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.


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!


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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