Antipasto

I don't know about you, but it's so hot that I barely want to eat, much less cook. This is the time of year when I feel my Italian roots the most — antipasto is the only good solution. We love honeydew and cantaloupe wrapped in lean prosciutto with a drizzle of EVOO and cracked pepper, hard salami with shaved parmesan and fresh mozzarella, and the simplest bruschetta on the planet — garlic-rubbed bread toasted under the broiler for a few minutes, topped with ripe halved cherry tomatoes, freshly picked sweet basil from the garden, a little EVOO and a grind of sea salt. Quick, simple, delicious. The trick is sweet basil versus regular. Makes all the difference in the world.

Ingredients

  • Honeydew

  • Cantaloupe

  • Lean prosciutto

  • EVOO

  • Cracked pepper

  • Hard salami

  • Shaved parmesan

  • Fresh mozzarella

  • Bruschetta

  • Garlic

  • Sliced bread

  • Ripe halved cherry tomatoes

  • Sweet basil

Directions

  1. Choose a platter. (cutting board, tray, slab, etc.)

  2. Choose your meats.

  3. Choose your cheeses.

  4. Add savory bites. (salami, etc.)

  5. Add sweet bites. (honeydew, etc.)

  6. Layer everything together to your liking!

AppetizersJ.T. EllisonComment