Cold Appetizers for a Crowd:
I usually grill some meat and slice it thin, roll it up,
and refrigerate way ahead. Some meats you can use are:
flank steak, pork loin, ham, and you can always buy and cut
smoked fish.
I use flavored olive oil for dipping, have several kinds of
mustard out, some small breads or fancy crackers, for open
face sandwiches. Oils and mustard are safe left out and
don't contain mayonnaise. Stuffed mushrooms with sun-dried
tomatoes and cheese.
Crostini
(is a wonderful addition) 1-1/2 lb ripe tomatoes 1 small
bunch of fresh basil 4 garlic cloves salt & pepper
1/4 cup extra-virgin olive oil 4 canned anchovy fillets 1
cup Greek or Italian-style olives 1 small loaf of Italian
peasant-style bread:
Topping: Blanche and peel skins off tomatoes; cut tomatoes
crosswise in half and squeeze out seeds; chop coarsely.
Save 8 sprigs of basil for garnish and chop coarsely. Peel
and finely chop garlic Combine tomatoes, garlic and bail in
a bowl. Add a little salt and pepper with the olive oil.
Stir to mix, cover and let stand at room temperature for
30-60 minutes. Meantime, gather anchovy fillets together
and chop them crosswise (or chop anchovies in food
processor - and olives too, careful not to overprocess
them). Stir the olives and anchovies into tomatoes. Taste
for seasoning and adjust.
Crostini: Heat oven to 400 degrees F. cut bread into eight
1/2-inch slices. Spread slices on baking sheet and toast
until lightly brown, turning once (5-10 minutes).
Spoon the tomato mixture on toasted bread, spreading
roughly. Garnish with a basil sprig.
Serving: arrange the crostini on a platter and serve warm or
at room temperature
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