Keeping an assortment of antipasto ingredients in your fridge can come in really handy on those days when you want a quick and tasty lunch or snack, especially on weekends.
We have an antipasto plate for lunch at least one day a week and the ingredients always vary. You can always use up those little leftovers too.
Here’s some ideas for throwing together a tasty plate of morsels:
- Cheese – any of your favourites like a sharp cheddar or even a soft brie will go deliciously with the various flavours and it wouldn’t be an antipasto plate without Feta! Perhaps even a goat’s cheese
- Salami – who doesn’t love a good Italian salami. We always have a piece of hot salami in the fridge
- Pate – not something that keeps for too long as a staple condiment in the fridge but as a special treat on a platter it’s awesome
- Olives – well, of course!
- Artichokes – the ones from your local deli are certainly tastier than those in a jar (just saying….)
- Pickles – any of your favourite such as cucumbers (gherkins), small pickled capsicum, pickled onions, pickled cauliflower or carrot. So many veggies to choose from
- Dips – some of the more Middle Eastern inspired dips like hommus, baba ganoush, beetroot or carrot dip. Whatever takes your fancy
- Crackers or bread – we often choose a gluten free cracker or make our own lavosh style bread, but picking up a sourdough roll freshly baked works well.
- Tomatoes – like the small cherry ones, sliced tomato or sundried/semi-dried tomatoes