Thanksgiving Appetizers & Prosecco
Prep time
Cook time
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A guidline for preparing simple Thanksgiving Appetizers
Recipe type: Bocconcini di Thanksgiving / Thanksgiving Nibbles
Serves: 18 servings as a pre Thanksgiving appetizer
  • 1 jar of fig preserves or confit
  • 1 artisan baked loaf of bread of your choice, I prefer whole grain or sour dough
  • Piece of Gorgonzola Dolce
  • Fresh thyme for garnish
  • 20 plump whole dates
  • 20 lightly toasted walnut halves
  • Piece of hard Italian sheep or goat cheese
  • Chestnut honey
  • Loaf of a dark country bread
  • 2 bulbs of fresh fennel
  • Red grapes, dried apricots, toasted hazelnuts as you prefer
  • Chilled Prosecco
  1. Preheat the oven to broil with the rack set at the ⅓ point, cut the artisan bread into ½ inch slices, place on a baking sheet and toast the slices watching carefully to avoid burring. Once one side is toasted, turn and toast the other side. Remove from oven and place the toasted bread slices on a wire rack to cool.
  2. About 30 minutes before serving, spread about 1 tablespoon of the Dolce Gorgonzola onto each slice. Follow with spooning about ½ teaspoon of the fig preserves in the center of the Gorgonzola, garnish with a sprig of fresh thyme.
  3. Slice the top of the dates lengthwise, remove the pit, insert a walnut half in the center and gently close, allowing the top of the walnut to be seen.
  4. Display the goat or sheep milk cheese along side a ramiken or the jar of chestnut honey with a spoon and the country bread partially sliced.
  5. Wash the fennel, cutting of the fronds to be used for garnish for your appetizer board. Remove the outer portion of the fennel bulb and slice the bulb into wedges. Place in a small bowl over ice.
  6. Select a large board or other serving items to artfully arrange your selections, using the fennel fronds as a decorative garnish. Have the chilled Prosecco and glasses at hand.
Recipe by La Bella Sorella at