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

Avocado and Vegetable Antipasto
Preparation Time: 5 minutes
1/2 Avocado, sliced
1 Tbs. Okra 'n Eggplant Jambalaya
Few leaves Lettuce
2 Tomato wedges
1 Marinated sweet pepper (we find them in bulk at the local supermarket)
• Pane carasau
• Extra virgin olive oil and Spike Original Magic to taste
Preparation
• Fan out a few pieces of pane carasau on part of a plate, sprinkle with Spike Original Magic, and drizzle with EVOO, possibly flavored with rosemary.
• Add desired amount lettuce (or other mix of green leafed vegetable of choice), and complete the display with two wedges of tomato and one marinated sweet pepper.
• Sprinkle with Spike Original Magic, and drizzle with EVOO, possibly flavored with rosemary.
• Spoon the leftover Okra 'n Eggplant Jambalaya (or any other leftover vegetarian stew, such as Friggione, or Peperonelle) into the avocado pit.
• Sprinkle more Spike Original Magic and drizzle EVOO to taste (optional).
Sliced Avocado and Marinated Beans with Papadam
Comments
• It took me longer to write down ingredients and instruction than it takes to prepare it.
• Though it is a good way to use up leftovers, as an alternative the avocado hole can be filled with one's favorite pesto.
Wine and Beverage Pairing
• From young sparkling wines such as Prosecco, to crisp whites Vermentino di Toscana Bianco d'Elisa), and medium-bodied reds, such as the Chianti DOCG Guarniente, or the more structured Chianti Riserva Montalpruno, match this hors d'oeuvres. The perfect match depends upon the filling into the avocado dip. For the one described above I chose a bottle of Monica di Sardegna DOC by the Cantina Cooperativa Romangia.


  • Antipasti (Hors D'Oeuvres) Recipes
    1. Burrata – November 13, 2010
    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
    6. Grilled Stuffed Tomato – September 27, 2010
    7. Grilled Avocado with Pesto – September 25, 2010
    8. Marinated Red Peppers Filled with Brie – September 24, 2010
    9. Avocado and Vegetable Antipasto – September 18, 2010
    10. Sliced Avocado and Marinated Beans with Papad – September 18, 2010
    11. Sliced Avocado Wrapped in Serrano Ham – September 3, 2010
    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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    September 18, 2010
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