Antipasti "Before the Meal"

We invited some dear friends over for Sunday dinner.

With our gorgeous Indian Summer weather we thought it would be lovely to serve antipasti  outdoors in our tented pavillion.

Antipasti, the foods offered before the meal itself begins, are a colorful, delicious way to set the stage for the coming feast and to invite friends and family to the table.

In Italian tradition, antipasti are selected for color, flavor, texture and how well they complement both each other and the meal to come.

We headed out early to the Temescal Farmers Market where we gathered the most gorgeous veggies we could find.

Red and yellow peppers, celery, carrots, radishes, fennel and cherry tomatoes and squash blossoms for garnish.

We prepared a bowl of Pinzimonio, which is simply olive oil and salt and pepper to serve as a dipping sauce with the vegetables.

We picked up a selection of cured meats at Genoa Delicatessen and arranged them on a slate platter.

And rounded it off with freshly baked foccacia bread from Feel Good Bakery, breadsticks, chunks of parmesan cheese, olives and artichoke hearts.

I must say it was a great way to kick off the evening!

There are so many ways to serve antipasti.
We took our cue from the lovely Giada here.

I think we will be serving variations of antipasti rather than the standard "Sunday football fare" from now on!