I make an antipasto tray for almost every get-together and party at our house. A platter full of an assortment of Italian meats, cheeses and veggies mix together in a colorful palette for the appetizer table. That's why Antipasti by Joyce Goldstein is a go-to book—it runs the gamut from meats and vegetables to eggs, grain and cheese. So many wonderful choices to put together to match seasonality or a specific occasion. The book has a tasty meat-filled omelet roll that doubles as a small plate for a tapas party. My spin on an omelet roll, below, adds a creamy cheese component.
Creamy Omelet Bites
CREAMY OMELET BITES
Serves 4
For the filling:
2 oz cream cheese
2 Tbsp each grated asiago and mozzarella
2 oz diced ham
2 Tbsp chopped grape tomatoes
2 tsp chopped fresh basil
1 to 2 tsp milk
For the eggs:
1 Tbsp olive oil
1 Tbsp butter
2 eggs
splash milk
salt & pepper
dash Italian seasoning
1. Make the filling: Fold in all filling ingredients in a small bowl, combining well. Set aside.
2. Make the omelets: Heat oil and butter in a 10-inch non-stick saute pan over medium-high heat. Mix together eggs, milk, salt & pepper and Italian seasoning. Add to pan and turn heat to low. Using a heat-proof spatula, gently swirl around the egg mixture in the pan until no longer runny. Cook for a couple of minutes then turn, cooking another couple of minutes on the opposite side. Turn out cooked omelet onto a paper towel and allow to cool, about 10 minutes.
3. When omelet is cool, spread filling on the top and roll into a log. Place in refrigerator about 30 minutes. When chilled, slice into rounds. Serve with warmed marinara sauce.