Antipasti goodness…

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In these uncertain times it’s nice to have a pantry stocked with staples you can mix together to create tasty dishes for your iso-enjoyment. This flavorful, spunky and substantial antipasti is made with 4 shelf stable ingredients as well as optional herbs and spices.

This antipasti is always a pleaser and it tastes better when the flavors are allowed to meld for a day or two. Keep some in the refrigerator, it will be the hit of your next Zoom happy hour! The complete recipe is below, here is the step-by-step…

A jar of Italian mix Giardiniera by Mezzetta

It starts with a 16 ounce jar of pickled vegetables, I used Italian mix Giardiniera by Mezzetta and chopped them all to a medium/fine chop.

Add 4 tablespoons of olive oil, a grind of black pepper if you like and mix it all together. Pack the antipasti into an airtight container and store it in the refrigerator until you are ready to enjoy it, hopefully overnight. I love pairing this with a cold and crispy Pinot Grigio.

Ingredients

1 – 16 ounce jar Mozzetta Italian Mix Giadiniera pickled vegetables

1- 6 ounce can of tuna {preferably packed in olive oil}

3 tablespoons olive oil

2 tablespoons capers

2 tablespoons finely chooses fresh herebs {I used parsley and oregano}, or 1 tablespoon dried, optional

1/2 teaspoon dried pepper flakes, optional

A grind or two of black pepper

Preparation

Chop pickled vegetables to a medium, fine chop. Put into a medium sized mixing bowl. Create a “bowl” in the middle of vegetables, fork the tuna into the center and flake it with the fork.

Pour in olive oil, capers, fresh herbs, pepper flakes and a grind of black pepper and mix it all up. Store in refrigerator {at least overnight} until ready to serve.

Serve with crackers or as prepared crostini’s

I hope you are healthy and happy.

Take care and make the most of this uncertain time.