3 Zomerse Antipasti met Premium Olijfolie en Balsamico

3 Summer Antipasti with Premium Olive Oil and Balsamic Vinegar

Elegant Mediterranean Appetizers That Bring Summer to Your Plate

Introduction: The Art of Summer Antipasti

Antipasti – literally “before the meal” – are the perfect start to any Mediterranean meal. In summer, when the days are long and the flavors need to be fresh, these elegant appetizers are the perfect way to welcome guests and prepare the taste buds for what’s to come. With premium olive oil and artisanal balsamic vinegar, transform simple ingredients into culinary works of art that capture the essence of the Mediterranean summer.

The secrets of perfect antipasti lie in the quality of the ingredients, the harmony of flavors and the visual presentation. By using premium olive oils such as LeFerre Multivarietale and different qualities of La Vecchia balsamico, you will not only create delicious dishes, but also a sensory experience that will surprise your guests.

Antipasto #1: Caprese Moderne with Three Tomatoes

Ingredients (4 persons):

Preparation:

Step 1: Prep Tomatoes Cut the beef tomatoes into different thicknesses - from 1cm to 1.5cm for variety. Halve the cherry tomatoes and leave the datterino whole. Place them on kitchen paper with a little sea salt for 15 minutes to extract excess moisture.

Step 2: Presentation Arrange tomatoes in an overlapping pattern on a large platter. Alternate colors and shapes for an artistic presentation. Scatter pieces of burrata between tomatoes.

Step 3: Finishing Drizzle LeFerre Multivarietale olive oil liberally over the whole - its medium intensity (5/10) perfectly complements the delicate tomatoes without being overpowering. Add La Vecchia Violet Label (1.27 specific gravity) very sparingly - its medium density is perfect for this delicate dish.

Step 4: Garnish Sprinkle fresh basil leaves, fleur de sel and freshly ground pepper over the dish.

Why This Combination Works:

The LeFerre olive oil with its floral character and hints of artichoke harmonizes perfectly with the sweet tomatoes. The Violet Label balsamic with its delicate fruity notes of peach and apple enhances the natural sweetness without disturbing the delicate balance.

Antipasto #2: Roasted Vegetable Medley with Balsamic Glaze

Ingredients (4-6 persons):

Preparation:

Step 1: Prepare Vegetables Cut courgettes and aubergine into 1cm thick slices. Peppers into 3cm strips. Leave cherry tomatoes on the branch. Pat aubergine dry and salt lightly.

Step 2: Marinating Mix vegetables (except tomatoes) with Guglielmi Puglia olive oil , crushed garlic, fresh herbs and coarse sea salt. Marinate for 30 minutes.

Step 3: Roasting Preheat oven to 220°C. Roast vegetables for 25-30 minutes, turning halfway. Add tomatoes for last 15 minutes.

Step 4: Balsamic Glaze Reduce 100ml La Vecchia Red Label (1.22 specific gravity) in a saucepan by half. The low specific gravity makes this perfect for reduction - you'll end up with a glossy, flavoursome glaze.

Step 5: Finishing Arrange vegetables on a board, drizzle warm balsamic glaze over them and finish with extra olive oil.

Pro Tip:

The Red Label with its cherry and chestnut wood notes perfectly complements the roasted flavours, while the natural acids balance the caramelised sweetness.

Antipasto #3: Artisanal Antipasto Platter with Cheese & Charcuterie

Ingredients (serves 6-8):

Cheeses:

  • 200g aged Parmigiano Reggiano (24 months)
  • 150g Pecorino Romano
  • 200g soft goat cheese

Meat products:

  • 100g Prosciutto di Parma
  • 100g Salami Toscano
  • 100g Bresaola

Accompaniments:

Preparation:

Step 1: Prepare Cheese Remove cheeses from refrigerator 1 hour before serving. Cut hard cheeses into different shapes - wedges, cubes, slices for variety.

Step 2: Arrangement Use a large wooden board or marble top. Start with the largest elements (cheeses) and add to the meats in elegant folds.

Step 3: Premium Finishing This is where the La Vecchia Gold Label (density 1.30) comes into its own. Its higher density and unique juniper wood character makes it perfect for drizzling on matured cheeses.

Step 4: Final Touches Add fresh and dried fruits. Create small bowls with ECO-DAY olive oil for the bread, and place small spoons by the Gold Label balsamic .

Flavor combinations:

  • Parmigiano + Gold Label : The tannic finish contrasts beautifully with the nutty cheese
  • Goat cheese + ECO-DAY olive oil + honey : The floral olive oil binds the creamy cheese with the sweet honey
  • Bresaola + Violet Label : The delicate balsamic enhances the subtle meat flavours

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