Appetizer Recipes for an Italian Christmas Dinner?

Question

It's my turn to bring appetizers for Christmas. I was thinking of doing fried ravioli, but I need something else. Something different, but not too "out there". There will be 30 people.

Answer 1

Fonduta Gamberi (sort of like an artichoke spinach dip but way way more sophisticated- includes white wine, shrimp and peppers) Serve with dippers.

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Ingredients

2 C. half-and-half
1 Tbsp. clam juice
2 Tbsp. dry white wine
3 Tbsp. butter
1 shallot, finely chopped
2 Tbsp. flour
4 C. rough chopped spinach
1 C. canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 C. shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.

In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes.

Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.

Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.

Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Answer 2

Here is a recipe from Giada De Laurentis:

makes 24 pieces (so you will double or triple the recipe for your guests)

Salami Crisps

24 thin slices Italian dry salami (about 4 ounces)
1⁄3 cup sour cream
3 tablespoons thinly sliced fresh basil leaves

Preheat the oven to 325°F. Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 10 minutes. Transfer the salami crisps to a paper towel–lined baking sheet to absorb the excess oil. Set aside to cool. (The salami crisps can be made 8 hours ahead. Store at room temperature in an airtight container.)

Spoon a dollop of sour cream onto each salami crisp. Sprinkle with the basil and serve.

And here is another traditional Italian appetizers:

Prosciutto & melon - Traditional recipe

Time: preparation: 15 minutes
........ cooking: no cooking

Ingredients:
200 g (7 oz) raw ham - prosciutto
1 melon, medium size

Prepare the melon; half it and remove its seeds. Then slice every half and remove the rind. It’s not healthy and, least of all, polished to serve melon with its rind.
Arrange the melon slices and the ham in the serving plate.
Your dish is ready!

Note

- If you want to astonish your guests, you can modify this recipe. Add some figs (remove their skin!) and a sauce that you can obtain in this way. Mix a lime juice together with 1 tablespoon honey, 3 tablespoons olive oil and some grains of pink pepper. It’s very tasty!
- The melon must be cool. Remember to take the ham out of the fridge half an hour before the preparation.
What's the right wine?
Our suggestion is: a rosé wine

And here is a link to a whole page of traditional Italian appetizers if those two do not appeal to you:

http://www.theitaliantaste.com/italian-cooking/appetizers/appetizers-italiana/index_italian_appetizers.shtml

Answer 3

Bruschetta is always good - if your host has an oven you can mix up the topping beforehand. Then all you have to do is slice the bread, spread the topping, and pop it in the oven to toast!

Also, stuffed mushrooms are easy and tasty! For 30 people, you can double or triple the recipe. And using Baby Bellas add that extra special something:

ITALIAN STUFFED MUSHROOMS

16 lg. fresh mushrooms
1 clove garlic, minced
3 tbsp. olive oil
1/4 c. Parmesan cheese
6 oz. sweet Italian seasonings
1/4 c. water

Wash mushrooms, remove stems and chop them finely. Remove casing from sausage and put in skillet with chopped stems, garlic and 1 tablespoon oil. Cook, breaking up meat with fork, until lightly browned. Add 1 tablespoon oil, parsley, Italian seasoning, and cheese. Fill mushroom cavities with the mixture, rounding up the tops. Put in a shallow pan. Combine water and oil and pour into bottom of pan. Bake in preheated 350 degree oven for 20 minutes. Serves 4-8.

Answer 4

Well, one of the traditional Italian Christmas Eve entrees is breaded Smelt, among other things, but you need an appetizer. Okay here goes. One of my favorites is Prosciutto, sliced paper thin and wrapped around Cantaloupe. I was skeptical at first, mixing meat with fruit, but it is delicious. Another one is a good Anti-pasta, or a salad that consists of baby spinach, sliced strawberries, Roma tomatoes, smoked almonds (sliced), and either a good poppy seed dressing or a Balsamic vinaigrette...

Answer 5

Do you like Giada DeLaurentis or Michael Chiarella? They are both Italian cooks and I have made many of their recipes. Check them out on foodnetwork.com. Here's one of Giada's


24 (1/2-inch-thick) slices baguette bread
3 tablespoons olive oil
4 ounces soft fresh goat cheese
1/4 cup whole milk ricotta cheese
1 tablespoon finely chopped fresh basil leaves
2 teaspoons finely grated lemon peel
Salt and pepper




Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown, about 2 minutes per side.

Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini. Arrange the toasts on a platter and serve.

Here's a traditional antipasta platter:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24918,00.html

Ciao

Answer 6

Antipasto Pasta Salad
Serves 8

1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
1 12-oz. jar roasted red peppers, rinsed, drained, cut into thin strips
1 12-oz. jar marinated artichoke hearts, drained, coarsely chopped
1 cup diced Mozzarella, brick or Provolone cheese
1 cup mushrooms, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup Caesar or Italian salad dressing
Freshly ground black pepper
Sliced pepperoncini peppers (optional)
Black olives (optional)

Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. Drain pasta; rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving. Sprinkle with freshly ground black pepper and sliced pepperoncini peppers before serving, if desired.

Answer 7

Easy! Do an antipasti tray with different cured meats, Italian cheeses, different olives and canned roasted red peppers. Surround the whole thing with crackers. Easy and no cooking just a little chopping.

Answer 8

im thinking bruschetta. basically get a french stick, cut into thick slices. grab a clove of garlic, slice it in half and rub it on each slice of bread. bake at 360 for 5 to 7 minutes or until a little crisp.
meanwhile, combine 3 finely diced tomatoes, 1tsp of mixed herbs, a good splash of olive oil and season to taste.
when bread is done, assort on to a plate and serve salsa in a serving dish.
Allow everybody to make their own.

you could also have salmon or anchovies on the serving dish for everyone to decide for themselves what they want.

Goodluck!

Answer 9

A cold anti pasta is nice... and easy.
A fritto misto is better; but needs to be eaten almost immediately.