Having friends and family over for the big game? Convito’s has you covered–these appetizers are definitely not the old “stand-bys.”
Bruschetta with Tomato, Mozzarella & Balsamic Reduction
1 baguette (sliced 1/4”) toasted
2 cups fresh mozzarella (diced in small pieces)
3 cups plum tomatoes (seeded then diced into small pieces)
1/2 cup leaves fresh basil (julienned)
1/4 cup Olive oil
salt and pepper to taste
1/4 cup Balsamic vinegar
Mix together above ingredients. Scoop 1 tablespoon of the above ingredients on top of each toasted baguette slice.
Pour vinegar into a small stainless steel sauce pan. Bring to a boil and reduce on medium heat or until the vinegar turns to a glaze.
Drizzle balsamic reduction over bruschetta as pictured.
Cherry Tomatoes Stuffed with Guacamole
For a change to the old standard chips and guacamole, and for a healthier version, try this!
16 Cherry Tomatoes
1 pint guacamole (Convito sells pre-made guacamole, or any good market has delicious guacamole. If you want to make it yourself, just mash avocados, and add salt, pepper, lime and whatever spices you like!)
Cut the top off of each cherry tomato (at the point where the vine meets the tomato).
Scoop out seeds with small spoon.
Scoop 1 tbsp (or whatever fits, as cherry tomatoes vary in size) of guacamole into each tomato. Serve cold.
Spinach and Ricotta Stuffed Tartlets
20 Savory tartlet shells. Convito sells pre-made tartlet shells in a box by Sable & Rosenfeld. Some places sell them frozen. Ask your local market.
- 1 bag spinach (1 lb)
- 2 cloves garlic (chopped)
- 3 tbsp olive oil
- 1 cup fresh ricotta
- salt & pepper to taste
- Grated parmesan for garnish
Pre-heat oven to 350 degrees.
Saute spinach over medium heat with olive oil and garlic. Let it cool. Mix spinach with ricotta cheese, salt & pepper. Spoon into tartlet shells. Garnish with grated parmesan cheese.
Bake in oven for 10 minutes. Serve either warm or room temperature.