This yummy antipasto spread from Mairlyn Smith is great for easy entertaining! With so many delicious options, you’re sure to please all of your guests.
Easy antipasto dinner
Ingredients:
- 2 Italian salami: one hot, one mild
- 2-3 Italian cheeses: Parmigiano-Reggiano, Piave, Gorgonzola
- smoked salmon
- hummus
- 2 types of olives: one cured and one green or Kalamata
- caper berries
- roasted eggplant
- 1 bunch rapini
- tomatoes and bocconcini
- wine
Preparation and tips:
Cheese: remove cheese from fridge an hour before serving to develop flavours
Roasted eggplant: slice eggplant thinly, place on a lined baking sheet, drizzle with oil, roast at 375°F for 25-30 minutes until soft
Rapini: lightly blanch in boiling water, drain, chop, and cool. Serve with a drizzle of extra virgin olive oil and balsamic vinegar
Tomatoes: slice thinly and top each slice with a thin slice of bocconcini cheese and a fresh basil leaf. Drizzle with oil
Wine: Mairlyn suggests Le Clos Jordanne Vineyard Pinot Noir 2011 for red wine, and 2011 Jackson-Triggs Grand Reserve ENTOURAGE Sparkling Sauvignon Blanc for white.
Courtesy Mairlyn Smith:
www.mairlynsmith.com
@MairlynSmith