Need a stunning and delicious appetizer? Yet one that takes
little fuss? An antipasto tray fills the bill. It is not only
appealing to the eye, but there's something on the tray for everybody. I
first check out my pantry for canned veggies, beans, etc.
This is a great way to
use up those that are near the expiration date.
Go to your olive bar and ask lots of questions.
This will help in choosing the right ingredients for your budget and
guests. I chose mostly olives without pits but do have some with pits. Make
sure your guests know there may be pits in any olive!
Here's what is on my tray:
Start with lining the tray with greens, which act as
anchors/bowls for your antipasto veggies and cheeses. Then roll salami and
intersperse with mozzarella sticks around the OUTSIDE edge - this looks
beautiful and actually helps keep the other items in place.
Olives with Herbes de Provence
Wrinkled oil brined black olives
Feta cheese stuffed olives
Olives stuffed with pimentos
Plain black olives
Sweet mixed veggies
Antipasto mix (this has salami, olives, pepperonci, etc.)
Roasted red peppers
Fresh yellow peppers
Mandarin oranges (really good in here!)
Tunisian hot mix
Mozzarella Sticks and Mozzarella marinated in herbs and
Since prosciutto is expensive, I bought a few slices to
garnish and folded them over on top of the antipasto. The nice thing about
this recipe is that it can be assembled a day ahead. For
the sauce, I'll use Caesar salad or Italian salad dressing with fresh
herbs stirred in. I drizzle the dressing on right before I serve it.
Oh and one more thing, a shower of freshly grated Parmesan on top is