Mostarda is a fruity Italian condiment that’s somewhat like chutney.
Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom caps so that it can be served as finger food.
Grilling tomatoes intensifies their flavor and takes a traditional Italian starter to the next level.
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.
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.