Antipasti Buffet
Onions and garlic provide sulphides (secondary plant compounds), which not only contribute to the delicious taste of the bruschetta, but also effectively combat pathogens. The olives also refine the taste of the antipasti buffet, as they also supply healthy fatty acids that have an anti-inflammatory effect.
If you would like to extend the antipasti buffet with, for example, bacon and courgette rolls or a goat's cheese cream, then we have put together our favourite antipasti recipe for you here.
Ingredients
- For the cocktail
- 6 sprigs mint
- 400 grams pink Grapefruit juice
- 50 milliliters Campari
- Tonic water
- Ice cubes
- For Bruscetta
- 8 ripe Tomatoes
- 1 small onion
- 2 garlic cloves
- 2 sprigs Basil
- 1 Tbsp white balsamic vinegar
- 2 Tbsps olive oil
- 1 pinch salt
- toasted Ciabatta (sliced)
Preparation steps
Pour all ingredients for the cocktail, except the tonic water into a large pitcher, mix and refrigerate at least 2 hours. Then pour through a sieve into ice-filled highball glasses and top with tonic water. Serve with a straw.
For the bruschetta, rinse the tomatoes, cut into quarters, remove the seeds and dice small. Peel the onion and garlic, very finely chop and mix with the tomatoes. Rinse the basil, shake dry, chop the leaves coarsely, mix with tomatoes, vinegar and oil, and season to taste with a little salt and let stand for about 20 minutes. Serve on toasted ciabatta slices. Serve with salami and pickled green olives, if desired.