Easy Appetizers: Antipasto Platter

Antipasto means "before the meal" in Italian. An antipasto platter is one of the easiest appetizers to offer because there is virtually no assembly and it allows all of the diners to pick and choose their own toppings.

Traditional ingredients include cured meats, olives, pepperoncini, artichokes, cheeses, and vegetables, frequently topped by a drizzle of olive oil.

In the photo at the left, I used (clockwise from top left):

• Fresh mozzarella
• Cherry tomatoes
• Store-bought olive salad with olives, artichokes, and pepperoncini
• Prosciutto slices
• Pepperoni (in the center).  

Served with crusty slices of bread or pita chips and a roasted garlic-and-artichoke hummus it makes for a tasty and filling start to a meal.
Other suggestions:

• Roasted red peppers
• Mushrooms
• Anchovies
• Roasted garlic
• Salami
• Pancetta
• Asparagus

Chipotle Deviled Eggs

This is what I call a happy accident. I forgot to buy mayonnaise on Friday. We have about eight different types of mustard but none of us frequently eats plain mayo. I did find one lone bottle, with just enough left to make deviled eggs, and I'm quite happy with the results.  I used a smoked Spanish paprika on the top instead of the normal stuff for another hit of that lightly smoky flavor. If anything, I think these could use a little crumbled bacon. Apparently, I need to make bacon more often :)

Chipotle Deviled Eggs
Ingredients

• 7 hardboiled eggs
• 2 tablespoons yellow mustard
• 3 tablespoons Kraft chipotle mayonnaise
• smoked spanish paprika

Directions

1. Peel and slice all seven eggs in half.
2. Scoop out the cooked yolk from all eggs and place in a mixing bowl.
3. Keep the 12 best-looking egg white halves (discard or much the two rejects).
4. Add mayo and mustard to the egg yolks and mix until well-blended.
5. Scoop about a tablespoon of yolk filling into each egg half and sprinkle the tops with the smoked spanish paprika.