ISO: ISO T&T cold appetizer for Italian dinner - can't have any type of pepper

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mariadnoca

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MIL's 80th birthday party. Dinner is being catered by her favorite pasta place, but we are all bringing appetizers. Since finding out another is bringing crostini, think my planned focaccia idea is too much bread (I'm already baking sourdough for the 40 person dinner). Also, MIL is allergic to all forms of pepper, so nothing spicy/hot or with any type of pepper.

Any ideas? I want something on the nicer side because of the type of event (but easy to make after doing all that bread).

Ideas?

 
Caprese is always a winner with some fresh basil and good olive oil

usually "antipast" on our Italian side consisted of a variety of many things but peppers were standard. Cheese and various type of salami/ham and olives always. I never got into Eel but my grandfather got really excited about it (served cold with roasted red peppers and olive oil). Scungilli was another big treat which on the other hand, I do very much enjoy. Fortunately I started enjoying it when I was a kid before finding out what it was... A cold seafood salad usually meant cold, thin sliced calamari with a simple italian dressing and maybe a few things mixed in. Italian bean salad is another option.

 
In my opinion, yes they should be served warm. I've made them many times. They're delicious.

 
Feta Salsa from Smitten Kitchen is delicious!

1/2 lb. feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup olive oil
Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oil, or to taste.

amounts are a guideline. Also very good.

 
Prosciutto-Wrapped Greens - can be done way in advance and served cold or at room temp

Prosciutto-Wrapped Greens
Adapted from Fine Cooking 64 , pp. 86c May 1, 2004 Serves 8
3 TB extra-virgin olive oil
4 tsp favorite vinegar
1/2 tsp. Dijon mustard
1/4 lb. mesclun or arugula, washed and spun dry
Kosher salt and freshly ground black pepper
2 TB. freshly grated Parmigiano Reggiano
12 thin slices prosciutto
In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard. Put the mesclun or arugula in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper.
Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2-inch pieces on the diagonal (two or three pieces, depending on the width of the prosciutto). Repeat with the remaining prosciutto and greens and serve.

 
I am embrassared to say I skipped right over that big ol' "c" word in your post title -

Scratch that thing about the pinwheels....smileys/bigsmile.gif

 
Maria, this is a winner and so easy. Will thrill them with presentation and taste

I have made this uncountable times- it is always a total winner. Serve with toasted bread slices or crackers. It is beautiful to look at, delightful to eat. Easy to make a couple days ahead. I usually unmold and top with a sprig of fresh basil:

LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold

1 cup fresh pesto

Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.

 
assume everyone would know, but, refrigerate between prep and service if it delayed

 
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