I’m so excited to share one of my favorite apps with you guys today! Yay!
My fiancé’s family always enjoys this appetizer at family gatherings, and one night a couple of weeks ago, while trying to think of a fun treat to surprise her with, I tried to remember everything they included in theirs, plus some of our special faves, and… our antipasto was born!
I liked it so much that I threw this appetizer together again for my family at our Easter dinner this past Sunday. Being 100% Italian, I’m pretty proud that I’ve finally concocted something truly “Italian”. Even my uncle—an “experienced eater” who knows what he likes and has high expectations in the food department—approved! (Well, I think he did…) This app is fun because it works for any occasion. I’d even eat it thrown together in a bowl for dinner, now that I’m thinking about it! Stay tuned…
This appetizer is also packed with veggies and protein, which you already know is a big win in our book. In addition, this app has a very “light” feeling (no cheese, sauce, etc.). I also love eating dishes in which you get a “taste” of multiple things, so this appetizer scores another point for me as well—and I hope it does for you, too! Lastly, you can easily tweak these ingredients in so many ways (type, amount, etc.). Maybe you want to throw in that cheese, double the tuna—the serving plate is your oyster!
I don’t know about you, but I’m surely picturing many spring/summer rooftop/shore nights with some red wine (cab, please) and PFF Italian Antipasto. Yum!
- 5 oz. can of tuna, drained
- 6.5 oz. jar of marinated artichoke hearts, drained
- 1 1/2 cups giardiniera, drained
- 1 large roasted pepper; from a jar in water, drained and thinly sliced
- 16 mixed olives (or any olives of your choice)
- 2 hard boiled eggs, thinly sliced
- 4 slices of prosciutto, torn into smaller pieces and rolled up
- 1/4 cup pepperoncini, thinly sliced
- On a large serving plate, evenly disperse ingredients in layers. (For no reason in particular, we prefer to start with the giardiniera on the bottom, and continue layering with artichoke hearts, roasted peppers, olives, and pepperoncini. Then, we layer the tuna and prosciutto. Finally, we disperse the egg slices on top.) You can layer as you see fit!