INGREDIENTS

INSTRUCTIONS

Stock your shelves with these ingredients and you can make antipasto in
minutes. In the cupboard: Canned Italian tuna in olive oil, canned anchovy
fillets, canned sardines, imported green and black olives, jarred pickled
vegetables, dried dates and prunes, capers, breadsticks, extra virgin olive
oil, dried tomatoes, wine and balsamic vinegars In the refrigerator:
Celery, carrots, lemons, Parmigiano-Reggiano, provolone In the freezer:
Roasted peppers and Italian bread
A simple antipasto platter can be assembled from jarred pickled vegetables,
canned tuna, firm sharp cheese, olives, and breadsticks. The following are
some additional quick and easy ideas:
Pitted dates slit and stuffed with small pieces of Parmigiano-Reggiano.
Thin slices of proscuitto, ham or salami, wrapped around thin bread sticks,
cooked asparagus spears, wedges of pears or persimmon.
Thin slices of smoked salmon wrapped around thin bread sticks.
Dried tomatoes soaked in warm water and drained, then puree with garlic,
olive oil, basil, and balsamic vinegar and spread on toast or crackers.
Raw vegetables fennel, Belgian endive, carrots, celery, cut into spears to
dip in olive oil seasoned with coarse salt and freshly cracked pepper.
Bite size wedges of Parmigiano-Reggiano seasoned with a drop of balsamic
vinegar.
Fresh goat cheese drizzled with olive oil, chopped garlic, crushed red
pepper, and oregano, parsley or basil.
Balls or cubes of fresh mozzarella tossed with olive oil, chopped
anchovies, parsley and crushed red pepper.
Thin slices of leftover focaccia or Italian loaf brushed with olive oil and
herbs and baked until crisp.
Recipe by: Cooking Live Show #CL8921 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

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