no baloney

There is something sublime about mortadella, the Italian cold cut made from heat-cured pork often studded with pistachios. I’ve heard it’s a staple in Bologna but in that pass of a name ends the comparison. If you have never had mortadella I invite you to venture into an Italian deli or high-end butcher and have them slice you a quarter pound paper-thin. If the butcher is a true Italian he will most likely give you a slice on the spot to savor while he slices away.

Here’s an impressive antipasto plate that comes together in mere minutes. It’s the perfect tray to greet guests especially if one of them has offered to bring an hors d'oeuvre, it will surely satisfy while you await their arrival.

Remember with minimal ingredients quality counts. Here’s the line up.

The best olives are castelvetrano, these bright green gems melt in your mouth like butter. You’ll find them in the olive bar at high-end grocery stores.

Simply drain and place them in a small bowl. Make sure to have another dish for the pits.

Nothing tops manchego cheese, a hard sheep’s milk cheese from Spain. Remove the rind and cut into thin triangles.

Marcona almonds roasted in olive oil and rosemary are heavenly.

Trader Joe’s has them ready roasted and ready to go.

And of course the mortadella.

Roll up the paper thin slices, then cut in half.

Place the olives and almonds on a large platter. Fan out the manchego on one side and the mortadella on the other.

This Italian quickie is the perfect way to welcome your company.