Italian raw vegitable antipasto

Italian Raw Vegetable Antipasto:

Antipasti Vegetable-Based::

Bruschetta

You will need 4 six-inch wide slices of Tuscan bread. Toast them, over the coals if possible (though a toaster will work fine if need be) gently rub them with a cut clove of garlic (you don’t want to overwhelm the oil), then drizzle them with good olive oil. Season with salt and pepper to taste, cut the slices in half, and serve. Serves 4.

There are lots of variations to bruschetta.

• One of the tastiest:
  After rubbing the slices with the garlic, rub them with a very ripe cut tomato as well (or spread a thin layer of chopped tomatoes seasoned with basil, salt & pepper over the slices). Then sprinkle with olive oil and season. In addition to being a fine appetizer, this is a traditional merenda, or afternoon snack.
• And another:
  Boil cannellini (white) beans, use a slotted spoon to spoon them over the toasted bread, season the bruschetta with olive oil, salt, and pepper, and serve. In my experience, people ask for seconds and thirds of this variation.

Finally, don't forget, if you are having a barbacue, that bruschetta is an excellent way to begin.

Pinzimonio

Prepare a big bowl of fresh tasty vegetables, cut into strips or pieces (whatever you prefer that doesn't sag, e.g. peppers, cauliflower, artichokes, celery, carrots, etc).

Set cruets of olive oil and vinegar on the table, along with salt & pepper. Give your diners small bowls in which to mix up a sauce with the olive oil and vinegar, seasoning to taste. They then dip their veggies in their sauce and eat.

You could also have other elements handy (mustard, whatnot) for those who want to make richer dipping sauces.

A wine? White, perhaps a Trebbiano Toscano, or a Vernaccia di San Gimignano.