Antipasto Treats / Marinated Cheese


1 cup olive oil
3 cloves garlic, sliced
12 black peppercorns
2 sprigs fresh rosemary
1/4 teaspoon salt
pinch of red pepper flakes
1 pound cheese, cubed (your choice)


Warm all ingredients in medium skillet, except cheese. Remove from heat and let cool to room temperature. Remove rosemary sprigs and pour over cheese of your choice. Serves 4-6

Marinated Vegetables


1 cup olive oil
1/2 cup rice vinegar
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, finely chopped
salt and pepper to taste


Combine all ingredients in jar with secure top. Shake until ingredients are blended. Pour over assorted fresh vegetables of your choice (no more than 1 1/2 to 2 pounds of combined weight) and marinate in refrigerator at least 4 hours and up to 3 days. If you use durable vegetables like broccoli, carrots, green beans, cauliflower, asparagus, etc., you must blanch the vegetables first. Things like zucchini, yellow squash, bell peppers, onions need not be blanched. Serves 4-6

Assorted Deli Meats

1/4 pound smoked turkey breast, thinly sliced
1/4 pound roast beef
1/4 pound pastrami
1/4 pound honey ham

Make sure all deli meats are thinly sliced. You can roll up the slices and arrange on tray. You can also drizzle meats lightly with basil vinaigrette if you desire. Serves 4-6

Bruschetta with Tomatoes and Dill

Slice one loaf of Italian bread into 1 inch thick pieces. Grill on broiler (if up and going) or saute in hot skillet with very small amount of garlic marinade used for marinated cheese. Mix 2 chopped tomatoes and 3 Tablespoons fresh chopped dill, season with salt and pepper and mound on top of the grilled/sauted Italian bread slices. Drizzle with a touch of olive oil and serve immediately. Serves 5-6