Grilled Antipasti For Entertaining
Antipasti, meaning “before the meal” in Italian, are a delightful assortment of appetizers that tantalize the taste buds and set the stage for a memorable dining experience. Bursting with flavors, colors, and textures, antipasti offer a diverse range of culinary delights that showcase the rich culinary heritage of Italy.
Antipasti typically consist of a tempting array of cured meats, such as prosciutto, salami, or coppa, accompanied by a selection of artisanal cheeses like mozzarella, Parmigiano-Reggiano, or pecorino. These savory morsels are often complemented by marinated vegetables like sun-dried tomatoes, artichoke hearts, or olives, which add a tangy and vibrant touch.
Beyond meats and cheeses, antipasti also embrace a variety of other enticing components. Grilled vegetables like zucchini or eggplant offer a smoky and charred note, while bruschetta or crostini provide a crunchy canvas for toppings like fresh tomatoes, basil, and olive oil. Anchovies, capers, and balsamic glaze are other popular additions that contribute distinct flavors to this culinary ensemble.
The beauty of antipasti lies in its versatility, allowing for endless creativity and personalization. Whether served as a standalone appetizer or as part of a larger meal, antipasti create a sense of conviviality and anticipation, encouraging diners to indulge in the art of sharing and savoring each bite.
So, next time you find yourself seated at an Italian table, embrace the tradition of antipasti. Let the medley of flavors transport you to the sun-kissed hills of Tuscany or the bustling streets of Rome, where food is not just sustenance but a celebration of life itself.
Grilled Antipasti For Entertaining
- Yield: Serves 4-6 1x
Ingredients
- 1 eggplant, thinly sliced lengthwise
- 2 zucchini cut in rounds
- 1 bunch asparagus, woody part removed
- 1 bunch green onions
- 1 red onion cut in 1/4’s
- 8 oz white mushrooms
- olive oil
- Bad Ass Burger Booster
- Balsamic Vinegar
- Sprigs of fresh thyme
Instructions
- Preheat BBQ to 400
- Place the eggplant and the zucchini on the grill, drizzle the top with olive oil and sprinkle with burger booster, grill for 3-4 minutes, flip and repeat with the olive oil and burger booster, cook for another 3-4 minutes.
- Remove from the grill, place in a 9X13 pan, drizzle with balsamic vinegar and cover with saran wrap.
- Repeat the process with the remining ingredients, adding them to the dish along with more balsamic vinegar and recovering.
- Once all of the vegetables have been added, top with the sprigs of fresh thyme and let sit at room temperature until the vegetables are cool.
- Serve with a selection of cured meats, cheese, baguette and a nice red wine if desired.
- Category: appetizers, entrees, sides, vegetables, recipes
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