Sometimes a simple antipasto is all you need. Salute 🍷

Quick appetizers are ideal when you have little time available, but you do not want to give up an appetizer to start a lunch or dinner. The Coronavirus has upset our lives in every area, family social work and with all these regulations that Prime Minister Trudeau has dictated or at least tried to set rules of behavior often badly digested by Canadians. I certainly do not want to start a political discourse I simply can not see my life out of the context that I live every day!

Returning to the kitchen I have combined a recipe to prepare quick and easy appetizer that can be prepared quite quickly and that will surely make a good impression on the table of the Easter holidays and for every event that we are interested in celebrating with the family! Appetizers are an integral part of a menu and it is the course that I absolutely prefer on the blog of recipes of appetizer ideas there are so many, many recipes of quick appetizers easy without cooking and other recipes of easy appetizers without the use of the oven.

Platter of mixed appetizers... or small ideas to bloom waiting for the main course, very simple and quick preparations (apart from the peppers that require 15 minutes of cooking about the other appetizers are very hasty) to be served on the table even during the spring that in a single day has already arrived at beautiful tough temperatures! 

What to invent for Easter appetizers? When you start thinking about the menu of that day, it is normal to dwell on the very first course, on the food that officially kicks off the Easter lunch. 

Ingredients

Toasted bread to taste

Tomatoes to taste

Artichokes to taste

Salami to taste

Provolone cheese to taste

Garlic  to taste

Basil  to taste

Extra virgin olive oil  to taste

salt and pepper  to taste

Preparation

The preparation is extremely simple and fast. Meanwhile, add the other vegetables all together and, if you deem it necessary, further chop the products in oil. Raw meat and artichokes in oil. For lovers of the genre, this combination will be very successful indeed. Being an Easter appetizer poor in ingredients, it is essential to focus on their quality. The salami slice that lends itself to being eaten raw, goes perfectly with artichokes in olive oil. Their sweet taste will enhance the freshness of the meat, especially because they are artichokes processed naturally and only after careful selection. 

If you want to play rebound, between the platter of cold cuts and that of cheeses, here are the ideal combinations: very fine ground salami with a sweet and delicate flavor, is excellent with Parmigiano Reggiano. The cup requires a fresh, lightly smoked cheese, such as provolone. The raw prosciutto goes well with Robiola if sweet, or with provolone or melted cheese. Bresaola is excellent with buffalo mozzarella and goat cheese. Mortadella goes well with a fatty and medium-aromatic cheese, such as a semi-aged pecorino, or with mozzarella. The cooked prosciutto instead goes with a slightly spicy blue cheese, or with Asiago, Fontina cheese, robiola and ricotta cheese. With bacon and lard, finally, no delay: gorgonzola.