A Meal of Antipasto
Makes: 6 servings  

Ingredients

    * 18 to 24 thin slices of Italian-style meats, such as salami, proscuitto, mortadella, etc.
    * 300-400 grams assorted olives
    * 6 whole grilled or marinated artichokes, quartered
    * 3 whole roasted red peppers, cut into wide strips
    * 300 to 400 grams grilled eggplant or portobello
    * mushrooms, cut in smaller bites if large
    * 1 jar of antipasto*
    * 300 grams provolone or asiago cheese, sliced, cubed or cut into thin sticks
    * 1 pkg. Saltspring Island Goat cheese
    * 20 to 24 pieces marinated prawns (sold in the seafood dept.)


Method
I nicely arrange the various antipasto on a large platter and let guests help themselves. It's a fun and casual 
meal - especially if you add some wine and Italian-style music - that's easy to prepare, as all items can be 
bought ready to use in the deli. Below are some suggestions on what to serve. Feel free to add or substitute 
items. Leftovers from antipasto platter make great pizza toppings.

Arrange ingredients on a platter and serve at room temperature with assorted sliced breads. Drizzle a little extra 
virgin olive oil over vegetables and sprinkle with chopped parsley or basil before serving, if desired. Include, 
if you wish, a dish of balsamic vinegar and olive oil for dunking bread or breadsticks in.

*Note: There are few varieties of jarred antipasto (a tomato-based mix of vegetables and sometimes tuna) sold in 
store. Choose your favourite or ask for recommendations.