Dip into antipasti

By Peppertony Food
November 11, 2015
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Author Notes: To get the taste buds going, anti-pasta dishes combine many flavours, sweet, sharp, sour and tangy. Texture too from soft and crumbly cheeses, crisp crudités and oily olives. Add Pine Cone Syrup, maybe with a small touch of balsamic vinegar for a sweet dressing. Serve with a variety of Italian breads. Sometimes adding figs, young artichokes and a selection of salamis and hams, you may even skip the main course altogether. In fact with friends it’s the most social way to eat and any wine seems to go down well – luckily! Peppertony Food

Serves: 4

  • dashes Conifer Syrup
  • dashes Balsamic Vinegar
  • handfuls Crumble chesses
  • handfuls Crisp crudités
  • handfuls Oily olives

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