Antipasto is a bit if a catch-all. Literally defined as ‘before the meal’ antipasto can and does include almost anything, depending on who is preparing it, and it can be served in a variety of ways… as a platter of unmixed items, as single items on a buffet or as hors d’oeuvre, or, my favorite way, combined all together for a mixture of divine goodness.
Olives, meats, cheeses, marinated vegetables, pickles, peppers… these are wonderful ingredients all that when combined create not only a terrific appetizer but a fast and delicious lunch or light supper.
Antipasto is also practical as you can also prepare it in a few minutes on a Sunday and then use it in a variety of ways during the week. This is a perfect excuse to use mostly jarred items so I almost always have in the pantry the ingredients I need.
It may not be the most attractive dish you’ve ever made but did I mention how incredible it tastes?
For the recipe, click here:
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