Start your Thanksgiving festivities off right with our fantastic starter recipes. These are easy recipes that can be prepared ahead of time, intended to keep your thanksgiving stress free. The recipes are simple, but also very special, because the quality and uniqueness of each hand-picked ingredient shines through in the final result. Our menu of starters includes one hot and one cold choice to keep your oven free for other dishes, and include Prosciutto and Goat Cheese Rolls, and Reggiano Stuffed Marsala Mushrooms. Mangia Bene!
We hope your family uses these recipes to find a special moment to smile together this Thanksgiving.
Prosciutto and Goat Cheese Rolls
This recipe is so incredibly simple that even your kids can make it! It is also a universal crowd pleaser. The way we slice our prosciutto makes this recipe perform with perfect balance of flavors.
- Lay the slices of prosciutto out on cutting boards or wax paper. Carefully peel them apart so they stay intact. If you get some tears, don’t panic! It will still roll up beautifully.
- Scoop 2 teaspoons of Bucheron onto the prosciutto. Shape the goat cheese into a finger shape that spans the width of the prosciutto slice at its widest point. You can leave the rind behind, but be sure to scoop out the layer of ripe cheese goodness next to the rind.
- Scoop 1 heaping teaspoon of the balsamic fig jam over the cheese, and be sure to spread over all the cheese.
- Roll the prosciutto over the cheese and jam, tucking in the filling and making sure the filling is evenly spread through the pocket. Keep turning over the pocket until the whole slice is rolled up.
- Top with a light sprinkle of freshly cracked black pepper.
Reggiano Stuffed Marsala Mushrooms
This recipe is 1-pan easy and never disappoints. It is also a great way to use your Parmigiano Reggiano that you have leftover from your cheese plate.
- Preheat your oven to 350.
- Wash your mushrooms well with a veggie brush.
- Remove the stems from your mushrooms and chop them for the filling.
- Warm 2 tablespoons of olive oil in the pan.
- Sautee the onions for 3 minutes over medium-high heat, then add the mushrooms and sautee for another 5 minutes, until softened.
- Add the Marsala wine and Thyme leaves, stir until wine has reduced.
- Lower the heat and add the bread crumbs, ½ cup grated Parmigiano Reggiano, and the butter into the pan. Stir until the filling starts to come together. If it seems too dry, add more butter or olive oil – it depends on your bread crumbs.
- Season with Sea Salt and Fresh Cracked Pepper.
- Toss the whole mushrooms in 2 tablespoons of olive oil.
- Stuff the filling into the mushrooms, and heap some extra filling on top.
- Place your mushrooms on a greased cookie sheet and top with some extra grated Parmigiano Reggiano.
- Bake for 40 minutes, until the topping is crispy and the mushrooms are cooked through.