Antipasto

Tony makes the best Antipasto.  It's Italian for

"before the meal."  Here's how Tony builds

a beautiful antipasto for a classic

Mediterranean meal.

He buys good quality Soppressata (an Italian salami) and Capicola (a hot Italian ham).  Tony rolls the slices individually and arranges them on a platter with thinly sliced carrots and celery.

He looks for a couple of good cheeses.  Some of our favorites are Soft Asiago, Fontinella, Havarti, and Provolone.

Tony adds the cheese slices to the platter.

We serve baguette pieces with the Antipasto, along with some sliced London Broil or Filet Mignon, 

roasted red pepper salad, chick pea salad, and some dipping sauces.

Here's the table with all the components of Tony's Antipasto.

 Here's another platter he creates, Caprese Salad made with fresh Mozzarella, sliced tomato, olive oil, fresh Basil, and Italian brined olives.