Tag: Antipasto

Summer Appetizers

Caponata (Sweet And Sour Eggplant)

You just gotta love summer! It’s delicious! The recipe makes a lot, but it keeps very well, for up to 1 week. It’s bit time consuming but I think the end result is well worth it and you can cut

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Green and Black Olive Tapenade

For a printer friendly version of this recipe, click here. This is a dead-easy spread/topping. I like to use both Greek Kalamata olives and Greek green olives in brine. You will have to pit them but it’s not hard; just

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Marinated Cauliflower

For a printer friendly version of this recipe, click here. If you have never tried locally grown cauliflower, you are in for a treat! It’s so sweet, crunchy & delicious. There are so many wonderful ways to use this veggie,

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Roasted Peppers With Basil and Balsamic Vinegar

I make these peppers all the time in the summer. Everybody loves them.  Even when I think I have made too many, there are usually no leftovers!  Darn!  I love to serve them with marinated zucchini, cheeses, proscuitto & salami,

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Grilled and Marinated Zucchini

For a printer friendly version of this recipe, click here. So simple but so good & keeps for a few days in the fridge.  Fabulous as part of a antipasti platter or as an accompaniment to barbecued chicken or pork.

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Pinzomonio, Italian Veggies and Dip

Here is a very simple, light and deliciously refreshing appetizer; especially good if made with produce from your local Farmer’s Market or your own garden! We had this as an antipasto in Panzano in Chianti a couple of years ago.

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