Tag: appetizers

Creating the Charcuterie – Creating Art

charcuterie-mine

 

 

Capizzano Olive Oils & Vinegars

Photo by Suzanne Capizzano

 

 

 

 

 

Charcuterie is French in origin but there are no rules to create fun appetizers to pair with your favorite wine. This was a joy creating for everyone.

Artfully design and arrange your savory flavors on beautiful wooden platters; create splashes of color with bowls that hold nuts, olives or spreads and enjoy time together.

Our Charcuterie Holiday event was inspired by The Magnolia Journal. The fun of pairing the cheeses from Holland, Italy and France started with the Cranberry Orange Salsa made with our Blood Orange Fused Olive Oil, Walnut Green Bean Spread showcasing the Wild Mushroom Sage Infused Olive Oil, sweet treats; Ozou White Chocolate Baklava Bark with Blood Orange Fused Olive Oil and Dark Chocolate Truffles made with Limonata Fused Olive Oil and Raspberry Aged Balsamic. My trip to the Cheese Shop in Essex CT was full of creative ideas. What fun learning from the knowledgeable team member there.

The wine needed to be balanced for the savory and sweet flavors I chose a red wine from Piedmont Italy, called Mariaia – Marachesi Barolo which complemented the palate.

For all of our guests here is what we had for the Charcuterie Holiday Event:

Cheeses from Holland – Ewephoria and Polder Goat Gouda that went well with the Black Mission Fig Balsamic drizzle, Asian Pears, Papaya and Cranberry Orange Salsa.

Italian cheese: Crucolo was divine alone or with a drizzle of Baklouti Green Chile Fused Olive Oil and Marcona Spanish Almonds.

France – Chaumes cheese was exceptional with the crusty bread and a small thin slice of red onion, alongside of the almonds and pistachios.

The Finnocchiona meat with fennel was perfect with any of the cheeses.

Serve an artisan crusty bread to add to the cheeses and meats. The nuts were Spanish Marcona Almonds, Pistachios, Pecans that I roasted with our Maple Balsamic Vinegar.

We also had organic Turkish Figs and California Apricots. The fresh fruit was Asian Pears and Papaya – fresh Persimmons are great also. Our exceptional whole queen olives were a perfect addition to the table.

The shrub drink was made with our Sicilian Lemon White Balsamic, Just Cranberry juice (no sugar) and sparkling water.

The recipes made by Suzanne for this event can be found on our website under RECIPES

Cranberry Orange Salsahttps://www.capizzanoco.com/cranberry-orange-salsa/

Walnut Green Bean Spreadhttps://www.capizzanoco.com/2484-2/

Ouzo White Chocolate Baklava Barkhttps://www.capizzanoco.com/ouzo-white-chocolate-baklava-bark/

Dark Chocolate Truffles – https://www.capizzanoco.com/our-famous-truffle-recipe-released/

There are so many ways to present the Charcuterie creating your own masterpiece.  At Capizzano Olive Oils & Vinegars our “Charcuterie Designer” will help you create your own unique Charcuterie Board that your guests will remember. Decorate with vibrant colors on the table using bowls to make a statement. With planning and preparation beforehand  you’ll spend more time with family and friends instead of being in the kitchen.

Thank you for enjoying this wonderful event together.

Suzanne Capizzano

#capizzanooliveoils #Pawcatuck #westerly

 

Appetizer – Radish & Ricotta Crostini Mediterranean Style

radish and ricotta crostini

Radish & Ricotta Crostini

1 fresh baked baguette

1 bunch of radishes

1 container of fresh ricotta

Small handful of fresh dill chopped finely (save a little to garnish on top)

A few fresh Tarragon sprigs chopped finely

1 Lemon, for juice and zest

UP Extra Virgin Olive Oil EVOO ( Picual)

Sea Shakes Original (good nutrition from organic Nori, Dulce seaweed with a touch of Celtic Sea Salt low in sodium – exceptional in flavor)

Option: fresh snipped parsley to garnish on top with radishes.

Method:

Oven pre-heated 350 degrees. Slice baguette at an angle ¼ in rounds, put on baking sheet, brush one side with the UP EVOO of choice. Season with Makai and pepper. Place in hot oven for 12 minutes or until golden crispy. Remove from heat.

Finely chop the dill and tarragon mix with the cheese, lemon juice and zest with a good helping of Sea Shakes salt and pepper. Mix up very well. Taste and season as needed.

Carefully slice the radishes very thinly.

When the bread is ready to come out of the oven slather the toast with the cheese/citrus/herb mixture. Top with 2 – 3 radishes thinly sliced. Sprinkle with snipped fresh dill or parsley.

Enjoy with conversation, wine, and friends.