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Cicchetti 3 Easy Venetian Appetiser Recipes to share with friends

Cicchetti

Farmersgirl Kitchen
3 Venetian Appetisers - Smoked Mackerel in a mustard sauce, Artichoke hearts with grana padano and parsley dressing and soft fresh cheese with pickled radishes all served on slices of bread.
4.5 from 4 votes
Prep Time 25 mins
Total Time 25 mins
Course Appetizer
Cuisine Italian
Servings 4

Ingredients
 

  • 12 slices of bread, lightly buttered (see notes) filone. baguette or sourdough

Smoked Mackerel in Mustard Sauce

  • 1 medium smoked mackerel fillet, skinned and roughly flaked
  • 1 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 lemon juice only
  • 2 gherkins sliced
  • salt & freshly ground black pepper to taste

Artichoke Hearts with Grana Padano and Parsley dressing

  • 4 artichoke hearts in oil
  • 3 tbsp olive oil
  • 1/2 lemon, juice only
  • 1 tbsp finely chopped parsley
  • 100 g grana padano or parmesan shavings
  • salt & freshly ground black pepper to taste

Cream Cheese with Quick Pickled Radishes

  • 50 g soft cheese cream cheese, ricotta or quark
  • 4 medium red radishes, sliced or 6 small radishes
  • 60 ml white wine or cider vinegar
  • 60 ml water
  • 1 tsp fine sea salt
  • 1 tbsp caster (superfine) sugar
  • zest of half a lemon in fine strips
  • freshly ground black pepper

Instructions
 

Smoked Mackerel in Mustard Sauce

  • Mix the mayonnaise, mustard and lemon juice together,
  • Add the flaked smoked mackerel to the mayonnaise mixture,  season to taste.
  • Pile the smoked mackerel mixture onto slices of bread and top with a slice of gherkin

Artichoke Hearts with Grana Padano and parsley dressing

  • Mix the olive oil, lemon juice and finely chopped parsley together, season to taste.
  • Cut the artichoke hearts into halves or quarters, depending on size and gently mix with the dressing. 
  • Divide the dressed artichoke hearts onto the slices of bread and top with shavings of Grano Padano cheese. 

Cream Cheese with Quick Pickled Radishes

  • First, make the quick pickled radishes, wash the radishes and slice thinly and pack them into a  jar. Mix together the water, vinegar, salt and sugar and pour over the radishes.  Leave for 15 minutes then use. 
  • Spread the bread thickly with cream cheese, ricotta or quark. 
  • Top with the quick pickled radishes and garnish with thin strips of lemon rind. 

Notes

I used a sourdough loaf and cut the slices in half.  As long as it's a crusty type of bread it should work fine. 
I didn't butter the bread as we don't eat a lot of butter, but the butter will prevent the bread going soggy if you have to keep the Cicchetti for more than 15 - 20 minutes. 
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