ANTIPASTO RELISH FOR CRACKERS
Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy to make and can be made up ahead of time!
Makes 2-1/2 cups
1 c. froz. corn, rinsed under cold water to thaw, drained
3/4 c. diced sweet pickled peppers, 3/16 inch cubes
24 Kalamata olives; remove pits and dice meats fairly finely
1/4 c. thinly sliced scallion, 1/8 inch wide rings, green part only
3-4 dashes red cayenne pepper
3 T. extra virgin olive oil
1 T. Balsamic vinegar
1 lg. garlic clove, peeled and grated
salt to taste
low salt Ritz crackers
Combine corn, peppers, olives, scallion and red cayenne pepper in medium bowl. Toss.
In smaller bowl combine oil, vinegar and garlic. Stir briskly with fork till thickened, then salt to taste. Pour over antipasto; stir to thoroughly coat, then spoon into decorative serving dish. Place on large plate; surround with crackers and serve.
If desired, garnish plate with fresh curly parsley.
Notes: You may make this antipasto relish ahead, but do not refrigerate.
Locate sweet pickled peppers in many supermarkets and specialty markets. They’e red, and they have their skins on. Don’t use red roasted peppers, they won’t work here. There are several brands, each a little different. Sweet is what you want; sweet and spicy is even better.
Use only Kalamata (black Greek) olives; they’re what make the dish.
To eat: Let guests serve themselves by spooning a small amount of relish onto each cracker. You and your guests will love them.