RECIPES
Prosciutto and Gruyere Pinwheels
Fried Artichoke Hearts
Eggplant Sandwiches
Frico
Garlic Garbanzo Dip
Mozzarella in Corrozza
Mozzarella Sticks
Olive Crostini
Pizza Dip
Sausage Tarts
Zucchini Bites
Prosciutto and Gruyere Pinwheels
Fried Artichoke Hearts
Eggplant Sandwiches
Frico
Garlic Garbanzo Dip
Mozzarella in Corrozza
Mozzarella Sticks
Olive Crostini
Pizza Dip
Sausage Tarts
Zucchini Bites
Italian Appetizers
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Eggplant Sandwiches
1 eggplant, sliced 1/4 -inch thick
2 ounces mortadella, sliced thin
2 ounces provolone cheese, sliced thin
2 eggs
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
Olive oil
Cut the mortadella and provolone to fit on the slices of eggplant.
Sandwich one slice of mortadella and one slice of provolone between 2 eggplant slices.
Press down so that the filling clings to the eggplant.
Beat the eggs and place in a dish.
Combine the breadcrumbs, Parmesan, and parsley in another dish.
Dip the sandwiches in the eggs and then the breadcrumb mixture.
Coat both sides as well as the edges of the sandwiches.
Drizzle a little olive oil on both sides of the sandwiches and place on a baking sheet.
Bake in a 375-degree oven for 35 minutes or until crispy-brown.
Turn them once during the baking time.
Cut into wedges and serve hot or at room temperature.
1 eggplant, sliced 1/4 -inch thick
2 ounces mortadella, sliced thin
2 ounces provolone cheese, sliced thin
2 eggs
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
Olive oil
Cut the mortadella and provolone to fit on the slices of eggplant.
Sandwich one slice of mortadella and one slice of provolone between 2 eggplant slices.
Press down so that the filling clings to the eggplant.
Beat the eggs and place in a dish.
Combine the breadcrumbs, Parmesan, and parsley in another dish.
Dip the sandwiches in the eggs and then the breadcrumb mixture.
Coat both sides as well as the edges of the sandwiches.
Drizzle a little olive oil on both sides of the sandwiches and place on a baking sheet.
Bake in a 375-degree oven for 35 minutes or until crispy-brown.
Turn them once during the baking time.
Cut into wedges and serve hot or at room temperature.
Frico - (makes 24 (4-inch) wafers)
9 ounces grated Parmesan cheese
1 tablespoon all-purpose flour
Combine the two ingredients.
Heat a nonstick skillet over medium-low heat.
Sprinkle a heaping tablespoon of the cheese mixture onto the skillet.
Press mixture down to form a flattened circle.
Cook 1-1/2 to 2 minutes, until cheese is melted but flexible.
Turn and cook 30 seconds to 1 minute more.
Transfer frico to a paper towel to cool.
Best eaten within hours but they can be stored 1-2 days.
9 ounces grated Parmesan cheese
1 tablespoon all-purpose flour
Combine the two ingredients.
Heat a nonstick skillet over medium-low heat.
Sprinkle a heaping tablespoon of the cheese mixture onto the skillet.
Press mixture down to form a flattened circle.
Cook 1-1/2 to 2 minutes, until cheese is melted but flexible.
Turn and cook 30 seconds to 1 minute more.
Transfer frico to a paper towel to cool.
Best eaten within hours but they can be stored 1-2 days.
Garlic Garbanzo Dip
2 heads of garlic
1 (15 ounce) can garbanzo beans, rinsed and drained
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/4 cup ricotta cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/3 cup fresh chopped parsley
Heat oven to 425 degrees F.
Wrap garlic in foil and bake 45 minutes.
Remove from oven and cool.
Squeeze garlic cloves into a food processor.
Add remaining ingredients and puree until smooth.
If too thick for dipping, add 1-2 tablespoons water.
Can be refrigerated for 2-3 days.
2 heads of garlic
1 (15 ounce) can garbanzo beans, rinsed and drained
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/4 cup ricotta cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/3 cup fresh chopped parsley
Heat oven to 425 degrees F.
Wrap garlic in foil and bake 45 minutes.
Remove from oven and cool.
Squeeze garlic cloves into a food processor.
Add remaining ingredients and puree until smooth.
If too thick for dipping, add 1-2 tablespoons water.
Can be refrigerated for 2-3 days.
Mozzarella in Carrozza (serves 3 with 2 sandwiches each)
12 slices Italian bread, sliced 1/2-inch thick
1/2 cup milk
6 slices mozzarella cheese, sliced 1/4-inch thick
1/2 cup all-purpose flour
2 eggs, beaten with salt and pepper
1/2 cup breadcrumbs
Oil for frying
Optional: Ham, prosciutto, sliced olives, or roasted peppers can be included in each sandwich.
Quickly moisten bread in milk. Form sandwiches with cheese.
Dip both sides of sandwich in flour, then eggs, and breadcrumbs.
Pour oil 1/4-inch deep into a skillet and heat.
Fry sandwiches until both sides are golden brown. Serve.
12 slices Italian bread, sliced 1/2-inch thick
1/2 cup milk
6 slices mozzarella cheese, sliced 1/4-inch thick
1/2 cup all-purpose flour
2 eggs, beaten with salt and pepper
1/2 cup breadcrumbs
Oil for frying
Optional: Ham, prosciutto, sliced olives, or roasted peppers can be included in each sandwich.
Quickly moisten bread in milk. Form sandwiches with cheese.
Dip both sides of sandwich in flour, then eggs, and breadcrumbs.
Pour oil 1/4-inch deep into a skillet and heat.
Fry sandwiches until both sides are golden brown. Serve.
Mozzarella Sticks
Oil for deep frying
1 pound mozzarella cheese, cut into 1/2" x 1/2" x 3" sticks
1 cup flour, seasoned with salt and pepper
4 eggs, beaten
2 cups breadcrumbs
Grated Parmesan cheese
Traditional tomato sauce
Heat oil to 375 degrees F. in a deep fryer.
Dip cheese sticks in egg and then breadcrumbs.
Press the sticks into the crumbs to coat well.
Fry until golden brown, 1-2 minutes.
Drain on paper towels. Sprinkle with parmesan cheese.
Serve with tomato sauce for dipping.
Oil for deep frying
1 pound mozzarella cheese, cut into 1/2" x 1/2" x 3" sticks
1 cup flour, seasoned with salt and pepper
4 eggs, beaten
2 cups breadcrumbs
Grated Parmesan cheese
Traditional tomato sauce
Heat oil to 375 degrees F. in a deep fryer.
Dip cheese sticks in egg and then breadcrumbs.
Press the sticks into the crumbs to coat well.
Fry until golden brown, 1-2 minutes.
Drain on paper towels. Sprinkle with parmesan cheese.
Serve with tomato sauce for dipping.
Olive Crostini
Olive Spread:
3/4 cup black olives
2 garlic cloves, sliced
1 tablespoon capers
Salt and pepper
1/4 cup olive oil
1 tablespoon fresh chopped parsley
1/2 cup roasted red peppers, cut into thin strips
12 slices Italian bread, sliced 1/2-inch thick
2 balls fresh mozzarella, sliced 1/4-inch thick
In a food processor, combine the olives, garlic, capers, salt and pepper.
Slowly add the olive oil until the mixture is a thick paste.
Transfer to a bowl and stir in parsley.
Preheat a broiler.
Toast bread briefly just to crisp it.
Spread a small amount of the olive spread on each toast.
Cover with a slice of cheese and top with 2 strips of pepper.
Place crostini on a baking sheet and broil 1 minute to melt cheese.
Serve.
Olive Spread:
3/4 cup black olives
2 garlic cloves, sliced
1 tablespoon capers
Salt and pepper
1/4 cup olive oil
1 tablespoon fresh chopped parsley
1/2 cup roasted red peppers, cut into thin strips
12 slices Italian bread, sliced 1/2-inch thick
2 balls fresh mozzarella, sliced 1/4-inch thick
In a food processor, combine the olives, garlic, capers, salt and pepper.
Slowly add the olive oil until the mixture is a thick paste.
Transfer to a bowl and stir in parsley.
Preheat a broiler.
Toast bread briefly just to crisp it.
Spread a small amount of the olive spread on each toast.
Cover with a slice of cheese and top with 2 strips of pepper.
Place crostini on a baking sheet and broil 1 minute to melt cheese.
Serve.
Pizza Dip
16 ounces sour cream
1/2 cup pizza sauce
1/2 teaspoon garlic powder
16 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 cup chopped pepperoni
Garlic breadsticks
Mix sour cream, sauce, garlic powder, and Parmesan cheese.
Spread on a round platter to serve as the pizza base.
Sprinkle with the mozzarella cheese. Top with pepperoni.
Serve with garlic breadsticks for dipping.
16 ounces sour cream
1/2 cup pizza sauce
1/2 teaspoon garlic powder
16 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 cup chopped pepperoni
Garlic breadsticks
Mix sour cream, sauce, garlic powder, and Parmesan cheese.
Spread on a round platter to serve as the pizza base.
Sprinkle with the mozzarella cheese. Top with pepperoni.
Serve with garlic breadsticks for dipping.
Sausage Tarts (Makes 48)
1 (8 ounce) pkg. refrigerated butterflake rolls
1/2 pound Italian sausage, crumbled
2 eggs, beaten
1 cup ricotta cheese
1 tablespoon chopped Italian parsley
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Grease miniature muffin tins.
Separate each roll into 8 layers. Press one layer into each muffin section.
In a skillet, brown the sausage and drain. Spoon equally over dough.
Combine eggs, ricotta, parsley, salt, pepper and Parmesan.
Spoon over sausage. Bake 20 minutes or until lightly browned.
1 (8 ounce) pkg. refrigerated butterflake rolls
1/2 pound Italian sausage, crumbled
2 eggs, beaten
1 cup ricotta cheese
1 tablespoon chopped Italian parsley
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Grease miniature muffin tins.
Separate each roll into 8 layers. Press one layer into each muffin section.
In a skillet, brown the sausage and drain. Spoon equally over dough.
Combine eggs, ricotta, parsley, salt, pepper and Parmesan.
Spoon over sausage. Bake 20 minutes or until lightly browned.
Zucchini Bites (Makes about 24)
3 cups thinly sliced zucchini (about 4 small zucchini)
1 cup Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
Pepper to taste
1 clove garlic, minced
1/2 cup vegetable oil
4 eggs, beaten
Preheat oven to 450 degrees F.
Grease a 13 x 9-inch baking pan.
Combine all of the ingredients and spread in the pan.
Bake until golden brown, about 25 minutes.
Cut into 2 x 2-inch squares and serve.
3 cups thinly sliced zucchini (about 4 small zucchini)
1 cup Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
Pepper to taste
1 clove garlic, minced
1/2 cup vegetable oil
4 eggs, beaten
Preheat oven to 450 degrees F.
Grease a 13 x 9-inch baking pan.
Combine all of the ingredients and spread in the pan.
Bake until golden brown, about 25 minutes.
Cut into 2 x 2-inch squares and serve.
Prosciutto and Gruyere Pinwheels
(Makes about 24-30 depending on how thick you cut them)
1 sheet puff pastry (half of 17 ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil or parsley
3/4 cup grated Gruyere cheese
1 egg, beaten (for glaze)
Cut puff pastry sheet in half, forming two 9-1/2 x 5-inch rectangles.
Arrange prosciutto over pastry, leaving 1/2-inch border along one long side.
Sprinkle with basil and then evenly top with the cheese.
Brush plain border with egg glaze. Refrigerate remaining glaze.
Starting at long side opposite border, roll up pastry jelly-roll style.
Press gently to seal long edges.
Wrap in plastic and refrigerate until firm, at least 3 hours and up to 2 days.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Brush logs with egg glaze. Cut logs crosswise into 1/2-inch thick rounds.
Arrange rounds on baking sheets.
Bake until pastries are golden brown, about 15 minutes. Serve warm
(Makes about 24-30 depending on how thick you cut them)
1 sheet puff pastry (half of 17 ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil or parsley
3/4 cup grated Gruyere cheese
1 egg, beaten (for glaze)
Cut puff pastry sheet in half, forming two 9-1/2 x 5-inch rectangles.
Arrange prosciutto over pastry, leaving 1/2-inch border along one long side.
Sprinkle with basil and then evenly top with the cheese.
Brush plain border with egg glaze. Refrigerate remaining glaze.
Starting at long side opposite border, roll up pastry jelly-roll style.
Press gently to seal long edges.
Wrap in plastic and refrigerate until firm, at least 3 hours and up to 2 days.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Brush logs with egg glaze. Cut logs crosswise into 1/2-inch thick rounds.
Arrange rounds on baking sheets.
Bake until pastries are golden brown, about 15 minutes. Serve warm
1 (9 to 10 ounce) box frozen artichoke hearts, thawed
1 egg
1/3 cup grated Parmesan cheese
3/4 cup dried bread crumbs
Olive oil or canola oil for frying
Salt
Optional: Lemon wedges or tomato sauce for dipping
Pat artichoke hearts dry with paper towels.
Beat the egg in a small bowl.
In another bowl, combine the cheese and bread crumbs.
In a large skillet, heat 1/2 inch of oil over medium-high heat.
Dip each heart in the egg and then roll in the bread crumbs.
Add them to the hot oil, one at a time, without crowding.
Turn as necessary until golden brown, about 5 minutes.
Drain on paper towels and sprinkle with salt.
Serve with lemon wedges or tomato sauce for dipping.
| Prosciutto and Gruyere Pinwheels |
Fried Artichoke Hearts - "Carciofi Fritti"
(About 4 servings)
(About 4 servings)
This page was revised and updated on 01/13/10
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