Cucina Italiana! That was the name of a cooking class that I was asked to host this past Friday. The theme was Italian Appetizers! Recently we became members of a local Italian American Club and once a month a different member gets asked to host a cooking class. After much thought I decided on doing 4 appetizers. The photo above is of Crispy Shrimp w/White Bean & Rosemary Bruschetta. It's actually made with canned cannellini beans mashed up with garlic, parsley, rosemary and olive oil, slathered on a toasted baguette slice, then garnished with one crispy shrimp.Next, was a Grilled Polenta Cake w/Roasted Tomatoes & Sausage, I made the polenta seasoned with Parmesan cheese, olive oil. After it was cooked I spread it all out on a cookie sheet to cool, then cut the polenta into circles with a cookie cutter. The roasted tomatoes were then placed on the warm polenta and garnished with a slice of Italian sausage.
I also made Mini Meatball Sliders that I did a previous post on. Homemade mini meatballs cooked up in a nice marinara,placed on toasted mini buns garnished with arugula.
It was a very casual and informal event, just the way I like it! Everyone gathered around in my kitchen drinking wine, laughing and eating while Italian music played in the background.
And last but not least, was a Creamy Pesto Cheese Ball. This is a really nice appetizer to serve with wine and to mingle with. It's very simple you just have to allow time to chill it.INGREDIENTS
2 8oz packages of cream cheese (room temp)
4 oz of Mascarpone cheese (also room temp)
1/4 cup of prepared pesto
1/2 cup of grated Parmesan
toasted pine nuts
basil and sun dried tomatoes for garnish
In food processor mix together pesto and 3 cheeses and blend till completely mixed.
In food processor mix together pesto and 3 cheeses and blend till completely mixed.
Line a round bowl with plastic wrap, place basil and sun dried tomatoes on bottom. Scoop cheese mixture into bowl. Pack down firmly and refrigerate for 3 hours. Remove from bowl, take off wrap, place on platter and press pine nuts on the outside of cheese ball. You can then place it back in the frig till 1 hour before serving. Serve with your favorite crackers or mini toasts!
Oh, and by the way I wasn't crazy to cook all that in front of everyone, I made most of it ahead of time, and all I had to do was talk and give a demo as I was putting it all together.
Oh, and by the way I wasn't crazy to cook all that in front of everyone, I made most of it ahead of time, and all I had to do was talk and give a demo as I was putting it all together.
That pretty much wraps up our Cucina Italiana, it was a fun night with a great group of people!
Buon Appetito!
