Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

  • 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
  • Freshly ground pepper, to taste
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • 1 (12-ounce) jar pickled vegetables
  • ½ cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
  • 1 pear or apple, sliced
  • 1 (10-ounce) box of breadsticks, crostini, or crackers
  • + 8 more ingredients
    • 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
    • ½ cup Dijon mustard
    • 1 cup niçoise or kalamata olives
    • ½ cup cornichons (or sweet or dill pickles)
    • Fresh rosemary sprigs
    • ½ cup extra-virgin olive oil
    • ½ cup dried apricots, figs, or dates
    • Sea salt, to taste

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

Comments

Variations on Antipasto Platter

  • Antipasto Platter
    • 1 pt. cherry tomatoes, halved
    • 1 teaspoon dried oregano
    • 4 garlic cloves, minced
    • 1 (9-oz.) package OSCAR MAYER Shaved Virginia-Brand Ham
    • +8 other ingredients
  • Antipasto Platter
    • 1 (15-ounce) can no-salt-added kidney beans, drained
    • 1 (15-ounce) can garbanzo beans (chick-peas), drained
    • 1/8 teaspoon pepper
    • +12 other ingredients

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