I’m a part of a Bunco group, where twelve of us get together once a month taking turns hosting at each others home. We get together to play a game but really it’s an excuse to connect with friends for some good food, fun and lots of laughs. The month of June was my turn.

See all these women here, they can get pretty wild and crazy!

In case you’re wondering what Bunco is, it’s a game of dice played in rounds. Players take turns rolling the dice and trying to accumulate as many points as possible to win each round. The game is played at tables of four in competing teams of two. The first one that yells out “Bunco!” wins the round. This is a game that requires no skills at all, anyone can learn how to play in 5 minutes!

Yes, we’re high rollers and we play with money, everybody chips in five bucks!

The one hosting supplies all the food and drink but almost always someone will walk in with delicious homemade cookies or a cake. We usually visit and eat first then play the game, afterwards we’ll have coffee and dessert. Finger foods and appetizers are typically served.

Along with various dips and a caprese pizza, here’s a few other things I made when I hosted at my house.
Salami and Bocconcini Bites
On a piece of thin sliced salami place one basil leaf, one half of a cherry tomato, a small bocconcini ball or a cube of fresh mozzarella and one sun-dried tomato in oil. Secure with a pick and drizzle with balsamic and olive oil.

Fruit Kabobs with strawberries, pineapple, cantaloupe and blueberries.
If you have extra fruit freeze it into ice cubes it tastes great in a punch, tea or lemonade and it keeps it nice and cold.

Tostada Cups with Artichoke Salsa

The tostada cups are made by spraying both sides of a tortilla with cooking spray and then cutting into 8 wedges. Press the wedges into 8 muffin cups with all 3 points sticking out. Bake in a 450F oven for about 5 minutes or until golden and crispy.

The salsa is simply made by opening a jar or two of your favorite marinated artichokes, draining them and pulsing them in your food processor. When finished pulsing, pour into your bowl.
Then chop some red onion, kalamata olives, 1 clove of smashed garlic and diced and seeded tomatoes. Finish off with salt, pepper, shredded basil, a hint of lemon peel and a little olive oil to taste.

La Bomba, is a mix of eggplant, fennel, roasted peppers, onions, artichokes, mushrooms and olives diced up small and served with Mini Pita Rounds flavored with olive oil and rosemary. This is a perfect party appetizer, it makes a huge amount and can be made ahead of time.
Here’s the recipe.
The pita chips I made before but this time I just used mini round fresh pita’s, split them horizontally and baked them like this.

These bite size spaghetti appetizers were a big hit, I got the inspiration from Joan at Foodalogue, she added bacon and peas to hers but I had a lot of different things going on so I wanted to keep them lighter.

Cooked spaghetti, mozzarella, provolone, parmesan, eggs and fresh basil mixed together and baked in mini muffin tins topped off with a light marinara sauce.

When the cheese melts and the flavors blend together with the spaghetti the result is addicting! Here’s Joan’s original recipe.

And of course sipping on some chilled Limoncello while your playing the game makes everything just perfect!
Buon Appetito!