Antipasto Platter

Ingredients

• ½ cup Dijon mustard
• Sea salt, to taste
• 1 (12-ounce) jar pickled vegetables
• ½ cup dried apricots, figs, or dates
• 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
• ½ cup extra-virgin olive oil
• Fresh rosemary sprigs
• + 8 more ingredients
• • 1 (10-ounce) box of breadsticks, crostini, or crackers
  • 1 pear or apple, sliced
  • Dress it up: wedges of cheese, such as sharp Cheddar, Parmigiano-Reggiano, Manchego, Asiago; meats and fish, such as Genoa salami, soppressata, prosciutto, capicola, smoked salmon, steamed shrimp
  • ½ cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
  • ½ cup cornichons (or sweet or dill pickles)
  • 1 cup niçoise or kalamata olives
  • Freshly ground pepper, to taste
  • 1 (6-ounce) jar marinated artichoke hearts, drained

Arrange first 9 ingredients on a large platter or cutting board. Pour olive oil into a small bowl, and add sea salt, pepper, and rosemary. Place mustard in a separate small bowl. Set out small plates for guests to help themselves and several small bowls to collect olive pits.

View full recipe at My Recipes