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Antipasto is a platter of Italian ingredients served before a meal, an appetizer.

‘Great Sauces Transform Good Food into Gourmet’ 

No drab here

Lean in, bump elbows and reach over for some tasty tidbits of savory and sweet food bites. Enjoy lively repartee, humorous banter and side bar conversations while partaking Antipasto. It’s a party starter filled with smiles, chuckles and nibbles.

A striking appetizer plate can grace your summer patio table. No cooking or baking, the briny olives, savory salami, garden tomatoes, basil pesto, baby bocconcini, snappy pepperoncini create a splashy platter with complimentary and contrasting tastes packed in every bite.
Grape Tomatoes and Olives
Not unlike French hor d’ouevres, Spanish tapas or Middle Eastern meze, you can create a plate with your favorite Italian tastes and preferences. This laundry list of options is not meant to be exhaustive cialis generic online but filled with plenty of choices to satisfy any palette.

You might also enjoy Genovese Pesto, Garlic Vinaigrette, Bramwell Spaghetti Sauce, Fetamole, Jalapeño Bean Dip, Hummus, Baba Ghannouj, Bleu Cheese Ball, Nigiri Fruit Sushi, Maytag Bleu Terrine, Italian Feta Dip.

2012 AniversaRecipe – S’mores Cupcakes
2011 AniversaRecipe – Spinach Strawberry Salad with Candied Nuts and Tahitian French Toast

Recipe: Antipasto


  • Genoa salami
  • hard salamiGenoa Salami
  • sopressetta
  • smoked peppered turkey breast
  • pepperoni
  • prosciutto
  • capocollo
  • pancetta
  • pastrami
  • mortadella
  • ham


Pouring Olive Oil Fresh and Dried Fruit

  • honeydew
  • cantaloupe
  • watermelon
  • melon (wrapped in prosciutto)
  • red or green grapes
  • figs
  • strawberries
  • dried apricots, dates, raisins, currants, sultanas, cranberries and figs

Marinated Bocconcini Cheeses

Toasted Baguette

  • water crackers
  • crisp bread sticks (wrapped in prosciutto)
  • Italian bread
  • sliced baguette
  • crusty French bread
  • focaccia
  • pita bread triangles or pita chips
  • bagel crackers


  • black olives
  • Nicoise olives
  • Kalamatas
  • Manzanillas
  • garlic stuffed green olives
  • olive tapenade
  • pepperoncini peppers
  • baby sweet or dill pickles
  • capers
  • pickled beets

Feta Bruschetta with Baguette

  • marinated cannellini beans
  • Feta Bruschetta
  • hard boiled egg wedges
  • deviled eggs
  • tapenade
  • humus
  • fig jam
  • roasted nuts such as pistachios, walnuts, pecans or almonds

Special Equipment – large platter

1 Choose one or two ingredients from each list. Arrange them with light and bright colors set next to darker hues. Include a variety of tastes, texture and flavors. Place directly on the plate or line with lettuce.

2 The photo shows an Antipasto platter with Genoa salami, marinated baby bocconcini (olive oil, crushed red pepper flakes and chopped parsley), Spanish green olives, Moroccan dry-cured black olives, pepperoncini peppers, and fresh tomato wedges dressed with basil pesto. It’s colorful, has a variety of textures, most are mild, one with heat. You could also serve bread or crackers. This plate served 6 people. For a larger group add some grapes, figs or dried fruit.

3 Choose one or two meats depending on the amount of people you want to serve.

4 Thinly sliced meat can be rolled or folded and shaved meat can be piled for easy serving.

5 Purchase hand sliced meats in the quantities needed at the deli counter of the supermarket.

6 Purchase jars of roasted and marinated vegetables, drain and arrange on the platter.

7 To roast fresh vegetables, preheat oven to 450 degrees. Cut vegetables in even slices or chunks and toss in olive oil. Place in a single layer on a baking sheet lined with foil or parchment. Season with salt and freshly ground pepper, then bake until tender, 25-40 minutes depending on the size of pieces. Serve warm or room temperature.

Tapas8 Roasted vegetables could be served solo or in combination with each other. Choose contrasting colors, textures and flavors. Roast them on the same pan tossed together or segregated depending on how you want to arrange them on the platter. Consider seasonal asparagus, bell peppers, onions, eggplant, beets, zucchini, carrots, garlic and tomatoes.

Add Parmigiana-Reggiana9 Dress or drizzle pesto, Italian vinaigrette or balsamic vinegar over tomatoes wedges or raw cut vegetables.

Fresh and Dried Fruit
10 Place melon wrapped drug city pharmacy online with prosciutto.

11 Arrange fresh or dried fruit among vegetables and cheeses.

12 Use baby bocconcini (bite-size mozzarella) or slices or cubes of cheese on the platter.

13 Serve specialty cheese that should be savored in small tastes with added flavors of herbs and spices.

14 Choose a bread or cracker that pairs well with the type of cheese selected. Soft cheese is especially good spread on crackers. Hard cheese works well with small slices of bread or baguettes.

15 If you choose a bruschetta or tapenade, serve a toasted bread or cracker for spreading.

16 Sweet, sour, briny and salty, these little nuggets add lots of taste and spark to the platter. Select one or two types from the olive bar at the supermarket. Purchase bottled pickles, capers and beets.

17 To marinate cannellini beans, whisk 2 Tbsp white vinegar, 2 Tbsp sugar and 1/4 tsp dried thyme in the bottom of a medium bowl until sugar is dissolved. Drizzle 2 Tbsp olive oil while whisking. Drain and rinse 1 15-oz can cannellini beans, then stir into the dressing. Let marinate for 30 minutes to overnight.

Hummus18 To make Feta Bruschetta, click here.

19 To make Hummus, click here.

This starter could easily be vegetarian or vegan. Select items which appeal to the eating preferences of your guests.

Enjoy a varied antipasto starter plate before dinner but don’t let it overwhelm the main course.

Antipasto means ‘before the meal’.

Antipasto is a traditional appetizer for an Italian dinner.

This is perfect for a summer starter since it is a no cook, no bake appetizer.

Place antipasto in a container and pack it to the park for a picnic.

Inspiration – Helen Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 13, 2013

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