Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

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

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 teaspoon pepper
    • 12 pickled banana peppers
    • 1/4 cup white wine vinegar
    • 1 teaspoon dried oregano
    • 1 small red onion, thinly sliced
    • +7 other ingredients
  • Antipasto Platter
    • 2 teaspoons olive oil
    • 1 1/2 cups small fresh mushrooms, halved
    • 2 medium-size sweet red peppers, seeded and thinly sliced
    • +12 other ingredients


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