This recipe isn’t deep-fried.
It isn’t drenched in barbecue sauce.
There isn’t gooey cheese … and it doesn’t involve using beer to complete the recipe (although, who says you can’t enjoy a nice cold beer with a meal ?!?! )
It’s not even finger food to be honest.
But it’s delicious. And it’s fresh. It’s loaded with veggies. And the word Antipasto makes me feel a little Italian (pretty much my lifelong dream)
It’s delicious and if you want, you can make this along with all your yummy goodies for Superbowl sunday.
Orrr …. I have a wicked-good idea!!
How about you make this salad today – - load up on it until Sunday and then go carb-cheese-anything&everything deep fried crazy come Game Day
Genius huh? – - I’m all for balance
I’ll be honest – - that’s my plan annd I caaannn’ttt waaaaiiiiittt!!
I have to be honest though … I don’t know a single thing about football. I don’t know who’s playing this weekend ( I over heard someone say something about the patriots … mmmyea… okay, that sounds good – - don’t yell at me if im wrong). I don’t know what end zone means … nor where any of the players are supposed to run.
On the other hand …
I know it’s good to get a touch down and I know there will be amazing food on sunday. But until then, I shall chow down on this deliciousness until it’s wing day
- care to join me ?
Baby Tomato Antipasto Salad
4 Containers of Baby Tomatoes ( approximately 6 cups)
1 Cup Black Kalamata Olives
1 Cup Pimento Stuffed Manzanilla Olives
1 Cup Marinated Artichokes
1 Cup Roasted Red Peppers – chopped
2 Cups Small Pearl Bocchini cheese
5 Cloves of garlic – minced
1/3 Cup Fresh Parsley
1/3 Cup Fresh Thyme
1/3 Cup Fresh Rosemary
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Sea Salt
3 Tbsp Black Pepper
In a large bowl, add all of the the ingredients.
Mix well and ….
Eat’em up or refrigerate until you’re ready to mangia!!
Buon appetito Sweet Hearts!!