The farmer’s markets in Los Angeles are finally filling up with summer vegetables. Summer squash of all shapes and colors, Italian and Japanese eggplant, bell peppers of all colors. I’m still waiting for really good tomatoes but all in good time. And fresh summer vegetables are the perfect ingredient for antipasti platters served with fresh sliced bread.

Here’s two recipes to make a great summer appetizer plate. You can also serve this with sliced Italian meats like Prosciutto di Parma, Mortadella and Capicola.

Continue reading Celebrating summer vegetables – Emilia-Romagna style!! at Our Italian Table.