Tag: appetizers & snacks
Amber Kunik Snack Mix
Don’t you wish there was a tastier, higher quality version of those plastic “protein packs” filled with cubed cheese, stale nuts, and chunked lunch meat? Of course, you do. And here it is! Right here!
This snack mix has everything you want in each bite – salty, sweet, savory, bitter, tangy, creamy, crunchy and chewy. So many adjectives! And only 4 ingredients.
Amber Kunik from Nettle Meadow is the perfect cheese to use in this snack mix. Because of its dense texture, it holds its shape when tossed together with the rest of the ingredients, but still brings a creaminess you want from a triple crème. And the flavors from its blend of goat milk and cow cream balance perfectly with the bitter and sweet dark chocolate. The recipe only calls for half of the small wheel that is washed with Adirondack Beer and Adirondack Whiskey. But feel free to use the entire wheel if you like your snack mix extra cheesy. Or keep half of the wheel to enjoy on your next cheese board.
Charring the dates gives them an extra little crunch, as well as brings a slight smokiness to the mix. You can skip this step if you are short on time, but it’s well worth the extra few minutes it takes.
You can store this mix in the fridge for a few days, but it won’t last long.
Amber Kunik Snack Mix
Makes 2 cups
Ingredients
- 10-12 dates, pits removed
- 1/2 wheel Amber Kunik
- 1 cup pistachios, shelled removed
- 3 oz. dark chocolate, coarsely chopped
Instructions
- In a dry skillet, add dates and cook over medium-high heat until dates start to blacken on one side, about 3 minutes. Shake pan to char the other sides of the dates. Once they start to have black spots and start to look moistened and soft, remove from heat. Set aside until cool enough to handle. Chop each date into bite-sized pieces and add to a medium mixing bowl.
- Shave a bit of the rind off the half-wheel of cheese. Using a paring knife, insert the tip of the knife into a corner of the cheese and gently twist your wrist to break off an irregular bite-sized crumble of cheese. Repeat until the entire piece is crumbled. Alternatively, you can dice the cheese into bite-sized pieces.
- Combine the cheese crumbles, chopped chocolate, and shelled pistachios into the bowl with the charred dates and stir to combine.
- Store in an airtight container in the fridge for up to 1 week.
Goat Cheese Butter
Rethink the cheese board by mixing together rich and creamy butter with tangy and bright goat cheese. Stirring in a few chopped herbs makes a delicious spread to smear on bread. Serve on a board with veggies, chips and some tinned fish, and you’ve got a beautiful and tasty platter.
At Aperitivo, we have access to some great goat cheese creameries. Use your favorite fresh chèvre for this recipe. It’s a great way to use a half-empty container, or stretch the cheese to feed a crowd.
Adjust the extra mix-in’s to match your season. During the summer, fresh herbs like basil or tarragon. In the winter, use items in your pantry like dried spices and honey.
Goat Cheese Butter
Ingredients
- 3-4 oz. fresh chèvre, at room temperature
- 2-3 tbsp softened butter
- 1 tbsp fresh basil leaves, chopped
- Salt and pepper
Instructions
- In a small bowl, mix together the chèvre, butter and chopped basil until combined.
- Season with salt and pepper to taste and serve with crusty bread.
Apricot Mostarda
Make your next cheese and charcuterie board extra special by making your own accoutrements. This apricot mostarda is sweet, tangy, and spicy and couldn’t be easier to make.
This will last about a month in the fridge. It is great smeared on a grilled cheese sandwich, poured over roasted pork, or alongside some creamy cheese.
Apricot Mostarda
Ingredients
- 1 tbsp olive oil
- ½ small red onion, finely diced
- ¼ tsp salt
- 1 tsp whole yellow mustard seeds
- ½ tsp Aleppo chili flakes (or red pepper flakes)
- 4 tbsp sugar
- 1/2 cup vinegar, white wine, champagne, apple cider, white
- 1 tsp Beaufor Dijon Mustard
- 2 cups dried apricots, chopped into quarters (about 1 larger container)
Instructions
- In a small saucepan set over medium heat, add the olive oil, diced red onion, and salt. Cook until the onion begins to soften and become translucent, about 3 minutes.
- Stir in the mustard seeds, pepper flakes, and cook for an additional minute. Pour in the vinegar and sugar, stirring to dissolve the sugar. Bring the mixture to a simmer and cook for 3 minutes, stirring often.
- Whisk in the dijon mustard and half of the chopped apricots. Bring back up to a simmer and cook until the apricots are plump and the mixture begins to thicken to a jam-like consistency, about 10 minutes.
- Once the mixture is thick, turn off the heat and add the remaining chopped apricots. Cool the mostarda to room temperature and store in an air-tight container in the refrigerator for up to one month.
Sweet and Spicy Prosciutto Chips
Thinly sliced prosciutto is a mainstay on any charcuterie board. But why not mix it up a bit?
La Quercia prosciutto slices get sprinkled with a flavorful spice mixture and become crispy and crunchy after being baked in the oven.
Harissa is a North African spice blend. If you can’t find a ground Harissa mix, you can use any chili powder blend.
These sweet and spicy prosciutto chips are an addicting snack great to crumble over salad and pasta, or to serve alongside olives and cheese.
Sweet and Spicy Prosciutto Chips
Ingredients
- 12 slices La Quercia Prosciutto
- 1 tbsp sugar
- 1 tsp Harissa powder
- ¼ tsp kosher salt
- 2 tsp EVOO
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- In a small bowl, mix together the sugar, Harissa, and salt until well combined.
- Lay the slices flat on the parchment, without overlapping. Brush each slice with a little EVOO and sprinkle the spice mixture over the top.
- Bake the prosciutto slices for 10-12 minutes until they begin to get crispy and caramelized. Bake for longer if the slices are thicker.
- Remove from the oven and transfer to a wire rack to cool. Enjoy right away, or store at room temperature for a few hours.
Spanish Migas with Prosciutto and Shallots
Many people may be familiar with the Tex-Mex version of migas – leftover corn tortillas that are fried, tossed with scrambled eggs and often served in tacos – but are less familiar with the Spanish version. While both are derived from the same concept, this Spanish version is a great snack to have on hand.
Spanish migas uses leftover, stale bread to fry with some aromatics. Using prosciutto makes this a bit hearty and adds some funky salty notes to the crunchy bread.
Keep a bowl of these around to sprinkle over tinned fish, stuff inside a chicken, add crunch to a salad, or pile on a bowl of noodles.
Spanish Migas with Prosciutto and Shallots
- 1 loaf stale artisan bread (our friends at Field & Fire make some delicious loaves)
- 1 tsp salt
- 4 Tbsp EVOO
- 1 large shallot, thinly sliced
- 12 slices La Quercia Prosciutto, (sliced a bit thicker than normal) chopped
- ¼ cup chopped fresh parsley
Remove the crust off the loaf of bread and dice the innards into small cubes and place in a large bowl. In a small bowl, combine the teaspoon of salt with a ¼ cup of water and stir to dissolve. Pour the salted water over the bread cubes and let sit overnight. (A few hours would work too if you are pressed for time.)
In a large saute pan set over medium-low heat, drizzle the EVOO in the pan and add the shallots. Cook until they start to get translucent, about 7 minutes, then add the chopped prosciutto. Stirring often, cook until the prosciutto starts to crisp up, then add the bread cubes and continue to cook. Once the bread crumbs become crispy and fried, remove from heat and add the chopped parsley.
While migas are best when eaten within a few hours of making, they will keep in an air-tight container in the fridge for a few days.
Flora with Crispy Sunchokes, Pepper Jam & Pea Shoots
It isn’t hard to miss the large, elaborate and colorful cheese platters that have taken over any cheese lover’s Instagram feed. While they are jaw-droppingly beautiful, sometimes a one cheese plate can be just as inspiring. In a world of excess, occasionally it’s nice to keep things simple.
Goat cheese may be the springy-est cheese out there. It’s bright, fresh and reminds us there is life after winter. Capriole is one of the favorite goat’s milk creameries in the Aperitivo case. Their newest offering, Flora, is a delicate, bloomy rind chèvre round that is pleasantly grassy and creamy. It is a perfect size for a one cheese plate for a few people to share, or just one hungry person to enjoy.
These fried sunchokes chips are a delightfully crisp and subtlety spring garnish. Paired with pepper jam and pea shoots, the freshness of the Flora shines through. Have a glass of rosè alongside and enjoy life’s simple pleasures.
Flora with Crispy Sunchokes, Pepper Jam and Pea Shoots
- 1-2 medium-sized sunchokes, scrubbed
- ½ cup EVOO
- 1 wheel Capriole Flora
- 1 tablespoon Wildly Delicious Red Pepper Jelly
- A handful of pea shoots
- EVOO to drizzle
- Crunchy Salt
- Baguette or crackers
Using a mandolin, slice the sunchokes into thin rounds, then again into ¼ inch strips. Keep strips in a bowl of cold water to prevent oxidation.
Heat ½ cup of olive oil over medium-low heat in a heavy bottom pot. Drain the sunchoke strips and dry thoroughly on a paper towel. Add sunchoke strips and fry gently for 10-15 minutes, stirring often. The strips are ready when they start to brown on the edges and curl up. Remove from pot with a slotted spoon and keep on a paper towel-lined plate. Sprinkle with salt.
On a serving board, scatter pea shoots and top with the wheel of Flora. Spoon the red pepper jam over the top of the cheese and top with the sunchoke chips. Finish with a light drizzle of olive oil and crunchy salt.
Enjoy with toasted baguette or crackers.
Citrus and Date Relish with Branzino
If you’ve heard it once, you’ve heard it a thousand times, WE LOVE TINNED FISH! We can’t say enough about all the wonderful flavors and brands we stock on the Aperitivo shelves. While tinned fish can serve as a quick and easy snack or meal, it’s nice to make something to enjoy alongside.
This citrus and date relish is a yummy condiment to serve on top of any tinned fish, especially the tinned Branzino Grigliato. It brings a freshness and brightness, along with a textural contrast to the soft fish. You could also use this relish to accompany any other cooked fish, with pita chips or on top of some mixed greens.
Any combination of citrus would work with the recipe – grapefruits, oranges, blood oranges, tangelos, etc.
Citrus and Date Relish with Branzino
3 medium mixed citrus- 8-10 kumquats
- 1 small shallot, minced
- 1 small jalapeño, seeded and finely chopped
- ¼ cup cilantro, chopped
- 2 Tbsp fresh mint, chopped
- 4 dates, pitted and chopped
- Salt
- EVOO
- 1 tin IASA Branzino Grigliato
Using a sharp paring knife, slice the peel and pith off of each citrus. Holding the citrus over a bowl to catch the juices, slice alongside the membrane to remove the segment.* Gently tear or chop each segment into 3 or 4 smaller pieces. Add the citrus pieces to the bowl.
Slice the kumquats in 3 or 4 pieces, removing the seeds as you go. Add to the bowl with other citrus pieces.
Add the minced shallot, chopped jalapeño, cilantro, mint and dates to the bowl and gently stir to combine. Drizzle in a few teaspoons of olive oil, a pinch of salt and stir.
To serve, remove the branzino from the tin and set on serving plate. Spoon the relish over the top of the fish. Serve with a bright and crisp white wine, like a Sauvignon Blanc or Grüner Veltliner.
Relish will keep for a few days, but is best if served immediately.
*If you need some help supreming the citrus, follow this guide.
Flatbread Combo – Pancetta, Olives and Fried Shallots
There are countless combinations that can be created with ingredients from the shelves of Aperitivo, and over the years, certain combinations have become favorites. Staff members have their go-to combo they recommend to customers, and customers come back and share amazing and delicious pairings they’ve put together at home.
Whether it’s for a salad, flatbread, pizza or nachos, certain ingredients just taste great together.
This flatbread uses an Aperitivo favorite, La Quercia Pancetta spread, bright Castelvetrano olives, crispy fried shallots and a squeeze of lemon. If you are feeling extra motivated, make your own flatbread! If not, use store-bought lavash, naan, pizza dough or tortas to pile on these great flavors.
You can buy a large container of already fried shallots at most Asian grocery stores, but they are also easy peasy to make.
Flatbread with Pancetta, Olives and Fried Shallots
- Lavash cracker, naan bread, store-bought pizza dough, or homemade flatbread
- La Quercia Pancetta spread, set out at room temperature for 15 minutes
- 6-8 Castelvetrano olives, pitted and sliced
- Fried shallots
- 1 lemon, zested and sliced in half
- Parsley, torn or coarsely chopped
- Black pepper
Bake or warm flatbread or crackers and place on serving platter.
Squeeze out a tablespoon of the pancetta spread and generously smear all over flatbread. Add more if necessary.
Sprinkle sliced olives, fried shallots, lemon zest and parsley evenly over the flatbread. Squeeze the lemon half over the flatbread, and crack a few grinds of black pepper over the whole thing.
Serve by tearing, cracking or slicing off pieces of the flatbread.
Aperitivo Cocktail Meatballs
While it feels very Mad Men-esque to serve tiny meatballs in a sweet jelly sauce, they are still a pretty damn good party food.
This takes a slight departure from the traditional grape jelly and ketchup mixture by using Wildly Delicious Beet and Red Onion Marmalade to achieve that same sticky sweet and sourness.
The Aperitivo twist on these meatballs is using mortadella. The yummy Italian bologna makes the meatballs moist and tender and adds a unique peppery flavor. These meatballs would also be great with pasta and tomato sauce, in a meatball sub or on a platter with a bright and acidic salsa verde dipping sauce
Using a tablespoon to measure the meatballs, this recipe makes about 30. If you’d like them smaller than a golf ball, use ½ tablespoon to scoop out the meatballs. Or if you have a very hungry crowd, this recipe can easily be doubled, or tripled.
Aperitivo cocktail meatballs
1 garlic clove- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tbsp olive oil
- 1 cup Panko breadcrumbs
- ¼ cup grated Parmesan
- 1 – 1 ¼ lbs ground pork
- ½ lbs thinly sliced mortadella
- 1 jar Wildly Delicious Beet and Red Onion Marmalade
- 1 12 oz. bottle Heinz Chili Sauce
Preheat the oven to 400°F.
Grate the garlic clove into a large bowl. Crack the egg in the bowl, add the salt, pepper and olive oil then whisk to combine.
Finely chop the mortadella slices and add to the bowl along with the Panko breadcrumbs, Parmesan and the ground pork. Mix everything together with your hands until all the ingredients are combined.
Before you roll out the meatballs, form a small tester patty and cook in a skillet for a few minutes. Taste and adjust the seasoning if needed. The mortadella is quite salty, so you might not need to add any additional salt. After adjusting the seasoning, form all the meatballs.
Using a tablespoon to scoop the meat, form golf ball sized balls and place on an oiled rimmed baking sheet, about an inch apart. Bake for 16 minutes, shaking the pan halfway through.
While the meatballs are cooking, add the jar of marmalade and chili sauce to a crockpot. Fill the empty chili sauce jar halfway with water and shake to remove all sauce from the sides of the jar. Pour into the crockpot and stir to combine. Turn on the crockpot to HIGH to warm sauce.
Once the meatballs are cooked, add to the crockpot and gently fold into the sauce. Let the meatballs rest in the sauce for 30 minutes for the sauce to thicken and the flavors to meld together.
Keep the crockpot on low and serve with toothpicks.
Labneh and Sardine Dip
Fact – everyone should eat more tinned fish. They are packed with flavor, nutrients and come in beautiful little packages. They are also extremely versatile – delicious enough to eat on their own with some crusty bread or a killer ingredient to use in cooking.
Aperitivo has been apart of the tinned fish movement since opening, and the shelves continue to house high-quality and unique conservas from around the world.
This dip is the perfect way to get to know a familiar, but often overlooked fish, the sardine. Matiz Sardines with Lemon have a bright acidity that balances out the richness of the labneh.
If you haven’t tried the Brush Creek Creamery Marinated Labneh, this is your chance! Labneh is strained yogurt, very common in Middle Eastern and Mediterranean cuisines. Brush Creek’s is spiced with garlic, parsley and salt, then marinated in olive oil, peppercorns and chiles. You won’t need the entire jar for this recipe, so spread the leftovers on toasted pitas or dollop on roasted veggies.
Labneh and Sardine Dip
- ⅓ cup marinated labneh- about ⅔ of the jar
- ¼ cup sour cream or creme fraiche
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice, plus more to taste
- 2 teaspoons Mama Lil’s Peppers, more if you like it spicy
- 1 tin Matiz Sardines with Lemon
- 1 Tablespoon chopped parsley
- Salt and pepper
- Parsley, lemon zest and oil from labneh, for garnish
- Belgian endive and Rustic Bakery crackers, for serving
In a medium bowl, whisk together the sour cream, labneh, lemon zest and juice and the chopped Mama Lil’s
Open the tin of sardines. Gently pull apart the fillets and pull out the skeleton that runs down the middle. Flake apart and add to the bowl. Add the chopped parsley and stir to combine.
Taste and add salt and pepper. Transfer to a serving bowl and garnish with parsley, lemon zest and drizzle with oil from the labneh. Serve with endive and crackers.
