Colleen’s Nearly Famous Antipasto

By: Cheese Secrets — Posted on August 13, 2012

We’ve been serving this to our Taste the Town Tour visitors and the response has been pretty amazing.  I am delighted to share the recipe with you:

one each yellow, red, orange and green peppers, seeded and diced in 1/2″ dice

one purple onion thinly sliced long ways

200 grams Niagara Gold, diced in 1/4″ dice

100 grams Pingue salami/proscuitto, thinly sliced and quartered

1 cup stuffed green olives

1 cup pitted kalamata olives

1 tsp. Herbes de Provence

1/3 cup Casa Toscano Mild EVOO

3 tbsp. 1 year old Balsamic vinegar

Salt, pepper

Toss it all together and enjoy!  This makes about 6 cups.  Fabulous with a glass of Trius Brut.




Post Categories: Recipes