Antipasti Recipe
$7.50 per selection Accompanied with Pickled Vegetable, Crostini, Chutney
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Ingredients
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Pickled Vegetables
Crostini
Chutney
Method
Pickled Vegetables
- 1
Prepare the Pickled Vegetables
In a saucepan, combine white vinegar, water, sugar, salt, and black peppercorns. Bring to a boil and stir until sugar and salt dissolve. Remove from heat and add sliced carrots, cucumbers, and red onion. Allow to cool, then refrigerate for at least 2 hours before serving.
Crostini
- 2
Prepare the Crostini
Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch slices. Arrange on a baking sheet, brush with olive oil, and sprinkle with minced garlic and salt. Bake for 5-7 minutes or until golden brown.
Chutney
- 3
Make the Chutney
In a saucepan over medium heat, combine mango, onion, brown sugar, ginger, and cinnamon. Cook until the mixture thickens and becomes syrupy, about 15-20 minutes. Add red chili flakes to taste. Let cool before serving.
