CIABATTA POMODORI and CIABATTA OLIVE
Very important for a successful Italian antipasti buffet is good, fresh bread. Get it at a good bakery or bake it yourself. I have a great bakery nearby so there I always buy pomodori ciabatta and olive ciabatta. They sell it by weight, it allows you to see for yourself how much you need. Cut into cubes and serve with an olive oil dip with sea salt.

TOMATO MOZZARELLA SKEWERS – 20 mini tomatoes – 20 mozzarella piccolo – 20 basil leaves – 20 sticks – about 20 basil leaves, dash of extra virgin olive oil, garlic clove and a mortar for the fresh pesto. Cut the tomatoes in half and poke one half with the back first on a skewer, over half a basil leaf, a mozzarella piccolo, another half basil leaf and finally another half tomato with the flat side first. Repeat this as much as you need. Finally, create a fresh pesto by pouring a little olive oil into the mortar and rub a clove of garlic through it using a fork. Keep adding basil leaves and rub with the mortar around until all the leaves are jacked to a paste.

PARMAHAM ROLLS – per person 1 slice of Parma ham – 2 tsp sour cream – 1 teaspoon pesto – 3 rocket leaves lettuce. These are the supplies per roll, you can decide how much you want to make. Mix the crème fraîche with the pesto, spread on a slice Parma ham and put on top three leaves arugula. Then roll up and place in a bowl.

APRICOT WITH RICOTTA AND ALMONDS (for 24 pieces): -12 ripe apricots – 24–peeled almonds 200-250 g fresh ricotta or fresh cream cheese – pinch of cinnamon – 30-40 gr caster sugar. Cut the apricots in half and remove seeds. Chop 12 almonds coarsely. Beat the ricotta loose with the cinnamon and sugar and stir in the chopped almonds. Fill  the half apricots with this mixture and garnish with almonds.

SUN-DRIED TOMATOES
I prefer to do this yourself. You can choose the best for medium vine tomatoes. It can also be cherry tomatoes. – About 20 cherry tomatoes – 3 cloves garlic – olive oil 4/5 spoons – 3 spoons dried oregano. Cut the tomatoes into quarters (halves with cherry tomatoes), put a piece of aluminum foil on a baking sheet and brush it with a lot of olive oil. Cut the garlic cloves through, puncture on a fork and lubricate the oil, then let it lie. Divide the tomato pieces on the baking sheet, pour olive oil over it and finally put the oregano on top. Put at least 2 hours in the oven at 150 degrees.

OLIVE FRITTE – 2 tablespoons grated Parmesan cheese – 16 large pitted olives 60 grams flour, 40 grams breadcrumbs oil nutmeg, salt and pepper – 60 ounces of chicken breast (or leftover of any other kind of meat) – 50 grams bacon–quarter liter of dry white wine 1 slice fresh white bread without crust – 1 egg and 1 egg yolk. Cut the meat into very small pieces. Fry the bacon until golden brown and add the meat, salt and pepper. Extinguish it with wine and let simmer for an hour. Chop the roasted meat very finely. Soak the bread in wine and squeeze it out. Mix the bread with the egg yolk, Parmesan cheese and nutmeg and knead the meat. Fill the olives with this mixture. Beat the egg with salt loose and role the olives through it, then roll them in the flour and breadcrumbs and deep fry in hot oil.

ADDITIONS
Buy from a good (Turkish) greengrocer fresh marinated olives. I always go for a big green garlic / herb marinade. Furthermore I buy sweet peppadews with it. Artichoke and anchovy also always do well at a antipasti, they are in a jar ready for sale.