Nothing says entertaining like this dish to me. It really is the best appetizer that I can come up with, even better when you are sharing it with great company and when the Pesto is nice and fresh! My Nonni (Italian for grandma) would always have a tray like this one set out during family gatherings. It has become one of my families favorite light fare lunches! I will actually give you two recipies today, the tray is simple but the pesto takes some finesse. Try it and enjoy!
Antepasto Tray -
1 lb. - fresh Mozzarella - I use pearls but you could also slice a ball or loaf
1 large - bell pepper, seeded and julienned
1 large - tomato thinly sliced
1/2 lb. - Olives (I used Olives from HyVee Olive bar - mixture of Katamala, Green, and feta stuffed)
1/2 lb. - Italian deli meat - Prosciutto, Capicola, and Salami - sliced extremely thin, rolled, cut into bite size pieces.
3 leaves - Fresh Basil for garnish
Cut all ingredients and arrange on a tray sprinkle with salt and pepper.
Pesto
1/4 C. - pine nuts - toasted and chopped
2 cloves - Garlic - pressed through garlic press
1 T. - capers - pressed through garlic press
1 T. - white onion finely chopped
3-4 - Katamala Olives - finely chopped
1/4 t. - crushed red pepper flakes
1/4 t. - dried sweet basil
1/4 t. - dried oregano
1/4 t. - black pepper
1/2 t. - salt
1/2 T. - balsamic vinegar
about 1 C. - EVOO
1. Toast pine nuts in a small skillet with 1 T. of butter and a dash of salt, stirring constantly over medium high heat, when they get a nice golden brown and let off a wonderful aroma they are done! Put on a plate with a paper towel, pat off excess oil/ butter and let cool.
2. When nuts have cooled place in a small plastic zip lock bag. Seal it, making sure to remove excess air from bag. Then place it on your cutting board. Smash the nuts with a meat tenderizer, (you can use and kitchen until that will bust them up) but be careful; do not rip the bag!
3. Place nuts in a small mixing bowl (or a large soup bowl). then start adding all other ingredients. Mix it up after you add each new one. You should get a nice paste like substance forming as you go down the list. After you add the vinegar stop! DO not add oil until you are ready to serve.
4. Add EVOO slowly while stirring until you get the desired consistency, paste should mix in and be chunky but the bread or other items on the tray should have no problem picking up a nice coating of oil.
Serving
Cut up some Italian Ciabatta bread into small slices and tray them, serve with Antepasto tray and Pesto! You can make bite size sandwiches, dip you favorite items into the pesto, or whatever you like...so good! And like I said a it is a great appetizer for up 15 people or a whole lunch for our family of 6!
No comments:
Post a Comment