One of my favorite days of the year. Super Bowl Sunday. A day spent with family and friends, enjoying an array of appetizers and good food all while watching the greatest game of the NFL season.
As for me, the last 5 years has lead to a different kind Super Bowl experience– here in Italy the game starts at half past midnight and runs to almost 5:30 am. Will I stay up to watch? So far I have every year. Just one time I dozed a little in the 3rd quarter. But yup, I’ll be watching the game in the dead and silence of the night– trying to keep my eyes open.
Regardless of which teams are playing, I like to keep traditions alive, which means that on Super Bowl Sunday I usually prepare quite a spread of appetizers that morphs it into an Italian Style Aperitivo (Happy hour) earlier on in the evening.
Here are some of my favorite apps that are sure to be a hit with any fan!
Tomato Basil Bruschetta
I dare you to only have one! The rich union of these classic and fresh Italian ingredients hits the spot.
- 1 loaf (non sliced) Multigrain bread
- 3-4 medium tomatoes
- A pinch of salt
- Olive Oil
Cut the bread into thick slices. Brush one side of the bread with olive oil. Use the broil mode on your oven to ‘grill’ the bread until it is golden and crispy.
Use garlic clove to rub the bread ( this adds garlic flavor in a delicate way)
Next chop tomatoes and cut some basil leaves. Mix in a bowl with olive oil and a pinch of salt.
Use tomato topping as desired to create a delicious and classic Italian bruschetta.
Creamy Hummus & Veggies
This delicious creamy hummus is definitely a crowd pleaser. No matter how much you make, you’ll find yourself at the bottom of the bowl– plus it only takes 10 minutes!
- 2 cans of organic Chick Peas
- 1 cup Olive Oil
- 1/2 cup tahini (or you can make your own by crushing sesame seeds with a mortar and pestle)
- 1-2 cloves of garlic
- Veggies of your choice
Using a food processor or a blender, mix the chick peas, oil, tahini and garlic until smooth. For creamier hummus, add a little bit of water as you continue to blend.
Serve with julienne veggies like celery, carrots and bell peppers.
Feta al Cartoccio (Baked Feta)
Taking a Greek spin on this one. This delicious baked feta is great on a pita or just by itself. If you want to make it vegan- tofu can be substituted and I guarantee it is just as great!
- 16 oz. or 450 grams of fresh Feta cheese
- Greek Olives
- Red onion
- Red Bell Pepper
- Cherry Tomatoes
- Olive Oil
- Black Pepper
- Aluminum Foil/ Parchment Paper
To begin, finely slice the red onion and the red pepper. Cut cherry tomatoes in half or in quarters. Place 1 piece of feta on a sheet of aluminum foil/parchment paper (about 10 x 10 in). Add a few slices of red onion, bell pepper, tomatoes and a few Greek olives on top of the feta. Add olive oil and oregano. Close the aluminum foil or parchment paper into a pack creating a ‘chimney’ at the top. Use the remainder of the ingredients to create multiple foil packs.
Cook at 350º F or 180º C for about 15 minutes. Once out of the oven, add a pinch of black pepper.
Chimchurri Roasted Veggies
- Veggies of your choice: Carrots, Fennel, Potatoes, Sweet Potatoes, Parsnip, Bell Peppers, Onion & Zucchini work well. So pick your favorites.
- 1/2 cup finely chopped Parsley
- 1/4 cup finely chopped Cilantro
- 1 Shallot (finely chopped)
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 3-4 finely chopped garlic cloves
- Salt to season
Once you have chosen your array of veggies. Cut into the desired size.
Make Chimichurri sauce by mixing parsley, cilantro, garlic, shallot, red wine vinegar, olive oil and salt.
Place veggies in a baking dish and coat half of the Chimichurri mix.
Bake veggies at 350º F or 180º C for about 20-25 minutes until veggies are cooked through and starting to crisp. (turn once halfway through the cook time)
After taking the veggies out of the oven, pour the rest of the sauce on top and mix.
Hope you enjoy preparing some of these out of the ordinary apps in order to have the most super of Super Bowls!