Tag Archives: pepperoni

Antipasto Platter

Antipasto Platter

Antipasto Platter

This is not only pretty but also delicious! I made this for a Christmas Day late afternoon repast. I think I will also make for a New Years get together we are attending.

Slice French bread at an angle and brush with olive oil. Toast both sides under broiler. Arrange on tray and add: pepperoni or whatever meat you prefer, marinated mushrooms, sundried tomatoes in oil, marinated artichoke hearts, olives: Castelvetrano olives (nice unique teal color, has firm texture with a buttery flavor), kalamata olives (soft texture and salty with strong flavor), Sundried tomato stuffed olives (nice combination of flavors: salty, sweet), and marinated mozzarella balls.

I also made a cheese platter and was going to post but the photos didn’t come out. So, here are the details!
Three Cheeses –
Triple Cream Brie: soft cheese with a milder Brie flavor. I absolutely love this cheese and it’s a great addition to a cheese plate. I used the Wegmans brand triple cream.
Blue Cheese: Soft and very strong cheese. You either love it or you hate it. I used the Buttermilk Blue brand
Parmesan: Nice firm cheese that goes great with everything! I used the Belgioioso brand.

What makes cheese platters so entertaining is all the great bits you can serve with it. We used grapes, candied pecans, and cranberry orange bread. You can also add anything from the antipasto trey or I’ve also had jellies and dried fruits to accompany.



Easy Stromboli

Super easy and delicious! You can use any fillings but for this one I used pepperoni and a blend of Italian cheeses.


1 bag/package of pizza dough (I use the fresh dough at our local grocery)
Whatever filling you are using: pepperoni, peppers and onions, beef etc
1-2 cups Italian blend cheese or pizza cheese
Coarsely ground salt, to taste
Dried onions flakes
Egg wash – 1 egg whisked with 1 tablespoon water

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray and place dough in the center. Press and pull the dough so it is spread across the baking sheet. Tip: spray hands with cooking spray to help keep the dough from sticking. Once you have the dough spread cover the dough with your fillings. Carefully roll up the dough into a cylinder, pinching the edges to seal. Place the Stromboli seem down on the baking sheet. Brush top with the egg wash and sprinkle with coarsely ground salt and dried onion flakes. Bake at 375 for 30 – 45 minutes. Serve with a salad and you are set!

Side note: the orange tomatoes I used in my salad are called Zima tomatoes. They have a genuine tomato flavor with a nice and subtle sweetness. Perfect for salads or a colorful veggie tray with dip.