Antipasto Platter

Lots of textures and flavours in this starter. One of you can arrange the proscuitto, bocconcini and strips of roasted red peppers while the other prepares and dresses the arugula. You can buy roasted red peppers at the market if you don’t feel like roasting them yourself. Dave Lieberman offers this recipe in Young & Hungry: More Than 100 Recipes for Cooking Fresh & Affordable Food.


6 to 8 slices of prosciutto, thinly sliced
1 roasted red pepper, cut into thin strips
Marinated Bocconcini (recipe follows)
Arugula dressed with balsamic vinagrette (recipe follows)

Arrange on a large platter. Serves 2.

Marinated Bocconcini
8 to 10 bite-sized pieces of Bocconcini
1 tbsp (15 mL) extra virgin olive oil
a pinch of salt
a small grinding of pepper
1 tsp (5 mL) of chopped fresh rosemary

Drain off liquid that bocconcini are packed in. In a small glass bowl, toss with olive oil, salt, pepper and rosemary. Cover and refrigerate for at least two hours, if possible.

Arugula dressed with Balsamic Vinagrette
1 small bunch of Arugula
1 tbsp (15 mL) of extra virgin olive oil
a few pinches of salt
a few grinds of pepper
2 tbsp (30 mL) of balsamic vinegar

Wash, dry and tear up the arugula. In a medium sized bowl, toss with olive oil, a few pinches of salt, a few grinds of pepper, and balsamic vinegar.

Rosemary Roasted Hazelnuts

I constantly roast these nuts during the holidays; for parties, homemade gifts or staying home and noshing. They make our house smell incredible and have become integral part of the holiday season for me. They’re great just out of the oven or at room temperature.

2 cups hazelnuts, with skin on
2 tbsp fresh rosemary leaves
2 tsp coarse salt
1 tbsp vegetable oil

Preheat the oven to 350F. Place the hazelnuts in a bowl and toss with the rosemary, salt and vegetable oil. Spread the nuts in a single layer on a baking sheet and roast for 10-15 minutes, stirring occasionally, until they are roasted through.

Goat Cheese and Dried Cranberry Spread

The sweetness of the cranberries mixes with the tartness of the cheese….mmmm. My mother-in-law showed me this recipe a few years ago at Christmas, and it’s been a holiday tradition ever since. Tends to disappear quickly.

Bring a log of goat cheese to room temperature. Place in a bowl, scatter in a handful or two of dried cranberries, mix with a fork until blended. Spoon into a ramekin. Serve with little toasts (I like Paris Toasts) or table water crackers.