There's never a bad time for Italian antipasti. Whether it's your birthday, a night out (or in), or a sports game on tv, it's suitable for anything. The great thing about making your own antipasti is that it's cheaper by a lot than if you'd buy it in a restaurant.
4 portions
INGREDIENTS
8 sticks grissini (bread sticks)
A small bowl of olives, for on the side
Vegan meatballs
Caprese sticks
125 grams Mozzarella di buffala (drained)
8 cherry tomatoes, sliced in half
Fresh basil leaves
Tapenade
1 cup pitted, drained olives
1 clove garlic, smashed
34 grams sun-dried tomatoes (not packed in oil)
34 grams tightly packed fresh basil
0.5-1 Tbsp olive oil
1.5 Tbsp lemon juice
Pesto
A handful fresh basil leaves
50 grams pine nuts
2 or 3 cloves of garlic
Grated parmezan to taste/until you have the right texture
Olive oil to taste/until you have the right texture
Basic Crostini
8 slices baguette
1 clove garlic
extra virgin olive oil to brush
Gazpacho
450 ml tomato juice
Half an onion, minced
1 green bell pepper, minced
Half a cucumber, chopped
240 gram chopped tomatoes
1 green onion, chopped
1 clove of garlic, minced
1 tbsp and ½ tsp fresh lemon juice
1 tbsp red wine vinegar
⅖ tsp dried basil
1 ½ tbsp chopped fresh parsley
⅖ tsp white sugar
salt and pepper to taste
METHOD
Caprese sticks
Slice the mozzarella and tomatoes and layer them with basil leaves on a wooden pick. Serve on a plate or platter.
Tapenade
Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed. Serve cold.
Pesto
Start by crushing the pine nuts to a powder in a mortar. Once it's a powder, add in the garlic and basil leaves, one after the other. Transfer the mix to the bowl you will serve it in and start deciding the texture by pouring in oil and Parmesan cheese, each time a little bit more and then mixing until you have a smooth, slightly textured, not too oily consistency.
Crostini
Gently rub each baguette slice with a garlic clove and brush lightly with olive oil. Preheat a cast iron griddle and grill the sliced baguette until light char marks form. Gently rub each one with a garlic clove and brush lightly with olive oil. Set on the board.
Gazpacho
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill in a fridge for at least 1 hour before serving.
Put the breadsticks and the small bowl of olives on the side and enjoy the antipasti.
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