Category: Appetizers

• 3/4 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup chopped fresh herbs, basil, oregano, and/or thyme
• 1 teaspoon coarse sea salt, plus more for serving
• Pinch of red pepper flakes
• 4 Roma tomatoes or 1-pint cherry tomatoes
• 1 12-ounce loaf ciabatta bread
• 1-2 garlic cloves

Add the olive oil, chopped herbs, salt, and pepper flakes to a small bowl, whisk to combine. Dice the tomatoes into small pieces, placing them into a bowl and set aside.

Cut the bread into 1/2″ thick slices. Toast the bread in a hot cast iron pan, or over hot grill grates, flipping over once until both sides are slightly charred on the edges and well toasted. Transfer the toasted bread to a cutting board, rubbing each slice with the garlic cloves.

Top each toasted bread with a generous spoonful of chopped tomatoes, a spoonful of herbed olive oil, and a sprinkling of sea salt.

The word ‘Bruschetta’ is from the Roman dialect verb ‘bruscare’ meant ‘to toast or to burn’. The tradition is believed to have originated in central Italy where locals would toast stale bread and then use it to sample freshly pressed olive oil. This simple yet delicious tradition evolved over centuries into the bruschetta we know today, often topped with tomatoes, garlic, and basil.

Because the ingredients are so few, it is recommended to use your best extra virgin olive oil, a beautiful loaf of ciabatta bread, and coarse-flaked Mediterranean sea salt.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 1 1/2-pounds baby bella mushrooms
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup plain breadcrumbs
• 1/2 teaspoon sea salt
• 1/4 cup grated Parmesan cheese, plus more for topping
• 4 ounces cream cheese, room temperature
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme

• Olive oil to drizzle over the filled caps

Preheat the oven to 400 degrees.  Lightly grease a baking sheet with cooking spray.  Set aside.

Wash and dry the mushrooms.  Remove the stems from the mushroom caps.  Place the caps on the baking sheet.  Roughly chop the mushroom stems.

Working with a medium size skillet, add in the butter to melt.  Once melted, add in the chopped mushroom stems, cook for about 5 minutes, stirring occasionally.  Add in the minced garlic, cooking for about 30 seconds, then add in the breadcrumbs and the salt.  Stir and cook for 3-5 minutes, so that the breadcrumbs are lightly browned.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, add in the now cooled mushroom breadcrumb mixture, Parmesan, cream cheese, parsley and thyme.  Using a rubber spatula, mix until combined.  Using a small spoon, add about a tablespoon of the filling to each mushroom cap.  Sprinkle the filled caps with additional Parmesan.  Bake in the oven until the mushrooms are soft and the tops are golden, about 20 minutes.  Serve while hot or warm.  Drizzle with additional olive oil and a sprinkle of fresh grated Parmesan.

There are many Italian recipes for stuffed vegetables, including stuffed tomatoes, and stuffed peppers. Early Italian immigrants found that white button mushrooms were abundant in America, and they began stuffing them. Stuffed mushrooms can be found in endless variety in Italian American homes and restaurants all over America, from the simple button mushroom to the large Portobello stuffed mushrooms. 

Like many recipes for stuffed mushrooms, the stems become part of the stuffing.  Garlic gives great flavor, along with cream cheese, Parmesan and breadcrumbs to hold it all together.  The mushrooms and filling can be put together ahead of time, and then baked when ready to serve.  Great as an appetizer or added to the dinner plate. 

Whipped Ricotta, Feta & Honey

• 1 1/2 cups whole milk ricotta cheese
• 1/2 cup feta cheese
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon fine sea salt
• 2 tablespoons honey
• 1-2 teaspoons fresh thyme leaves
• Lemon zest (optional)
• black pepper (optional)

Add ricotta, feta, olive oil, and salt to the bowl of a food processor. Process until smooth and fully combined, about 2 minutes. Spoon the whipped ricotta into a serving bowl. Drizzle with honey, olive oil, top with a few thyme leaves, and lemon zest and/or pepper if using. Serve with toasted crostini.

Olive Oil Toasted Crostini

• 1 medium loaf ciabatta or baguette
• 7-8 tablespoons olive oil
• 1/2 teaspoon fine sea salt

Preheat the oven to 400 degrees. Slice the bread into 1/2-inch-thick slices. Brush each slice with olive oil on both sides, placing each onto a large sheet pan. Place the sheet pan into the hot oven, toasting the crostini until golden brown on each side. This should take 8-10 minutes. Rotate the sheet pan as needed for even toasting.

Ricotta cheese has long been a cornerstone in the tapestry of Italian culinary history, with its origins deeply rooted in the traditions of ancient Rome. This cheese is known for its creamy texture and subtle flavor, which have made it an essential ingredient into many classic Italian dishes, be it savory or sweet. It is a key ingredient in lasagna and manicotti, but it can also be used in cheesecakes, cannoli, or simply spread on toast.

This easy recipe for Whipped Ricotta comes together in just minutes, can be made ahead of time, and served at room temperature. Making it a go-to appetizer for any event.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

‘Prosciutto e Melone’

• 8-12 pieces of ciabatta or baguette cut into ¼” slices
• 2 tablespoons olive oil
• 2 ounces spreadable goat cheese, at room temperature
• 2 ounces thinly sliced prosciutto
• 1/2 cantaloupe melon, seeds removed
• basil leaves, sliced into thin ribbons
• balsamic glaze

Preheat the oven to 425 degrees.

Place the ciabatta slices onto a baking sheet. Using a pastry brush, lightly brush each slice with a small amount of olive oil. Place into the hot oven to toast until golden brown, about 6-8 minutes. Set aside to cool.

Meanwhile, use a melon baller to scoop out the cantaloupe to form balls, or cut the melon into bite size pieces. Spread a small amount of goat cheese on top of the crostini. Place the melon on the goat cheese, draping a small piece of prosciutto over the melon. Garnish the prosciutto with a few ribbons of basil. Drizzle a bit of balsamic glaze over the crostini. Serve at room temperature.

Most palettes enjoy the satisfying combination of salty and sweet. ‘Prosciutto e Melone’ is a dish that strikes the perfect balance to satisfy that craving. The combination of prosciutto and melon is so popular that it has survived for centuries.

Historians state that the combination was first enjoyed in Roman times. However, the actual recipe seems to have been first documented in the 1890’s. Today we can still enjoy the refreshing combination in one delicious bite of cured ham and melon on toast. Our Carfagna’s recipe is written here for you to try in your own home.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey