers, crumbled

1 Tb lemon juice
2 Tb pomegranate molasses or more to taste

1/2 tsp ground cumin

3/4 tsp salt

1/2 tsp sugar

2 Tb olive oil


Garnish:
2 tsp toasted pine nuts

A drizzle of olive oil
A good pinch of ground cumin



For best results, make the recipe at least one day in advance. Roast the red bell peppers and the chili either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam 10 minutes (this loosens the skin). Rub off the skins, membranes, and seeds. Spread the bell peppers, smooth side up, on a paper towel and let drain 10 minutes.
In a food processor, grind the walnuts, crackers, lemon juice, molasses, cumin, salt, and sugar until smooth. Add the bell peppers; process until pureed and creamy. With the machine on, add the oil in a thin stream. Add the chili to taste. (If the paste is too thick, thin with 1-2 Tb water.) Refrigerate overnight to allow the flavors to mellow. When ready to serve transfer to a serving dish. Sprinkle the pine nuts and cumin on top and drizzle with oil.

©Paula Wolfert
The Cooking of the Eastern Mediterranean

 
Will these friends eat eggs? Usually arancini contain eggs.

Maybe roasted potato could supply the starch. Roast with rosemary and garlic, or roast with garlic then dress with oil, vinegar,onion and lots of fresh chopped parsley. Salt and pepper also.

 
Marinated olives, bruchetta with tapenade, bite sized

Mozarella, Olive and Cherry tomato Salad on-a-tooth pick, a salami platter and, of course, Prosciutto Melon:

INGREDIENTS
About a half a pound of "Prosciutto de Parma" sliced very thin.
One cantaloupe or honeydew melon.
Sprigs of fresh mint

PREPARATION
Half the melon lengthwise.
Scoop out seeds.
Cut each halve into 3/4 inch slices.
Remove rind.
Wrap each melon piece with a slice of meat and secure with skewer.
Place a piece of melon on a plate, garnish with fresh mint and your all set.

 
We have really enjoyed Pat's Recipes for Crostini Piccanti and Acquasale. I have made them both

and really enjoy the different flavors and colors. They work well together. You may want to consider some type of cheese to be added on crostini. Patricia Wells has an easy recipe of goat cheese, Extra Virgin Olive Oil, and fresh, minced garlic. Would give you all the colors of the italian (as well as the hungarian) flag!

Meryl has a great spinich stuffed mushroom recipe posted in T&T.

Have fun! Sounds like a great party!!

Tx again to Pat and Meryl for some keepers!

Regards,
Barb

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=129

 
Ouch! Didn't see the "vegetarian" theme until now. Skip the prosciutto, please - here's another idea

Can you make small vegetarian pizzas ahead? You can wrap them in tin foil and re-heat them before serving. I love veggie pizza. They are tasty, filling and always popular in my house.

 
Re: A "winter" salad: shaved fennel, orange segments, black olives, oil. Or white/bitter lettuces. Y

have endless options for crostini toppings: braised kale, mushroom mixtures, mackerel butter (if they eat fish).

Fried or baked frico (Parmesan crackers) are easy and might be nice nibbles.

Italian antipasti include things like vegetable or savory ricotta tarts, but that depends on how much work you want to do.

 
REC: Portobello Bruschetta

Nice flavours in here. For some reason it's awesome served alongside carpaccio (inappropriate for your guests, I know).

Portobello Bruschetta

Makes about 1 cup

1 tbsp vegetable oil
1 tsp minced ginger
1 tsp minced garlic
1 tbsp minced shallot
1/4 cup fennel cut in 1/8-inch dice
2 portobello mushrooms
2 tbsp white wine
1 tbsp sherry vinegar
1 tsp grainy mustard
1 tbsp olive oil
1 tbsp chopped fennel fronds
1 tbsp chopped chives

Scrape the black gills off the mushrooms with a small spoon and dice (stems included) into 1/4-inch pieces.

Combine ginger, garlic and shallots in a saucepan with the vegetable oil and cook over medium heat for a few minutes until semi-translucent. Add the fennel; continue to sweat until slightly tender (about 10 minutes over low heat).

Add mushrooms, season with salt and pepper, and continue to cook over medium heat for a few more minutes. When the pan becomes dry, add the wine and vinegar. Cook until the liquid has dissipated. Remove from heat, cool slightly, and add mustard, olive oil and herbs. Cool.

Serve on toasts topped with a few leaves of young arugula and Parmesan shavings.

 
REC: Roasted Garlic and Lima Bean Crostini

Unusual-sounding, but it tastes great, looks great (bright green), and is so easy. This can also be served as a dip with root-vegetable chips.

Roasted Garlic and Lima Bean Crostini

Serves 4

2 heads roasted garlic
1 cup frozen lima beans, defrosted
1/2 cup olive oil
1/4 cup grated Parmesan
1/4 cup chopped fresh mint
2 tsp lime juice or to taste
Pinch cayenne

Squeeze garlic out of heads and place in food processor. Add beans and olive oil. Process until smooth. Stir in Parmesan, mint, lime juice, cayenne, and salt and pepper.

 
Goat Cheese Torta with Pesto & Sun-Dried Tomatoes from the Silver Palate, a killer!

Goat Cheese Torta with Pesto & Sun-Dried Tomatoes


This is a killer party item. Quite literally folks stand around and inhale this stuff. If there are any leftovers, it's great the next day. I served this at a party with party bread, but actually liked it better with broccoli spears!

6 oz goat cheese
4 oz cream cheese
garlic, peeled, crushed, and chopped ( no # of cloves, I
usually put in lots and more, at least smileys/bigeyes.gif
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes,
including 1 - 2 tsp.marinade
Decor, from fresh herbs, branches of thyme, oregano, rosemary, parsley
sliced baguettes *******

Mix goat cheese and cream cheese, add the garlic. Taste. Add salt and black pepper if you want.

Line a small glass bowl (about 2 - 3
cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix
on top of this. Put the sundried tomatoes on this. Top with the rest of the cheese.

Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbaceous materials. Serve with baguettes. Keep out of the way of the devouring mob. Supposed to serve up to 20 - 25 with other hors d'oeuvres.



from the Silver Palatte

 
How about: Breaded Ravioli's deep fried and served with a dip can do the same with zucchini I posted

a Red Pepper Sauce/Dip on thread # 9423 for Marsha or use Marinara sauce as a dip even Alfredo sauce too

Just thaw cheese filled ravioli's, then dip in flour - egg bath - bread crumbs then deep fry same with the zucchini (I cut mine length-wize)

Hope this helps you

 
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