Food, Fun and Fabulous 110
Limoncello is traditionally used as a digestive after a meal. I've
paired it with bubbly prosecco, added raspberries, and used
it as an aperitif at the beginning of an evening. Adding fresh
raspberries and mint makes it a perfect summer cocktail. It
is just as delicious with just the prosecco and limoncello year-
round. Be sure to add the prosecco just before serving.
Easy to do and colorful, too! Any combination of savory
salamis or cheeses works well for this hors d'oeuvre. You can
alternate with roasted red pepper pieces and marinated
artichoke hearts.
Antipasta Skewers
yield: 20
20 artichoke hearts, quartered
20 Kalamata olives, pitted
20 roasted red pepper slices
1 pound fresh mozzarella, cut into ¾-inch cubes
20 grape tomatoes
½ cup basil pesto (page 46)
20 bamboo skewers
Keep each item in a separate container, add a
couple of spoonfuls of pesto to each container,
and toss to coat completely. On a skewer, place
one piece each of artichoke, olive, mozzarella, and
tomato. Repeat on remaining skewers. Refrigerate
until ready to serve.
Prosecco
with Limoncello
yield: 2 cocktails
10 fresh raspberries
2 sprigs fresh mint
4 ounces cold prosecco
2 ounces limoncello liqueur, cold
Chill glasses. Add 5 raspberries in each glass. Gently
smash mint leaves and add to glasses, followed by
limoncello and then prosecco.
