Antipasto Platter

Antipasto Platter
Photo by James Baigrie

Ingredients

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

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 (8-oz.) block mozzarella cheese
    • 12 pickled banana peppers
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup white wine vinegar
    • +7 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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