Antipasto For Wine Club

HAPPY BIRTHDAY AMERICA

We belong to a small six couple wine club that is really just a social group that uses wine as an excuse to get together to eat, drink, and visit – a description of the wine being presented for tasting is often just reading what is written on the back bottle label, so not exactly wine snobs.

The most recent get together was Italian night with the hosts providing the main course of lasagna and the rest of us providing the other dishes – appetizer, salad, desserts.  Our contribution to the meal was antipasto and while not Italian, I have a definite idea of what one is supposed to look like.

Going clockwise from the front, it contained fontina cheese, hard salami, asiago cheese, garlic marinated olives, pepperoni, artichoke hearts , blue cheese stuffed olives, provolone cheese, prosciutto, baked ham, mozzarella cheese, marinated mushrooms, and dill pickles with tomatoes all over.  I bought but didn’t get home with kalamata olives, forgot the pepperoncini, and didn’t have room for roasted red peppers.  However, it was a big hit and we got many positive comments.

The nice thing is that it can be made using whatever you like on yours.  I considered a drizzle of Italian dressing over everything but decided it would make it messier to eat as finger food and I wanted all of the meat and cheese flavors to remain pure.

While most of it was eaten, we did have some leftovers from the party and in our fridge that didn’t make it into the dish so what do you do with them – pasta salad of course.  I didn’t add any additional pickles but did add some onion and the red peppers. 

The meat, onion, and dressing went into the hot pasta and the other stuff was added after it cooled.  This made a great pasta salad which was even better the following day.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/30- 7/1/16 meal dates