Antipasto

An antipasto platter is one of the easiest dishes to make for entertaining. Every so often, we use up whatever we can find in the fridge and have it for lunch. You could also raid your home-grown preserves or vegetable patch. I’ve found it’s best to keep within one cuisine.

Italian antipasto

artichokes, marinated
capsicum, marinated char-grilled
mushrooms
olives
tomatoes, semi-dried
zucchini, sliced length-ways
grissini or ciabatta bread
boccochini, pecorino, provolone, mozzarella
prosciutto, parma ham, or salami

Greek mezze

cucumber, ribbons
eggplant, marinated char-grilled
dolmades
olives
tomatoes, semi-dried
pita bread
hommus
feta, cubed

French hors d’oeuvre

anchovies
vegetable crudites
olives
french loaf
tapende
fromage frais aux fines herbs

Spanish plate

caperberries
olives
peppers – pequillo or padron
manchego cheese
chorizo, jamon serrano

The ingredients listed are only suggestions – select a couple for less people. Arrange all ingredients on a large serving platter or individual small bowls. To make a more substantial meal serve with crusty bread.