Ratatouille Bruschetta
Ratatouille Bruschetta

This Ratatouille Bruschetta is a very Mediterranean hybrid consisting of Italian Bruschetta topped with the famed Ratatouille of Provence in Southern France. It makes for a terrific and delicious appetizer or Antipasto selection and is dead easy to put together.

The Ratatouille I have used here uses my own Homemade Ratatouille Recipe. You can certainly follow this, or modify it to suit your own tastes, but, for last minute needs you can easily use a purchased product and save yourself a bit of work.

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Marinated Sweet Peppers
Marinated Sweet Peppers

The Italian antipasto dish of Roasted Red Peppers is a perennial favorite, but the preparing them can be a bit time-consuming, especially the fiddly task of peeling the skins after roasting.

Today’s dish of Marinated Sweet Peppers is a bit simpler, with three different sorts of bell pepper being flash-fried at high temperature to yield a similar smoky sweetness, and then marinated, with the skins still remaining, in a garlic and herb infused oil. The result is an appetizer style of dish that is terrific served with nothing more than crusty bread.

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