I had to put out an hors d’oeuvre table the other night and here are the antipasti dishes I came up with.
Sliced fresh mozzarella marinated in olive oil and chopped fresh basil. Done at the last minute.
Fresh basil chopped with olive oil, s&p. ( if you have pesto use that but I like just the basil myself and you need to do it at the last minute or it will turn black.)
Roasted red peppers: you can either roast them yourself or buy them in jars to make life easy. I always have a few jars in the house.
To roast peppers: rub with olive oil and either do them on the grill outside or in the oven at 400. Turn until all sides are charred. Place in a brown paper bag until cooled. Peel and slice. Save the liquid to drizzle over the peppers or the mozzarella.
Tapenade. You can buy this in jars to have on hand. I made some myself the other day and it was very simple. Pitted black olives in oil, a T. of capers, chopped garlic and more oil to puree. All to taste.
Chunks of parmesan
Grilled Bread. I had Semolina and Sourdough, both sliced, in the house. I brushed them with olive oil and grilled each slice outside until there were char marks. We then sliced them into rectangles.
Lots of wine, of course.