Mini Meatballs in Marinara Sauce
Zesty Appetizer Wheels
Red Wine Sangria
Source: Bobby Flay
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
Artichoke Pesto Torta
Source: Giada De Laurentis
1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.Zesty Appetizer Wheels
12 slices hard salami
1 (8 oz can) reduced fat crescent rolls
1/3 cup plus 2 tablespoons grated parmesan cheese
2 tsp Italian Herb Seasoning (or combo of garlic powder, basil, oregano, freshly ground pepper)
Roll out dough into two rectangles.
Sprinkle each rectangle with 3 Tbsp parmesan cheese. 2 tsp Italian Herb Seasoning.
Lay 6 slices of hard salami on top of each rectangle. Roll up each rectangle tightly creating two logs, pinching together seam. Place on cutting board and cut eight slices in each log. Bake at 350 degrees by about 13 minutes.
Slice French Baguette into thin slices. Drizzle with Olive Oil. Bake in Oven at 350 until golden brown. Immediately after removing from oven rub with garlic clove. Top with Muir Glenn diced tomatoes with basil and parmesan cheese. Return to oven for 5 more minutes.