Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

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

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 (6-oz.) can whole ripe black olives, drained
    • 1 pt. cherry tomatoes, halved
    • +9 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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