There’s something magical about summer entertaining. Long days that linger into golden evenings. Tables set under the open sky. And of course, plates piled high with fresh, flavorful food meant to be shared.
We gathered five of our favorite Jewish and Italian-inspired recipes that are perfect for alfresco dining, summer Shabbats, and impromptu noshing. Each dish celebrates bright seasonal ingredients, easy elegance, and the joy of gathering.
1. Crostini with Whipped Ricotta & Snap Peas
The ultimate summer starter; light, creamy, and dreamy. To make the whipped ricotta, in a standing mixer whisk heavy cream with fresh ricotta. Add in a pinch of sea salt to taste and drizzle with olive oil. Top toasted crostini with a dollop of whipped ricotta, fresh snap peas and flaky sea salt.
Ingredients:
- 1/4 cup of heavy whipping cream
- 2 cups of fresh ricotta cheese
- Salt to taste
- 2 tablespoons of extra virgin olive oil
- Baguette or bread of choice
- 1 cup of fresh snap peas
2. Summer Bowtie Pasta Salad with Ricotta Salata
A no-fuss pasta salad that feels like it belongs on Nonna’s table. Cook the bowtie pasta, toss with olive oil, and let cool slightly. Mix in tomatoes, basil, peas, and ricotta salata. Chill or serve room temp for a delicious and elevated take on pasta salad.
Ingredients:
- 1 lb bowtie pasta
- 1 cup shaved ricotta salata (can use parmesan as well)
- 1 cup roasted cherry tomatoes
- ½ cup fresh basil leaves
- 1 cup summer peas
- Olive oil and salt to taste
3. Blinis with Crème Fraîche, Smoked Salmon & Chives
A bite-sized nod to Jewish brunch classics; perfect with a summer spritz. Top warm blinis (or mini pancakes) with a dollop of crème fraîche, a small piece of smoked salmon, sliced radish, cucumber and dill. Optional: a tiny spoon of caviar for maximum chutzpah.
4. Tricolor Tomato & Burrata Salad
A vibrant centerpiece that celebrates summer’s sweetest tomatoes. Arrange yellow, orange, and red cherry tomatoes on a platter. Tear basil over the top, serve with fresh burrata, and drizzle with olive oil, and a pinch sea salt. Serve with crusty bread for soaking up all the juices.
5. Challah-Crusted Chicken Milanese with Heirloom Tomato Salad
Our Jewish-Italian crossover moment. Crunchy, golden challah breadcrumbs take this classic over the top.
For the Milanese:
- Pound chicken cutlets thin
- Dredge in flour, egg wash, then challah breadcrumbs
- Pan fry until crisp and golden
Serve with a salad of chopped heirloom tomatoes, basil, and olive oil for the perfect balance of richness and freshness.
Gather. Nosh. Repeat.
These dishes aren’t just recipes; they’re invitations to gather under the sun, pass plates piled high, and savor the best of Jewish and Italian flavors in every bite.
Find all the essentials to set your summer table (Schmutz napkins included) in our new Summer Arrivals.