Cocktail hour is calling and we have got your Venetian appetizer ready to go
If you haven’t heard of Cicchetti (pronounced chuh·keh·tee) let us introduce you to what might become your new easy-to-make picky. Cicchetti are small snacks served in Venice (and around the region) along with a beautiful glass of wine or a Venetian Spritz.
Similar to a charcuterie board, Cicchetti can be visually impressive and offer ready-to-eat bite-sized snacks that can be made both savory and sweet. We have four easy versions for you to try all inspired by Studio21padova.
WOT we love about this recipe: Is its versatility — You can make them any way you like. Seriously, feel free to get very creative! The key to getting the most flavor and variety is to prepare parts ahead of time, refrigerate, and then plate 30 minutes before serving.
Brie, Walnuts and Honey Cicchetti
- baguette, thinly sliced
- brie, slightly soft (never microwave)
- One each slice of bread and a small amount of brie, a few walnuts and then drizzle with your favorite honey.
Prosciutto and Gorgonzola Cicchetti
- mild gorgonzola
- prosciutto, thinly sliced and cut in half
- On each slice of bread, spread the softened gorgonzola and top with a half of slice of prosciutto.
Mortadella and Parmesan Cicchetti
- mortadella, sliced and cut in half
- parmesan, thinly sliced
- On each slice of bread, place half a slice of mortadella and a couple of thinly sliced pieces of Parmesan cheese.
Pesto and Sun Dried Tomato Cicchetti
- pesto (can be store bought)
- sun dried tomatoes
- On each slice of bread, spread a little pesto and top with one sundried tomato.
All photos by Lorianne DeVita