Antipasto, antipasti, anticipation!

Tuscan Antipasto Salad
(also available online here)


  • 8 oz. Giardinera (Mixed preserved vegetables, drained)
  • 1 lg. can black pitted olives (drained)
  • 1 2 oz. jar Pimento's (drained)
  • 1 2 oz. jar chopped stuffed pimento olives
  • 1 8 oz. jar of cocktail onions (drained)
  • 2 6 oz. jar marinated artichoke hearts in oil
  • 1 jar mushrooms in oil
  • 1 4 oz. can of sliced mushrooms (drained)
  • 1 tablespoon of red wine vinegar or more for taste
  • 2 sm. cans of tomato sauce
  • 3 cans tuna packed in water (drained)

Cooking Instructions:

Mix together. Seal tightly and refrigerate. Stir occasionally. (It is best made ahead several hours or the night before.)

Serve over bed of butter lettuce.

Traditional Antipasti Platter
(also available online here)


Cold Cuts (charcuterie) - sliced thin:

  • 1/4 lb. Imported prosciutto (San Danielle is the best)
  • 1/4 lb. Mild salami (Columbus)
  • 1/4 lb. Imported mortadella with pistachio nuts
  • 1/4 lb. Mild coppa

Marinated Vegetables:

  • Jar of Marinated artichoke hearts
  • Jar Roasted red peppers
  • Jar of pepperoncini
  • Jar of marinated mushrooms


  • Bocconcini
  • Chunks of Parmesano Reggiano cheese
  • Asiago, Provolone, and / or Italian Fontina cheese, cut in thin stripes


  • Grissini breadsticks (I usually roll my prosciutto around them)
  • Focaccia, ciabatta or herb slab (variety of artisan breads)


  • Combination of gourmet olives (Kalamata, Nicoise, and Colossole)


  • Deviled eggs
  • Grilled vegetables (zucchini, eggplant, peppers)
  • Figs (if in season)
  • Melon (if in season, can wrap the prosciutto around it).

Cooking Instructions:

This plate can be prepared a couple of hours in advance, covered and chilled. Bring it back to room temperature 10-15 minutes before serving.

Note: To capture the essence of the Italian culture, use only authentic products to bring your table that much closer to Italy.

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