From Italy to Los Angeles with Love… Antipasto

Feb 17, 2010 by Susana Fare


Antipasto means “before the meal,” and is usually the beginning of a formal Italian meal. Some people compare “antipasto” with French “Hors d’œuvre” or appetizers. It depends on the people or the region where they come from.

A typical Antipasto platter has cold meats in addition to cheeses, marinated vegetables, and herbs. As a vegetarian, I don’t include any meat. I can use meat replacement such as “veggie ham” or “veggie salami,” found in both health food stores and also in supermarkets. Of course, I use cheese. I love cheese!

Use your imagination to create a good and colorful antipasto. That’s the advantage of working with veggies. They’re both colorful…..and nutritious.

This time I used:

  • Veggie salami wedges
  • Manchego cheese tinny sliced (originally from Spain)
  • Kalamata olives (originally from Greece)
  • Marinated artichokes (cut in quarters)
  • Roasted yellow and red peppers (sliced)
  • Organic Kosher sandwich pickles (chopped)
  • Roasted garlic
  • Grape tomatoes
  • Organic capers (originally from France or Greece)

All ingredients were set over greens in order to get the daily portion of green leafy vegetables. Pour olive oil on top and enjoy!

To increase the nutritional content of my Antipasto dish, I simply sliced and added a small whole wheat bread that I made myself. I also added oatcakes, that my Scottish friend sent me the recipe for. Probably not well known well here, they have excellent fiber content, and are a great compliment for the Antipasto.

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here or at my blog Spanish Steps.

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