• Serving independent schools and colleges with since 1990
SOCIAL MEDIA FEEDS
12/05/17

From Our Kitchen: Antipasto

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Wow your holiday guests with this traditional Italian first course.


Antipasto
Serves 8


Ingredients:
1 12-ounce jar pepperoncini
½ pound mixed olives
8 ounces stuffed cherry peppers
1 pint cherry tomatoes, halved
8 ounces Ciliegine
8 ounces aged provolone, cut in wedges
1 pound soppressatta
8 ounces prosciutto di Parma
Crostini (see below)


Preparation:
Step 1: Place small amounts of pepperoncini, olives, cherry peppers, tomatoes, mozzarella, and provolone artfully on a serving plate.
Step 2: Fold soppressatta in half and then in half again to form a fan and place on the plate.
Step 3: Roll prosciutto and place it on plate.
Step 4: Serve with warm crostini.


Crostini
Serves 8

Ingredients:
1 loaf crusty bread (e.g., baguette, ficelle)
¼ cup olive oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
¼ cup shredded Asiago


Preparation:
Step 1: Preheat oven to 375° F.
Step 2: Slice bread as thin as possible on an angle.
Step 3: Brush each side of the bread lightly with olive oil.
Step 4: Arrange on a baking sheet and sprinkle each slice with salt, pepper, and Asiago.
Step 5: Bake 10-12 minutes, or until golden brown, flipping slices halfway through.

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One-on-One with a SAGE Food Service Director: Brian Hill

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Locally Sourced: Arnold Farms

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