Antipasto

What better way to entertain guest for the holidays than an abbondanza Italian antipasto beautiful and artfully presented? It should be pretty to look at. Choose foods with lots of flavors and a variety of color and tastes. Usually this antipasto is not followed by a first course because it is very substantial. It is a dish ment to excite your guests, not to fill them up. A good antipasto will creat a spirit of conviviality, whether served before a meal or at a cocktail party.

Photo Francine Zaslow

Here is a list of suggestions:

Assortment of sliced meats: ruffles of prosciutto, salami and mortadella

Roasted red pepper

Fresh mozzarella balls

Chunks of Parmigiano Reggiano

Cubes of provolone cheese

Assorted olives

Great tomatoes

Toasted slices of small bread or bread sticks is a good accompainment to the ingredients

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