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Impromptu Platter Nibbles At Munchies

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The Tampa Tribune

Published: December 19, 2007

It's the time to shop 'til you drop, decorate like Martha and effortlessly entertain your in-laws with a knockout holiday "do," perfect nails and festive, sparkling attire. A nervous breakdown is tempting, but who has time?

Whether your guests are invited or inexplicably arrive as you decompress in a dark closet, a well-stocked fridge and pantry featuring assorted gourmet cheeses, Italian meats and plenty of decent wine will ensure at least a modicum of sanity.

But before you reach for those tired crackers and last season's platter, consider this: a full-figured mound of chunky fresh mozzarella, pepperoni, veggies and fresh-torn basil fashionably draped in a zingy tomato vinaigrette. This snack-licious medley appeals to your sense of style and your lack of energy, too.

CALL ME SOPHIA FRESH MOZZARELLA AND PEPPERONI BRUSCHETTA

For the vinaigrette:

1 teaspoon garlic powder
1 teaspoon dried oregano

1/2 teaspoon dried basil

Coarse salt and cracked black pepper, to taste

1 tablespoon tomato paste
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice

1/4 cup extra-virgin olive oil

For the medley:

8 ounces fresh mozzarella

8 ounces pepperoni, casings removed

1 cup sliced cremini mushrooms
1 red bell pepper, chopped

1/2 red onion, finely chopped

4 plum tomatoes, seeded and chopped

12 fresh basil leaves, torn into small pieces

1 large baguette

Extra-virgin olive oil

Combine all vinaigrette ingredients except olive oil in a small bowl, and stir well with a whisk. Slowly add the olive oil, whisking until thoroughly mixed.

Dice the mozzarella and pepperoni into 1/2-inch chunks.

In a large bowl, combine with mushrooms, bell pepper, onion, tomatoes and basil. Drizzle with vinaigrette.

Heap onto a platter, and surround with sliced or torn bread. Drizzle with a little extra-virgin olive oil.

Serves 10.

Note: If preparing ahead, add the basil just before serving so it won't wilt and darken.

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