Monday, June 6, 2011

Picturesque Antipasta...Antipasti...Antipasto

  The wonderful thing about Antipasto is how many ways one can say it... and make it.  In Minnesota we tend to say Antipasta, but technically that's not correct!  It should be pronounced with more of a emphasis of "O" on the end. As in "toe" or "oh".  OK... enough of that! 
  Basically, you can put any variety of cold or hot items on a tray and make up your very own!  This is what I did in this beautiful assortment pictured below!  I included marinated asparagus, marinated artichokes, Havarti cheese, black olives, gherkins, carrots, celery, hard boiled eggs, salami, green onions, ect.

Ingredients: (Approximate)


1 cup Carrots, cleaned and sliced
1 cup Celery, cleaned and sliced
1 cup Cucumbers, cleaned and sliced
1 container baby tomatoes
1 bunch green onions, cleaned
1 jar Marinated Asparagus
1 jar Marinated Artichokes
1 small jar Gherkins, (sweet pickles)
3 hard boiled eggs, sliced
2 oz. Havarti cheese, sliced
1/4 pound, thick sliced salami
Your choice of herbs for decorating...I used french lavender!!


Method:

Choose a pretty plate and layer the vegetables and meats according to your liking.  


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