Recipe Category: Appetizers — Page 5

Enzo’s Izimino

My friend and master olive oil producer and winemaker, Enzo Corti, loves this dish. His wife Annagloria made it for dinner one night as Wyatt, my wife Jill, and our friend, David joined them in their beautiful Tuscan villa for dinner. This is the real deal when it comes to eating squid in the Italian region of Tuscany. It’s probably Sicilian in origin, but perfect for Tuscan locals. My children prefer the fried version, but this is a more healthful, authentic preparation.

Italian Sausage and Mascarpone Crostini

This recipe is inspired by Rosanna, a Tuscan woman who cooked dinner for a large group of Mississippians, Milanese, and Tuscan locals at Villa Il Santo. These were served with the first course

Caprese Crostini

Capri, and the surrounding mainland and rocky coast are home to beautiful vistas and amazing food. This is a perfect start to a dinner party.

Annagloria’s Gorganzola Grapes

My friend Annagloria served these as a first course at a dinner party in her house one evening. I thought they were perfect.

Cheddar Rice Cookies

These can be prepared to the just-before-baking stage and frozen. Perfect when served at an afternoon tea.

Cajun Spiced Nuts

These are great when made in large batches and given as Christmas gifts.

Yellowfin Tuna Tartar with Avocado Relish

The ingredients must be fresh. Do not substitute. You won’t be sorry. A true crowd pleaser with a lot of “Wow” appeal.

Shrimp Tarts with Dirty Rice Pie Crust

The crust takes a little work, but it’s worth every minute spent preparing it. A perfect use for leftover dirty rice. The crust also freezes well, so make extra.

Dirty Rice Cakes with Crawfish Mardi Gras Mix

The rice cakes can be made two days in advance, the topping one day in advance. After you have browned the dirty rice cakes, you can hold them in the refrigerator for up to two days.