Antipasti Lunchbox Stop off at your nearest authentic Italian deli and get a few lovely prepared bits. Mini Tupperware work well for packing it up. 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. makes 16 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, coarse salt, freshly ground black pepper, small handful cured olives, 2 or 3 grilled and marinated baby artichokes, 3 ounces soppresata (or your favorite salami), ciabatta roll.

Make

Tip

Pretty much any antipasti will do.

Antipasti Lunchbox

goop

Stop off at your nearest authentic Italian deli and get a few lovely prepared bits. Mini Tupperware work well for packing it up.

makes 1

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

coarse salt

freshly ground black pepper

small handful cured olives

2 or 3 grilled and marinated baby artichokes

3 ounces soppresata (or your favorite salami)

ciabatta roll

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.

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