Antipasti Amuse

15 Apr

When hosting a dinner party, I always like to put out a good spread of pre-meal munchies and wines of course to get guests excited for the main attractions. Like the invite before the wedding, the appetizer sets the scene for the culinary feast ahead.

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My favourite and well repeated amuse bouche to serve is a jam packed antipasti plate. I thank my Italian roots for introducing me to this style of eating at an early age. I loved the plates you used to be served at any special dining function as it was a mini buffet for your palate. Also – it isn’t precious, thus making it easy enough for a novice in the kitchen and will get you as many ooh’s and ahh’s as a salmon tartlette!

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My Martha tip to the antipasti plate- mix as many in season pickled and roasted veg you can get your hands on with a medley of olives and at minimum 2 cheeses and one sharp salami. Forgo the cracker and instead roughly tear up some robust bread. Buon Appetito!

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