One Antipasto: Three Ways

Go to taste on the herbs and spices. Use your favorite veggies and cheeses, as well. A little more or less of any ingredient is OK.  Serve with French bread or water crackers.


Fresh Mozzarella balls: a dozen or so mini balls

8 ozs or so cheddar cheese cubes or cheese of your choice

1 bell pepper, chunked up

4 oz small whole mushrooms, or large ones sliced

1 small jar marinated artichoke hearts

Handful of shredded or sliced carrots

1 jar favorite olives (make sure they're pitted, or indicated to the recipient that they have pits)

2 ribs celery sliced into 1/2” pieces

1 cup diced Prosciutto, pepperoni sticks, salami, etc.

1 teaspoon or so dry onion flakes or 2 tablespoons chopped onion

Italian seasoning to taste, start with 1 tablespoon

1 tablespoon minced garlic

1/4 to 1/2 teaspoon red pepper flakes (opt but good)

Several splashes of red wine vinegar

Olive oil to cover



Mix everything but oil together well.  Add just enough oil to cover ingredients.  Mix well and taste.  Adjust seasonings.  When ready to give, pour into pretty jar, and add more oil to cover if necessary.  Make up the gift and give within a day, and note on the gift tag that the antipasto should be kept in the refrigerator for up to a week.