Antipasto Board for Two

Enjoy this Italian-style feast for two while you watch the Academy Awards and sip sparkling wine. If you have any leftover antipasto, eat it the next day or two, perhaps tossed with pasta or in a salad or stuffed into a sandwich, depending on what you have.

Preparation time: About 60 minutes Cooking time: About 30 minutes Makes: Two generous servings

8 balsamic-soaked figs (see recipe below) 1/4 cup kale pesto, or to taste (see recipe below) • Parmesan toasts, to taste (see recipe below) • roasted cherry tomatoes and olives (see recipe below) 1 (120 gram or similar sized) can sliced octopus, in ragout sauce or in olive oil (see Note 1) 140 grams Salt Spring Island soft goat cheese (or other source) 6 paper-thin slices prosciutto 1/4 to 1/3 cup toasted walnuts (see Note 2) • slices of ripe pear, to taste

Prepare figs, pesto, Parmesan toasts and roasted tomatoes and olives. Set out a large board (or platter). Place the figs, pesto, tomatoes and olives and octopus in separate small bowls. (You could also serve the octopus right from the can.) Set these items on the board. Set the cheese, proscuitto, walnuts and pears on the board and serve, with the Parmesan toasts.

Note 1: You’ll find small cans of sliced and ready-to-eat octopus at Mediterranean-style food stores, such as Fig Delicatessen and Ottavio Italian Bakery in Victoria.

Note 2: To toast the walnuts, place them in a skillet set over medium heat. Cook and stir until lightly toasted and aromatic, about four to five minutes.

Eric’s options: Instead of the Parmesan toasts, serve the antipasto with sliced baguette. Instead of goat cheese, serve another cheese, such as

Gorgonzola or aged asiago. If desired, serve another type of thinly sliced meat with the prosciutto, such as salami. If you would like to serve a salad with the antipasto, toss two cups or so of baby arugula or baby salad greens with olive oil, lemon juice, salt and pepper, to taste. If you don’t care for octopus, replace with canned tuna or smoked B.C. oysters.