Branch out from the typical appetizer fare and try a delicious vegetarian antipasto. Guests can mix and match their favourite flavours, so everybody wins.
Appetizers can be one of the most fun aspects of a party, but sometimes it can be hard to find meatless appetizers that are - well - appetizing. Dips like guacamole discolour quickly, and is there anything fancier than chips and dip?
Unfortunately, recent trends have been toward seafood appetizers. Salmon masquerades in many forms, now including spreads and slices; other dips often include meat like bacon or cold cut platters. What is a non-meat-eater to do?
How about a vegetarian or vegan antipasto? Antipasto is perfect social food that allows people to take more of what they like – and none of what they don't. This course will take you from wine tastings to Superbowl parties without feeling out of place. For presentation, a tiered or rotating tray is perfect so people can check out the “merchandise” before deciding.
Meatless antipasto is more of an idea than a recipe per se, as recipes tend to have set amounts. But who ever complains that they don't have to measure? The beauty of this first course is that it can be tailored to meet the needs of you and your guests.
Vegetarian Antipasto
Remember, most (if not all) of these ingredients are optional; choose the ones that suit your purpose and your guests. If you aren't using marinaded vegetables, drizzle yours with olive oil, salt and pepper or a small amount of high-quality Italian salad dressing. Everything should be cut into relatively similar bite-sized pieces for ease of ingestion, unless otherwise specified.
Vegetables:
- marinated artichoke hearts
- oil-packed sundried tomatoes (drained)
- roasted red pepper strips (drained)
- plump whole Kalamata olives
- pickled onion OR fresh sliced red onion
- pickled pepperoncini peppers
- roasted garlic
Crudités
- fresh tomato wedges or cherry tomatoes
- fresh green beans or sugar snap peas
- cucumber slices
- cauliflower florets
Cheeses:
- provolone
- sharp cheddar
- feta
- gouda
- mozzarella
- feta-stuffed jalapeno peppers
“Meats”
Use if available. All should be cooked excepting the paté.
- soy salami
- vegetarian paté
- flavoured seitan (try the "pepperoni")
- marinated tofu (either homemade or purchased)
Breads and Starches
Use these to mop up marinade from the veggies, or pile high with toppings.
- French baguette slices
- assorted crackers; plain is best such as water crackers or saltines
- crostini or melba toast
Don't forget the napkins – a mess is a sure sign of enjoyment!
