The other weekend, you may remember that I had some blogger friends over when our picnic got rained out. Everyone planned to bring yummy apps and I usually take food pretty seriously and since I’m Italian and Italian food is my favorite, I decided to stray away from my usual favorite charcuterie board and create a plate of other yummy Italiana appetizers.
I put together a plate of cold tortellini and bruschetta. It was a hit and a great compliment to all the amazing meats and cheeses the girls brought.
To make the tortellini, I didn’t get too fancy. I just got the store bought one from Trader Joes’ and tossed it in boiling water (make sure you put olive oil and salt in there- it is crucial for ravioli and tortellini especially as it helps it not stick or fall a part). Then I just put some olive oil, salt, pepper and parmesan on it and then put it in the fridge.
For the bruschetta you will need:
To make this tasty toasts, cut up the tomatoes and basil. I didn’t give the amount as it depends how much you are serving and what ratio you prefer. I think for a small plate of appetizer though, 4 medium size tomatoes and 1 cup of basil leaves will do the trick
Next, chop them up into smaller pieces. I sometimes make mine chunkier so they are hearty but the smaller, the easier they are to eat.
Once that is complete, toss the olive oil, vinegar, salt and pepper and garlic to taste. A smidge ofItalian seasoning goes a long way so no need to go to crazy with those.
For the toasts, make sure the loaf is on the smaller end. Cut up the pieces and place them in a pan of olive oil seasoned with some garlic. Fry until crispy and brown on both sides.
Put the tomato and basil mix on toast and there you have it!
To serve place on a plate with the tortellini and garnish with basil leaves. Olives, prosciutto, or marinated artichoke hearts are also great options to garnish if you want to get fancy.