Wednesday, December 4, 2013

Five easy no-cook appetizers

Italians love no-cook, no-fuss appetizers. Some crusty bread, cheese and olives and you are set. I use these year-round - it keeps my kitchen cool in the warm weather and it allows me to mingle with my guests year-round.

Below are some easy no-cook Italian appetizers that will fill hearts and bodies. The slideshow showcases the no-cook appetizers and gives you ideas for serving.

Tomatoes with cheese and olives

Scoop out the pulp of cherry tomatoes. Insert a small square of marinated feta cheese. (Can be bought at the olive bar at Kowalski's.) Next tothe cheese,insert 1/2 of a pitted Nicoise olive. (The best I found are at Surdyk's - and a bonus there is they weigh the olives before adding the brine).

In other tomatoes, mixa small square of fresh mozzarella marinated in Italian dressing and accompany itwith a sliver of a Kalamata olive. You only need a handful of olives.

Parmigiano-Reggiano with Crusty Bread and Balsamic Vinegar

This is the go-to appetizerin all Italian homes. Get a small hunk of Parmigiano-Reggiano at Surdyk's. Crumble it into pieces. Buy the best balsamic vinegar you can afford (Kowalski's now has artisan refillable balsamic vinegar) and pour it into a small ramekin. Surround the cheese and vinegar with good crusty bread. The baguettes at Surdyk's and the Ciao Bella bread available Friday and Saturday at Kowalski's are excellent. Dip the bread and the cheese in the balsamic.

Don't be put off by the $15.99 price tag for some good, imported Parmigiano - you don't need a full pound. A little bit goes a long way. I usually get between 1/3-1/2 pound.

Brie with Jam

Take out atriple-cream Brie two hours before guests arrive. Let it softly melt. Top with your favorite preserves or cheese condiment (Kowalski's rosewater-raspberry cheese condiment is a delicate, sweet accompaniment to this). Serve with crackers.

Ricotta Salata and Olives

Ricotta Salata is actually a by-product of the ricotta cheese-making process. As such, it is very inexpensive ($6.95 pound at Surdyk's - one pound is a huge chunk - go with less.) It's a mild, mellow, soft-pillow of a cheese and does very well accompanied by some piquant olives. Serve it with tangy, green Castelvetrano olives found at Surdyk's.

Mashed Avocado and Cheese

I know people don't associate avocadoes with Italians - but they do love them. Mash an avocado and sprinkle it with lemon. Divide it among 4 small containers (votive candle holders or shot glasses work). Add 2 tablespoons of Greek yogurt, light sour creamor fromage blanc (found inexpensively at Surdyk's) and top with a slice of smoked fish (I used smoked salmon from Kowalski's). Serves 4.



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