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Ingredients

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Choose from these antipasto options:
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Sliced Meats
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Prosciutto, sopressatta salami, capicolla
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Cheeses
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Bocconcini, Provolone, Pepper Goat Cheese
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Vegetables
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Olives, marinated artichoke hearts, roasted red peppers, marinated mushrooms, vine ripened tomatoes
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Bread and Crackers
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Cracker Assortment, crusty Italian bread or focaccia
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Dippers and Spreads
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Roasted Garlic Bruschetta Topping
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Flame Roasted Red Pepper Tapenade
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First Cold Pressed Extra Virgin 100% Olive Oil
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Aged Balsamic Vinegar of Modena
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Pesto
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Method

Step 1
Rustic Bruschetta
Step 2
Toast bread slices and top with Roasted Garlic Bruschetta Topping and Goat's Milk Cheese Crumbles; broil for a few minutes in the oven
Step 3
Tomatoes with Balsamic Vinegar and Olive Oil
Step 4
Drizzle 5 or 6 sliced tomatoes with 2 tbsp (30 mL) each Aged Balsamic Vinegar of Modena, First Cold Pressed Extra Virgin 100% Olive Oil, and salt and pepper
Step 5
Pesto-Marinated Bocconcini
Step 6
Marinate 200 g bocconcini cheese with 2 tbsp (30 mL) fresh Pesto Sauce and 1 tbsp (15 mL) First Cold Pressed Extra Virgin 100% Olive Oil