Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

  • 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
  • ½ cup cornichons (or sweet or dill pickles)
  • Freshly ground pepper, to taste
  • 1 (10-ounce) box of breadsticks, crostini, or crackers
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • 1 (12-ounce) jar pickled vegetables
  • + 8 more ingredients
    • 1 pear or apple, sliced
    • 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
    • ½ cup Dijon mustard
    • 1 cup niçoise or kalamata olives
    • 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
    • 12 pickled banana peppers
    • 1/4 cup white wine vinegar
    • 1/4 cup lemon juice
    • 1 pt. cherry tomatoes, halved
    • 1 (8-oz.) block mozzarella cheese
    • +7 other ingredients
  • Antipasto Platter
    • 2 teaspoons olive oil
    • 4 ounces part-skim mozzarella cheese, thinly sliced
    • 1 1/2 cups small fresh mushrooms, halved
    • +12 other ingredients


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