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

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 (9-oz.) package OSCAR MAYER Shaved Virginia-Brand Ham
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
    • 1/4 cup lemon juice
    • 1/2 cup olive oil
    • +7 other ingredients
  • Antipasto Platter
    • 2/3 cup chopped purple onion
    • 4 ounces part-skim mozzarella cheese, thinly sliced
    • 1 teaspoon dried oregano
    • +12 other ingredients


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