Oscar Party Food Ideas

Martini Bar

Savory Mezzetta Martini

2 Servings

3 sprigs rosemary

5 oz. vodka or gin

1 ½ ounces dry vermouth

Mezzetta® Bleu Cheese Stuffed Olives, Greek-Style Feta Stuffed Olives, or Pimento Stuffed Olives, for garnish

Chill martini glasses in freezer for 15 minutes. Add one rosemary sprig to cocktail shaker and muddle to release oils. Add ice to shaker. Pour in vodka or gin and vermouth (if you would like a ?dirty? martini, add 1 ounce olive juice). Shake vigorously. Remove rosemary leaves from the base of each reserved sprig and thread with two olives. Pour martini into chilled glasses using a cocktail strainer. Garnish with rosemary sprig and olives.

Mezzetta ?Perfect? Martini

1 Serving

3 ounces gin

½ tsp. vermouth from Mezzetta® Martini Olives jar

1 C. ice

3 Mezzetta® Martini Olives

Fill a chilled cocktail shaker with ice. Add gin and vermouth from olive jar. Shake well, 45 seconds. Pour into a chilled glass, using a cocktail strainer. Thread three olives onto a cocktail stirrer and serve.

Gibson

2 Servings

2 ½ ounces gin

½ ounces dry vermouth

1 or 3 Mezzetta® Cocktail Onions, for garnish

Pour gin and vermouth into a cocktail shaker with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with the cocktail onion.

Dolce Rosso

1 Serving

2 ounces vodka/gin

.5 ounces fresh squeezed O.J.

1 ounces Agave nectar (or simple syrup)

2 thin slices of Mezzetta® Roasted Bell Pepper (1/4 of bell pepper)

1 Strawberry (or 4 raspberries)

- more-

1 basil leaf

dash of tobasco

1/8 tsp of ground black pepper

Mezzetta® Sweet Cherry Pepper (red) for garnish

In a mixing glass add and muddle all of the ingredients except the vodka/gin. After muddling, fill glass with ice, pour in the spirit. Shake thoroughly and fine strain into a cocktail glass. Garnish with Mezzetta® Sweet Cherry Pepper (red).

OR to make this drink a little more refreshing.....

Strain over an ice filled collins glass (tall). Top off with ginger beer (non-alcoholic). Garnish with Mezzetta® Sweet Cherry Pepper (red).

Dolce Rosso Created by Mixologist Dominic Venegas for G.L. Mezzetta

Mezzetta Finger Foods

Artichoke Cheese Toasts

Makes 3 dozen toasts

1 jar of Mezzetta® marinated artichoke hearts

4 cups cheddar cheese

¾ cup mayonnaise

1/8 teaspoon of Cayenne Pepper

Touch of fresh ground pepper, Salt to taste

1 baguette

Preheat broiler. Drain Artichoke Hearts, pat dry, and chop coarsely. Combine all ingredients well, except bread. Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Mediterranean Vegetable Quesadillas

Makes 8 slices

4 flour tortillas

2 ounces Monterey Jack Cheese

2 ounces soft goat or crumbled feta cheese

½ cup Mezzetta® Roasted Bell Peppers, sliced

1/8 cup Mezzetta® Brand Sun Ripened Dried Tomatoes in Olive Oil, thinly sliced

Place 2 tortillas on work surface and sprinkle evenly with all toppings. Cover each with a second tortilla and lightly press with palm. Heat skillet and cook, pressing with a spatula until tortillas brown slightly, 3 to 4 minutes per side. Cut into slices and garnish.

Pesto Pizza

Makes 1 pizza

1 premade pizza crust

½ jar Napa Valley Bistro? Homemade Style Basil Pesto

1/4 cup Mezzetta® Brand Sun Ripened Dried Tomatoes in Olive Oil, chopped

2 cups grated mozzarella cheese

1 cup grated Parmigiano-Reggiano cheese

Preheat oven to 375°F. Season pizza pan lightly with vegetable oil. Place crust on pizza pan, spread with pesto, sprinkle with sun ripened tomatoes, then cover generously with mozzarella and Parmigiano-Reggiano cheese. Bake pizza until crust browns and cheeses melt.

White Bean and Artichoke Dip

Makes 2 ½ cups

1 -2 garlic cloves

1 tsp dried rosemary

3 tbs fresh lemon juice

2 cans white beans (drained and rinsed)

1 jar Mezzetta® marinated artichoke hearts, drained

Salt and pepper to taste

Finely chop garlic and rosemary in food processor. Add lemon juice, beans and artichoke hearts and puree until smooth. For variety, add ½ jar of Napa Valley Bistro? Homemade Style Basil Pesto once blended. Serve with pita chips, fresh vegetables, or crackers.

Lemon-Pesto Goat Cheese Dip

Makes 8 servings.

10 ounces soft fresh goat cheese, room temperature

2/3 cup sour cream

½ jar of Napa Valley Bistro? Homemade Style Basil Pesto

2 tablespoons fresh lemon juice

1 1/2 teaspoons grated lemon peel

2 tablespoons toasted pine nuts (optional)

Salt and pepper to taste

Blend all ingredients in food processor until smooth. Salt and pepper to taste. Serve with pita chips, fresh vegetables, or crackers.

Roasted Red Pepper with Feta Dip

Makes about 3 ½ cups.

1 cup Mezzetta® Roasted Bell Peppers

1/8 cup olive oil

2 garlic cloves, peeled

2 cups crumbled feta cheese

Blend all ingredients in food processor until smooth. Salt and pepper to taste. Serve with pita chips, fresh vegetables, or crackers.

I Hope you all enjoy these recipes and try a few, they are simple to make and you'll look like you spent hours in the kitchen (yup that is my type of recipe).

Thank you again Brita for your surprise gifts I receive in the mail, I just love to see a new Mezzetta product has shown up. Rick just looks at me and says what are you going to make now ... LOL

I was sent sample of food to try and give my opinion, these is what I have experienced and my thoughts of the product, no money was given for my thoughts.