Restaurants›OBO' Italian Table & Bar›Holiday Cocktail Party Recipe

Holiday Cocktail Party Recipe

Inspired by OBO' Italian Table & Bar
Time2h
Serves12

Cheese & Charcuterie, Roasted Lemon Marinated Prawn Platter, Beet & Mozzarella Skewers, Mini Turkey Porchetta Sandwiches, Truffled Mushroom Flatbread, Sage & Walnut Pesto Stuffed Mushrooms

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cheese & Charcuterie

Roasted Lemon Marinated Prawn Platter

Beet & Mozzarella Skewers

Mini Turkey Porchetta Sandwiches

Truffled Mushroom Flatbread

Sage & Walnut Pesto Stuffed Mushrooms

Method

Cheese & Charcuterie

1

Assemble the Platter

On a large serving board or platter, arrange the assorted cheese, charcuterie, olives, crackers, and dried fruits. Serve with small cheese knives and toothpicks for easy serving.

Roasted Lemon Marinated Prawn Platter

2

Marinate the Prawns

In a bowl, combine lemon juice, olive oil, minced garlic, salt, and black pepper. Add the prawns and toss to coat. Marinate for at least 30 minutes.

3

Roast the Prawns

Preheat oven to 400°F (200°C). Spread marinated prawns on a baking sheet and roast for 8-10 minutes until pink and cooked through. Garnish with chopped parsley before serving.

Beet & Mozzarella Skewers

4

Prepare the Skewers

On small skewers, alternate threading cubed beets, mozzarella balls, and basil leaves. Drizzle with balsamic glaze before serving.

Mini Turkey Porchetta Sandwiches

5

Prepare the Filling

In a large bowl, mix ground turkey, diced pork belly, fennel seeds, garlic powder, salt, and black pepper until combined.

6

Form and Cook the Patties

Shape the mixture into small patties. Heat a skillet over medium heat, add a little oil, and cook the patties for 4-5 minutes per side until golden brown and cooked through.

7

Assemble the Sandwiches

Place a patty on each mini sandwich roll and top with fresh arugula. Serve warm.

Truffled Mushroom Flatbread

8

Prepare the Mushroom Topping

In a skillet, heat a bit of olive oil, add sliced mushrooms, and sauté until browned. Add truffle oil and fresh thyme, stirring to combine.

9

Assemble the Flatbread

Spread the mushroom mixture evenly over the flatbreads. Top with grated Parmesan cheese.

10

Bake the Flatbread

Preheat oven to 425°F (220°C). Bake flatbreads for 10-12 minutes until the cheese is melted and bubbly. Slice and serve hot.

Sage & Walnut Pesto Stuffed Mushrooms

11

Make the Pesto

In a food processor, combine sage leaves, walnuts, olive oil, minced garlic, salt, and black pepper. Blend until a smooth pesto forms.

12

Stuff the Mushrooms

Preheat oven to 375°F (190°C). Remove stems from the mushrooms and fill each cap with the sage and walnut pesto.

13

Bake the Stuffed Mushrooms

Arrange stuffed mushrooms on a baking sheet and bake for 15-20 minutes until mushrooms are tender and the pesto is slightly golden. Serve warm.