A Sumptuous Appetizer Platter

Created for Molesini Wine Club
Paired with Super Tuscans featured in the May 2021 virtual tasting

2016 Poliziano In Violas, Appellation, Cortona DOC;
2016 Fornacelle Guarda Boschi, Appellation Bolgheri Superiore DOC; and
2016 Tenuta Meraviglia Maestro di Cava, Appellation, Bolgheri Superiore DOC

Create a satisfying spread around wine-friendly Italian cheeses like Parmigiano-Reggiano, formaggio misto al tartufo, and an aged pecorino. Balance the selection (and create perfect pairings) with any of the following: pre-sliced Italian hard salami; salami in its casing; prosciutto; fresh grapes, figs, or strawberries; dried apricots or cherries; walnuts; and a spiced nut. Add crackers or bread. Keep it simple or elevate your offering with the addition of the following recipes. Just remember to take the time to put together a visual presentation.

Pecorino Cheese Wafers with Jam
Truffle Cheese with Mushrooms Bruschetta 
Mozzarella with Slow-Cooked Tomatoes Bruschetta
Rosemary Spice Pumpkin Seeds
Prosciutto Wrapped Breadsticks
All recipes serve 6 to 8 guests.

Pecorino Cheese Wafers (Frico) with Jam

Prep time: 5 minutes. Cook time: 8 to 10 minutes.
May be prepared up to four hours in advance.

¾ cup (62 grams) loosely packed grated pecorino
2 tablespoons (30 milliliters) either fig jam, chile pepper jam, or orange marmalade

Directions

1. Preheat oven to 400° F (204° C). Line a large cookie sheet with parchment paper or a Silpat. Position 12 scant tablespoons (15 milliliters) of cheese on the pan (these will form the wafers). Make sure there are no stray pieces of cheese.

2. Bake until bubbly and golden brown, 8 to 10 minutes. Cool on pan for 2 minutes before carefully moving to a cooling rack. These are fragile. Once cool, use a tiny spoon to place a dollop of jam in the center of each wafer.

Two Bruschetta
Truffle Cheese with Mushrooms and Mozzarella with Slow-Cooked Tomatoes

Two for the price of one—make these bruschetta at the same time. The base toast recipe can be made up to six hours in advance.

Base Toast
Prep time 5 minutes. Cook time: 5 to 6 minutes.

1 French baguette, thinly sliced into 30 pieces on a slight diagonal
½ clove garlic
½ teaspoon (2.5 milliliters) coarse salt
1 tablespoon (45 milliliters) olive oil

Directions

1. Preheat broiler. Place 30 slices of baguette on a large cookie sheet.

2. In a mini blender, mince garlic and salt. Add olive oil and puree. Use a basting brush to lightly coat each baguette slice.

3. Place under broiler and bake until lightly browned. You may need to reposition pieces to ensure even browning. Flip over and toast other side a bit less than the first side. Remove from oven and set aside until needed. 

Truffle Cheese Bruschetta

Prep time: 10 minutes. Cook time: 6 to 8 minutes.
Filling may be made a day in advance, but you’ll want to cook these just before serving.

1 tablespoon (15 milliliters) olive oil        
14 mushroom caps, washed and chopped
½ teaspoon (2.5 milliliters) each, salt, pepper, minced chives
3 ounces (85 grams) Formaggio misto al tartufo, thinly sliced
15 toasted slices of baguette

Directions

1. Heat oil in a medium skillet over medium-high heat. Add mushrooms and seasonings. Sauté until slightly browned and juices have been released. Remove from heat, place in a bowl, cover, and set aside until needed. Refrigerate if longer than four hours. If refrigerated, reheat before using.

2. Preheat oven to 400° F (204° C). Arrange the toasts on a baking sheet. Distribute Formaggio misto al tartufo amongst 15 baguette toasts. (Top the other 15 with the mozzarella, see recipe below). Bake on the middle shelf of the oven until cheese melts. Remove from the oven and distribute the warm mushrooms over the truffle cheese, pressing them down with the back of a spoon. Arrange on your cheese platter.

Mozzarella with Slow-Cooked Tomatoes

Prep time: 4 minutes. Tomato cook time: 90 minutes. 
Tomatoes can be made a day in advance and reheated before use.

1 teaspoon (5 milliliters) olive oil
20 medium cherry tomatoes
¼ teaspoon (1.25 milliliters) each salt, pepper, red chile flakes
1 tablespoon (15 milliliters) minced fresh basil
3 ounces (85 grams) low-moisture mozzarella, thinly sliced

Directions

1. Preheat oven to 350° F (176° C). Place oil in a glass or enamel pan just big enough to hold tomatoes in a single layer.

2. Add tomatoes and seasoning to the pan. Mix to coat tomatoes. Place in oven and roast until tomatoes have collapsed and are slightly charred in places, about 90 minutes. Stir once or twice.

3. Remove from oven and let sit until needed. Cover and refrigerate if longer than four hours. If refrigerated, reheat before using. Add chopped fresh basil just before using.

4. Preheat oven to 400° F (204° C). Arrange the toasts on a baking sheet. Distribute mozzarella over 15 of the toasted baguette slices. (The other 15 are topped with the truffle cheese, see recipe above). Bake on the middle shelf of the oven until cheese melts. Remove from oven and distribute the cherry tomatoes over the mozzarella, lightly pressing them down with the back of a spoon. Arrange on your cheese platter.

Rosemary Spice Pumpkin Seeds

Prep time: 5 minutes. Cook time: 8 minutes. 
Make ahead up to two days in advance.

1 tablespoon (15 milliliters) finely minced fresh rosemary
½ clove garlic
½ teaspoon (2.5 milliliters) coarse salt
1 teaspoon (2.5 milliliters) Aleppo pepper or red pepper flakes
½ tablespoon (7.5 milliliters) olive oil
1 cup (250 milliliters) raw pumpkin seeds

 Directions

1. Place rosemary, garlic, salt, and pepper or red pepper flakes in a mini blender and pulse until blended.

2. In a small skillet, heat olive oil over medium-high. Add pumpkin seeds and spice mixture. Stir with a spoon to coat seeds and evenly mix spices. Toast and keep tossing until somewhat brown, about 8 minutes. Seeds will make popping sounds. When nice and brown, remove from heat and cool. If not using within six hours, store in an air-tight container. 

Prosciutto Wrapped Breadsticks

Prep time: 5 minutes.
May be assembled up to four hours in advance.

12 good-quality breadsticks
6 slices prosciutto

Directions

1. Trim excess fat from prosciutto slices and cut in half lengthwise. Wrap a half slice around the bottom third of each breadstick. Place on cheese platter.

About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.