Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Mozzarella Balls

For gift giving, put into a pretty jar. For an appetizer, pile on a large platter. For a salad, cut up the ingredients a bit smaller and place on top of mixed greens. Go to taste on the herbs and spices. Use your favorite veggies and cheeses, as well. A little more or less of any ingredient is OK. Serve with French bread or water crackers.

Mozzarella Balls: a dozen or so mini balls
8 ozs or so cheddar cheese cubes or cheese of your choice
1 bell pepper, chunked up
4 oz small whole mushrooms, or large ones sliced
1 jar marinated artichoke hearts
Handful of shredded or sliced carrots
1 cup or so olives
2 celery ribs, sliced into 1/2" pieces
1 cup diced or sliced Prosciutto, pepperoni sticks, salami, etc.
1 teaspoon or so dry onion flakes or 2 tablespoons chopped onion

Italian seasoning to taste, start with 1 tablespoon
1 teaspoon powdered garlic or up to 1 tablespoon fresh chopped
1/4 to 1/2 teaspoon red pepper flakes (opt but good)
Several splashes of red wine vinegar

Olive oil to cover
Mix everything but oil together well. Add just enough oil to cover ingredients. Mix well and taste. Adjust seasonings. Make up the gift and give within a day, and note on the gift tag that the antipasto should be kept in the refrigerator for up to a week.

More recipes, etc. on Rita's web site: www.abouteating.com  

Natorp Home ... Rita's Recipe Index ... Ron Wilson