The holidays are approaching fast and with them comes holiday parties and family gatherings. Are you hosting one this year? Are you looking for easy but delicious hors d'oeuvres to serve? Look no further than our Alessi recipe collection for your ideas. We've compiled five of our favorite party appetizers for you to enjoy this holiday season:
Marinated Olives
Ingredients
- 1 jar Vigo Pitted Calamata Olives
- 1 jar Vigo Spanish Olives
- 1/2 cup Alessi Extra Virgin Olive Oil
- 2 teaspoons Alessi Garlic Puree
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 dried bay leaf
- Alessi Sea Salt and Ground Black Pepper, to taste
- Italian Bread, for serving
Directions
Drain olives and place in a large bowl. In a small bowl, combine olive oil, garlic, oregano and red pepper flakes. Pour olive oil marinade over olives and combine well. Add bay leaf and season with salt and pepper. Cover and refrigerate at least 4 hours. Serve room temperature with sliced Italian bread.
Festive Bean Dip
Ingredients
- 1/4 cup Alessi Pine Nuts
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- 15.5 ounces cannellini beans, drained
- 2 teaspoons Alessi Garlic Puree
- 2 teaspoons lime juice
- 2 plum tomatoes, chopped
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 tablespoon Alessi Extra Virgin Olive Oil
- Alessi Toasts, for serving
Directions
Place all ingredients, except olive oil, into a food processor and process until smooth. Pour into a bowl and stir in olive oil. Cover and refrigerate for about 2 hours until ready to serve. Serve cold with Alessi Toasts.
Greek Roll Ups
Ingredients
- 1/2 medium onion, diced
- 1 tablespoon Alessi Extra Virgin Olive Oil
- 1 teaspoon Alessi Garlic Puree
- 1/2 cup Vigo Sliced Calamata Olives
- 1/2 cup Vigo Feta Cheese, drained and crumbled
- 1 teaspoon dried oregano
- 1 can refrigerated pizza dough
Directions
In a small pan, sauté onion in olive oil until soft and translucent. Add garlic and cook another 2 minutes. Remove from heat and let cool.
In a small bowl, combine olives, feta and oregano. Add onion and garlic and mix well. Cover and refrigerate for 30 minutes.
Preheat oven to 350. Roll out dough into a rectangle and spread the onion mixture over dough. Starting at the long side, roll dough and seal. Cut dough into 14 slices and place on a baking sheet lined with aluminum foil. Bake for 15-20 minutes or until golden brown.
Sundried Tomato Mozzarella
Ingredients
- 1 pound mozzarella, cubed
- 1 7 ounce jar Alessi Sundried Tomatoes in Oil
- 1 cup Alessi Extra Virgin Olive Oil
- 6 tablespoons parsley, finely chopped
- 2 teaspoons Alessi Garlic Puree
- 1 teaspoon dried oregano
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon Alessi Sea Salt
- 1 teaspoon Alessi Ground Black Pepper
Directions
Cut mozzarella into 1” cubes and arrange in a baking dish. Drain sundried tomatoes and cut into 1” pieces. Place on top of the mozzarella cubes.
In a medium bowl, whisk together olive oil, parsley, garlic, oregano, rosemary, sea salt and black pepper. Pour over the mozzarella, being careful to coat evenly. Cover with plastic wrap and chill in the refrigerator overnight.
When ready to serve, arrange the mozzarella cubes on a plate and drizzle the marinade on top. Spear with toothpicks.
Creamy Espresso Filling
Ingredients
- 3 tablespoons Alessi Espresso, prepared, at room temperature
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 pound cake
- 1 tablespoon Alessi Espresso grounds
Directions
In a small bowl, mix espresso into mascarpone cheese.
In a large bowl, beat cream until it forms soft peaks. Slowly add powdered sugar until combined. Gradually add mascarpone mix into cream and blend well. Refrigerate for 5-10 minutes.
Serve pound cake with a espresso cream. Sprinkle with Alessi Espresso.