Excellent for entertaining, these tasty morsels will be the talk of your next get-together.
Difficulty: easy
Prep time: 15 min
Cook time: 15-20 min
Special tools: party picks
Ingredients
Chicken Parmesan Meatballs
1/2 lb ground chicken
1/4 c freshly toasted bread crumbs
1 T shallot, chopped fine
1/4 c Parmesan cheese, grated
1/4 t salt
pinch black pepper
1 garlic clove, minced
1/2 t fennel seed
1 t ea fresh basil, oregano and parsley, chopped
1 t lemon zest
3 T marinara sauce
1 egg, beaten
For topping:
2 T olive oil
1/2 c marinara sauce
2 oz fresh mozzarella
24 baby spinach leaves, stems removed
Mascarpone-Stuffed Dates with Prosciutto
1/4 c mascarpone
1/4 c fromage blanc or chèvre
2 T fresh basil, finely chopped
pinch salt and pepper
24 Medjool dates, pitted
8-12 slices prosciutto, cut into long strips
balsamic vinegar (aged is better)
pinch fresh parsley or basil, chopped, for garnish
Salami and Garlic Knot Rolls
1, 16 oz package pre-made pizza dough
4 oz salami, such as finocchiona, cut in thin strips
1/2 c Parmesan, shredded
4 garlic cloves, chopped fine
1-2 t red chili flakes (or less, to taste)
pinch black pepper
1 egg, beaten
Steps
Chicken Parmesan Meatballs
Preheat oven to 375 degrees. Gently mix meat with bread crumbs, shallot, Parmesan, spices, zest, marinara and egg. Shape into mounded teaspoon-size balls; place on a parchment-lined sheet pan. Firmly press finger into center of each ball, making a deep indentation. Combine olive oil and 1/4 c sauce; brush on to meatballs. Bake 12 min until nearly cooked through. Remove from oven and top each with 1/2 t marinara sauce and a small piece of torn mozzarella. Return to oven until cheese has melted, 1-2 min. When cooled enough to handle, plate each meatball on a spinach leaf and serve warm.
Mascarpone-Stuffed Dates with Prosciutto
Combine cheeses, basil, salt and pepper. Slightly open pitted dates with a sharp knife, slitting down one side to make a small pocket. Fill dates with 1 t cheese mixture (more or less, as dates allow). Wrap each date in a strip of prosciutto and place on a party pick. Chill until ready to serve. Transfer to a platter and garnish with balsamic vinegar, fresh parsley and a pinch of fresh black pepper. Serve immediately at room temp.
Salami and Garlic Knot Rolls
Preheat oven to 375 degrees. Cut pizza dough ball into 12 equal portions. Quickly roll a piece of dough between hands a few times to approx. 5” in length. Combine salami, cheese, garlic, chilies and pepper; sprinkle about 1 T of salami/cheese mixture on work surface. Firmly roll length of dough back and forth in mixture, pressing until coated well. Bring ends together and tie dough into a knot. Place on parchment-lined sheet pan. Repeat with remaining dough. Brush knots lightly with beaten egg and bake 15-20 min until golden brown, spinning pan half way through. Serve warm.
