This elegant side was designed for indoor cooking, but if you c
Italian Appetizers & Snacks
Roasting fennel concentrates its natural sweetness. A sprinkling of Parmesan gives it a crunchy crust.
Pasta salad meets egg salad, meets finger food!
If you don’t have time to assemble these crostini before guests arrive, simply mound the topping in a bowl set on a platter, and surround the bowl with toasted baguette slices. If you're planning ahead, you can roast the tomatoes, prepare the bean topping, and toast the bread slices up to two days in advance.
For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.
Even as a kid, vegetarian Joshua Ogrodowski enjoyed cooking breakfast for his large family. His culinary career included stints as a dishwasher in an Italian restaurant, a movie theater concession stand supervisor, and country club line cook before he enrolled in the culinary arts program at Johnson & Wales. Currently, Joshua is pursuing his master’s degree in art and teaching. He developed this recipe for a recorded heart-healthy cooking demo in a spa cuisine class.
When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers.
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
Lillian Kayte, a retired food writer from Gainesville, Fla., used to develop recipes for VT (such as her famous Thanksgiving No-Turkey ‘Turkey’, featured in November 1995). We were stoked when she recently shared this recipe for stuffed peppers, which makes great finger food at parties.