Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

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

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
    • 1/4 cup white wine vinegar
    • 12 pickled banana peppers
    • 4 garlic cloves, minced
    • 1/4 cup lemon juice
    • 1/4 teaspoon pepper
    • 1/2 teaspoon salt
    • +6 other ingredients
  • Antipasto Platter
    • 1 1/2 cups small fresh mushrooms, halved
    • 2/3 cup chopped purple onion
    • 2 teaspoons olive oil
    • +12 other ingredients


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