I just got some pics from my fabulous photographer- my nephew! He took a pic at a family cookout of my antipasto platter and it inspired me to blog about it. I made some major life changes leaving social work and going back into the family business and am hoping this will allow me to really begin to follow all of my passions. Writing, cooking and sharing with friends. I hope you enjoy the pics and the recipes!
Ingredients:
Good quality Mozzerella, I only use vegetarian cheese this particular brand is Bel Gioioso
Fresh Basil
Roasted Red peppers drained ( or char grill your own like my mom does! )
Sliced Ripe Heirloom Tomato
Artichoke hearts
Assorted olives ( marinate these with spices, herbs and oil with a splash of lemon juice)
Great Olive Oil ( I personally use Bertolli, a family favorite)
Even better Balsamic-mom has some that is aged 25 years and that is amazingly smooth and rich
Fresh Garlic
Any fresh herbs you may have such as oregano, parsley, chives ............get creative!
Agave nectar or sugar
I make a dressing with a mason jar, 2/3 oil to about 1/3 vinegar, chop herbs ( must have lots of basil in this) and add agave to sweeten. I usually use fresh or dried garlic, chopped basil , sweetener and oil and vinegar as a standard and just add to this depending on what is fresh and on hand. I like my marinade sweet so a splash of the agave does the trick. I make sure to marinate mushrooms, peppers, artichokes for several hours prior to laying it all out. I will need to actually measure to see if I can get a more exact recipe! Bon Appetit!!!
