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1
In a small, heaven saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
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2
Remove from the heat and let cool to room temperature, about 2 hours.
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3
Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid.
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4
Refrigerate up to 1 month.
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5
When I want to have some friends over and keep it simple and have the freedom to sit back and relax, I like to put together an antipasti platter.
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6
I start with my favorite platters (oval in shape) and arrange some Italian deli meats such as salami, prosciutto, mortadella, and bresaola.
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7
Then I add some of my favorite cheeses, such as a wedge of asiago cheese, sliced provolone cheese, sliced fontina cheese, bocconcini (bite-size mozzarella), and even an herbed goat cheese.
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8
On another platter I arrange some fresh-cut vegetables, such as carrot sticks, celery sticks, assorted bell peppers, sliced fresh fennel, and some cherry tomatoes with Pinzimonio sauce (opposite).
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9
In small separate serving bowls, I like to set out Marinated Olives (page 33), Sweet and Spicy Roasted Almonds (opposite), and Roasted Bell Pepper Salad (page 52).
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10
And to finish it off I place some fresh focaccia (you could use your favorite bread) in a basket.
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11
This way, my guests can compose their own assortment of antipasti on their plates.
