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Antipasto

Antipasto | Fresh Mozzarella Balls

Antipasto: For this antipasto recipe, go to taste on the herbs and spices. Use your favorite veggies and cheeses, as well. A little more or less of any ingredient is OK. Serve this antipasto with French bread or water crackers.


8 ozs or so cheddar cheese cubes or cheese of your choice
1 bell pepper, chunked up
4 oz small whole mushrooms, or large ones sliced
1 jar marinated artichoke hearts
Handful of shredded or sliced carrots
1 cup or so olives
2 ribs celery sliced into 1/2” pieces
1 cup diced Prosciutto, pepperoni sticks, salami, etc.
1 teaspoon or so dry onion flakes or 2 tablespoons chopped onion
Italian seasoning to taste, start with 1 tablespoon
1 tablespoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes (opt but good)
Several splashes of red wine vinegar
Olive oil to cover

Mix everything but oil together well. Add just enough oil to cover ingredients. Mix well and taste. Adjust seasonings.

If you'd like to give this as a gift, pour into pretty jar, and add more oil to cover if necessary.

Make up the gift and give within a day, and note on the gift tag that the antipasto should be kept in the refrigerator for up to a week.

Enjoy this Antipasto

 

Antipasto

©2007 Rita Heikenfeld and AboutEating.com