Superbowl Snacks-Italian Style

Well, it seems that with Superbowl 46 almost upon us, everyone and their mother is posting recipes for Superbowl munchies.  I’ve been looking at a lot of wonderful blogs with some awesome ideas for all kinds of great food ideas to make for Superbowl.  The only problem is, is that I’m kind of feeling left out. Since I don’t want to feel left out of the excitement, I thought I would throw together some Superbowl snacks “Italian Style”.

Crostini are “Little toasts” and referred to thin slices of Italian or French bread, toasted and used as a base for appetizers. Since there is no hard and fast rule you can use either type of bread for the following recipes.

Tomato and Mozzarella Crostini


12 slices Italian style bread about 1/2 inch thick
¼ cup extra virgin olive
1 large tomato chopped(about 1 cup)
3 tablespoons fresh basil leaves chopped
1 tablespoon large capers
Salt and pepper to taste
12 slices (1 ounce each) mozzarella cheese

Preheat oven to 375ºF.
Arrange bread slices on ungreased cookie sheet.
Drizzle one teaspoon olive oil over each bread slice.
Mix tomato, basil, capers, salt and pepper together in a bowl.
Spread half of the tomato mixture over each bread slice.
Top each bread slice with a slice of cheese.
Spread remaining tomato mixture over cheese.
Bake until cheese is melted about 8 to 10 minutes.
Serve hot.

Hot Crab Crostini


1 French baguette cut into 1/4-inch slices
1 tablespoon extra virgin olive oil
1 cup flaked crabmeat
2 ounces diced pimento
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
¼ cup chives and onion cream cheese spread
¼ teaspoon red pepper sauce
1 tablespoon chopped fresh chives

Heat oven to 400°F.
Arrange bread slices on large ungreased cookie sheet.
Drizzle olive oil over each bread slice
Bake 3 to 5 minutes until crisp and lightly brown.

While the crostini are browning, mix the crabmeat, pimento, Swiss cheese, Parmesan cheese, chives and onion cream cheese spread and red pepper sauce together in a medium bowl.
Spread 1 rounded tablespoonful crabmeat mixture on each bread slice.
Bake for an additional 5 minutes until filling is hot and cheese is melted.
Sprinkle with chives. Serve hot.

Chicken Liver Crostini


8 tablespoons extra-virgin olive oil
1 small onion-finely chopped
4 anchovy fillets
1 garlic clove-minced
12 ounces chicken livers-chopped into small pieces
1/3 cup dry white wine
2 teaspoons fresh sage-chopped
1 Italian or French bread baguette-sliced into 1/3-inch-thick rounds

Heat four tablespoons of olive oil in a large skillet over medium heat.
Add the onion, anchovies and garlic.
Cook until the onion is tender – about 3 minutes.
Raise the heat to medium-high and add the chicken livers.
Cook for about 4 minutes until the chicken livers are brown.
Add the wine and cook for an additional 3 to 4 minutes.
Reduce the heat to medium low and add the sage.
Simmer for about 10 minutes until the chicken livers are cooked through.
Season with salt and pepper to taste.
Preheat oven to 350°F. Arrange bread slices on baking sheets.
Lightly drizzle the bread with the remaining 4 tablespoons of olive oil.
Bake in a 350-degree oven until the crostini are crisp about 5 to 10 minutes.
Top each slice with a heaping spoonful of the chicken liver mixture. Serve hot.

Garlic Cream Cheese Crostini
Garlic Cream Cheese Crostini


1 loaf French style bread cut into ½ slices
1 tablespoon extra virgin olive oil
1/2 cup garlic and herb cream cheese spread
¼ cup chopped green onions

Arrange bread slices on ungreased cookie sheet. Drizzle each slice with olive oil.
Broil 4 to 6 inches from heat for 1 minute until light brown.
Combine cream cheese and green onions in a small bowl and mix together well.
Spread mixture on toasted bread slices.
Return to broiler and broil 1 minute or until cream cheese bubbles.
Serve Hot.

Tomato and Pesto Crostini

Pesto and Tomato Crostini


French bread sliced into 1 inch slices
2/3 cup pesto
2 small tomatoes seeded and chopped(about 1 cup)
1 cup shredded mozzarella cheese
Heat oven to 375°F. Arrange bread slices on ungreased baking sheet.
Spread each slice of bread with a tablespoon of pesto.
Top with tomatoes and sprinkle with cheese.
Bake about 8 to 10 minutes until cheese is melted.
Serve Hot.

I hope you enjoy these Super Bowl Snacks “Italian Style”.

Con Tanto Amore



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