Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

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

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 pt. cherry tomatoes, halved
    • 1 (8-oz.) block mozzarella cheese
    • +9 other ingredients
  • Antipasto Platter
    • 2 teaspoons minced garlic
    • 6 cups torn romaine lettuce
    • 2 medium cucumbers, sliced
    • 1/8 teaspoon pepper
    • +11 other ingredients


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