Antipasto plate #1

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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.

Cashews.

Sopressata.

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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About this Entry

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

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