Recipes from Antipasti

Antipasti by Joyce Goldstein

With growing numbers of restaurants specializing in “small plates,” the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to come and can even become the meal itself. In Antipasti, Joyce Goldstein reveals the history of antipasti and a host of very delicious recipes. What could be better suited to a La Dolce Vita inspired event replete with sparkling Bellinis than sun-dried tomato topped crostini, little panzerotti (pastries stuffed with Gruy re and ham), or prosciutto-wrapped shrimp? For easier fare, a snap to prepare, there is an entire chapter on Shop and Serve antipasti molto tasty recipes that use high quality store-bought foods such as roasted peppers, olives, soft creamy cheeses, and crusty artisan breads that anyone can throw together for a last minute appetizer or elegant snack. Whether it’s bite-sized pieces of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve before a dinner party or a more substantial first course of roasted duck breast salad, Antipasti welcomes everyone to the table.

Gorgonzola Custards with Pears

Gorgonzola Custards with Pears

Voluptuous Gorgonzola custards, called sformati, share a plate with thin slices of pears and watercress tossed in a vinaigrette. The custards can be baked ahead, so entertaining is easy.

  • (1)
  • 45 M
  • 1 H
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