SALMON ANTIPASTO

1/2 fresh tomatoes, wedged

1/3 cucumbers, wedged

1/4 bell pepper, wedged

several, red onion, rings

mixed olives of Kalamata & Manzanilla

chunk feta cheese, sliced in sticks

small wedge of brie cheese

small wedge of gouda or cashcaval

several slices of smoked salmon

salt & pepper to taste

Arrange all ingredients on a plate.  Drizzle with good Balsamic Vinegar (like Olivier 25-year Barrel-Aged from Williams-Sonoma,  a splurge,  but the best Balsamic I’ve ever had) and Olive Oil.  Serve with toasted pita bread, bagel rounds,or ciabatta bread.  Serves 1

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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