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CROSTINI Preheat oven to 350°. Slice a baguette into ¼ inch slices, brush lightly with olive oil and arrange the slices in a single layer on one or two rimmed baking sheets. Sprinkle lightly with salt and pepper. Bake about 15 to 20 minutes or until golden brown, turning slices over about halfway through. Let cool on the baking sheets. Top with desired toppings such as: spread crostini with ricotta cheese topped off with ½ slice of salami, or spread with fig jam topped with pecorino and a thinly sliced apple, or spread with goat cheese and top with sun dried tomatoes. The possibilities are endless. FOUR SEASONS BREEZE | DECEMBER 2019 21 By Irene Welker I was on the Wine Club's trip to Italy in September and I must say the Italians know their food and have practically made an art form of appetizers and light meals. Our wine tastings were accompanied by a light lunch usually consisting of a meat and cheese plate. At other times we were served crostini (toasted baguette bread slices) spread with various toppings. The holidays are upon us and here are a few quick and easy recipes to ease the stress of entertaining. Viva Italia! Italian Appetizers MEAT AND CHEESE PLATE Meat and cheese plates are a no-stress quick appetizer or light meal. You can load them with a variety of your favorite cured meats, cheeses, nuts, fruit, spreads and or dips. Add sliced bread or crostini and wine. You have a light meal for a few or a crowd. Use a cutting board or large platter as a base. Arrange cured meats: prosciutto, salami, ham, pepperoni, etc. Place a variety of soft and hard cheeses with different colors and textures, such as Gorgonzola, Gouda, hot pepper, provolone, havarti, machengo, aged Parmesan, brie, etc. around the meats. Add an assortment of olives, nuts, perhaps a few vegetables, mix in a variety of fresh and dried fruit and a spread or two, try fig spread or roasted pepper or eggplant. CANNELLINI BRUSCHETTA Drain a 14-15 ounce can of cannellini beans. Combine with: 1 Cup of drained and roughly chopped giardiniera (Italian pickled vegetables) and a splash of the brine from the jar, ¼ Cup diced provolone, 2 Tablespoons chopped parsley, and 2 Tablespoons of olive oil. Mix well. Serve on crostini. STUFFED CHERRY PEPPERS Stem and seed a jar of hot or sweet pickled cherry peppers. Wrap strips of thinly sliced salami around cubes of provolone and stuff a cube inside each pepper. Arrange on a plate, lightly drizzle the stuffed peppers with olive oil and sprinkle with chopped parsley.

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