Fall Mediterranean Small-Plates Party

MENU: Fall Mediterranean Small-Plates Party

Flatbread with Tomatoes, Ricotta and Anchovies

Seamus Mullen's flatbread dough is especially tender thanks to lots of olive oil (to reduce the fat and make a chewier dough, omit the oil. Frozen pizza dough is a good time-saver.

Warm Wheat Berries with Tuna, Fennel and Olives

For this Mediterranean-inflected salad, chef Seamus Mullen likes poaching fresh tuna or bonito in olive oil; store-bought fish jarred in olive oil works very well, too.

Chickpeas with Tomatoes and Carrots

Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.

Mortadella and Cheese Panini

To make these sandwiches, use 6-by-4-inch slices of dense white bread from a peasant loaf to accommodate the hearty filling.

These crunchy-chewy cookies, sold at bakeries all over Lazio, are called brutti ma buoni in Italian, or "ugly but good." The name pretty much says it all. Antico Forno Molinari, in operation in the town of Frascati since the 1800s, makes this delicious and effortless four-ingredient version.

More Fantastic Recipes:

Tapas

Mediterranean Classics