Fabrizio Cercatore, who grew up in northern Italy and whose grandparents were born in Sicily, says this appetizer pays homage to the fertile soil and sun-kissed fields of his homeland.

“I love an interactive appetizer or snack, and this crostini platter is as fun for guests as it is easy to put together,” digital marketer and recipe developer K.C. Cornwell says. “Who doesn’t want to be the first one to dig into a creamy ball of burrata? No one, that’s who.” 

Wander the streets of historic Genoa, Mentone general manager Chris Sullivan says, and you are bound to find numerous friggitorie shops. “These places specialize in fried foods: Think little fishes, veggies, anything fry-able. Fresh Meyer lemons add a nice floral element while elevating such a simple food.”

“Grab your biggest cutting board to create this colorful cheese platter,” cookbook author Erin Gleeson says. “By piling it all together instead of separating items into bowls, it creates a pretty collage, plus the cleanup is easier!” Let the seasons and your mood guide what ingredients you choose.

This light and creamy dip packs a punch of umami, thanks to the roasted garlic and nutritional yeast. "It's a great substitution on your mezze plate if you don't want the heaviness of a hummus or baba ghanoush," chef Jammir Gray says.

Chef Jammir Gray
Compline Restaurant and Wine Bar, Napa

Chef John McConnell takes toast and eggs to another level with a generous topping of fresh, chopped scallions over grilled sourdough bread. Jammy eggs keep this dish hearty, while the kimchi gives it a spicy twist.