The other day I was going through the first recipe book that I started back in the 80’s and found this recipe for an antipasto type hors d’oeuvre. I remembered making it all of the time for dinner parties and summer backyard parties and it was always a big hit; therefore, I decided to bring it back. These Antipasto Style Hors d’oeuvres can be served as an antipasto (the first course of a formal meal) or as hors d’oeuvres for a stand-up party. It has a lot of delicious little bites that can be enjoyed by meat eaters, vegetarians and even vegans. Just keep the meat and the cheese out of the marinated vegetables and off to the side or even on another plate. That way every one can enjoy them.
What makes this dish special is the dressing. It’s pack with herb deliciousness! If you have tarragon vinegar, this is a great use for it. At the house that we lived in during the 80’s I had an tarragon bed with plants 4 feet tall! Needless to say, I made A LOT of herb vinegar. Hopefully, I’ll be able to make some this summer if my tarragon does well. If you don’t have tarragon vinegar, white wine vinegar is a nice substitute.
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