Skewer some delicious bites, drizzle with olive oil, serve with crostini. Badaboom! Antipasto on a stick.Read More
Bruschetta, ( listen), served as an antipasto, is a bright and fresh start to any Italian meal. A dinner guest once remarked, "it's kind of like and Italian pico de gallo". Exactly that. An Italian salsa fresca. Except that in Italy it's served over crostini.
There are many variations but here's the traditional recipe. On different occasions, I've added shaved fennel, sun dried tomatoes, fresh mozzarella, olives and even chopped figs. You can get pretty creative with this mixture. But for now, here's the basic skinny.Read More
Occasionally, on warm Summer nights, I like to just set out some food, picnic style, to graze on for dinner. Like tonight. I had just come back from a trip to Costco and picked up a package of some beautiful Italian dried meats. So, I decided to create dinner around this. Not as an antipasto, although it could certainly serve as one at a dinner party, but as more of an Italian smorgasbord.Read More