Stop off at your nearest authentic Italian deli and get a few lovely prepared bits. Mini Tupperware work well for packing it up.
6 pieces boccocini (small balls of mozzeralla)
small handful ripe cherry tomatoes, cut in half
2 large leaves fresh basil, torn into small pieces
extra virgin olive oil
freshly ground black pepper
small handful cured olives
2 or 3 grilled and marinated baby artichokes
3 ounces soppresata (or your favorite salami)
1. Combine the boccocini, tomatoes and basil in a bowl and drizzle with just enough olive oil to coat. Sprinkle with a pinch of salt and a few grinds of black pepper and pack into one container.
2. Pack the olives and artichokes in separate mini Tupperware and wrap the salami with plastic wrap.
3. Later, unwrap everything and enjoy with your crusty bread.
Originally published on GQ.
Recipe courtesy of Valerie Aikman-Smith. Green tomatoes are wonderful pickled and a great pantry staple to have on hand to brighten cheese boards and sandwiches. Seal in a selection of small or large jars.