VIVA ITALIA

We love the inviting help-yourself vibe of Italian aperitivo. The cocktails are bubbly and the nibblies are uber fresh. It’s the ideal way to spend time with your friends and family on a sunny summer afternoon.

BY JENNIFER DANTER & THE TEST KITCHEN

TESTED TILL PERFECT

Let guests make their own cocktails. Set up a portable DIY Prosecco and Rosato (rosé wine) bar in a basket that can easily move indoors or outside. Include a cocktail shaker, ice, soda water, herbs and fruit.

Serve in a longstemmed wineglass so your hand doesn’t warm the drink.

BASIL APEROL SPRITZ

Hands-on time: 5 minutes Total time: 5 minutes Makes: 1 serving

Aperol is an aperitif with a bitter flavour that’s made from infusions of bitter and sweet oranges and herbs. We’ve added fresh basil to this traditional Venetian favourite for a punchier cocktail.

ice cubes 2 orange slices (approx) 2 fresh basil leaves (approx) 1¼ oz Aperol 3 oz chilled Prosecco soda water

Fill cocktail shaker with ice. Add orange slices, basil and Aperol. Shake to muddle; strain into glass. Top with Prosecco and soda water to taste. Garnish with extra orange slice and basil, if desired.

PER SERVING: about 198 cal, 0 g pro, 0 g total fat (0 g sat. fat), 15 g carb (15 g dietary fibre, 15 g sugar), 0 mg chol, 4 mg sodium, 82 mg potassium. % RDI: 1% calcium, 2% iron, 8% vit C, 2% folate.

Fun idea: Print cocktail recipe cards so guests can make their own drinks. Or pick a friend to be the bartender!

ROSEMARY ROSÉCCO

Hands-on time: 5 minutes Total time: 5 minutes Makes: 1 serving

Consider this recipe a guideline for mixing. Simply put out the bottles of wine, a bowl of berries and fresh rosemary sprigs, then let guests get creative.

5 oz chilled Prosecco 2 oz chilled rosé wine ice cubes (optional) 3 raspberries 1 sprig fresh rosemary In glass, stir together Prosecco and wine. Add a few ice cubes (if using). Skewer raspberries on rosemary sprig and swirl into glass.

PER SERVING: about 160 cal, 0 g pro, 0 g total fat (0 g sat. fat), 3 g carb (0 g dietary fibre, 2 g sugar), 0 mg chol, 10 mg sodium, 166 mg potassium. % RDI: 2% calcium, 4% iron, 2% vit C, 1% folate.

CHANGE IT UP

Make it a mocktail. Blend 5 oz pink lemonade or cranberry juice with 2 oz soda water.

TORTELLINI TOMATO BITES

Hands-on time: 15 minutes Total time: 25 minutes Makes: 20 servings

These pasta salad skewers are excellent for parties, as they come together in no time. Kids will love them, but for a group of adults, feel free to add stronger flavours, like halved olives or morsels of blue cheese.

125 g fresh cheese-filled tortellini (about 40) ⅓ cup prepared pesto (such as PC Splendido Basil Pesto) 10 red or yellow cherry tomatoes, halved 1 tbsp balsamic glaze (such as PC Glaze With Balsamic Vinegar of Modena) (optional) 8 large fresh basil leaves, thinly sliced

In saucepan of boiling salted water, cook tortellini according to package instructions; drain. In large bowl, toss tortellini with pesto. Spread out on baking sheet to cool, about 10 minutes. Thread 2 tortellini and 1 tomato half onto each of 20 toothpicks. Arrange on serving platter. Drizzle with balsamic glaze (if using). Garnish with basil.

PER SERVING: about 40 cal, 1 g pro, 2 g total fat (0 g sat. fat), 4 g carb (0 g dietary fibre, 1 g sugar), 2 mg chol, 63 mg sodium, 11 mg potassium. % RDI: 1% calcium, 1% iron, 1% vit A, 2% vit C.

Make and assemble this dish up to four hours ahead. Store, covered, at room temperature. Add balsamic glaze and fresh basil just before serving.

GORGONZOLA-STUFFED GRILLED ZUCCHINI ROLLS

Hands-on time: 20 minutes Total time: 30 minutes Makes: 24 servings

These bites are the perfect mixture of flavours old and new: an aged Gorgonzola filling surrounded with slices of fresh grilled zucchini and brightened up with lemon zest.

Assemble and refrigerate these rolls one day ahead. Bring to room temperature before serving. 4 zucchini (about 1 kg), cut lengthwise in ¼-inch thick slices 1 tbsp olive oil ¼ tsp each salt and pepper ½ cup extra-smooth ricotta cheese ½ cup crumbled Gorgonzola Piccante cheese ¼ cup coarsely chopped toasted almonds 1 tsp grated lemon zest (optional) Brush zucchini with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; grill, uncovered, turning occasionally, until zucchini are tender and grilled-marked, 6 to 8 minutes. Remove to platter; let cool. Meanwhile, in small bowl, stir together ricotta, Gorgonzola Piccante, almonds and lemon zest (if using). Spoon 1 tsp of the cheese mixture onto narrow end of 1 zucchini slice. Roll up zucchini and secure with toothpick. Repeat with remaining cheese mixture and zucchini. Arrange on platter and serve.

PER SERVING: about 36 cal, 2 g pro, 3 g total fat (1 g sat. fat), 2 g carb (1 g dietary fibre, 1 g sugar), 4 mg chol, 58 mg sodium, 106 mg potassium. % RDI: 3% calcium, 1% iron, 6% vit A, 8% vit C, 5% folate.

Serve extra nuts on the side for sprinkling over top. Garnish with fresh herbs like oregano or mint.

Prepare the filling a day ahead. Grill the mushrooms an hour before serving.

CEDAR PLANK STUFFED MUSHROOMS WITH HAZELNUTS

Hands-on time: 30 minutes Total time: 1¼ hours Makes: 25 to 30 servings

Grilling cheesy mushrooms on a water-soaked cedar plank infuses them with a wonderfully smoky flavour. For a twist,we substituted hazelnuts for the more classic bread crumb topping. If you can’t make this on a barbecue, bake it on a plank in a 425°F oven for 20 minutes.

25 to 30 small cremini mushrooms (about 650 g), stemmed ½ cup grated Asiago or Parmesan cheese ½ cup water-packed artichoke hearts (about 2), drained, finely chopped and patted dry ¼ cup cream cheese, softened ¼ cup finely chopped green olives 1 egg, lightly beaten 1 clove garlic, grated ½ tsp pepper ¼ cup skinned roasted hazelnuts, chopped 2 tbsp coarsely chopped fresh Italian parsley Soak one 12- x 7-inch untreated cedar plank in water for 30 minutes or up to 24 hours. Meanwhile, using tip of spoon, gently scrape out mushroom gills to widen cavities. In bowl, stir together Asiago, artichokes, cream cheese, olives, egg, garlic and pepper. Spoon 1 tbsp filling into each mushroom cap, pressing to flatten slightly. Arrange on cedar plank, filling side up. Top with hazelnuts. Place plank on grill over medium-high heat; close lid and grill until mushrooms are tender and filling is bubbly, 15 to 20 minutes.

Sprinkle with parsley. Serve on plank on heat-resistant surface or transfer to platter.

PER EACH OF 30 SERVINGS: about 25 cal, 1 g pro, 2 g total fat (1 g sat. fat), 1 g carb (1 g dietary fibre, 0 g sugar), 9 mg chol, 40 mg sodium, 96 mg potassium. % RDI: 1% calcium, 1% iron, 2% vit A, 2% vit C, 2% folate.