Getting creative with Appetizers

This is probably going to be the easiest appetizer recipe you ever made, but it is so good you’ll want to make it a lot, I promise!

These mortadella bites can be put together in a few minutes and everyone always loves them. 

 

The cubes of mortadella are quickly fried in a little oil in a frying pan, and once they are light golden brown I add the balsamic vinegar and toss to coat. The heat caramelizes the vinegar onto the meat creating a tasty tidbit that is delicious.

 You can experiment with the amount of vinegar to add, I do not like too much as I think it overpowers the flavor of the meat, but you can choose for yourself.

 

1 Pound Thick Mortadella Slice (See Notes Above)

2 Tablespoons Olive Oil

2 to 3 Tablespoons Balsamic Vinegar

Cut the mortadella into square cubes about 1 to 1 1/2 inch in size.

In a frying pan, heat the oil and once hot, add the mortadella.

Cook, stirring frequently and turning over the cubes until the meat is just starting to brown on all sides, about 5 to 7 minutes.

Add the balsamic vinegar, remove the pan from the heat, and toss the meat to coat in the vinegar.

Place the mortadella bites in a bowl with mini skewers and serve immediately.

Serves 4.

 

I like to keep my recipes seasonal and while in the spring I may use fava bean puree on my bruschetta, or make a frittata with tiny wild asparagus, in the fall I’m thinking more of Bruschetta With Melted Local Cheese & Sausage, or Stuffed Mushrooms With Sausage & Chestnuts.

 

We have been enjoying an abundance of fresh figs lately, so I decided to incorporate figs into a simple bruschetta. Since figs are sweet, I needed to balance the flavor with something a little salty so paired the figs with paper thin slices of Capocollo. 

This is yet another appetizer that can be pulled together in minutes as long as you have the right ingredients. Capocollo is often sold in a mild or sweet form or spicy and for this bruschetta I chose the mild version.

 

1 Crusty Baguette Bread

1/4 Cup Extra Virgin Olive Oil

16 Thin Slices of Capocollo

4 Ripe Fresh Figs

1/4 Cup Full Flavored Honey (Like Chestnut)

Cracked Black Pepper

Preheat broiler.

Cut 8 slices from the bread and lay on a baking sheet.

Lightly brown both sides of the bread slices under the broiler, then brush one side lightly with the olive oil.

Arrange the bread slices on a platter and place two slices of the capocollo on each oil brushed side, folding the meat over if needed to fit.

Slice the figs crosswise, and top each bruschetta with a slice of fig.

Warm the honey and drizzle a little over each of the bruschetta.

Use a pepper grinder to top each bruschetta with some fresh cracked black pepper.

Serve immediately.

Serves 4.

 

We usually make pizza at least once a week in our pizza oven, but I also like to use my pizza dough for other oven baked treats to serve as snacks or for light lunches. I like to stuff my dough with my favorite fillings and roll it up and bake as in a stromboli, or fold a circle of dough over a savory filling to create a calzone.

 

When I make pizza dough, I usually make a double batch and then store the leftover dough in well wrapped balls in the freezer for future pizza nights, or to be used as I did in this spinach and ricotta cheese calzone. Calzones are very easy to make, and you can vary the fillings according to your own personal taste.

 

2 (6 Ounce) Balls Pizza Dough, Homemade or Store Bought

5 Ounces Frozen Chopped Spinach, Thawed & Squeezed Well To Remove Excess Water

1 Cup Ricotta Cheese

1/2 Cup Grated Mozzarella Cheese

1/4 Cup Grated Parmesan Cheese

Sea Salt & Cracked Black Pepper

Dash Of Red Chili Flakes

1/3 Cup Diced Pancetta or Bacon, Cooked Until Crisp

To Bake:

1 Egg

4 Tablespoons Grated Parmesan Cheese

Preheat oven to 450 degrees F. and lightly dust a baking sheet with cornmeal.

On a lightly floured surface, roll out each ball of dough into an eight to nine inch circle.

In a bowl, mix together the spinach, ricotta, mozzarella, parmesan, salt, pepper, and red pepper flakes.

Take half the filling and place on half of each of the dough circles leaving a 3/4 inch border around the edge.

Fold the other half of the dough over the filling lining up the edges and pinch to seal. Place each calzone on the prepared baking sheet.

Crack the egg into a small bowl, add a tablespoon of water, and beat with a fork until blended.

Brush the egg wash over each of the calzone and then sprinkle with the grated Parmesan cheese.

Bake the calzone for 20 to 25 minutes or until puffy and golden brown.

Serves 2.