Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 cup Marcona almonds (or other almonds, cashews, hazelnuts, pine nuts, or peanuts)
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • ½ cup Dijon mustard
  • 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
  • Sea salt, to taste
  • + 8 more ingredients
    • ½ cup dried tomatoes marinated in olive oil (or 1 pint grape or cherry tomatoes)
    • 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 pear or apple, sliced
    • 1 (12-ounce) jar pickled vegetables
    • 1 (10-ounce) box of breadsticks, crostini, or crackers

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
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
    • 1/4 cup lemon juice
    • 1 (6-oz.) can whole ripe black olives, drained
    • +7 other ingredients
  • Antipasto Platter
    • 2/3 cup chopped purple onion
    • 4 ounces part-skim mozzarella cheese, thinly sliced
    • 1 1/2 cups small fresh mushrooms, halved
    • +12 other ingredients


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