Tortellini Skewers

Store-bought fresh tortellini skewered with cherry tomatoes, basil leaves and mozzarella balls are beyond easy to prepare. Serve with store-bought pesto and good-quality balsamic vinegar for dipping.

Makes: 16 skewers

16 fresh tortellini with any filling

Olive oil, for drizzling

16 cherry tomatoes

16 fresh basil leaves, plus more for garnish

8 ounces fresh ciliegine (cherry-sized mozzarella balls)

Sixteen 5-inch miniature skewers or cocktail picks

Store-bought pesto and balsamic vinegar, for serving

1. Cook the tortellini according to package directions just until al dente; be sure not to overcook. Drain well in a colander or sieve and drizzle them with a little olive oil as they cool to room temperature.

2. For each skewer, spear one tortellini, a tomato, a basil leaf folded in half and a mozzarella ball. Repeat to make 16 skewers.

3. Place the skewers on a platter with the pesto sauce and balsamic vinegar in little bowls for serving. Garnish with basil leaves, if desired, and drizzle with a little more olive oil.

Melon, Grape and Prosciutto Skewers

You could also use green grapes and honeydew instead of the cantaloupe and red grapes for these simple but flavorful skewers.

Makes: 16 skewers

16 cantaloupe balls

4 thin slices prosciutto, quartered

16 fresh ciliegine (cherry-sized mozzarella balls)

16 red seedless grapes

1. For each skewer, spear and thread a cantaloupe ball, a quarter piece of prosciutto, one mozzarella ball and one grape. Serve.

Italian Stuffed Mushrooms

Makes: 16 stuffed mushrooms

16 large cremini or white button mushrooms, washed, dried and stemmed (reserve stems)

1 tablespoon olive oil, plus more for brushing and drizzling

4 ounces hot or mild Italian sausage meat

1/2 teaspoon fennel seeds

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon Italian seasoning

1/4 teaspoon hot Calabrian chile powder, or double the red pepper flakes

6 fresh basil leaves, finely chopped, plus small leaves for garnish

1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish (optional)

2 cloves garlic, minced

1/2 cup packed finely grated fresh Parmesan, plus more for garnish

4 Castelvetrano olives, pitted and finely chopped

Salt and freshly ground black pepper

1. Arrange an oven rack in the center of the oven and heat the oven to 375 degrees. Line a small sheet pan with parchment paper.

2. Place the mushrooms cavity-side down on the prepared pan and brush them with olive oil. For the filling, finely chop the reserved mushroom stems and place in a small bowl.

3. In a medium nonstick skillet over medium heat, cook the sausage, stirring occasionally, until no longer pink, about 3 minutes, breaking it up with a wooden spoon.

4. Add the fennel seeds, red pepper flakes (if using), Italian seasoning and chile powder and stir to combine. Add the chopped basil and parsley and cook for 1 minute. Lower the heat and add the reserved chopped mushroom stems and the garlic, cooking just until fragrant, about 1 minute. Remove from the heat and transfer the filling to a bowl.

5. Let cool for 10 minutes. Add the Parmesan and olives. Taste and add salt and pepper, as needed.

6. Turn mushrooms over and brush them with olive oil. Using a small spoon, fill mushroom cavities generously with mushroom filling. Bake mushrooms until they sizzle and their juices have rendered, 8 to 10 minutes.

7. Arrange on a serving tray and, if desired, drizzle with olive oil and sprinkle with a little more Parmesan. Garnish with basil leaves, if using. Serve warm.

Assemble the board

Possible ingredients:

Burrata and a Parmesan wedge

Mortadella

Sliced focaccia, taralli (Italian crackers) or herbes de Provence grissini

Giardiniera (Italian pickled vegetable relish), pepperoncini, marinated artichoke hearts, caperberries

Fig jam

Fresh rosemary sprigs, thyme sprigs and basil leaves, for garnish

Pesto, good-quality balsamic vinegar and extra-virgin olive oil

Tortellini skewers

Melon, grape and prosciutto skewers

Italian stuffed mushrooms

1. On a large wooden board, arrange the burrata and Parmesan wedge along with the mortadella, sliced focaccia, taralli, grissini and almonds. Add small bowls of the giardiniera, pepperoncini, marinated artichoke hearts, caperberries and fig jam, both on and off the board. Garnish with herb sprigs.

2. Put pesto sauce, balsamic vinegar and olive oil in small bowls. On separate plates or platters, arrange the stuffed mushrooms and skewers, garnishing with basil leaves.