Bocconcini
Cured black olives
Prosciutto
Bread sticks or cantaloupe (optional).

Marinated eggplant, mushrooms and red peppers (optional)

Oregano
Olive oil for sprinkling

Wrap slices of prosciutto around bread sticks or pieces of cantaloupe.

Season the bocconcini with olive oil and oregano.

Add cured olives.

Antipasti dishes are now very popular in Italy and in North America. Prior to World War II no one in their right mind (except the very rich) would serve such a dish -- too expensive! Perhaps for weddings people might make the exception, but not for Christmas and Easter.

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