Antipasto Cups

Courtesy of Fina Scroppo, author of "The Healthy Italian"


1 cup mixed olives (try Gigi Three Olive Mix or Calabrese Cracked Olives)
2 cups Gigi marinated or grilled artichokes hearts
1½ cups pickled mushrooms
8 slices Gigi Grilled Eggplant Slices
8 slices grilled zucchini
8 slices deli roasted turkey or prosciutto cotto
6 oz provolone cheese, cut into cubes or bocconcini balls
16 cherry tomatoes
8 edible flowers


Divide ingredients evenly among 8 tumbler glasses, filling in the gaps to create a pretty presentation. Garnish with edible flowers. Store in refrigerator until ready to serve.

VARIATION: Change up these cups with pickled borlotti or lupini beans, sundried tomatoes and add figs. You could also add nuts or dried fruit for more interest.

Makes 8 antipasto cups