Surprise, you have guests knocking at your door! Hosting unexpected guests or when you haven’t had much time to plan is easy when you rely on quality pantry items.
Seggiano Antipasto
We always have on hand a delicious antipasto by Seggiano, made in Tuscany using fresh vegetables.
This classic Italian medley is made using the traditional method of pressing fresh vegetables into extra virgin olive oil. The process involves marinating the vegetables, grilling them over volcanic rock coals, before preserving them in quality extra virgin olive oil.
You will find grilled artichokes, onions, sweet peppers, and sun-dried tomatoes layered together with extra virgin olive oil, vinegar, salt, chilli, pepper, garlic, rosemary, and sage.
This antipasto is so versatile, you can use it in pasta dishes, on crusty bread, as a flavorful topping for flatbreads or an accompaniment for lamb or chicken dish. It’s also great simply served on a cheese and charcuterie board. These tender vegetables offer a subtle sweetness and savory depth.
Classic Bruschetta
For an afternoon or evening snack you make this easy bruschetta.
I toast slices of baguette in the oven until golden. While the bread is toasting, I prepare fresh garlic that I will rub over the warm bread and spoon out the vegetables and chop them, ready for topping the bread. Then I drizzle a little bit of the oil from the jar.
Voilà! If you wish, you can always add some cheese like a creamy Taleggio.
Last Minute Pasta Dish
What I like with the Seggiano antipasto, beside it’s amazing flavours, is how easy it makes my job as cook and hostess. You can customize your meal with what you have on hand.
Who doesn’t like pasta? You have penne or fusilli? You have some cheese, like feta, or a chèvre or mozzarella? That will do!
Cook your pasta, loosely chop the vegetables and grate the cheese. Once the pasta is cooked, stir the vegetables, cheese and extra oil from the jar into the warm pasta. Grind some fresh pepper and sprinkle a little salt. It is a gorgeous looking and tasting dish prepared in a snip!
There are so many ways to savour this antipasto — let your imagination guide you!
