Antipasto Appetizer-Fun!

This is an appetizer I assembled for a party I went to over the holidays. It was fun and easy to assemble.  You can replace any items in place of what I used, creativity here is the key!! Below is a list of what I used and how I assembled it.



Fun antipasto appetizer
 

Package of appetizer size skewers

Grape tomatoes

Green Olives-pitted

Black Olives-pitted 

Fresh mozzarella bocconcini (small balls)

Genoa Salami (sandwich size,folded in half, then in half again)

Pepperoni (sandwich size, folded in half, then in half again)

Fresh Basil leaves

Antipasto

We celebrated a family milestone this weekend and yes as customary in our Italian culture it ended with a meal. My daughter and nephew celebrated the sacrament of Confirmation.  The whole family attended the celebration at church and then gathered together for a meal, I prepared the antipasto.  Antipasto means "before the meal" similar to what we call and serve here the appetizer. Antipasto can be made of anything hot, cold,vegetables, meats. In my case here I chose various Italian meats and cheese, and legumes.

Ingredients:

Canellini bean salad

Sliced tomato

Fresh mozzarella cheese

Prociutto

Salami

Sopressato

Capicola

Parmigiano Reggiano Cheese

Aged provolone

Artichoke hearts

Roasted red and yellow peppers

Giardinera Salad

Stuffed Grape leaves

Assortment of olives

I served this with a basket of Ciabatta bread.  This is one of my favorite things to serve the possibilities are endless...

Enjoy!

Lucia-

Grilled Eggplant Appetizer

With fresh veggies from the garden in abundance this is a very easy and impressive appetizer to put together and take along to a dinner party or just enjoy with the family. 

Ingredients:

4-5 small white eggplant grilled and cooled
1 Large slicing tomato, sliced thin
1-2 oz Chevre Goat Cheese, crumbled
Fresh basil, coarsely chopped
Kosher or Sea salt
Red crushed pepper
Garlic powder/or 1 clove fresh minced garlic
Oregano
Extra virgin Olive oil
Balsamic vinegar


1)Assemble cooled grilled eggplant slices on bottom of tray.
2)Arrange sliced tomato on top of eggplant.
3)Sprinkle your salt, crushed red pepper, garlic powder, and oregano over tomato.
4)Add your crumbled Chevre, and chopped basil
5)Drizzle with extra virgin olive oil and balsamic.

Serve with thin slices of baguette.

This is also good in a sandwich made with Italian Bread!! Alone or add a protein!

Boun Appetito!!
Lucia