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Antipasti (Hors D'Oeuvres)
(More antipasti recipes)

Pan Tomate and Pane Carasau
Ingredients (Serves 2)
4 slices Whole wheat bread
• Chunks of pane carasau
• Fresh tomato
• Few leaves of Italian parsley
• Extra virgin olive oil (EVOO)
• Sea salt or Spike Original Magic to taste
Preparation
• Slice loaf of whole wheat bread and toast lightly. Do not use pre sliced bread, as it is too soft.
• Lay toasted bread on serving plate and rub each slice with tomato.
• Add chunks of pane carasau to taste.
• Sprinkle sea salt or Spike Original Magic and drizzle with EVOO to taste.
• Add parsley torn by hand and serve with hors d'oeuvres.
Bruschetta and Pane Carasau
Comments
• You may rub toasted bread with garlic lightly before rubbing it with tomato. It adds a nice tang to it, but be careful not to overdue it.
Wine and Beverage Pairing
• Prosecco di Valdobbiadene from Veneto, or frothy Rosato Italiano IGT from Emilia Romagna.


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    2. Pan Tomate – November 6, 2010
    3. Pepper and Avocado Vegan Antipasto – November 6, 2010
    4. Brigit's Caprese with Olives and Cucumber – October 20, 2010
    5. Figs Wrapped in Prosciutto di Parma – October 6, 2010
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    8. Marinated Red Peppers Filled with Brie – September 24, 2010
    9. Avocado and Vegetable Antipasto – September 18, 2010
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    12. Brigit's Caprese – August 28, 2010
    13. Asparagus and Green Beans in EVOO and Balsamic Vinegar – August 19, 2010
    14. Half Avocado with Mint Marinated Beans – August 18, 2010
    15. Brigit's Avocado and Cold Stewed Vegetable Antipasto – August 16, 2010
    16. Marinated Beans on Crackers – August 15, 2010
    17. Puréed Beans on Crackers – August 12, 2010
    18. Mozzarella, Fig and Vegetable Antipasto – July 29, 2010
    19. Cold Vegan Antipasto – July 22, 2010
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    November 6, 2010
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