E-Z Antipasto Apps

Posted by Alayne Gardner-Carimi on

A super convenient and very flexible appetizer. You can customize the quantity and ingredients depending on who you’re feeding. You can build them, store them in the fridge until ready to serve, then just drizzle on the dressing and head out to impress your guests.

Ingredients (serves  4)
¼ cup vomFASS Aceto Balsamico Platinum
½ cup vomFASS Don Carlos Extra Virgin Olive Oil
½ tsp salt
½ tsp Dijon mustard
½ clove garlic, finely minced
2 tsp honey
¼ tsp fresh ground pepper
½ tsp fresh chives, chopped
½ tsp fresh basil, chopped
½ tsp fresh parsley, chopped

8 large green olives
8 Genoa salami slices – halved
8 mini-Mozzarella cheese balls
8 large basil leaves
8 grape tomatoes
8 marinated artichoke quarters
8 large black olives
(need eight 7-inch wooden skewers)

In a small jar with a lid, add vomFASS Platinum Balsamic, Don Carlos Extra Virgin Olive Oil, mustard, garlic, honey, salt, pepper, chives, basil and parsley. Secure lid and shake until thoroughly mixed. 

Using 8, 7-inch wooden skewers, thread one of each antipasto ingredients onto skewers. Set aside. (Note: skewers can be made in advance and stored in refrigerator until ready to serve.) 
When ready to serve, pour dressing over skewers.

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