Antipasto plate #1

Technically not antipasto, because I ate it as my dinner, but it was delicious and I was in the mood.

Multigrain French bread slices, drizzled with olive oil, fleur de sel, with a fresh basil leaf and a slice of mozzarella and prosciutto roll.

Late July organic crackers with Cabot extra sharp cheddar cheese.



Seedless black grapes.

This really was good! It would of course also make a good shared appetizer, but not bad for a hot summer evening meal, either.

Update August 13, 2016: Here's another one with a side salad with lettuce mix, cucumber, tomato, fresh mozzarella and Drew's roasted garlic and peppercorn dressing. And a plate with multigrain bread, olive oil, sopresata, almonds, roasted garlic and cracker pepper triscuits, jalapeño cheddar, and herbed chevre.


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This page contains a single entry by Rick Kasguma published on August 1, 2014 3:55 PM.

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