This is the season for hosting! With so many holidays coming up, it’s no doubt you’re probably going to be hosting at least one dinner party. And we know it can be stressful because there are so many things to worry about. Will the turkey roast properly? Will there be good dinner conversation? Will your picky aunt Rita like the wine you chose? AGH!
There are already so many things to juggle, the last thing you need to worry about are the appetizers. So we’re here to help! No need to go over the top with complicated canopés or tasteless frozen ready-mades. We have 3 quick and easy Pugliese appetizer recipes that will keep your guests satisfied and you free to have fun!
This is the only recipe on our list that requires cooking, but it’s super fast and breezy. Frying the olives gives them a little more pizzazz than the fresh-out-the-jar version.
2 cups small, sweet black olives with pit
1/4 cup olive oil
2 cloves garlic
1 small red chili pepper, chopped (optional)
salt and pepper to taste
Heat olive oil over a medium skillet on medium heat. Add the garlic cloves and chili peppers and cook for 1 minute. Turn the heat up to medium-high and add the olives. Cook for another 5 minutes, or until the olives are blistered and some have popped. Serve warm.
Burrata with Truffle
The easiest of all three recipes, this one just requires few ingredients and a quick assembly. And yet your guests will be very impressed by the elevated flavors of this creamy favorite.
1 lb Fresh Burrata
1/2 oz shaved black truffle
Sliced Italian bread for serving
Chop the burrata. It will be runny, so keep it in a bowl to retain the soft interior of the cheese. Mix in the shaved truffle and top the burrata with olive oil. Serve cold with bread.
Bruschetta with Caciocavallo, Capocollo, Fig and Honey
Last but not least, this tasty stack brings a complex balance of flavors in a neat little package. Savory capicola and sweet honey get a texture boost from velvety caciocavallo and seedy figs.
16 slices Italian bread, 1/4 inch thick
1/4 lb capocollo
8 oz caciocavallo cheese
1/2 cup honey
Brush each slice of bread with olive oil and toast until golden brown. Top each slice with capicola, caciocavallo cheese, and one sliced fig in that order. To finish, drizzle bruschetta with honey.