plural noun: antipasti
(in Italian cooking) an appetizer typically consisting of olives, anchovies, cheeses, and meat.
This is as easy as it gets! Serve this appetizer with toothpicks, and let everyone spoon up their own onto a small plate. It makes a ton, and leftovers are amazing.
Antipasti, the foods offered before the meal itself begins, are a colorful, delicious way to set the stage for the coming feast and to invite your friends and family to the table. In Italian tradition, antipasti are selected for color, flavor, texture and how well they complement both each other and the meal to come. With a role in home entertaining and the dining scene, antipasti has become a full-blown social event.
I’ve Americanized it by tossing everything together with prepared Italian dressing and grated parmesan cheese over the top. Feel free to add whatever you have on hand, plus it looks great in a large, colorful bowl-the perfect centerpiece.
- 1 large hard salami, paper removed and cut into pieces
- 1 large block mozzarella cheese, cubed
- 1 large block cheddar cheese, cubed
- 1 large can pitted black olives, drained
- 1 large jar green olives, drained
- 1 container cherry or grape tomatoes, washed and dried
- 1 medium fresh broccoli head, trimmed and cut into florets
- 1 large jar artichoke hearts, undrained, cut into pieces
- 1 small jar pepperocini peppers, drained
- 1 package fresh whole mushrooms, quartered
- 1 green bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and diced
- 1 large bottle prepared italian dressing
- 1/2 c grated parmesan cheese (the kind in the green can)
- Combine all ingredients (except parmesan cheese) in a large container with a sealable lid or a large ziplock bag. Let set at least 2 hours for vegetables/cheeses/meats to marinade, turning or shaking container or bag halfway through.
- Serve on a platter with toothpicks on the side as an appetizer. Sprinkle with parmesan cheese right before serving.
Paula Todora http://paulatodora.com/