Italians entertain with a famous ease. They keep it simple and are always ready for a party and to enjoy friends, family and food.
As you plan dinner parties this summer, take your cues from Italy. Spread out some easy appetizers and quick recipes that can be prepared without much fuss or that can be served cold.
With Il Villaggio Cheese, it’s easy to create memorable flavors and enjoy the summer entertaining season in style – with minimal stress and plenty of Italian flare. It’s time for some alfresco fun! (Alfresco means “eating outdoors” in Italian!) Here are some great dishes to host a memorable outdoor dinner party – no grill required!
Romano Cream Cheese Yogurt Dip
This creamy, tasty dip takes only a few minutes to prepare. Just combine Romano Cheese, Greek yogurt, cream cheese and a bit of parsley. Serve with Italian bread, and vegetable sticks. Go for a ratio of four ounces of cream cheese, 1/3 cup of Romano Cheese and ½ cup of Greek yogurt.
Strawberries Stuffed with Gorgonzola Cheese
Sweet summer fruits are in season and it’s the perfect time to create an irrisistable pairing with savory Gorgonzola. Try stuffing ripe strawberries with the Italian blue cheese, then serve with toothpicks. Hors d’oeuvres in an instant!
Olives, Wine and Cheese
Here are three bold, unique tastes that are even better together. Offer an olive medley – 4-5 different types of green and black olives with a side of olive oil and Italian herbs. Then add some cheeses and light wines. Mozzarella has a famously delicate flavor makes it delicious with lighter wines like, Sauvignon. Parmigiano Reggiano is fantastic with a variety of wines, especially Chardonnays.
Bruschetta
Move over garlic bread, in Italy Bruschetta rules! Bruschetta features olive oil, crunchy, garlic rubbed bread, fresh tomatoes, grated cheese and herbs. It’s a fresher take on garlic bread that’s light and perfect for summer.
1 1b. ripe tomatoes, diced
1 Tbsp. olive oil
1 tsp. balsamic vinegar
10 fresh basil leaves, chopped
Salt and pepper
1 Tbsp. lemon juice
1 French baguette
Combine tomatoes, olive oil, balsamic vinegar, basil, salt, pepper, lemon juice and honey. Slice the baguette to about 1/2-inch thick pieces. Brush bread with olive oil. Places slices, oil side down under a broiler until toasted. Top with grated Il Villaggio Parmigiano Reggiano
