it really isn't a holiday party without SOME type of antipasto, am i right? this is a simplified hand held twist on a traditional antipasto platter. perfect for a holiday cocktail or new years eve party, plus they can be made a day in advance & seasoned just before serving. always a bonus.
my spanish inspired version features spanish cured meats (use your favourites), cubes of manchego cheese & european olives. i like to use a mix of manzanilla olives (a classic) + hojiblanca olives for both the colour & flavour variation. you can also never have too many olives. 1 out of every 2 olives eaten in canada is spanish, so this recipe pays homeage to canadians favourite olives & the versatility they bring to any dish!
ingredients
- 16 manzanilla olives
- 16 dark hojiblanca olives
- 16 cherry tomatoes
- 16 slices of serrano ham, thinly sliced
- 16 slices of salchichón, thinly sliced
- 16 cubes of manchego cheese
- fresh basil
- salt & pepper, for serving
- extra virgin olive oil, for serving
directions
- thread items onto 6-inch wooden skewers alternating colours & ingredients. i like to start & end with olives.
- cover & refrigerate until ready to serve (ideally within 24 hours). just before serving sprinkle with salt, pepper & a drizzle of extra virgin olive oil.
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